Easy Homemade Strawberry Shortcake Recipe

Mary and Brenda Maher

By Brenda & Mary

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I used to confuse strawberry shortcake with strawberry cake all the time!

But here’s the lowdown: strawberry cake is our classic cake baked in a pan, layered and all, while strawberry shortcake rocks a biscuit base piled high with fresh goodies. Biscuits + sweet berries – formula for pure dessert magic!

Why We All Love Strawberry Shortcake Recipe

Strawberry Shortcake recipe
  • The charm of this classic shortcake lies in its contrasting yet totally vibing flavors and textures! The sweet, fluffy biscuits provide the perfect base for tart, juicy strawberries, topped off with a creamy layer of whipped cream. There is a true flavor bomb in every bite! If you prefer their bite-sized version, check my recipe for strawberry shortcake cupcakes.
  • The best part? You don’t need any fancy ingredients to whip up this delight. It’s the ultimate casual dessert, easy-peasy for anyone to make.
  • Sure, strawberry shortcake is amazing all on its own. But why not take it up a notch? Pair it with some creamy vanilla ice cream or a refreshing glass of lemonade on a scorching day. Feeling adventurous? Add some chocolate sauce, or go wild with chopped nuts. Make it yours!

How To Make Strawberry Shortcake

Strawberries

Step 1.

Let’s kick off with some strawberries!

make the strawberry

Grab a big bowl and toss your strawberries with a quarter cup of granulated sugar. Pop the bowl in the fridge until you’re ready for the next steps. This gives the strawberries time to work their juicy magic.

Biscuits

Step 2. 

Now, onto the biscuits.

Preheat your oven to 400°F (or 204°C), then mix sugar, flour, baking soda, baking powder, and salt in a food processor or medium bowl. Cream or pulse the mixture until everything is combined!

Step 3.

make Strawberry Shortcake batter

Toss in your cubed butter; either pulse it a few times or use your pastry cutter until you get coarse crumbs. Transfer the mix to a bowl if you’re using a food processor.

Next, pour the buttermilk in and gently fold everything in with a rubber spatula or spoon. Don’t go overboard; just mix until it starts to come together. Your dough might look a bit crumbly and shaggy with some damp spots, but that’s fine. 

Move the dough onto a floured surface and use your floured hands to bring it together. If necessary, keep some extra flour handy to sprinkle on your fingers and the surface!

Step 4.

Again, with your floured hands, flatten the dough into a thick rectangle (roughly ¾ inch). Fold one of its sides into the middle, then the remaining side. Turn that dough horizontally and gently flatten it into a rectangle again. 

Redo the folding process 2-3 more times, then spread it into your final rectangle. Easy peasy!

Step 5.

Let’s shape those flaky biscuits!

Grab your biscuit cutter and press it onto the dough (without twisting it) to cut out circles about 2 ¾ to 3 inches wide. Don’t worry if some scraps are left; just re-roll or flatten them out and keep cutting until you have about 10 to 12 biscuits.

Step 6.

Make Strawberry Shortcake

Now, for the setup: Arrange your biscuits snugly in a 10-in cast iron skillet or line a baking sheet with silicone mats or parchment paper. Make sure your biscuits are cozy and touching.

Next, brush their tops with buttermilk or heavy cream (2 tablespoons) and sprinkle them with some coarse sugar. Pop them in the oven and bake for about 20 minutes (or ’til the tops are beautifully golden brown). 

Once they’re done, let them cool in their pan for 10 minutes or longer before you start building the rest of your baking masterpiece!

Whipped Cream

Step 7.

It’s time to whip up some cream! Take out your hand or electric mixer with a whisk attachment. Mix heavy cream, granulated sugar (2 tablespoons), and vanilla at medium-high until you get medium peaks (it took me about 2-3 minutes).

make the cream frosting

Serving

Step 8.

Strawberry Shortcake decorating

Now, let’s assemble: Slice your biscuits into halves, then layer them with heavenly whipped cream and sweet strawberries. And there you have it: your buttery shortcake is ready to be gobbled up!

Strawberry Shortcake final

Notes

1. When placing the sweet biscuits on your prepared baking sheet, keep them close but not too cozy. I usually leave about 1 to 1.5 inches between them! This little gap lets them rise higher while they bake, giving us that perfect fluffy texture.

2. Press your biscuit cutter straight into the dough – as I said earlier, no twists are allowed! Twisting stamps the edges and keeps our biscuits from rising as they should.

3. Who needs store-bought buttermilk when you can make your own at home in a snap? Just pour a cup of whole milk into a jar, add a tablespoon of white vinegar or lemon juice, give it a good stir, and let it sit for 8-10 minutes. Boom!

4. You can make the strawberries a day ahead. Just mix them with the sugar and pop them in the fridge! As for the biscuits, you can bake them 3 days before; don’t forget to store them at room temperature in an airtight container.

5. I don’t recommend preparing the cream in advance; your best bet is to whip it up fresh right before serving! Sure, it can stay in the fridge for about 2 days, but the texture might deflate and turn an ugly yellow after some time.

FAQs

Can I Use Store-Bought Biscuits/Cakes for Strawberry Shortcake?

Yes, you can! It’s a great time-saver. But I must say homemade biscuits offer a warmer, flakier feel that complements the fresh berries beautifully.

What If My Strawberries Are Not Very Sweet? 

You can add sugar to the strawberries while letting them sit in their juices). A tablespoon or two of granulated sugar or a drizzle of honey will boost their sweetness without overpowering the natural flavor!

How Do I Keep My Biscuits From Getting Dry?

Don’t overmix the dough; the gluten might act up and make the biscuit tough. And cold (instead of warm) butter is the key to the steam pockets during baking, resulting in a moister and much lighter texture!

What Are Some Substitutes For Whipped Cream? 

If you’re short on time or don’t have heavy cream,  use cool whip or another store-bought whipped topping. Vanilla ice cream is also a delicious alternative.

Have fun with my delicious dessert recipe!

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Quality ingredients steal the show; think fluffy biscuits, creamy whipped cream, and the juiciest summer strawberries you can find. It's the ultimate laid-back dessert, perfect for any casual occasion!
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Course: Cake
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 12
Calories: 430kcal
Author: Brenda Maher

Ingredients

Strawberries & Whipped Cream

  • 6 cups strawberries quartered
  • 6 tbsp granulated sugar
  • ¾ tsp pure vanilla extract
  • 1 cup heavy cream

Biscuits

  • 2 ¾ cups all-purpose flour + extra for the work surface and hands
  • ¼ cup granulated sugar
  • 4 ½ tsp baking powder aluminum-free
  • tsp baking soda
  • 1 ½ tsp salt
  • ¾ cup cubed cold, unsalted butter
  • 1 cup cold buttermilk
  • 2 ⅓ tbsp buttermilk or heavy cream
  • 1 tsp coarse sugar

Instructions

Strawberries

  • Toss your strawberries with a quarter cup of granulated sugar into a bowl. Pop the bowl in the fridge.

Biscuits

  • Preheat your oven to 400°F. Mix sugar, flour, baking soda, baking powder, and salt. Cream or pulse the mixture until everything is combined.
  • Toss in your cubed butter. Pulse it a few times until you get coarse crumbs.
  • Pour the buttermilk in and gently fold everything in.
  • Move the dough onto a floured surface. Use your floured hands to bring it together.
  • Flatten the dough into a thick rectangle (roughly ¾ inch). Fold one of its sides into the middle, then the remaining side. Turn that dough horizontally and gently flatten it into a rectangle again. Redo 2-3 more times.
  • Use your biscuit cutter to cut out circles (about 3 inches wide) from the dough. If some scraps are left, re-roll or flatten them.
  • Arrange your biscuits in a 10-inch iron skillet or line a baking sheet with silicone baking mats or parchment paper. Make sure the biscuits touch.
  • Brush their tops with buttermilk or heavy cream and sprinkle coarse sugar. Bake for about 20 minutes (or ’til the tops turn golden brown).
  • Let them cool in their pan for 10 minutes or longer.

Whipped Cream

  • Mix heavy cream, granulated sugar, and vanilla at medium-high mixer speed for 2-3 minutes or until stiff peaks form.

Serving

  • Slice your biscuits into halves. Layer them with heavenly whipped cream and fresh strawberries.

Notes

  • Leave some space between the biscuits on your baking sheet (about 1 to 1.5 inches) for optimal rising.
  • Press your biscuit cutter straight down, no twisting, for proper rising.
  • DIY buttermilk: mix whole milk (a cup) with vinegar or lemon juice (2 tablespoons)
  • You can prepare the juicy berries a day ahead (stored in the fridge). Biscuits can be made 3 days ahead (stored at room temp in an airtight container).
  • Whip cream fresh before serving; otherwise, its texture may degrade if prepared beforehand.

Nutrition

Calories: 430kcal | Carbohydrates: 55g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 347mg | Potassium: 305mg | Fiber: 4g | Sugar: 23g | Calcium: 209mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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