This strawberry shortcake recipe creates the perfect summer dessert with fluffy homemade biscuits, fresh strawberries, and whipped cream. After making this recipe dozens of times for family gatherings, I can confidently say it beats any store-bought version.
Making strawberry shortcake from scratch might seem challenging, but it’s surprisingly simple. The key lies in using cold ingredients and not overworking the dough. This dessert has been my go-to for Fourth of July celebrations and summer dinner parties for over five years.
Fresh Strawberry Filling Ingredients
The strawberry filling requires just two simple ingredients that create magic together:
- 6-7 cups quartered fresh strawberries
- 1/4 cup granulated sugar
Choose ripe, red strawberries for the best flavor. The sugar draws out the natural juices, creating a sweet syrup that soaks into the biscuits. Mix these ingredients first and let them sit while you prepare the other components.
Homemade Biscuit Ingredients
These tender biscuits form the foundation of great strawberry shortcake:
- 2 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream for brushing
- Coarse sugar for sprinkling
Cold butter creates the flaky texture that makes these biscuits special. I keep my butter in the freezer for 15 minutes before using it.
Fresh Whipped Cream Ingredients
Homemade whipped cream takes just three ingredients:
- 1 cup heavy cream (cold)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Store-bought whipped topping can’t compare to the light, airy texture of fresh whipped cream. Keep your cream cold for the best volume.
Step-by-Step Instructions
Follow these simple steps to create perfect homemade strawberry shortcake:
- Quarter the strawberries and mix with sugar in a large bowl
- Cover and refrigerate to let juices develop
- Preheat oven to 400°F
- Combine all dry ingredients in a large bowl
- Cut cold butter into small cubes and add to flour mixture
- Use pastry cutter to create coarse crumbs
- Pour in cold buttermilk and fold gently until dough forms
- Turn dough onto floured surface
- Flatten to 3/4 inch thick with floured hands
- Fold both ends toward center, turn, and flatten again
- Repeat folding process two more times for flaky layers
- Cut straight down with biscuit cutter without twisting
- Place biscuits touching on baking sheet or cast iron skillet
- Brush tops with heavy cream and sprinkle with coarse sugar
- Bake 18-22 minutes until golden brown
- Cool 10 minutes before assembling
- Beat cold heavy cream, sugar, and vanilla until soft peaks form
Assembly Tips for Perfect Shortcake
Create beautiful strawberry shortcake with these assembly techniques:
- Cut each biscuit in half horizontally using a sharp knife
- Place bottom half on serving plate
- Spoon strawberries with their natural juices over biscuit
- Add generous dollop of fresh whipped cream
- Top with other biscuit half
- Serve immediately for best temperature contrast
- Set up shortcake bar for parties where guests build their own
- Use shallow bowls to catch delicious strawberry juices
Make-Ahead Tips
This recipe works perfectly for meal planning. Bake biscuits up to three days ahead and store at room temperature. You can even freeze them for up to three months.
Prepare strawberries up to one day in advance and keep refrigerated. Make whipped cream the same day for best texture, though it will keep overnight in the fridge.
Recipe Variations
Transform your strawberry shortcake with these creative options:
- Add fresh blueberries to strawberries for patriotic red, white, and blue dessert
- Mix lemon zest into whipped cream for bright citrus flavor
- Drizzle melted chocolate over assembled shortcakes for chocolate lovers
- Use heavy cream instead of buttermilk in biscuits for extra richness
- Substitute peaches or mixed berries for strawberries
- Add almond extract to whipped cream for nutty sweetness
- Sprinkle toasted coconut on top for tropical twist
- Use maple syrup instead of sugar in whipped cream
Storage and Serving
Keep your strawberry shortcake components fresh with these storage tips:
- Serve assembled shortcake immediately for best texture contrast
- Store leftover biscuits covered at room temperature for 2 days
- Keep strawberries refrigerated in covered container up to 3 days
- Refrigerate whipped cream and use within 24 hours
- Freeze baked biscuits for up to 3 months
- Thaw frozen biscuits at room temperature before serving
- Prepare strawberries up to 1 day ahead for deeper flavor
- Warm biscuits slightly in oven if serving day-old ones
- Store components separately to prevent soggy biscuits
This classic American dessert never goes out of style. The combination of buttery biscuits, sweet-tart strawberries, and creamy topping captures summer in every bite. Whether you’re hosting a backyard barbecue or celebrating a special occasion, this homemade strawberry shortcake recipe delivers impressive results with simple techniques.
The recipe serves 10-12 people generously, making it perfect for gatherings. Each component can be customized to your taste preferences, ensuring everyone at your table will ask for seconds.
Easy Homemade Strawberry Shortcake
Ingredients
Equipment
Method
- Prepare the strawberries: Quarter the strawberries and mix with 1/4 cup sugar in a large bowl. Cover and refrigerate for at least 15 minutes to allow juices to develop.
- Make the biscuit dough: Preheat oven to 400°F (204°C). In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in butter: Add cold cubed butter to dry ingredients. Use a pastry cutter or food processor to cut butter into flour mixture until coarse crumbs form.
- Add buttermilk: Pour cold buttermilk over mixture and gently fold with a spatula until dough just comes together. Don’t overmix – dough will be shaggy.
- Shape the dough: Turn dough onto floured surface. With floured hands, flatten to 3/4 inch thick. Fold both ends toward center, turn, and flatten again. Repeat folding process two more times for flaky layers.
- Cut biscuits: Using a biscuit cutter, cut straight down without twisting. Place biscuits touching each other on a baking sheet or in a cast iron skillet.
- Bake biscuits: Brush tops with heavy cream and sprinkle with coarse sugar. Bake for 18-22 minutes until golden brown. Cool for 10 minutes.
- Make whipped cream: In a mixing bowl, beat cold heavy cream, 2 tablespoons sugar, and vanilla with electric mixer on medium-high speed until soft peaks form, about 3 minutes.
- Assemble shortcakes: Cut each biscuit in half horizontally. Place bottom half on plate, spoon strawberries with juices over it, add dollop of whipped cream, and top with other biscuit half. Serve immediately.