Skip the store-bought and make summertime strawberry shortcake completely from scratch with this recipe! These lightly sweetened biscuits are simply perfect for holding juicy strawberries and fresh whipped cream.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more success tips. I also updated the biscuit recipe in 2022. Using less flour and baking powder, adding a bit of baking soda, and including a dough folding step, these sweet biscuits are better than ever.
Today is real food and real flavor brought to life without any peanut butter swirls, caramel drizzles, rainbows, chocolate chunks, candy bar pieces, sprinkles, or unicorn magic. Strawberries + sweet biscuits + whipped cream. Every summer has a different song anthem with the latest chart-topping hit, but the summer dessert anthem stays the same year after year. And that dessert we just can’t get out of our heads, tastes delicious any time of day, and soothes our summertime soul is most definitely strawberry shortcake.
One reader, Ruth, commented: “This was phenomenal! Best strawberry shortcake I’ve ever made! Made with local berries that you can only get for a few weeks of the year really put it over the top! The flavors melted together perfectly. I loved the buttermilk flavor of the shortcake, light and flaky, crispy on the outside and moist on the inside. Excellent! โ โ โ โ โ ”
Another reader, Debbie, commented: “This was an easy recipe to pull together for the wow-factor presentation it made. Everyone loved not just the look but the taste of this amazing dessert! It made our Fourth of July memorable, and I will definitely be making this again! โ โ โ โ โ “
Here’s What You Don’t Know About Strawberry Shortcake
Completely homemade strawberry shortcake is easier than you think. Skip the store-bought biscuits and whipped topping. Instead, have fun making strawberry shortcake at home. Load the homemade biscuits up with juicy strawberries and homemade whipped cream that, again, is so simple. If you can reach for store-bought whipped cream in the dairy aisle, you can make fresh whipped cream at home.
I hope I’m not overwhelming you with all this homemade goodnessโI promise it’s all very doable. It might even be easier than making strawberry shortcake cupcakes. And that’s what summer is about, right? Simple, happy, pure homemade goodness that celebrates the season’s fresh flavors.
Fresh Strawberries for Strawberry Shortcake
You only need two ingredients for the strawberry filling: sugar and fresh strawberries. Chop up the strawberries and mix with a little sugar. The sugar helps strawberries release all their delicious juices, which will seep down into the sweet biscuits and whipped cream. (Aka the best part about strawberry shortcake!) I recommend mixing the strawberries and sugar together before you make the biscuits; this gives the strawberries some time to juice up.
Use Cold & Cubed Butter in the Biscuits
Use a food processor or pastry cutter, like we do for pie crust, to cut the cold butter into the dry ingredients, as detailed in the printable recipe below.
How to Make & Shape These Biscuits
Biscuits for this strawberry shortcake are not nearly as tall and fluffy as regular biscuits. Just to set your expectations appropriately! Don’t expect a super tall biscuit.
The shaping process is exactly like our regular biscuits using the fold and flatten method. Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants. This step is a lot easier than it looks. First, pour the crumbly dough onto a floured work surface:
Flatten the dough to about 3/4 inch thick with your hands or use a rolling pin:
Fold both ends into the center:
Turn it:
Flatten again and repeat 2 more times.
Use a biscuit cutter to shape them. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter. You can bake the biscuits on a lined baking sheet, cast iron skillet, or round cake pan. A brush of heavy cream and sprinkle of coarse sugar gives the sweet biscuits a delightfully crisp top.
Homemade Whipped Cream
Just 3 ingredients here: cold heavy cream or heavy whipping cream, sugar, and vanilla extract. The colder the heavy cream, the more volume your whipped cream has. Unlike store-bought whipped cream, you can control the amount of sugar. I prefer lightly sweetened whipped cream with strawberry shortcake, so we’ll only use 2 Tablespoons. And another thing! Homemade whipped cream tastes 100x better than store-bought.
With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, cheesecake, trifles, and so much more.
Let’s Assemble Strawberry Shortcake
After the biscuits bake, it’s time to assemble the strawberry shortcakes. Strawberry shortcake is fantastic with warm biscuits, cold strawberries, and cold whipped creamโbut you can also wait for the biscuits to fully cool.
Assembling the strawberry shortcakes is the fun part! You can totally set up a “strawberry shortcake bar” where everyone makes their own stacks. And you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime.
More Fan-Favorite Summer Desserts
- Key Lime Pie – only 3 ingredients in the filling
- No Bake Cheesecake
- Peach Cobbler – with homemade biscuit topping
- Fruit Pizza
- Lemon Blueberry Cake & Blueberry Pie
- Strawberry Bread
- Berry Galette
For even more inspiration, view all of my dessert recipes. This recipe also joins 30+ others in my collection of Quick Dessert Recipesโready in 1 hour or less!
Print
Homemade Strawberry Shortcake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: serves 10-12
- Category: Shortcake
- Method: Baking
- Cuisine: American
Description
Fresh summer strawberries shine in this simple homemade strawberry shortcake recipe. The biscuits don’t rise super tall, but you’ll enjoy their crisp crumbly texture paired with the soft whipped cream and juicy strawberries.
Ingredients
Strawberries +ย Whipped Cream
- 6–7 cups quartered strawberries
- 1/4 cup +ย 2 Tablespoons (75g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
Biscuits
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt (I recommend fine sea salt)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk*
- 2 Tablespoons (30ml) heavy cream or buttermilk
- coarse sugar, for sprinkling
Instructions
- Start with the strawberries: Stirย the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allowsย the strawberries to release their delicious juices.
- Make the biscuits: Preheat oven to 400ยฐF (204ยฐC). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
- Pour buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
- Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
- Make the whipped cream:ย Using a hand mixer or a stand mixer fitted with a whiskย attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3ย minutes.
- Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Notes
- Make Ahead Instructions: Each part of this recipe can be prepared ahead of time. Make the biscuits up to 3 days in advance and store covered tightly at room temperatureโor freeze for up to 3 months. Thaw completely before using. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.
- Special Tools (affiliate links): Glass Mixing Bowls | Pastry Cutter or Food Processor | Wooden Spoon or Silicone Spatula | Rolling Pin | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush | Electric Mixer (Handheld or Stand)
- Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.
- Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isnโt needed in order for the biscuits to rise since weโre using baking powder. However if youโd like the tangy flavor, which I highly recommend, you can make your own buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushingโ you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits donโt taste as rich or rise quite as tall using lower fat or nondairy milks.)
- If you’re using a cast iron skillet:ย If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
- Older Version of This Recipe: We tested and retested this recipe based on reader feedback. Old version of this recipe called for 3 cups (375g) all-purpose flour and 2 Tablespoons baking powder (no baking soda). The written recipe above yields better results with more flavorful and taller biscuits.
Reader Comments and Reviews
Hello guys! And Sally! My name is Gabbie Iโm a 19 yr old single mom ! I love this recipe ! โค๏ธ the soft filling is super good! and I love it! go try it out NOW Sallyโs baking is the BEST for sure! haha anyways thank you for reading! remember to try it if you didnโt!! โบ๏ธ -Gabbie!!
Best strawberry shortcake. Made this summer and my father in law had three biscuitsโbig compliment.
Question: making this tomorrow for my daughterโs birthday. Can I mix and cut the biscuits tonight, then fridge them and bake before we eat? Iโd rather that than baking tonight, love a fresh warm biscuit, but not sure if they will turn out.
Hi Caroline, that should be fine! So glad you love this recipe.
This made delicious and absolutely beautiful strawberry shortcake, thank you so much! Made for my sonโs birthday and everyone raved about how good it was. My biscuits were perfect and it tasted better than expected. Donโt change a thing when following this recipe, it works beautifully!
Is it baking soda or baking powder in the strawberry shortcake. Different in two places in recipe.
Hi Rebecca, both are used in this recipe: 4 teaspoons aluminum free baking powder and 1/2 teaspoon baking soda as listed in the ingredients. Then both are used in step 2. Hope this helps!
Amazing! This is the second time making this and my husband and I LOVE it!
Wonderful recipe. Followed the recipe exactly as written.
Could I use a circular cookie cutter instead of buying a biscuit cutter?
Hi Jodi, you canโjust make sure not to twist the cookie cutter at all when shaping.
This was SO good. It was a big hit with my extended family. I was grateful for the clear instructions on how to handle the shaggy dough. Those directions gave me confidence and produced light, flakes biscuits. Thanks for a terrific recipe!
Hi there, in the midst of this recipe and Iโm reading to add baking soda, but I donโt see an amount. As Iโm reading through the notes, I see that the baking soda may be a new addition to the recipe. Is there anyway I can get the answer quickly? Fingers crossed!
Hi Amy! The recipe above calls for 1/2 tsp baking soda.
Is it possible to use frozen fruit for this? I have some in my freezer but don’t know if the texture will change after thawing.
Hi Lauren! We definitely prefer fresh strawberries with this strawberry shortcake. Strawberries that have been frozen and thawed take on a more gummy texture.
So delicious! The biscuits were flaky inside and had a nice little crispy exterior. The strawberries and whipped topping were perfect too! And I loved the sprinkle of sugar on top – gave it a nice little crunch, just like on your muffin recipes!
Just one question for my own curiosity. You specifically mention not twisting the biscuit cutter into the dough. I always appreciate learning the โwhysโ from your post, so Iโm wondering what the twisting does. Thanks!
I’m not Sally, but replying since I’m here and this fell through the cracks: twisting the cutter seals the edges of the dough and stops your biscuits from rising as high. Not twisting yields loftier biscuits! ๐
AMAZING! The biscuits were equally the highlight as were the fresh sweet strawberries!! I’m sure it had to be special techniques like chilling the flour and the fold-over method of biscuit dough to have the best flakey biscuits! Lot’s of Mmmmm’s during dessert! Thanks so much!
My first attempt making strawberry shortcake even though I am always baking. DELICIOUS!! Perfect biscuit, especially when you heat it up for 5 minutes before serving. Edges are little more crispy. Delicious contrast to sweet berries and chilled whipping cream.
This the the best strawberry shortcake recipe that this world has ever seen! It was delicious!
Can rhese be made with gluten free flour?
Hi Laurie, we havenโt tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes like Cup4Cup. If you try it, let us know how it goes!
Can I use cherries instead of strawberries (due to an allergy)?
Absolutely. In fact, I’ve done this before. I have even added a small splash of almond extract to the cherries and sugar, for a little extra flavor. (Optional of course!)
Me and my family really enjoyed these! The biscuits were so sweet and combined deliciously with the strawberries and that amazing cream! I have this recipe saved and am glad to have it for future reference! Thank you!
This looks delicious! Unfortunately I do not have a cast iron skillet.
Could I bake the biscuits in the oven instead? If soโฆat what temperature and for how long? I apologize if I missed those instructions on your recipe.
Thanks very much
Tia
Hi Tia! You can also bake the biscuits close together on a parchment paper or silicone baking mat lined baking sheet. Baking directions for the oven as written in the instructions remain the same. Hope you enjoy them!
absolutely delicious..
It’s a winner. Even my boyfriend who doesn’t like most deserts loved the shortcakes + whipped cream (no berries). Served it for dessert on July 4th, and it was devoured by both kids and adults. Will definitely make this part of the repertoire. Thanks for the great recipe!
So buttery! Easier than they look. I had to bake mine for about 6 minutes longer to get that crust on the top. I’ll be making these again and it’s all your fault!
I made these today and followed the recipe exactly. I did it by hand. I make biscuits often, and I found that I needed just a tiny bit more buttermilk. They were a huge hit. The addition of the coarse sugar just before baking takes it over the top. The biscuits were tender, tall and fluffy/flaky.
I made your recipe for peach cobbler. Because we only needed four servings I made half a recipe and used a nine inch round pan. It worked well and the resulting fresh peach cobbler was delicious.
The flavor was five-stars all the way! Mine turned out somewhat tough, though. I made no substitutions and chilled the formed biscuits for a couple of hours before baking, but I think three fold-and-turns activated the gluten. I will try again with a lower-gluten flour.
Hi. I’ve made the biscuits and strawberries; on to the whipped cream. I have only ever made it with powdered sugar. Should I stick w/that? I see the recipe indicates granulated sugar but I’m nervous. Thanks for your help!
Hi Karen! Either sugar is fine for whipped cream. We just used granulated here since we’re using it on the strawberries already.
Is it possible to make this recipe as drop biscuits (rather than folding and using the biscuit cutter)? I’m looking for a recipe that’s a tiny bit more little-kiddo friendly.
Hi Alexis, you could, but they won’t rise as tall and won’t be as flaky.
Yikes. My biscuits were golden brown in 10 minutes. Watch the baking process closely.