Skip the store-bought and make summertime strawberry shortcake completely from scratch with this recipe! Biscuits recipe updated 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. They’re simply perfect for holding juicy strawberries and fresh whipped cream!
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.
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 goodness—I 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 cream—but 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
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 + Whipped Cream
- 6–7 cups quartered strawberries
- 1/4 cup + 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 (180g) 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: Stir 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 allows the strawberries to release their delicious juices.
- Make the biscuits: Preheat oven to 400°F (204°C). 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 rubber 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: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 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 temperature—or 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 Rubber 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 isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk 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 brushing– 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 don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
- If you’re using a cast iron skillet: 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.
I bake a lot…while the taste was great, the dough was actually hard to handle, floured hands and surface not withstanding…I used precise measurements. I’m in FL and recipes can change consistency due to weather. Ended up scooping them onto the pie pan like a cookie and worked out fine.
I made this in a cake tin as I didn’t want to take the time to cut biscuits. It was perfect. Thanks.
These biscuits were perfect! We loved the texture and sweetness-we couldn’t stop eating the dough either! I was out of vanilla extract but used lemon extract in the cream and it was delicious as well! Thank you for another great recipe!
This might be my favorite recipe ever! I loved the biscuit and it was a big improvement on the traditional grab a dessert shell and run approach! Thank you so much for this recipe Sally!
Thanks!
I wasn’t sure so I just made them in the biscuit form, but was wondering for the future if I could just take the same dough from this recipe and instead of cutting it into individual biscuits-just bake in an pie tin as one big “shortcake”.
These were straight-forward and SO delicious. My husband would have just been happy with the strawberries and homemade whipped cream — it’s that good! Thanks for great content and such easy-to-follow directions. I’ve trusted your site for years and you are my go-to authority on all things baking.
This is JUST what I wanted out of a shortcake! I didn’t have buttermilk or heavy cream, so I made my own buttermilk as she suggested with lemon juice in whole milk. For the topping, I mixed strawberries,sugar, whole milk, and Fage plain yogurt and let it sit for a few hours. This was not as decadent, but still delicious enough to satisfy my craving. I served everything with a little more milk until the structure/mushiness ratio was just right! Next up: trying her regular buttermilk biscuit recipe!
I made this but I read the comments and subbed the baking soda. It was phenomenal! We all couldn’t believe how amazing it was ! Thank you
Well, that was a pleasant surprise! Very delicious recipe, thanks so much for sharing. The whole family loved this, capped off a Sunday night dinner beautifully, it reminded me on something I’d have at my grand mothers house! PS subbed out the buttermilk for 2% with a dash of vinegar as I didn’t have any buttermilk on hand, turned out great.
This recipe is super easy and delicious!
Delicious! Just the right amount of sugar. Cut recipe in half for my husband and me. Guess what I am having for breakfast in the morning? Can you imagine with a cup of coffee on Sunday morn? Ahhhhh.
Hi Sally!
I’m looking forward to trying this recipe. I only have “light”, or low fat buttermilk on hand. I also have whole milk. Is there a way to use both to get rich, well risen biscuits? Or can the low fat buttermilk alone do the job?
Thank you for your help! I’m a huge fan of your blog and recipes!
Hi Nicky! You can use low fat buttermilk here.
This was delicious!!! After last time using a buttermilk baking mix, I needed a much better recipe! I asked Siri and she gave me Sally! Only thing I need to change was check on my whipping cream sooner, because at 2 minutes it was past the soft-medium peaks form. But the taste was awesome!
I made this for Mother’s Day dessert – they were amazing! I halved the recipe and made a couple lil modifictions …. used 1Tbspn baking powder and added 1/4tspn baking soda (per another reviewer’s suggestion; was concerned about the metallic taste many were experiencing even though I use aluminum-free powder). Used every other ingredient directly halved & weighed and they turned out lovely! I don’t own a biscuit cutter so I just cut up the final patted dough circle into 8 mini triangles (like you would scones), arranged them in a tight circle on my baking sheet, chilled for 20-mins before baking and they rose perfectly! Sally, can you please explain why some bakers got the metallic taste when others did not (even when they were using aluminum-free powder)? How does adding soda to the recipe help? Thank you so much!
Hi Faye! I’m so glad that you made and enjoyed this shortcake recipe. Some bakers may simply be more sensitive to the taste of baking powder. It could also be the brand. I always use (and swear by!) Clabber Girl. Substituting with some baking soda helps though and if you ever want to try it, you can reduce the baking powder to 1 Tablespoon and add 1/2 teaspoon of baking soda.
Was a bit nervous making this as I’ve never made biscuits before but it ended up being super early! Totally delicious my family loved it!
Made these for Mother’s Day. So easy and delicious! I used powdered buttermilk, and they turned out perfect!
Made this recipe with fresh picked strawberries, so delicious!!
These were easy. Had a great texture and flavor. Looked great when serving. I used buttermilk and coarse sugar on top before baking. PERFECT!
Beautiful biscuits/shortcakes and so very easy! My first batch but certainly not my last! Delicious!
I am 12 yrs old and I found this recipe super easy and very understandable. My batch came out great and my family loved it ! I had previously tried the cranberry scones and they were amazing. I love this website and I most definitely will be making these again!
Hi Sally! I love your recipes and your site is my go-to place when I want to bake something! I tried this recipe yesterday and have a couple questions. Every time I make biscuits (your recipe or other recipe) I always have to add more milk/buttermilk to the dough because it is dry and not coming together. What am I doing wrong? (I always spoon and level the flour). I was able to get this dough together by adding about 1/4 more buttermilk. Also do you press the dough out with your hands? My dough warmed up quickly this way. Do you roll it out on a floured surface? I am not an avid baker by any means but when I do bake I generally have no issues.. but these biscuits got me a little flustered! Thank you!!
Hi Heather! I’m happy to help. Are you at high altitude by chance? Adding more buttermilk isn’t a problem in order for the dough to be workable. (Sometimes I need to do this as well.) I use my hands to flatten the dough on a floured work surface, but a floured rolling pin works too. How do the biscuits taste?
Thanks for replying! I am not at a high altitude.. I am actually right at sea level in a humid climate haha! The biscuits tasted great but didn’t rise as much as I thought—I know that could be due to the age of my baking powder. Thanks for your help!
This dessert was super easy to make and is a new favorite in our house!
This recipe for the shortcake is excellent! Very easy to make with my food processor. I’ll be making this throughout the strawberry season. Thanks for the great recipe!!!
Amazing recipe! I love your site and recipes, thank you. Made a batch and followed the recipe exactly and they are perfect. I have never thought to add sugar to my biscuits before and now I won’t make them without it. This recipe makes a nice large batch and my son has eaten nearly all of them within 4 hours of them coming out of the oven, he can’t stay away from them! Guess I better get busy making more. Thank you for a wonderful recipe!!
I found out the hard way that most of these reviews are fake. Terrible recipe. I only tasted baking powder. Too bad this review will be censored
Hi J, thanks so much for your feedback! The reviews on my recipes are not fake. That would take a considerable amount of time and effort. Thanks for trying my shortcake and sorry it didn’t work out for you.
Just made for first time this morning with my granddaughter and they were the best recipe for a “sweet” biscuit I have ever made! I am not a fake person nor grandmother
Thanks for all the wonderful recipes, Sally. We tried these over the weekend for Father’s Day and loved them. My wife was a big fan of the biscuits themselves. We want to try the savory version next. Also love your giant chocolate chip cookies, chocolate cupcakes with the mint icing, blueberry muffins, peach cobbler, and vanilla cake. All staples in our house. And no, J, we aren’t “fake.”
OMG!!! So it is 2:30A.M. during this quarantine and I made these because I have strawberries and want something light and why not?! Let me tell you these are the best shortcakes and shortcake recipe I have ever tried and I’ve tried plenty from all over. It is simple and easy and they are so so tender! The only thing I did different was to add 7 drops of mint extract instead of vanilla because I like it better as it gives the whipped cream a lighter more refreshing feeling. Thank you Sally, these are amazing!!!!!
These were so easy and absolutely delicious! I had strawberries in the freezer to use up, and these shortcakes were the perfect pairing. Easy to whip up in my food processor; and they baked up crispy on the outside and tender, flaky on the inside. I used the vinegar in milk substitute for buttermilk. Pressed the dough into a rectangle, cut into 12 squares, placed next to each other on parchment and voila…beautifully fluffy shortcakes. Thanks, Sally!
A-M-A-Z-I-N-G !!!
Absolutely delicious and so easy.
This is an amazing recipe. Made it for my family and they loved it!! Easy to make and tastes great.
These biscuits are delicious and easy to make. The rest of the guidelines are spot on as well! I’m enjoying this dish as I write this. MMMM good.