Easy Homemade Strawberry Shortcake

Skip the store-bought and make strawberry shortcake completely from scratch. With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream for a totally unforgettable summer dessert. Everyone needs this recipe!

strawberry shortcake on a silver plate

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

strawberry shortcake on a plate

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 toss the packaged whipped cream that’s loaded with who-the-heck-knows-what. Instead, have fun making strawberry shortcake at home. The biscuits come together with butter, flour, sprinkle of sugar, and milk. Load them 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 easy. And that’s what summer is about, right? Simple, happy, pure homemade goodness that celebrates the season’s fresh flavors.

strawberries in a glass bowl for strawberry shortcake

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.

Moving onto the biscuits!

biscuits for strawberry shortcake

Homemade Sweet Biscuits in 4 Steps

Homemade biscuits are one of life’s greatest treasures. The strawberry shortcake biscuit recipe is similar to my homemade biscuits, but we’ll add a little sugar since it’s dessert. Let’s make the biscuits in 4 easy steps.

  1. Cut cold butter into dry ingredients– you can use either a pastry cutter or food processor
  2. Add milk and stir.
  3. Cut into shapes.
  4. Bake.

butter cubes and flour for biscuit dough in a glass bowl

2 images of biscuit dough in glass bowls

cutting out biscuits from rolled out biscuit dough

biscuits on a baking sheet after baking

How to Shape Biscuits

Use a biscuit cutter to shape the biscuits. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter.

My #1 tip for shaping biscuits: Do NOT twist the cutter. Firmly press the cutter down into the biscuit dough. Twisting the cutter into the dough will seal off the biscuit edges, preventing the biscuits from rising.

Did you know that biscuits rise even taller when they’re touching? They help lift one another up, so press them snug together before baking. 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 in a glass bowl

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. It’s refreshing, creamy, and pillow-soft.

With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, cheesecake, trifles, and so much more!

spooning strawberries onto biscuit and assembling strawberry shortcake

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. Who doesn’t love a DIY dessert bar?! And you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime. 🙂

I recommend going heavy on the whipped cream dollop because you know it’s the best part!

strawberry shortcake on a silver plate

More Easy Summer Desserts

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strawberry shortcake on a silver plate

Easy Homemade Strawberry Shortcake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: serves 10-12
  • Category: Shortcake
  • Method: Baking
  • Cuisine: American


Skip the store-bought and make easy homemade strawberry shortcake instead. You’ll be surprised how simple it is to make homemade biscuits and whipped cream!


Strawberries + Whipped Cream

  • 67 cups quartered strawberries
  • 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream


  • 3 cups (375g) all-purpose flour, plus extra for hands and work surface*
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
  • 1 teaspoon 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


  1. 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.
  2. Make the biscuits: Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, 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.
  3. 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. Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as best you can. 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– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll any scraps until you have 10-12 biscuits. Note that I skipped re-rolling when photographing these steps, so you only see 9 in the picture above.
  4. 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.
  5. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
  6. 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.
  7. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.


  1. 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.
  2. Special Tools: KitchenAid Stand Mixer | Pastry Cutter or Food Processor | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Pastry BrushSilpat Baking MatBaking Half Sheet
  3. Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.
  4. 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. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda.
  5. 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.)
  6. 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. Place in the preheated oven for 15 minutes before arranging the shaped biscuits in it.

strawberry shortcake on a silver plate

How to make strawberry shortcake at home! Sweet easy biscuits and whipped cream from scratch! Recipe on sallysbakingaddiction.com


  1. Delicious! Made the recipe exactly as written. I did, however, leave the ingredients in the food processor while adding the buttermilk and only pulsed it enough to mix roughly. I cubed the butter and kept it in the freezer until needed. Really good recipe!

  2. Barbara Williams says:

    The shortcake is the best! Thank you so much!
    It’s off season for strawberries but I found some that looked pretty good. And then I found your recipe! I feel very fortunate to have found your recipe.
    I had leftover dough so I rolled it out a little thinner and cut out smaller circles. I cut out tiny circles in the middle of half of them. I topped the other half with a bit of jam and pinched a top to the bottom. I kept the same temp and baked them for 10 minutes.

  3. Can you use low fat cultured buttermilk or does the buttermilk need to be full fat?
    Thank you, these look delicious!

    1. Trina @ Sally's Baking Addiction says:

      Hi Gina! You can use low fat buttermilk here.

  4. Hii,is it a must for the baking powder to be aluminium free or can i use the normal baking powder?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tiara! We prefer aluminum free for this recipe. See recipe notes for details!

  5. Addison Hoffman says:

    Do I need buttermilk or can I just use regular milk? Thanks.

  6. Kate Wallis says:

    Can I use self rising flour? If I do, do I still need baking powder and salt?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kate, we don’t recommend using self rising flour in this recipe. It would take additional recipe testing to ensure accurate results.

  7. Good biscuits.

  8. Do you think I would get good results if I substituted all-purpose flour for almond flour to make the biscuits gluten-free?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Molly, almond flour has very different baking properties and is not necessarily always a good substitute. If you play around with it, though, you may want to adjust the wet ingredients since almond flour can’t absorb liquid like all-purpose flour does. Instead of almond flour, you might also try using a 1:1 gluten-free flour (like Bob’s Red Mill or Cup4Cup) to make this recipe gluten-free. Let us know what you try!

  9. Looks so yummy! I am thinking of making these for Easter and am wondering if you have freeze the baked biscuits?

    1. Trina @ Sally's Baking Addiction says:

      Definitely! See make ahead instructions in the recipe notes for details.

  10. Hello,

    Would it be possible to use frozen strawberries? And if yes, how would I prepare the berries… should I defrost, strain to let out excess water and then mix with sugar?

    Looking for an alternative… the fresh strawberries we get in my country aren’t always sweet.

    1. Trina @ Sally's Baking Addiction says:

      Hi Tyler! Fresh strawberries are best for strawberry shortcake. You can use other fruit that is in season if you prefer! Other berries would be delicious.

  11. These were very good although when I make them again I’ll use a bit more sugar. Thank you for the great tips!! At 68 and years of baking I never knew you shouldn’t twist the biscuit cutter AND that they should be touching. That really worked!!

  12. I love this recipe! Although when I baked the biscuits for around 15 minutes at 425°, they burnt on the bottom and I’m not sure if that’s due to the heavy creamy dripping and burning the bottom or if I left them in for too long. Do you have any suggestions?

    1. Hi Gaby, thank you so much for trying this recipe. It doesn’t sound like you burned them– instead, we find it’s usually the heavy cream/buttermilk that can burn on the bottom. If you try the recipe again, skip the heavy cream/buttermilk brush on top or go a little lighter on it.

  13. Do you think one batch of this recipe would make a 9×13 pan?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Veronica, One recipe will yield 10-12 biscuits (depending on the size of your biscuit cutter). We recommend baking these in either a 10-inch skillet or on a baking sheet.

  14. This recipe looks delicious and I can’t wait to make this for my roommates! I was just wondering how many pints (or grams) of strawberries I should buy to yield 6-7 cups of or the recipe? Thank you 🙂

    1. Donna White says:

      Check the expiration date on your baking powder!

    2. Donna C White says:

      1 pint of whole strawberries yields about 1 3/4 cup of sliced strawberries.

  15. I could not get these biscuits to rise properly with two tries. I used frozen butter, even raised oven temp in second round, still, flat. any thoughts.

  16. Hello, My biscuits did not rise… I did the 2 things you mentioned. Could it be that I peeked into the oven? 🙁

  17. planning on making these today. Can I use a sugar substitute on the strawberries? Thank you.

  18. Loved this recipe – super easy and quick. Perfect for a spontaneous Saturday morning breakfast! We changed the strawberry recipe and did peaches instead and it was incredible!

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