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!

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

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

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

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 for strawberry shortcake on sallysbakingaddiction.com

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!

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

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.

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

How to Shape Biscuits

Use a biscuit cutter to shape the biscuits.

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

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!

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

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!

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

More Easy Summer Desserts

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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

Description

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!


Ingredients

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

Biscuits

  • 3 cups (375g) all-purpose flour* (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons baking powder (yes, Tablespoons!)
  • 1 teaspoon salt
  • 3/4 cup (180g) unsalted butter, cold and cubed
  • 1 cup (240ml) buttermilk*
  • 2 Tablespoons (30ml) heavy cream (or buttermilk)
  • coarse sugar, for sprinkling

Instructions

  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. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits. (I didn’t re-roll my scraps– that’s why you only see 9!)
  4. Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching– see photo above.)
  5. Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 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.


Notes

  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 | Colorful WhiskGlass Mixing Bowls | Biscuit Cutter | Pastry BrushSilpat Baking MatBaking Half Sheet
  3. Flour: Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
  4. Buttermilk: If you don’t have buttermilk on hand, you can use soured milk. Add 2 teaspoons of white vinegar or fresh lemon juice to a liquid measuring cup, then add whole milk until it reaches 1 cup. Give it a stir, let it sit for a couple minutes, then use in the recipe.

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

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

84 Comments

  1. Any reason I couldn’t do these as drop biscuits instead of rolling dough and cutting?  or press into a pan for pan shortcake instead?  

  2. Yum!! I wanted to try making a traditional strawberry shortcake recipe and the same week I saw your Facebook live! Finally got around to making them and the biscuits are delish!! Perfect for shortcake but also for any occasion. Love this recipe, so tasty and easy – thank you! 🙂

  3. These were incredible. I hadn’t bought the cream yet so I just made my own buttermilk using plain almond milk and the juice of one lemon (it works, surprisingly). Thanks for this recipe!

    1. No need to if your cast iron skillet is seasoned. You can also rub a little oil on it before adding the biscuits.

  4. I’ll be making these for Mother’s Day this year and am so excited to try them!! Do you recommend baking them the day before or could I refrigerate the assembled skillet (with raw dough) and bake it day-of?

    1. Hi Natalie! What a lovely dessert for Mother’s Day. You can bake the biscuits the day before. Simply cover tightly and store at room temperature until ready to assemble.

  5. Mine didn’t rise at all…realized I bought cake flour in error. Would that be why? Had to bake
    For 25 min.

  6. Made ‘em last night for the first barbecue of the season and they turned out great. I especially like the tip to brush the tops with buttermilk. The color of the crispy tops was amazing. Your photos rock! These have become my go to’s.

  7. Would using the folding technique you describe for your buttermilk biscuits create layers in these shortcakes, too?

  8. Hi Sally! I made these and my biscuits spread a LOT in my cast iron skillet. I have an oven thermometer so I don’t think oven temp was an issue, but I feel like I ended up with a skillet sized biscuit vs 12 biscuits. My kitchen was warm while I made the dough, though the butter was straight from the fridge. Could that play a part? When I was cutting the biscuit shapes I felt like it was starting to get fairly soft.

    1. Hi Emma! Temperature has everything to do with it. It will make or break the biscuit recipe! If you notice the biscuit dough getting too soft as you work with it, put it back in the fridge. You can even chill the cut biscuits in the fridge or freezer for 20-30 minutes before baking too.

  9. How much are these biscuits expected to rise when baked? Mine doubled from 1/2 inch to 1 inch tall. They look good, but should they be taller?

    1. I haven’t tried making these into shapes. If you try it let me know! Just remember the sides really need to touching for a good rise 🙂

  10. I made these yesterday and I cut the recipe in half to make 6. I was nervous about altering the recipe amounts but it turned out great! My husband and I just didn’t need to have 12 biscuits around the house. I also used red and blue decorating sugars since I didn’t have regular coarse sugar. Very festive and delicious. Thanks for an awesome recipe.

  11. Hi Sally! Great recipe.
    I love it that you made from scratch, and definitely, I will make it.
    Tomorrow is my daughter B-day so I will surprise her with her favourite Strawberry Shortcake.
    Off to make and share this recipe. =)

  12. I just love, love, love these super flaky and buttery shortcakes. So good and so simple! Thank you, Sally, for this wonderful recipe! I think I will have to run back into the kitchen and eat another one!

  13. We just made your biscuits. They were so tender and tasty. Pastry dough is usually pretty difficult for me to work with, this came together so quickly and easily. The rounds came out without sticking, and I was able to re-roll the dough twice to get a couple of extra biscuits. Thank you Sally!

  14. I made these with my 4 yr old and we loved them. He said he thinks they taste like sugar cookies. He said he just wanted the biscuit all alone with no strawberries or whip cream because he liked them so much. Thanks for a super easy and great recipe.

  15. Hi Sally! I had a generic question about biscuits because no matter how many times I try them, the baking powder seems to leave a slight bitter aftertaste which only shows up after baking. I usually use homemade buttermilk, just milk and lemon juice and I’m wondering whether there should be some baking soda too because of the acid. I’ve been reading up a lot about this issue and while most recipes use a fairly large amount of baking powder, it is supposed to cause bitterness if used excessively. So I’m not sure how to fix this because the biscuits won’t rise without it. If you’ve ever faced this, any help would be appreciated !

    1. It’s possible to find ‘aluminum free’ baking powder. Makes all the difference as I always tasted metal. Rumford is one brand

  16. This is the best shortcake I have ever made in my life. Moist, flaky, buttery, just sweet enough. Very easy to make. I didn’t have buttermilk so put a tbs of vinegar in the measuring cup and filled it up with milk. Worked beautifully. Thank you for a great recipe.
    Wendy

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