Easy Homemade Strawberry Shortcake

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Or try my strawberry cupcakes with strawberry buttercream!

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

Happy Monday! Can you believe Memorial Day is this weekend? Hey 2017, where’d ya go? If you’re like me and feel unprepared with any summer holiday coming up, I have just the recipe for you. Easy homemade strawberry shortcake. Nothing beats it… nothing!

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

But here’s what you don’t know!

Strawberry shortcake– completely homemade– is easier than you think. Skip the store-bought biscuits and whipped cream loaded with who-the-heck-knows-what and have fun making it at home. The biscuits come together with butter + flour + sprinkle of sugar + milk. That’s literally about all you’ll need. Then load ’em up with fresh 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 SO simple. 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

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

Make the biscuits in 4 steps:

  1. Cut butter into dry ingredients.
  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

To cut the butter into the dry ingredients, you can use either a pastry cutter or food processor. You’ll also need a biscuit cutter. Remember: do not twist the cutter. Press the cutter down into the dough firmly WITHOUT twisting it. Why? Twisting it will seal off the biscuit edges, preventing the biscuits from rising.

Homemade biscuits for strawberry shortcake on sallysbakingaddiction.com

A brush of heavy cream and sprinkle of coarse sugar gives these sweet biscuits a delightfully crisp top. The recipe is quite similar to my savory homemade biscuits— we just add a teensy bit of sugar since they’ll be enjoyed for dessert. Remember to always bake your biscuits close together, just like you see above. Remember why? Biscuits rise up nice and tall when they are touching, pressed snuggly against one another in the oven. You can prepare these biscuits in a cast iron skillet, too!

After they’re fully baked, slice them in half and start assembling your shortcake stacks!! This is actually the fun part and 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 should add blueberries to the sweet strawberries for a patriotic treat this coming weekend. 🙂

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

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

Update: This homemade strawberry shortcake recipe is part of my 8 recipe video mini series called Sprinkled. Watch me make it!

Easy Homemade Strawberry Shortcake

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

  • 3 cups (375g) all-purpose flour1
  • 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) buttermilk2
  • 2 Tablespoons (30ml) heavy cream (or buttermilk)
  • coarse sugar, for sprinkling

Directions:

  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.

Make ahead tip: 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.

Recipe Notes:

  1. Starting with cold flour is a handy tip! If you can remember, place the flour in the freezer 30 minutes before beginning.
  2. 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.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

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Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Colorful WhiskGlass Mixing Bowls | Biscuit Cutter | Pastry BrushSilpat Baking MatBaking Half Sheet

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

77 Comments

All 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. =)

1 2

Reviews

  1. 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.

Questions

  1. 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.

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

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

  4. 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.

  5. 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?

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