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


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* (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


  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.


  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


  1. These biscuits were perfection! I used soured milk since I was away on vacation with limited access to “stuff”. I always end up dumping out half the container of buttermilk anyway because it always goes bad before I can use the whole thing, so the substitution of vinegar in the milk was great! The top of the biscuits were crusty and crackly (even though I didn’t have coarse sugar, only regular granulated) and the inside had an incredible tender crumb! I think you’re right in that the key is to BARELY work the the dough once the ingredients have been combined. And the entire thing took 5 minutes to put together! This recipe is a total keeper – I don’t think I’ll ever use another!

  2. This was my first time making strawberry short cakes and it was an AMAZING recipe! Got it together really quick! Loved them so much! Totally a keeper!

    1. Yea—so husband and kids didn’t even wait for the strawberries! They started into them straight out of the oven and loved them…

  3. Love these strawberry shortcakes! Curious if you’ve ever experimented with mixing frozen berries right into the shortcake? They were so scone-like I’d love to take them on a camping trip as a fancy breakfast treat–but worried that mixed berries would affect the texture of the shortcake.

    1. I’m so glad you love them! I haven’t tried mixing the berries into the dough. If you try make sure to blot them dry as the excess moisture could change the texture of the biscuits. If you are interested I do already have many scone recipes that I think you would enjoy! You can find them here: https://sallysbakingaddiction.com/category/breakfast-treats/scone-recipes/

  4. It’s late summer Peach season and I wanted a simple dessert using my favorite fruit. My husband used to bake as a hobby and always turned to a “Sally recipe.” So, when I saw this shortcake recipe I knew had to try it. I was not disappointed and he won’t be when he gets home from Chicago – if there are any biscuits left.

  5. I am planning to take this to a BBQ this weekend. How far in advance can I make the whipped cream? A few hours? And, once I am there, how long can the whipped cream be out of the refrigerator? I don’t think it will go unnoticed long once I bring it out but I don’t want to end up with a bowl full of soup. Thanks!

    1. You can make the whipped cream up to one day in advance if it’s stored in the refrigerator! Once you are there how long you leave it out really depends on the temperature outside – if it’s very hot I wouldn’t leave it out more than an hour.

  6. Wow…….definitely five stars Sally!!! I’ve never made American ‘biscuits’ before (I’m from Australia) but they are SO GOOD!!! Kind of like our scones, but denser and more moist. And this recipe is so simple, yet so perfect….so simple that I got mine looking almost exactly like yours after following the recipe to a T and watching your Sprinkled Episode 3! I left the quartered and sugared strawberries in the refrigerator for a couple of days (unintentionally – I ran out of ingredients and couldn’t make the biscuits!) and when I did get around to making the rest of the recipe, the strawberries were so good people ate them straight out of the bowl. And they left so much juice that we poured it over the top and used the biscuits to scrape it up….delicious 😉 Thank you Sally!!!

  7. I’ve been following you and our website for YEARSS and i was SO excited when I saw Chrissy Teigen used one of your recipes on her new website!! which naturally brought me back here to browse some new recipes to try and now I am set on making this quiche for brunch this weekend. Can’t wait!

  8. I made this recipe last night. Followed steps exactly and it came out perfectly. My family and friends loved it. I have made many shortcakes, this is now my goto recipe. Thank you! Looking forward to trying many more of your recipes!

  9. Could you bake the shortcake like a cake without cutting into biscuit form? Id like to skip this step and just cut into squares once done baking????

    1. I’m sure you could, but I haven’t tried it. I recommend using a 9-inch square baking pan. I’m unsure of the exact bake time.

  10. Stop what you’re doing and try these shortcakes! The best part are the biscuits with the strawberry juices soaked in and they’re really not that hard to make! Great recipe Sally, I can’t wait for strawberry season to start because I’ll make them all the time!

  11. Recipe’s delicious and truly easy. I think the metrics are bit off, though; I am in Italy and used the weight instead of volume and the dough came out way too wet. Had to add flour, maybe 50-70g? It still turned out perfect though 🙂

  12. 5 stars–Delicious. perfect delicate moist crumb. However, mine didn’t rise very high. But worked out none-the less. I did halve the recipe as 12 biscuits are too many for DH and me. Perhaps I should have added 1extra tsp of baking powder as 1Tbsp might not be enough? I did clabber sweet milk to sour with vinegar as no Buttermilk on hand. If I lower the oven temp to 400 but bake a bit longer will they rise higher? This is just a wonderful tender biscuit. Thank you for sharing.

    1. I’m thrilled you both enjoyed them so much, Sheila! My #1 tips for tall biscuits is 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. Also be sure they are touching each other in the pan, and that you didn’t roll out the dough too thin.

  13. Hi there,

    I’m a pretty adept baker – one of my favorite hobbies, started with my mom when I was a toddler – and these did not turn out for me. They barely rose at all. They look lovely and tasted okay but they were flat as pancakes. I’ve gone over the recipe several times and didn’t make any errors. I did halve it but this shouldn’t have impacted the result. Any thoughts? Thanks

    1. Hi Jennifer, I’m glad you enjoyed the taste of the biscuits. I have 3 tips for taller biscuits: Make sure your dough is 1/2 inch thick to start (don’t shape it too thin). The most important thing is to use a sharp cutter and do not to twist it at all while pressing down (this seals the edges and prevents them from rising). And also be sure they are touching snugly on your pan while baking so they help lift each other up.

  14. Thank you for sharing this lovely recipe; it was quick and easy to make with great results. It turned out beautifully, tasty biscuits and sweet strawberries and whipped cream. We really enjoyed the shortcake. Made for What’s on the Menu? tag game.

  15. 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.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally