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) 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. 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: 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.)

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. So delicious! First time making biscuits and it was so easy. Big hit with my husband. Love your recipes!

  2. Hi Sally. I don’t have a cast iron skillet what else can I use ? I don’t want to make everything perfect and ruin due to this. Thanks !

    1. A baking pan works– or 9-inch cake pan or pie dish 🙂

  3. Bernaded Thuf says:

    Thank you so much Sally. My familly and I really enjoyed your super moist çake cecipe for our magical family celabration and i was wondering if u had a website for çake pans thank u SALLY!!!

  4. 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?  

    1. You can absolutely do it either way.

      1. Debra Adams says:

        5-Stars!! Love the “cream” biscuits. Instead of rolling and cutting, I take a handful, roll in a ball and pat–that makes them a little prettier than a ‘drop biscuit.’ I cut the recipe in half and had 6 biscuits. Perfect! Thank you.

  5. 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! 🙂

  6. do you grease the cast iron skillet before placing the biscuits in it?

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

  7. 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.

  8. 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.

  9. 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. =)

  10. 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!

  11. 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!

  12. Jennifer Sibanda says:

    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.

    1. I spread a little butter instead of brushing cream on the dough. it came out fantastic! I’m going to try savory herbs in the dough next time to see how those would taste.

  13. 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

  14. Wendy Geoghan says:

    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.

  15. This was my first time making strawberry shortcake from scratch and only the second time I’ve ever made biscuits from scratch. I put them in the cast iron pan, no oil, no parchment. I put it on the lower grate in my oven. They took about 20 minutes to bake, to get golden tops. The bottoms were a bit burned. So just a pro tip for any other newbie bakers out there: I’d recommend putting in on the higher grate in your oven. Otherwise perfect. I’ll definitely be making this again!

  16. I’ve enjoyed making these during this strawberry season. I made the biscuits as written and I liked the crunch the coarse sugar gave it however in reheating after the first day, it took longer for the tops to get crunchy again. The second time I doubled the sugar because I prefer a sweeter biscuit and added a tsp of cinnamon for some flavor with the flour, stirred in a tsp of vanilla with the buttermilk and left off the coarse sugar. I still brushed them with cream for a nice sheen. The bitterness was fairly prominent and I never use baking powder with aluminum so my conclusion was the ratio of baking powder to flour. The third time I used half the baking powder and added 1.5 tsp. of baking soda since buttermilk is used and that took care of the bitterness without compromising the rise. After the minor tweaks, I’m really enjoying the taste and texture of the biscuit. Good recipe!

  17. These were delicious. I added the zest of an
    orange and some vanilla to the biscuits.

  18. Taylor Kocher says:

    I bake a lot but this is the first time making biscuits, so I knew they’d be denser, but yeah I do think I used too much liquid. Thanks for the reply! Love the recipe!

  19. This is a wonderful recipe. Easy and delicious!

  20. So delicious! The best strawberry shortcake I have ever had!

  21. Do you think this can be made as one large ‘cake’ instead of individual biscuits?

    1. I don’t recommend it- for a larger cake, try my recipe for strawberry shortcake cake 🙂

  22. 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!

    1. Dora Grimshaw says:

      I agree! These are the best looking biscuits I have ever made! Cant wait to put everything together tonight and try this recipe! So easy to cut up the strawberries and whip up the biscuits!

  23. 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…

  24. 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/

  25. 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.

    1. So happy you tried it!

  26. 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.

  27. 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!!!

  28. 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!

    1. Yay, welcome back! I’m so flattered that my recipe was featured on her website.

  29. Your tips and step by step recipe is so very helpful

    1. I’m so glad you found it helpful, Carol!

  30. 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!

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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