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. 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.

  2. 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!

  3. 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 🙂

  4. 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.

  5. Could I have the biscuit recipe? I’m only making dessert for 3 people!

  6. 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.

  7. Gerry (BK)_ says:

    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.

  8. Laurie Marshall says:

    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.

  9. This is an amazing recipe. Made it for my family and they loved it!! Easy to make and tastes great.

  10. Absolutely delicious and so easy.

  11. A-M-A-Z-I-N-G !!!

  12. Doris Riener says:

    These were so easy and absolutely delicious! I had strawberries in the freezer to use up, and these shortcakes were the perfect pairing. Easy to whip up in my food processor; and they baked up crispy on the outside and tender, flaky on the inside. I used the vinegar in milk substitute for buttermilk. Pressed the dough into a rectangle, cut into 12 squares, placed next to each other on parchment and voila…beautifully fluffy shortcakes. Thanks, Sally!

  13. OMG!!! So it is 2:30A.M. during this quarantine and I made these because I have strawberries and want something light and why not?! Let me tell you these are the best shortcakes and shortcake recipe I have ever tried and I’ve tried plenty from all over. It is simple and easy and they are so so tender! The only thing I did different was to add 7 drops of mint extract instead of vanilla because I like it better as it gives the whipped cream a lighter more refreshing feeling. Thank you Sally, these are amazing!!!!!

  14. Try Rumford aluminum-free baking powder as it doesn’t leave a weird taste and try dipping the cutter in flour after every biscuit that you cut.

    1. Abigail T Obrien says:

      Thank you! I’ve ordered some on Amazon. I’m desperate to figure out what I’m doing wrong that I’ll try anything!

  15. I found out the hard way that most of these reviews are fake. Terrible recipe. I only tasted baking powder. Too bad this review will be censored

    1. Hi J, thanks so much for your feedback! The reviews on my recipes are not fake. That would take a considerable amount of time and effort. Thanks for trying my shortcake and sorry it didn’t work out for you.

    2. Just made for first time this morning with my granddaughter and they were the best recipe for a “sweet” biscuit I have ever made! I am not a fake person nor grandmother

    3. Thanks for all the wonderful recipes, Sally. We tried these over the weekend for Father’s Day and loved them. My wife was a big fan of the biscuits themselves. We want to try the savory version next. Also love your giant chocolate chip cookies, chocolate cupcakes with the mint icing, blueberry muffins, peach cobbler, and vanilla cake. All staples in our house. And no, J, we aren’t “fake.”

  16. Amazing recipe! I love your site and recipes, thank you. Made a batch and followed the recipe exactly and they are perfect. I have never thought to add sugar to my biscuits before and now I won’t make them without it. This recipe makes a nice large batch and my son has eaten nearly all of them within 4 hours of them coming out of the oven, he can’t stay away from them! Guess I better get busy making more. Thank you for a wonderful recipe!!

  17. This recipe for the shortcake is excellent! Very easy to make with my food processor. I’ll be making this throughout the strawberry season. Thanks for the great recipe!!!

  18. This dessert was super easy to make and is a new favorite in our house!

    1. I’m so happy you enjoyed it, Jen!

  19. Hi Sally! I love your recipes and your site is my go-to place when I want to bake something! I tried this recipe yesterday and have a couple questions. Every time I make biscuits (your recipe or other recipe) I always have to add more milk/buttermilk to the dough because it is dry and not coming together. What am I doing wrong? (I always spoon and level the flour). I was able to get this dough together by adding about 1/4 more buttermilk. Also do you press the dough out with your hands? My dough warmed up quickly this way. Do you roll it out on a floured surface? I am not an avid baker by any means but when I do bake I generally have no issues.. but these biscuits got me a little flustered! Thank you!!

    1. Hi Heather! I’m happy to help. Are you at high altitude by chance? Adding more buttermilk isn’t a problem in order for the dough to be workable. (Sometimes I need to do this as well.) I use my hands to flatten the dough on a floured work surface, but a floured rolling pin works too. How do the biscuits taste?

      1. Thanks for replying! I am not at a high altitude.. I am actually right at sea level in a humid climate haha! The biscuits tasted great but didn’t rise as much as I thought—I know that could be due to the age of my baking powder. Thanks for your help!

  20. I am 12 yrs old and I found this recipe super easy and very understandable. My batch came out great and my family loved it ! I had previously tried the cranberry scones and they were amazing. I love this website and I most definitely will be making these again!

  21. These were easy. Had a great texture and flavor. Looked great when serving. I used buttermilk and coarse sugar on top before baking. PERFECT!

    1. Pam Perkins says:

      Beautiful biscuits/shortcakes and so very easy! My first batch but certainly not my last! Delicious!

  22. Made this recipe with fresh picked strawberries, so delicious!!

  23. Best biscuits I have ever made
    Thank you

  24. Made these for Mother’s Day. So easy and delicious! I used powdered buttermilk, and they turned out perfect!

    1. I always use powdered buttermilk in my biscuits. Glad to hear they work well in this recipe. Making tonight!

  25. Was a bit nervous making this as I’ve never made biscuits before but it ended up being super early! Totally delicious my family loved it!

  26. I made this for Mother’s Day dessert – they were amazing! I halved the recipe and made a couple lil modifictions …. used 1Tbspn baking powder and added 1/4tspn baking soda (per another reviewer’s suggestion; was concerned about the metallic taste many were experiencing even though I use aluminum-free powder). Used every other ingredient directly halved & weighed and they turned out lovely! I don’t own a biscuit cutter so I just cut up the final patted dough circle into 8 mini triangles (like you would scones), arranged them in a tight circle on my baking sheet, chilled for 20-mins before baking and they rose perfectly! Sally, can you please explain why some bakers got the metallic taste when others did not (even when they were using aluminum-free powder)? How does adding soda to the recipe help? Thank you so much!

    1. Hi Faye! I’m so glad that you made and enjoyed this shortcake recipe. Some bakers may simply be more sensitive to the taste of baking powder. It could also be the brand. I always use (and swear by!) Clabber Girl. Substituting with some baking soda helps though and if you ever want to try it, you can reduce the baking powder to 1 Tablespoon and add 1/2 teaspoon of baking soda.

  27. Do you have the nutritional values for these?

    1. Hi Joanna, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  28. This was delicious!!! After last time using a buttermilk baking mix, I needed a much better recipe! I asked Siri and she gave me Sally! Only thing I need to change was check on my whipping cream sooner, because at 2 minutes it was past the soft-medium peaks form. But the taste was awesome!

  29. Hi Sally!

    I’m looking forward to trying this recipe. I only have “light”, or low fat buttermilk on hand. I also have whole milk. Is there a way to use both to get rich, well risen biscuits? Or can the low fat buttermilk alone do the job?

    Thank you for your help! I’m a huge fan of your blog and recipes!

    1. Hi Nicky! You can use low fat buttermilk here.

  30. Delicious! Just the right amount of sugar. Cut recipe in half for my husband and me. Guess what I am having for breakfast in the morning? Can you imagine with a cup of coffee on Sunday morn? Ahhhhh.

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