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) cold 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: 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

159 Comments

  1. This recipe is super easy and delicious!

  2. Well, that was a pleasant surprise! Very delicious recipe, thanks so much for sharing. The whole family loved this, capped off a Sunday night dinner beautifully, it reminded me on something I’d have at my grand mothers house! PS subbed out the buttermilk for 2% with a dash of vinegar as I didn’t have any buttermilk on hand, turned out great.

  3. Inedible. 2 TBSPs of baking powder made it insanely bitter. Got thrown in the bin.

    1. Hi Jesse, I haven’t experienced the same any time I’ve made these. May I ask which brand you are using? I swear by Clabber Girl.

      1. I used Clabber Girl and got heavy baking powder taste too. (This was extra sad after ‘yes, tablespoons!’)

        I wonder if it’s a lemonjuice+milk vs buttermilk thing? I did the former, and there was a little lemon zest in the sugar, but everything else was to spec.

    2. I don’t know if it’s true, but I have heard other cooks say that if you use buttermilk, you should reduce baking powder and put baking soda in the recipe. I think the acid in buttermilk may activate the metallic taste in baking powder. 1 Tbsp baking powder and 2 tsp baking soda seems like a good ratio.

  4. Noelle Zaleski says:

    I made this but I read the comments and subbed the baking soda. It was phenomenal! We all couldn’t believe how amazing it was ! Thank you

  5. Kate Wilshire says:

    Can I make this in ‘cake’ form without the biscuit process? Just wondering if it will work out the same, if I just put the the dough in an 8 inch round and bake that way?

    1. Hi Kate, I’m not sure I’m understanding your question. If you’d like a single layer cake recipe, try my strawberry shortcake cake.

      1. Kate Wilshire says:

        Thanks!

        I wasn’t sure so I just made them in the biscuit form, but was wondering for the future if I could just take the same dough from this recipe and instead of cutting it into individual biscuits-just bake in an pie tin as one big “shortcake”.

    2. Pat Garrett says:

      I made this in a cake tin as I didn’t want to take the time to cut biscuits. It was perfect. Thanks.

  6. This is JUST what I wanted out of a shortcake! I didn’t have buttermilk or heavy cream, so I made my own buttermilk as she suggested with lemon juice in whole milk. For the topping, I mixed strawberries,sugar, whole milk, and Fage plain yogurt and let it sit for a few hours. This was not as decadent, but still delicious enough to satisfy my craving. I served everything with a little more milk until the structure/mushiness ratio was just right! Next up: trying her regular buttermilk biscuit recipe!

  7. These were straight-forward and SO delicious. My husband would have just been happy with the strawberries and homemade whipped cream — it’s that good! Thanks for great content and such easy-to-follow directions. I’ve trusted your site for years and you are my go-to authority on all things baking.

  8. This might be my favorite recipe ever! I loved the biscuit and it was a big improvement on the traditional grab a dessert shell and run approach! Thank you so much for this recipe Sally!

  9. These biscuits were perfect! We loved the texture and sweetness-we couldn’t stop eating the dough either! I was out of vanilla extract but used lemon extract in the cream and it was delicious as well! Thank you for another great recipe!

  10. I bake a lot…while the taste was great, the dough was actually hard to handle, floured hands and surface not withstanding…I used precise measurements. I’m in FL and recipes can change consistency due to weather. Ended up scooping them onto the pie pan like a cookie and worked out fine.

  11. I was trying to find a replacement for my grandmother’s lost recipe. This was absolute perfection! The biscuits came out exactly as I was hoping for with no modification.
    Thank you for sharing!

  12. Karen Suddath says:

    Wow. Those biscuits are so good. Almost like a scone but lighter. Great recipie.

  13. First time making something like this… fantastic taste and easy to do! Though, the biscuits didn’t rise very well… only rose to about 3/4″ high. If I were to split a biscuit, they would be quite thin, so I’ll just use 2 biscuits for one dessert.

    Suggestion of maybe what went wrong with them not rising very much…?

    1. Hi Mel, I’m so glad you enjoyed the taste! My best tips for tall biscuits are in the blog post above in the section “How to Shape Biscuits”. Be sure you are using a sharp biscuit cutter and pressing straight down (no twisting!) and that they are pressed snuggly against each other on the pan to bake.

  14. Sharon Buddington says:

    I am planning on making this recipe tomorrow. If I want to do baking powder and baking soda combination. What is the amount to substitute the 2 Tablespoons of baking powder in the recipe.

    1. Hi Sharon, You can reduce the baking powder to 1 Tablespoon and add 1/2 teaspoon of baking soda.

  15. Delicious! I made these for a small dinner party. I nearly tripled the whipped cream recipe and it was the fluffiest and lightest whipped cream EVER. The recipe made a bit more than 9 biscuits, which worked out perfectly because I’m serving 10 people. In addition to the strawberries, I added blueberries, blackberries, and raspberries. So delicious! The perfect dessert for a summer dinner party! Will make again!!

  16. Easy and DELICIOUS. I tried the frozen butter/cheese grater trick and they turned out pretty well. Thanks!

  17. The biscuits were so good and the homemade word cream was amazing! I’m using this recipe forever!

  18. Wow. This recipe is amazing. Just made it and it tasted great. Biscuits are crispy, flaky with pillowy soft layers. Definitely making the biscuits more. Thank you for sharing your recipes!

  19. Wonderful shortcakes. I have been searching for a good recipe for strawberry shortcake and this is it!!! It is so easy to make and tastes wonderfully. My husband loves it.

  20. Even though I forgot to line the pan, they still came out wonderfully.

    Instead of using a food processor to add the cold butter, I use a cheese grater. Works perfectly.

  21. This biscuit dough was so easy to make! I’m sorry if I missed this somewhere-where do you recommend storing biscuits that aren’t used immediately? Thanks so much !

    1. Hi Kelly! Great to hear. You can cover and store leftover biscuits at room temperature for a couple days or up to about 1 week in the refrigerator.

  22. Kathryn McCurdy says:

    Starting to realize that Sally’s Baking Addiction is one of the best sites to get recipes. We’re strawberry shortcake snobs and this is the best recipe we’ve ever tried. We didn’t want waste, so we rolled out the dough, then used a pizza cutter to make squares. Turned out amazing. Thanks Sally!

  23. This is seriously the best shortcake recipe I have ever used and I live in the middle of a large strawberry growing region so I have made a few shortcakes! My search is over .
    Flaky, tender, the perfect partner to delicious juicy fresh strawberries and yummy fresh whipped cream.
    Heaven!

  24. Mary W Varik says:

    The best shortcake recipe. Absolutely delicious!

  25. Has anyone baked this adjusting for high altitude baking? Any tips?

    1. Hi Kelly, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

  26. My biscuit dough was still quite wet when I made the biscuits. They also spread a little when baked and didn’t rise very much. What went wrong? What do I need to do next time.

    1. Hi Lia! I wonder if the butter was over-mixed into the dough during the cutting step. If so, the dough will end up being pretty wet instead of crumbly. Make sure the butter is extra cold before cutting it in, too. The biscuits can’t rise too high if the dough is heavy and wet. Also, did you bake them close together or did you spoon them as drop biscuits? I recommend baking close together.

    2. I had the exact same issue and I’m thinking I may have over-pulsed the butter and dry ingredients in the food processor (as Sally mentioned). I’ll try it again with a pastry cutter.

  27. I made this last night to rave reviews! It’s strawberry season in Ontario and what better way to celebrate. It’s a keeper!

  28. These were delicious! Not a sweet biscuit, but perfect for strawberry shortcake. I made them with my daughter. Very easy (I never used a pastry cutter before, and asked my mom how it worked, if that tells you anything). The 2 Tbsp baking powder was just fine, I didn’t have buttermilk but made a substitute using milk and vinegar as described. Everyone loved them and I saved the recipe and will make again!

  29. I was a little nervous based on some of the reviewer’s comments about the baking powder, but I followed the recipe exactly as written and it turned out perfectly! Used Bob’s Red Mill double acting baking powder. Thanks for the great recipe!

  30. Hi Sally, I have some regular yogurt that I need to use up. Could I use it as a sub for the buttermilk here?

    1. Hi Ann, some readers have used yogurt instead of buttermilk in this recipe with great success however I haven’t personally tried it.

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