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

161 Comments

  1. So fabulous! I followed the recipe exactly as provided and everything is perfect! I will most definitely save and share this recipe – especially the biscuits!

  2. I would consider myself to be an experienced baker but these did not turn out well. They did not rise much beyond the original uncooked height, they were too salty and needed a little more sugar. Would try again but with self raising flour, only a pinch of salt and more sugar. Also took about 25 mins to cook.

    1. I am an experienced baker and these turned out terrible. Flat! No rise! Waste of money and ingredients!

  3. They were awesome!
    I made them on a cookie sheet
    If you use a cast iron pan do you heat it first in the oven?

    1. Hi Anne Marie! You can pre-heat the skillet if desired, though I usually don’t.

      1. Angela Steinhaus says:

        These biscuits are awful! I have made better tasting playdough.

  4. Hi! I’d like to make this for an upcoming dinner party. How far in advance do you think I can bake off the biscuits? Thanks!

    1. Hi Claudia, See recipe note for make ahead instructions!

  5. Hi Sally, I have a gluten intolerance. Can I substitute almond flour for the regular flour or would I need to add other stuff like xanthum gum?

    1. Hi Rachelle, I haven’t tested this recipe with gluten free alternatives. If you do, let me know how it goes!

  6. Vicki Rademacher says:

    I substituted with a gluten free four. Turned out perfect.

  7. Hi Sally, I want to first say hope all is well! I’ve baked numerous recipes from your blog (sweet and savory) and have loved them all. I just gave this recipe a try (followed the recipe exactly) and had a lot of butter leak out of my shortcakes during the bake. Any reason you can think of why this might have happened?

    1. Hi Jessica, thank you! This will happen if the butter isn’t cut finely enough into the flour. If you try the recipe again, work the butter into the dry ingredients a little more so there’s smaller pieces of flour coated butter. Make sure the dough is cold going into the oven, even if that means chilling it in the refrigerator for 30 minutes prior to baking.

  8. Just made these! Baked on a rimmed sheet in oven. They spread out and rose to @ 1 and 1/4 “ and got crispy around the edges. Still could slice across to layer berries & whipped cream. Delicate, savory with a hint of sweetness. I used slightly less salt than indicated. I combined all purpose flour with almond flour and tapioca flour. For greater structure I would try adding an egg or two to the recipe!?

    1. Hi Susan! Thanks for trying these and I’m glad you enjoyed them. You can try adding an egg, but the loss of structure and excess spread would be from using a blend of almond flour and all all-purpose flour. Almond flour can’t soak up moisture like all-purpose can. I bet they had a nice texture, though!

  9. This recipe is perfect! Followed step by step and used vinegar + 1% milk for the buttermilk. Can’t wait to make these again! My family loved them too. I baked them for about 17-18 minutes as they were not a golden colour at the 15 minute mark.

  10. Creative Joiye says:

    1st time ever making strawberry shortcake. After shopping several recipes, yours seemed like the best. I made this for my daughter’s graduation event at her request. It was a hit. Thank you!

  11. Delish

  12. Alesia A Skinner says:

    On fathers day, My father bought strawberries and asked me to make something with them. I chose your recipe and it was a smashing hit. The sweet biscuits were light, fluffy, moist on inside and crispy on top. They didn’t rise real tall but decent enough. I think I liked them better that way. Probably for the same reason I like muffin tops better than the whole muffin. Paired with the strawberries and fresh made whip cream my father said “hmmm” with every bite. Delicious! I was never a huge fan of strawberry shortcake in the past but this recipe changed my mind. I’m making it again tomorrow for friends.

  13. These are perfect! My girls and I just had them for dinner since we couldn’t wait (shh, don’t tell). Your directions are easy to follow, and the little tips you give are a great guide! Thank you so much!

  14. Well, I think your idea of “easy” and mine don’t match. If I didn’t wreck the biscuits, these may turn out. But next time, I’ll buy cake from the store or just skip it. WAY too much work and mess.

  15. Julie Paden says:

    These are awesome! Mine puffed up nice and fluffy! Used a food proccessor to cut in the butter(i cubed the butter before adding to dry ingredients) and dang if these aren’t fantastic! Thanks Sally!

  16. Perfect SOOO DELICIOUS

  17. Jeaneene Nooney says:

    Thanks, Sally! I used to always make shortcake just like my grandma did. She used Bisquick, but added 2 tablespoons butter and 2 tablespoons sugar to the box recipe. They were scrumptious. A few years ago, they changed Bisquick. They weren’t as good after that. Recently, they changed it again. Forget it. No good at all, so I went on the hunt for a recipe. Came here! I didn’t have buttermilk, so used half and half with 2 Tblsps lemon juice and forgot to brush with cream & sprinkle sugar on, but they were quite good in spite of that! (I did add a smidge more sugar and butter, but the forgotten topping would likely fix that. It seemed like 1 tsp salt would be too much, but it was fine. I think I have my memory comfort food worked out thanks to you! I’ll definitely use buttermilk next time, too! We used to have this for supper on a June night in the 60’s– so wonderful!!!

  18. I have been making biscuits for years,,,this are THE best ones ever…and loved the tips,,,

  19. The shortcakes tasted like “metal.” Too much baking powder. They were beautiful to look at but tasted terrible.

  20. Hi! I’ve been using your recipes for years and they have all turned out amazing! If I wanted to make this look like a cake rather than individual biscuits, could I put the dough into an 8 inch round pan? I’ve seen your recipe for strawberry shortcake cake and while it looks delicious and is undoubtedly amazing, I really want to try a traditional strawberry shortcake. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Devaki, I don’t recommend it – best to stick to individual biscuits for this recipe.

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