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Skip the store-bought and make summertime strawberry shortcake completely from scratch with this recipe! Biscuits recipe updated in 2021. Using less flour and baking powder, adding a bit of baking soda, and including a dough folding step, these sweet biscuits are better than ever. They’re simply perfect for holding juicy strawberries and fresh whipped cream!

strawberry shortcake with whipped cream

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

strawberry shortcake on a silver plate

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 whipped topping. Instead, have fun making strawberry shortcake at home. Load the homemade biscuits 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 doable. And that’s what summer is about, right? Simple, happy, pure homemade goodness that celebrates the season’s fresh flavors.

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.

strawberries in a glass bowl for strawberry shortcake

Use Cold & Cubed Butter in the Biscuits

Use a food processor or pastry cutter to cut the cold butter into the dry ingredients, as detailed in the printable recipe below.

butter cubes and flour for biscuit dough in a glass bowl

How to Make & Shape These Biscuits

Biscuits for this strawberry shortcake are not nearly as tall and fluffy as regular biscuits. Just to set your expectations appropriately! Don’t expect a super tall biscuit.

The shaping process is exactly like our regular biscuits using the fold and flatten method. Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants. This step is a lot easier than it looks. First, pour the crumbly dough onto a floured work surface:

dough on marble counter

Flatten the dough to about 3/4 inch thick with your hands or use a rolling pin:

flattened dough on marble counter

Fold both ends into the center:

folded dough on marble counter

Turn it:

folded dough on marble counter

Flatten again and repeat 2 more times.

flattened dough on marble counter

Use a biscuit cutter to shape them. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter. 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.

biscuit dough and cut biscuits in cast iron skillet

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.

With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, cheesecake, trifles, and so much more.

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. And you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime.

spooning strawberries onto biscuit and assembling strawberry shortcake
strawberry shortcake on a silver plate

More Easy Summer Desserts

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strawberry shortcake on a silver plate

Homemade Strawberry Shortcake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: serves 1012 1x
  • Category: Shortcake
  • Method: Baking
  • Cuisine: American


Fresh summer strawberries shine in this simple homemade strawberry shortcake recipe. The biscuits don’t rise super tall, but you’ll enjoy their crisp crumbly texture paired with the soft whipped cream and juicy strawberries.



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


  • 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
  • 1/4 cup (50g) granulated sugar
  • 4 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt (I recommend fine sea 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 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, 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. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
  4. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
  5. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
  6. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
  7. 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.
  8. 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 | Pastry Cutter or Food Processor | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Pastry BrushSilpat Baking MatBaking Half Sheet
  3. Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.
  4. Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
  5. 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.)
  6. If you’re using a cast iron skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
  7. Older Version of This Recipe: We tested and retested this recipe based on reader feedback in 2021. Old version of this recipe called for 3 cups (375g) all-purpose flour and 2 Tablespoons baking powder (no baking soda). The written recipe above yields better results with more flavorful and taller biscuits.

Keywords: strawberry shortcake

Reader Questions and Reviews

  1. Wonderful! Just enough sweetness in the shortcake, not too much. Delicious, great crumb and light texture, crispy edges and bottom. Excellent!

  2. DELICIOUS!! I absolutely LOVE the biscuit recipe! Thank you so much

  3. Tried twice can’t get them to rise, even opened a new can of baking powder? Any suggestions

    1. Hi Darlene, how was the texture of your dough? If the butter was over-mixed into the dough during the cutting step, 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, be sure to bake them close together and to not twist the cutter when making the rounds. Hope these tips are helpful for next time!

  4. Can I use confectioners’ sugar for the cream?

  5. Biscuits were quite flat. I followed the recipe. the dough was not too wet, in fact quite crumbly….flavor is fine – just very flat finished product. Will probably taste just as good covered in strawberries and cream. But definitely won’t be a showstopper presentation-wise 🙁

  6. I made these this morning and they turned out delicious! I didn’t have buttermilk but I had drinkable low sugar Greek berry yoghurt. It took a little extra liquid to get the right consistency, but they were really outstanding and a delightful pink color! I’ve made strawberry shortcake in the past using Bisquick, but now I will do it this way. Thanks for the recipe!

  7. The house smelled wonderful and it was simple to make. I don’t have a biscuit cutter so I used a small mouth mason jar instead, made 20 small shortcakes- no one is complaining about the extras! Thanks for a great recipe

  8. P.S. from my first post, the leftover shortcakes are great with coffee for breakfast!!!
    Thanks again!

  9. Wonderful dessert for a beautiful May day. Thank you for making it easy to make the shortcakes.

  10. Like the concept, flavors are there … but I struggled with the execution. I wouldn’t call this “easy” strawberry shortcake. I couldn’t get my biscuits to rise or my whipped cream to stabilize, even with freezing my ingredients, bowl, and whisk. I’d love a video showing how the biscuit dough came together, because I’m sure that’s partially where I failed.

    1. Hi Rachel, Thank you for trying this recipe. We don’t have a video (yet!) of the biscuits but there are even more step by step directions and photos in our post for buttermilk biscuits (slightly different recipe since this one has sugar, but the process is the same!).

    2. Puttting about a TBS of dry milk into your whipped cream while you’re mixing it will keep it stabilized.

  11. Thank you! Amazing recipe. I added some Grand Marnier to the strawberries and whipping cream.

  12. Had a little trouble with the biscuits. I finally decided to knead it like bread dough and it all came together. My husband loved it so much that he had 2 helpings LOL.

  13. I have made a lit of different shortcake recipes and this is by far the best recipe ever! We used French vanilla ice cream and whipped cream and OMG

  14. Dang! The biscuits did not rise, all else appears good.

    1. Hi Jennifer! Happy to help, check to make sure your baking powder is fresh. How was the texture of your dough? If the butter was over-mixed into the dough during the cutting step, 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, be sure to bake them close together and to not twist the cutter when making the rounds. Hope these tips are helpful for next time!

  15. My biscuits didn’t really rise. I used fresh baking powder, cold ingredients and I was very careful not to twist the cutter. I made circular ones first and then with the scraps just cut into squares. The square ones rose more than the circles but still disappointing. Probably won’t make again. I’ve had better luck with dahlia bakery biscuit recipe.

  16. I grumbled to my husband that I was not enjoying the process of making the shortcake for him, but I have to say that it turned out beautifully and tasted wonderful. It looked a mess on the bread board, with chunks of butter scattered throughout, but I was tired of using the pastry cutter and I was trying not to overwork the dough. It doesn’t seem to have mattered one bit. We sprinkled extra sugar over the dough and doused it with milk instead of using whipped cream. That’s how we learned to eat strawberry shortcake as kids, and we still prefer it that way.

  17. Horrid. Did not rise and were very dry. We threw them in the garbage.

  18. biscuits were dry, crumbly and did not rise. The flavor was good but would not make again.

    1. I don’t know what your doing wrong but these are delicious they are supposed to be dense biscuits not fluffy ones

  19. Made these for my daughter’s 15th Birthday and it turn out great. Thank you!

  20. LOVE these biscuits!! So easy to make and always delicious! I love making them in June for fresh strawberry shortcake. Thanks Sally!

  21. This recipe looks awesome! I don’t have a food processor or pastry cutter, would a blender work just as well? If not, what could I use instead? Thank you!

    1. Hi Cloey, we’re unsure how well a blender would work to cut in the butter. It may depends on the model and how powerful it is. You could always use two forks instead and work the butter in by hand!

  22. Went strawberry picking this morning and found this recipe before we left the strawberry patch on the way home … this recipe was SO easy and such a hit with the fresh berries we’d picked! I followed the recipe precisely, except for one tiny detail – my biscuit cutter is pretty large and I decided not to roll out the dough quite so thin. Thick “tallcake” instead of “shortcake” biscuits made this so delectable. This dough yielded 6 biscuits for me, but I still baked for 18 mins on 400.

    This is my third straight win with Sally’s Baking Addiction – I made your carrot cake and coconut cake last month. All three of these baked treats were awesome recipes and crowd pleasers. You’re my go-to now!

  23. These were delightful! Light, mildly sweet and a perfect treat on a hot day! Definitely my new go to recipe for strawberry shortcake!!!

  24. Wonderful, rose beautifully. Cut up the butter with a food processer and then moved to a bowl to add the buttermilk.

  25. Could the dough be made 1-2 days ahead of time and then baked? We’re going camping and taking our dutch oven, so thought it might be a good way to streamline. 🙂

    1. Absolutely! See recipe notes for make ahead instructions. What a great idea for camping!

  26. Can I make this into 2 large rounds for a full “cake” presentation (rather than individual biscuits?) Will it bake reasonably enough as a larger piece?

  27. When Oregon’s strawberry crop ripens, it is time for Strawberry Shortcake. I turned to Sally’s for a great shortcake recipe and this did not disappoint. The folding and turning of the biscuit dough is nothing short of baking alchemy, resulting in fluffy, tender and very tall biscuits. Thanks again for another delightful result.

  28. I don’t bake (well, until today..) I live in Spain, and as summer starts and travel restrictions still in place, I’ve been a little homesick… I’ve been craving Strawberry Shortcake and couldn’t find anything close to it here… I tried to explain the dessert to my husband, and said, no, doesn’t exist here…just make it… (he completely overestimates my abilities…) And, what do you know, I found this recipe. I was a little concerned as flour and heavy cream is different here. The recipe was easy to follow, and they turned out perfectly. I made it for a lunch party and you have 10 Spanish converts to your Strawberry Shortcake (yes, I doubled the recipe…) They’ve asked me to translate the recipe. Thank you very much!

  29. Simply the best biscuits and the perfect amount of sweetness for the strawberries!! Our local berry farm opened last week for picking, and my husband is in strawberry heaven!!! He says to tell you your recipe is outstanding!!!! I’ll be going to the farm again tomorrow for more berries. Thank you for such a delicious recipe!!!

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