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Strawberry Shortcake

This recipe for Homemade Strawberry Shortcake is simple to make and uses basic baking ingredients that you may already have on hand. The best part is the strawberry filling – it’s made with fresh strawberries and has the perfect amount of sweetness for a satisfying fruit dessert!

A strawberry shortcake is a dessert made with a layer of sweetened biscuits or cake then layered with whipped cream and strawberries. Traditionally, strawberry shortcake was served as an after-dinner dessert, but it’s now popular as a dessert to enjoy at any time of day.

This recipe uses fresh strawberries to create the filling which gives it a natural sweetness and fresh flavor. Serve this dessert at your next party or gathering and watch it disappear in no time!

Whipped cream on top of strawberries and shortcake.

How To Make Strawberry Shortcake From Scratch

For the Strawberries:

  1. Combine the strawberries and sugar: In a medium bowl, combine the strawberries and sugar. Cover, and refrigerate until ready to use.

For the Biscuits:

  1. Prepare for baking: Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
  2. Cut the butter into the dry ingredients: Place the flour, sugar, baking powder, baking soda, salt, and butter in a food processor. Pulse briefly to combine the ingredients until the flour resembles coarse cornmeal.
  3. Pour in the buttermilk: Transfer the flour mixture to a large bowl. Drizzle in some buttermilk a little at a time, and stir to combine. The dough is ready when it holds together when pressed. It shouldn’t be sticky, tacky, or wet. It might even be slightly crumbly.
  4. Cut the dough into squares: Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a rectangle shape about ½ – ¾ -inch thick. Use a sharp knife or bench scraper to cut the dough into 6 equal squares. Transfer the dough to the prepared baking sheet spaced about 1-2 inches apart. 
  5. Add toppings: Use a pastry brush to lightly brush heavy cream over the tops of the dough. Then sprinkle with coarse decorating sugar.
  6. Bake and cool: Bake for 14-16 minutes or until the tops are golden brown. Remove from the oven and allow to cool completely on a wire rack.

For the Whipped Cream:

  1. Combine the ingredients: Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer with a whisk attachment to mix at low speed until the ingredients are well combined.
  2. Process for stiff peaks: Once the ingredients are fully combined, increase the speed to medium and continue to mix until stiff peaks form. This should take about 3-5 minutes. Store in the fridge until ready to assemble.

Assemble:

  1. Slice the biscuits: Cut each cooled shortcake in half horizontally.
  2. Layer in filling and whipped cream: Add 2-3 spoonfuls of strawberries to half a slice of shortcake followed by some whipped cream.
  3. Top with shortcake: Add the remaining piece of shortcake with more strawberries and whipped cream. Serve immediately.
Collage showing how to make a strawberry shortcake.

Recipe Tips

  1. The biscuits can be baked in advance and stored in an airtight container. When ready to serve, just reheat for a few minutes in the oven before assembling.
  2. If you don’t have coarse sugar on hand, regular granulated sugar can be used instead. However, using coarse sugar will create a crunchier topping.
  3. If you’re an experienced baker, you can add the buttermilk into the food processor as it runs. Only add enough until the dough can be held together when pressed and is slightly crumbly. It should not be wet, sticky, or tacky.

Variations

  • Instead of vanilla extract, try using almond extract, maple extract, or a combination of both to change up the flavor.
  • For a fun twist, add a few drops of food coloring to the whipped cream. Pink would be perfect for a strawberry shortcake!
  • If you don’t have fresh strawberries on hand, frozen can be used instead. Just thaw them completely and drain off any excess liquid before using.
  • If you don’t have strawberries, you can use other berries such as raspberries, blueberries, or blackberries.
  • Add a couple of tablespoons of strawberry or raspberry jam to the strawberry mixture for a more pronounced strawberry flavor.
Close up view of shortcake with strawberries and whipped cream.

Storing and Freezing

Storing: Assembled strawberry shortcake is best served immediately. The shortcakes and whipped cream can be prepared ahead of time, but the strawberries should be made about 30 minutes to 1 hour before serving. Always store the strawberries and whipped cream separately.

Freezing: We do not recommend freezing the strawberry shortcakes.

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Strawberry shortcake on a small plate.

Strawberry Shortcake

Yield: 6 Shortcakes
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

This recipe for Homemade Strawberry Shortcake is simple to make and uses only basic baking ingredients that you may already have on hand.

Ingredients

Strawberries

  • 4-5 cups of fresh strawberries, hulled and sliced
  • ¼ cup granulated sugar

Shortcake Biscuits:

  • 2 cups all-purpose flour, plus more for dusting the countertop
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter, cubed
  • ½ - ¾ cup buttermilk
  • 1 tablespoon heavy cream
  • 2 tablespoons coarse sugar

Whipped Cream:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

    For the Strawberries:

    1. In a medium bowl, combine the strawberries and sugar. Cover, and refrigerate until ready to use.

    For the Biscuits:

    1. Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
    2. Place the flour, sugar, baking powder, baking soda, salt, and butter in a food processor. Pulse briefly to combine the ingredients until the flour resembles coarse cornmeal.
    3. Transfer the flour mixture to a large mixing bowl. Drizzle the buttermilk into the flour mixture, and stir until it just begins to come together. It shouldn’t be sticky or tacky.
    4. Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a rectangle shape about ½ - ¾ -inch thick. 
    5. Use a sharp knife or bench scraper to cut the dough into 6 equal squares. Transfer the dough to the prepared baking sheet spaced about 1-2 inches apart. 
    6. Use a pastry brush to lightly brush heavy cream over the tops of the dough. Then sprinkle with decorating sugar.
    7. Bake for 14-16 minutes or until the tops are golden brown. Remove from the oven and allow to cool completely on a wire rack.

    For the Whipped Cream:

    1. Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer with a whisk attachment to mix on low speed until the ingredients are well combined, about 1 minute. 
    2. Increase the speed to medium and continue to mix until stiff peaks form, about 3-5 minutes.

    Assemble:

    1. Cut each shortcake in half horizontally. Add 2-3 spoonfuls of strawberries to half a slice of shortcake followed by some whipped cream. Add the remaining piece of shortcake with more strawberries and whipped cream.
    2. Serve immediately. See post for storage options.

    Notes

    *The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 strawberry shortcake. Actual calories will vary.

    *For more information, tips, and answers to frequently asked questions, please refer to the post.

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    Nutrition Information:
    Yield: 6 Serving Size: 1 strawberry shortcake
    Amount Per Serving: Calories: 722Total Fat: 33gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 89mgSodium: 493mgCarbohydrates: 104gFiber: 13gSugar: 56gProtein: 10g

    *The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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