Strawberry Shortcake Recipe

Our Individual Strawberry Shortcake recipe is simple to make and uses basic pantry staples! It’s made with fluffy biscuits layered with fresh strawberries and a light and sweet homemade whip. 

Close up view of strawberry shortcake on a plate.

Easy Homemade Strawberry Shortcake Recipe

Strawberry shortcake is a great dessert option when you’re craving something sweet, but not way too sweet. It’s so simple, made with pantry staples, and is always a hit! And if you’ve never had strawberry shortcake before, you’ll understand very soon why it’s just so darn good.

I mean, buttery, golden biscuits layered with lightly sweetened strawberries and whipped cream? It doesn’t get sweeter than that!

Ready to get into what I am now claiming to be the best ever strawberry shortcake? 

How to Make Strawberry Shortcake from Scratch

This homemade strawberry shortcake is made up of three different components that are all so darn simple! The whole dessert is ready to devour in under an hour. Here’s a quick summary of the recipe:

See the recipe card below for the ingredient amounts and full instructions.

  1. In a bowl, mix together strawberries and sugar. Cover and refrigerate.
  2. In a food processor, mix together the flour, butter, sugar, baking powder, baking soda, and salt. Pulse until the mixture resembles the texture of cornmeal, then transfer to a large mixing bowl and drizzle in buttermilk just until the dough begins to come together.
Strawberries and sugar in a bowl.
Buttermilk added to flour in a bowl.
  1. Turn the dough out onto a floured surface, knead a couple of times, then form into a rectangle shape. Cut the rectangle into 6 equal squares.
  2. Lay the dough squares onto a lined baking sheet, brush the tops with heavy cream, and sprinkle with coarse sugar. Bake until golden brown, then cool completely.
Unbaked shortcake biscuits with heavy cream and sugar.
Baked shortcake biscuits on a pan.
  1. In another large bowl, combine heavy cream, powdered sugar, and vanilla. Use an electric mixer to mix until combined, then increase the speed and mix until stiff peaks form.
  2. Cut each shortcake in half and layer one of the halves with 2 to 3 spoonfuls of strawberries and a dollop of whipped cream. Top that with the second half of the biscuit, then add more strawberries and whip. Serve immediately.

Tips and Notes for Homemade Strawberry Shortcake

  • Cool the biscuits completely. If they’re still warm when you add the toppings, then the whipped cream will just melt right off.
  • Serve immediately after assembly. The texture of the biscuits won’t hold up once you add the strawberries and whip. For the best results, serve right away!
  • If you don’t have fresh strawberries on hand, you can use frozen instead. Just be sure to thaw completely and drain off any excess liquid.
  • No strawberries at all? This recipe is delicious using raspberries, blueberries, or blackberries too!
  • If you don’t have any coarse sugar on hand, regular granulated sugar can be used too. It will still be delicious, just not quite as crunchy. 
  • Want even more fruity flavor? Try adding a couple tablespoons of strawberry or raspberry jam to the strawberry mixture.

Make Ahead and Storage

Making Ahead: If you want to prep your strawberry shortcake ahead of time, you can bake the biscuits in advance and store them in an airtight container at room temperature for 1 to 2 days, in the fridge for 4 to 5 days, or in the freezer for 2 to 3 months. When you’re ready to serve, simply thaw completely, then assemble the shortcakes and enjoy.

The whipped cream can also be made and stored in the fridge for up to 4 days and the strawberry mixture can be made 30 minutes to an hour before serving. 

Storing: Fully assembled shortcakes are best served immediately. 

Angled view of shortcakes with strawberries on a plates.

What is the Difference Between a Cake and a Shortcake?

The difference is that a shortcake is more similar to a biscuit than it is to actual cake. Its ingredient makeup results in a texture that is more flaky and crispy, like a biscuit, while a classic cake is lighter, softer, and fluffier.

What is the Difference Between Shortcake and Biscuit Dough?

Not a whole lot. The ingredients and texture of biscuit dough and shortcake are very similar. 

The main difference is that shortcake is usually layered with strawberries and whipped cream to make strawberry shortcake! 

More Strawberry Sweets You’ll Love

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Strawberry shortcake on a small plate.

Strawberry Shortcake Recipe

5 from 2 votes
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Author: Kim
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 6 Servings



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

Shortcake Biscuits:

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

Whipped Cream:

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


For the Strawberries:

  • In a medium bowl, combine the strawberries and sugar. Cover, and refrigerate until ready to use.
    4 to 5 cups fresh strawberries
    ¼ cup granulated sugar

For the Biscuits:

  • Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
  • Place the flour, butter, sugar, baking powder, baking soda, and salt in a food processor. Pulse briefly to combine the ingredients until the flour resembles coarse cornmeal.
    2 cups all-purpose flour
    ¼ cup granulated sugar
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    8 tablespoons unsalted butter
  • 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.
    ½ to ¾ cup buttermilk
  • 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. 
  • Use a pastry brush to lightly brush heavy cream over the tops of the dough. Then sprinkle with coarse sugar.
    1 tablespoon heavy cream
    2 tablespoons coarse sugar
  • 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:

  • 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. 
    1 cup heavy whipping cream
    ¼ cup powdered sugar
    ½ teaspoon pure vanilla extract
  • Increase the speed to medium and continue to mix until stiff peaks form, about 3-5 minutes.


  • 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.
  • Serve immediately. See post for storage options.


*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.


Serving: 1strawberry shortcakeCalories: 573kcalCarbohydrates: 67gProtein: 7gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 463mgPotassium: 265mgFiber: 3gSugar: 33gVitamin A: 1132IUVitamin C: 57mgCalcium: 156mgIron: 3mg
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