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Cooking & Baking
Homemade Strawberry Shortcake Recipe
There’s nothing quite like homemade strawberry shortcake to capture the sweet taste of summer. This classic dessert combines buttery, flaky biscuits, juicy fresh strawberries, and fluffy whipped cream for a treat that’s simple yet unforgettable. Unlike store-bought versions, this recipe is made entirely from scratch—perfect for family gatherings, Fourth of July celebrations, or a refreshing end to a warm summer evening.
Whether you’re new to baking or a seasoned home cook, you’ll find this strawberry shortcake recipe approachable, delicious, and guaranteed to impress.
Why You’ll Love This Recipe
- Fresh, seasonal strawberries at their best
- Fluffy homemade biscuits with a crisp top
- Lightly sweetened whipped cream you can make in minutes
- Perfect for summer holidays and family gatherings
Strawberry Shortcake Recipe
Guiseppe
12
30 minutes
22 minutes
340
American
Dessert
This classic strawberry shortcake features tender homemade biscuits, lightly sweetened strawberries, and fresh vanilla whipped cream. Perfect for summer picnics, backyard barbecues, or special occasions, it’s a timeless dessert that celebrates the beauty of seasonal fruit.
Ingredients
For the Strawberries & Whipped Cream
- 6–7 cups strawberries, quartered
- 1/4 cup + 2 Tbsp (75g) granulated sugar, divided
- 1 tsp pure vanilla extract
- 1 cup (240ml) heavy cream
For the Biscuits
- 2 3/4 cups (345g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 4 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 tsp fine sea salt
- 3/4 cup (170g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk*
- 2 Tbsp (30ml) heavy cream or buttermilk (for brushing)
- Coarse sugar, for sprinkling
Directions
- Combine strawberries with 1/4 cup sugar in a large bowl.
- Cover and refrigerate to allow the juices to release.
- Preheat oven to 400°F (204°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Cut cold butter into the dry mixture using a pastry cutter (or food processor) until coarse crumbs form.
- Pour in buttermilk and gently mix until a shaggy dough forms.
- Transfer to a floured surface. Flatten into a 3/4-inch rectangle, fold, and repeat 3 times to create layers.
- Cut into 10–12 biscuits using a round cutter (avoid twisting the cutter).
- Place biscuits close together on a baking sheet or in a cast iron skillet.
- Brush tops with cream and sprinkle with coarse sugar.
- Bake 18–22 minutes until golden brown. Cool slightly.
- Beat heavy cream, 2 Tbsp sugar, and vanilla on medium-high speed until soft peaks form (about 3 minutes).
- Slice biscuits in half.
- Layer with juicy strawberries and whipped cream.
- Serve immediately and enjoy!