Homemade Strawberry Shortcake
Nothing says summer quite like a bite of homemade strawberry shortcake. It’s light, sweet, fresh, and full of juicy berries and fluffy whipped cream and perfect for picnics, parties, or a sweet after-dinner treat.
This classic dessert has a soft spot in my heart.
I remember warm summer days at my grandmother’s house, where we’d pick sun-ripened strawberries right from her garden.
She always baked the shortcakes from scratch, layering them with the berries we picked and clouds of whipped cream.
That sweet, buttery biscuit paired with juicy strawberries became a cherished memory that now lives on in my kitchen and I hope, soon, in yours too.
Why You’ll Love This
- Fresh & Flavorful – Every bite bursts with juicy strawberries and homemade cream.
- Easy to Make – No fancy equipment needed, and everything comes together in under an hour.
- Customizable – Use any seasonal berries or add flavored whipped cream.
- Perfect for Gatherings – A guaranteed crowd-pleaser for birthdays, barbecues, or summer evenings.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Cuisines: American
Servings: 6 shortcakes
Estimated Cost: $8–$10 (depending on season and berry prices)
Equipment:
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk or hand mixer
- Knife
Ingredients
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk (plus more for brushing)
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Step-by-Step Instructions
- Prepare the strawberries:
In a bowl, combine sliced strawberries and 1/4 cup sugar. Mix well and set aside to macerate (juices will form) while you make the shortcakes. - Make the shortcake dough:
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs. - Add liquid:
Stir in milk and vanilla just until the dough comes together. Do not overmix. - Shape the dough:
Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out 6 rounds. Place on a parchment-lined baking sheet and brush tops with a bit of milk. - Bake the shortcakes:
Bake for 12–15 minutes or until golden brown. Cool slightly on a wire rack. - Make the whipped cream:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. - Assemble the shortcakes:
Slice each shortcake in half horizontally. Layer the bottom with a spoonful of strawberries and their juices, a dollop of whipped cream, then top with the other half of the biscuit. Finish with more whipped cream and strawberries on top if desired.
Nutrition Facts
Per serving (1 shortcake with toppings):
- Calories: ~350
- Protein: 4g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 2g
- Sugar: 17g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 280mg
Tips for Success
- Use cold butter: It creates that flakey, biscuit-like texture you want in a good shortcake.
- Don’t overmix the dough: Stir just until combined—overworking it makes the shortcakes tough.
- Chill your bowl for whipped cream: A cold bowl helps the cream whip up faster and fluffier.
- Macerate your berries early: The longer they sit with sugar, the juicier and more flavorful they become.
Common Questions
Can I make the shortcakes ahead of time?
Yes! Bake the shortcakes a day in advance and store in an airtight container. Reheat slightly before serving for that fresh-baked feel.
Can I use frozen strawberries?
Fresh is best, but if using frozen, let them thaw and drain off excess liquid before macerating with sugar.
What if I don’t have a biscuit cutter?
No problem! A drinking glass or even shaping the dough with your hands works fine.
Can I use store-bought whipped cream?
Sure! Homemade is creamier and fresher, but store-bought is a great shortcut in a pinch.
Homemade Strawberry Shortcake
Ingredients
For the strawberries
- 1 lb fresh strawberries hulled and sliced
- ¼ cup granulated sugar
For the shortcakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter cubed
- ⅔ cup whole milk plus more for brushing
- 1 tsp vanilla extract
For the whipped cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- In a bowl, combine sliced strawberries and 1/4 cup sugar. Mix well and set aside to macerate (juices will form) while you make the shortcakes.
- Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in milk and vanilla just until the dough comes together. Do not overmix.
- Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out 6 rounds. Place on a parchment-lined baking sheet and brush tops with a bit of milk.
- Bake for 12–15 minutes or until golden brown. Cool slightly on a wire rack.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Slice each shortcake in half horizontally. Layer the bottom with a spoonful of strawberries and their juices, a dollop of whipped cream, then top with the other half of the biscuit. Finish with more whipped cream and strawberries on top if desired.
Notes
- Use cold butter: It creates that flakey, biscuit-like texture you want in a good shortcake.
- Don’t overmix the dough: Stir just until combined—overworking it makes the shortcakes tough.
- Chill your bowl for whipped cream: A cold bowl helps the cream whip up faster and fluffier.
- Macerate your berries early: The longer they sit with sugar, the juicier and more flavorful they become.
Thanks for stopping by to try out this beloved summer dessert.
I hope this homemade strawberry shortcake brings a little sunshine and sweetness to your table.
Happy baking!
