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Homemade Strawberry Shortcake
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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.
Course Main Course
Cuisine American
Keyword Strawberry Shortcake
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 shortcakes
Calories 350kcal
Cost $8–$10

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

  1. Use cold butter: It creates that flakey, biscuit-like texture you want in a good shortcake.
  2. Don’t overmix the dough: Stir just until combined—overworking it makes the shortcakes tough.
  3. Chill your bowl for whipped cream: A cold bowl helps the cream whip up faster and fluffier.
  4. Macerate your berries early: The longer they sit with sugar, the juicier and more flavorful they become.