Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic summer dessert featuring fluffy, buttery biscuits layered with sweet, juicy strawberries and freshly whipped cream. It’s simple, rustic, and the perfect way to showcase ripe seasonal berries for a refreshing and satisfying treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powderbaking sodasaltunsalted buttercold buttermilkmilkfresh strawberriesgranulated sugarheavy whipping creamvanilla extractpowdered sugar

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Gradually add the buttermilk, stirring until just combined; do not overmix.

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round.

Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.

Brush the tops with a little milk and bake for 12-15 minutes, until golden brown.

Meanwhile, in a bowl, toss the sliced strawberries with granulated sugar and let them macerate for at least 15 minutes.

Whip the heavy cream with vanilla extract and powdered sugar until soft peaks form.

To assemble, slice the biscuits in half, spoon strawberries over the bottom halves, add a dollop of whipped cream, and cap with the biscuit tops.

Servings and timing

This recipe yields about 8 shortcakes.Preparation time: 20 minutesBaking time: 12-15 minutesAssembly time: 10 minutesTotal time: 45 minutes

Variations

Swap the strawberries for mixed berries like blueberries, raspberries, and blackberries.

Flavor the whipped cream with a splash of almond extract for a nutty twist.

Add lemon zest to the biscuit dough for a fresh, citrusy note.

Use vanilla or strawberry ice cream instead of whipped cream for a cool treat.

storage/reheating

Store unassembled biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.Store macerated strawberries and whipped cream separately in the refrigerator for up to 2 days.Reheat biscuits in a 300°F oven for 5-7 minutes to refresh before assembling.

FAQs

What’s the best way to cut in butter for the biscuits?

Use a pastry cutter, fork, or your fingertips to work quickly and avoid melting the butter.

Can I use frozen strawberries?

Fresh is best for texture, but thawed and drained frozen strawberries can be used if needed.

How do I know when the biscuits are done?

They should be golden on top and sound hollow when tapped lightly.

Can I make the biscuits ahead of time?

Yes, bake them a day ahead and store tightly covered at room temperature.

Why macerate the strawberries?

Macerating draws out the natural juices and creates a syrupy, sweet topping.

Can I use store-bought whipped cream?

Homemade is recommended for the best flavor, but store-bought works in a pinch.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I make mini shortcakes?

Yes, just cut smaller rounds and adjust the baking time slightly.

Are these biscuits sweet?

They are lightly sweet to balance the rich whipped cream and sweet strawberries.

Can I make the whole dessert ahead of time?

It’s best to assemble right before serving to keep the biscuits from getting soggy.

Conclusion

Homemade Strawberry Shortcake is a timeless dessert that’s easy to make and perfect for celebrating the sweetness of fresh strawberries. With buttery biscuits, juicy berries, and fluffy whipped cream, each bite captures the essence of summer in the most delicious way.