Homemade Strawberry Shortcake

Why You’ll Love This Recipe

This Homemade Strawberry Shortcake recipe combines the classic flavors of fresh strawberries, whipped cream, and tender, flaky biscuits. The biscuits are made with cold butter and buttermilk to create a light, melt-in-your-mouth texture, while the strawberries are macerated with sugar and vanilla to enhance their natural sweetness. A dollop of whipped cream ties everything together, creating a dessert that’s both rich and refreshing. It’s a perfect balance of sweet and savory that everyone will love.

Ingredients

Strawberries + Whipped Cream

• 6–7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

Biscuits

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (fine sea salt recommended)
• 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk
• 2 Tablespoons (30ml) heavy cream or buttermilk
• Coarse sugar, for sprinkling

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

Directions

For the Strawberries:

1. In a large bowl, combine the quartered strawberries with 1/4 cup sugar and the vanilla extract.
2. Toss the strawberries gently to coat, then cover the bowl and refrigerate for about 30 minutes to allow the strawberries to macerate. This will draw out the juices and enhance their flavor.

For the Biscuits:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs, with pea-sized pieces of butter.
4. Pour in the cold buttermilk and stir with a spatula until just combined. Be careful not to overmix; the dough should be somewhat shaggy and sticky.
5. Turn the dough onto a floured work surface and gently knead it a few times until it just comes together. Pat the dough into a 1-inch thick rectangle.
6. Use a round biscuit cutter (about 2-3 inches in diameter) to cut out biscuits from the dough. Re-roll the scraps and cut additional biscuits.
7. Place the biscuits on the prepared baking sheet, and brush the tops with heavy cream or buttermilk. Sprinkle with coarse sugar for a little extra crunch.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Allow them to cool slightly before assembling the shortcakes.

For the Whipped Cream:

1. While the biscuits are baking, prepare the whipped cream. In a mixing bowl, beat the heavy cream with the remaining 2 tablespoons sugar using an electric mixer or whisk until soft peaks form.
2. Once the whipped cream is ready, refrigerate it until you’re ready to assemble the shortcakes.

To Assemble:

1. Cut each biscuit in half horizontally.
2. Spoon a generous amount of macerated strawberries onto the bottom half of each biscuit.
3. Top with a dollop of whipped cream, then place the top biscuit half on top.
4. Serve immediately and enjoy!

Servings and Timing

This recipe makes about 8 servings. Preparation time is around 20 minutes, and the baking time for the biscuits is 12-15 minutes. The strawberries need to macerate for 30 minutes, so plan for a total of 1 hour to make the entire dish.

Variations

• Add fruit variety: You can mix in other fruits like raspberries, blueberries, or peaches with the strawberries for a twist on the classic flavor.
• Gluten-free option: Use a gluten-free all-purpose flour blend in place of regular flour to make this recipe gluten-free.
• Dairy-free option: Substitute the heavy cream and buttermilk with non-dairy alternatives such as coconut cream and almond milk for a dairy-free version.

Storage/Reheating

The biscuits are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. The macerated strawberries can be stored in the refrigerator for up to 2 days as well. Whipped cream is best made fresh but can be stored in the fridge for 1-2 days. To reheat the biscuits, simply warm them in a low oven for about 5 minutes.

FAQs

Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits ahead of time and store them in an airtight container for up to 2 days. You can also freeze the uncooked biscuits and bake them straight from the freezer—just add a couple of extra minutes to the baking time.

Can I use frozen strawberries for this recipe?

Fresh strawberries are recommended for this recipe to achieve the best texture and flavor. However, if you only have frozen strawberries, you can still use them, but the texture may be a bit different.

Can I use a different sweetener instead of granulated sugar?

Yes, you can use other sweeteners like coconut sugar or maple syrup. Just note that different sweeteners may alter the flavor and texture of the shortcakes slightly.

How do I prevent the biscuits from becoming too dense?

Be sure not to overwork the biscuit dough. The more you handle it, the denser the biscuits will become. Mix the dough just until the ingredients are combined and handle it as gently as possible.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using plant-based butter, dairy-free buttermilk (or almond milk with a tablespoon of lemon juice), and a non-dairy whipped cream.

How do I make my whipped cream firmer?

If your whipped cream isn’t holding its shape, you can add a little bit of powdered sugar or cornstarch to help stabilize it. Be sure not to overwhip, as this can cause the cream to turn into butter.

Can I use store-bought biscuits instead of making them from scratch?

Yes, you can use store-bought biscuits, though homemade biscuits will give you a more authentic, flaky texture.

Can I add something extra to the biscuits?

Feel free to add a handful of chocolate chips, dried fruit, or even a teaspoon of lemon zest to the biscuit dough for a twist on the classic.

How long can I store the assembled strawberry shortcakes?

Assembled shortcakes are best eaten immediately, as the biscuits can get soggy if stored with the whipped cream and strawberries for too long. If you have leftovers, store the components separately and assemble them when ready to serve.

Can I freeze the shortcakes?

Yes, you can freeze the biscuits before baking. Once they are baked and fully cooled, you can also freeze the shortcakes, but the texture might change slightly when thawed.

Conclusion

This Homemade Strawberry Shortcake is the perfect dessert for a summer gathering, a family dinner, or any occasion that calls for a sweet, comforting treat. With light, flaky biscuits, sweetened strawberries, and freshly whipped cream, it’s a dessert that’s sure to impress. By making the biscuits and whipped cream from scratch, you’ll elevate the flavors and create a dessert that’s far better than anything you can buy at the store.

Print