Irresistible Homemade Strawberry Shortcake—Sweet, Fluffy & Fresh

This Irresistible Homemade Strawberry Shortcake is one of those classic desserts I can never get enough of. With tender, buttery biscuits, sweetened fresh strawberries, and a billowy cloud of whipped cream, it’s a perfect balance of light, creamy, and fruity. Every bite tastes like summer in dessert form—sweet, fresh, and completely satisfying.

Why You’ll Love This Recipe

I love how simple yet elegant this strawberry shortcake is. The homemade shortcakes are buttery and soft inside with a lightly crisp exterior, perfectly complementing the juicy, sweet strawberries. The whipped cream ties everything together for a dessert that feels both comforting and refreshing. It’s easy enough for a casual treat yet beautiful enough to serve at special gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Fresh strawberries – 2 cups, sliced
Granulated sugar – ¼ cup
All-purpose flour – 2 cups
Baking powder – 1 tablespoon
Salt – ½ teaspoon
Unsalted butter (cold) – ½ cup, cubed
Heavy whipping cream – ¾ cup
Vanilla extract – 1 teaspoon
Powdered sugar – 2 tablespoons

Directions

1. I start by preparing the strawberries. I combine the sliced strawberries and granulated sugar in a bowl, stirring gently. I let them sit for at least 20–30 minutes to release their natural juices.
2. While the strawberries macerate, I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
3. In a large bowl, I whisk together the flour, baking powder, and salt.
4. I add the cold cubed butter and use my fingertips or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs.
5. I pour in the heavy cream and stir just until the dough begins to come together—being careful not to overmix.
6. I turn the dough out onto a lightly floured surface, gently pat it into a 1-inch-thick round, and cut out biscuits using a 2½-inch round cutter.
7. I place the biscuits on the prepared baking sheet and bake for 12–15 minutes, until golden brown on top.
8. While they bake, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. Once the biscuits have cooled slightly, I split them in half horizontally. I spoon a generous layer of strawberries (with their syrup) over the bottom half, top with whipped cream, and then add the biscuit top. I finish with an extra spoonful of strawberries and a dollop of cream for presentation.

Servings and Timing

This recipe makes about 6 servings. The total time is around 40 minutes, including 15 minutes of prep, 15 minutes of baking, and time for the strawberries to macerate.

Variations

Sometimes I mix other berries, like blueberries or raspberries, with the strawberries for a colorful twist. I also like adding a hint of lemon zest to the shortcake dough for brightness. For a richer flavor, I brush the tops of the biscuits with cream and sprinkle a little sugar before baking.

Storage/Reheating

I store the baked shortcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 4 days. To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes. The strawberries and whipped cream should be stored separately in the refrigerator. I assemble just before serving for the freshest taste.

FAQs

Can I use frozen strawberries?

Yes, but I prefer fresh for the best flavor. If using frozen, I thaw and drain them before adding sugar.

Can I make the shortcakes ahead of time?

Yes, I bake them a day ahead and store them in an airtight container. I reheat them briefly before serving.

How do I keep the whipped cream stable?

I sometimes add a tablespoon of instant pudding mix or mascarpone cheese to help it hold its shape longer.

Can I use milk instead of cream in the dough?

You can, but the texture will be less rich. I recommend at least 2% milk for decent results.

What’s the best way to cut the biscuits?

I use a sharp cutter and press straight down without twisting—this helps the biscuits rise evenly.

Can I make mini shortcakes?

Yes, I cut smaller rounds (about 1½ inches) and reduce baking time to 10–12 minutes.

Can I make this dessert vegan?

Yes, I use plant-based butter, coconut cream, and almond milk to make it dairy-free.

How do I prevent overmixing the dough?

I mix just until the ingredients come together; overmixing can make the biscuits dense instead of tender.

Can I add sugar to the biscuit dough?

Yes, I sometimes add 1–2 tablespoons of sugar for slightly sweeter shortcakes.

What’s the best way to serve strawberry shortcake?

I serve it slightly warm with chilled strawberries and whipped cream for the perfect contrast.

Conclusion

I love how this Irresistible Homemade Strawberry Shortcake brings together buttery biscuits, sweet strawberries, and fluffy whipped cream in one beautiful dessert. It’s simple yet luxurious, full of fresh flavors, and perfect for any occasion. Whether I’m celebrating a sunny afternoon or hosting a dinner party, this timeless treat always feels like pure happiness on a plate.

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