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Irresistible Homemade Strawberry Shortcake—Sweet, Fluffy & Fresh

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This Irresistible Homemade Strawberry Shortcake features buttery, tender biscuits layered with juicy sweetened strawberries and fluffy whipped cream — a fresh, classic dessert that tastes like summer in every bite.

Ingredients

2 cups fresh strawberries, sliced

¼ cup granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ cup (1 stick) cold unsalted butter, cubed

¾ cup heavy whipping cream

1 teaspoon vanilla extract

2 tablespoons powdered sugar

Instructions

  1. In a bowl, combine sliced strawberries and granulated sugar. Stir gently and let sit for 20–30 minutes to release juices.
  2. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, and salt.
  4. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  5. Add heavy cream and stir until the dough just comes together—do not overmix.
  6. Turn dough onto a lightly floured surface, pat into a 1-inch-thick round, and cut out biscuits using a 2½-inch cutter.
  7. Place biscuits on the baking sheet and bake 12–15 minutes until golden brown.
  8. While baking, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Cool biscuits slightly, then split in half. Layer the bottom halves with strawberries and whipped cream, top with the other halves, and finish with more berries and cream.

Notes

Use fresh, ripe strawberries for the best flavor.

Don’t twist the biscuit cutter—press straight down for even rise.

For extra sweetness, sprinkle sugar on top before baking.

Mix dough gently to keep shortcakes tender and flaky.

Assemble just before serving to prevent sogginess.

Nutrition

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