The Best Homemade Strawberry Shortcake Recipe You’ll Absolutely Love

Strawberry Shortcake Recipe is a perfect way for the whole family to enjoy the sweet taste of summer. Fresh, juicy strawberries shine in this simple yet satisfying dessert. While the biscuits aren’t sky-high, you’ll love their crisp, crumbly texture paired with soft whipped cream and vibrant strawberries—creating a treat everyone will savor together.

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Nutrition per Serving

(Based around 10-12 servings)

Calories: 378
Total Fat: 22.8g
Saturated Fat: 14.2g
Cholesterol: 77mg
Sodium: 635mg
Carbohydrates: 40.1g
Total Sugars: 12.9g
Dietary Fiber: 2.5g
Protein: 5.6g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

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Ingredients

For the Strawberries:

6–7 cups quartered strawberries
2 Tablespoons (75g) granulated sugar

For the Biscuits:

2 cups all-purpose flour
4 teaspoons aluminum free baking powder
½ teaspoon salt
1/4 cup (50g) granulated sugar
3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
2 Tablespoons (30ml) heavy cream or buttermilk
coarse sugar, for sprinkling
1/2 teaspoon baking soda
1 cup (240ml) cold buttermilk

For the Whipped Cream:

1 cup (240ml) heavy cream
2 teaspoon powdered sugar
1 teaspoon pure vanilla extract

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How to Make a Strawberry Shortcake

1. Prepare the Strawberries

In a mixing bowl, combine the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.

2. Make the Biscuits

Preheat oven to 400°F (204°C). Mix the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Pour in the buttermilk and gently mix with a spoon or spatula until the dough is shaggy and crumbly. Turn it onto a floured surface and bring it together with floured hands. Flatten into a ¾-inch thick rectangle. Fold each side to the center, turn the dough, and repeat the flattening and folding two more times. Finish with one final ¾-inch thick rectangle.
Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
Arrange in a 10-inch cast iron skillet or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.

3. Whip the Cream

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

4. Assemble the Shortcakes

Slice each biscuit in half horizontally. Spoon a generous amount of the sweetened strawberries and their juices onto the bottom half. Add a big dollop of whipped cream, then place the biscuit top over it. Finish with more strawberries and a final swirl of whipped cream if desired.

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Final Thoughts

Strawberry shortcake is a dessert that never goes out of style. It’s simple, nostalgic, and bursting with summer flavor. With fresh ingredients and just a little effort, you can create a dessert that looks impressive but feels homemade in the best way. Try it for your next gathering—or treat yourself and your loved ones to something special any day of the week.
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