Why You’ll Love Homemade Strawberry Shortcake Recipe
The combination of crisp‑topped, flaky biscuits with soft whipped cream and juicy strawberries creates a satisfying contrast in textures and flavors.
You’ll appreciate how the strawberries are macerated (mixed with sugar) ahead of time, which brings out their natural juices and intensifies the flavor.
This recipe is approachable yet impressive—perfect for a special summer dessert or for when you want something made‑from‑scratch without being overly complicated.
It’s flexible: you can serve immediately or prepare parts ahead of time, making it great for gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Strawberries + Whipped Cream
fresh strawberries, quartered
granulated sugar
pure vanilla extract
heavy cream (or heavy whipping cream)
Biscuits
all‑purpose flour, plus extra for hands/work surface
granulated sugar
baking powder (aluminium‑free recommended)
baking soda
salt (fine sea salt preferred)
unsalted butter, cold and cubed
cold buttermilk
heavy cream or buttermilk (for brushing)
coarse sugar (for sprinkling on top)
Directions
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Begin with the strawberries: In a large bowl, stir the quartered strawberries with sugar and vanilla extract. Cover and refrigerate while you make the biscuits so the berries can release their juices.
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Preheat your oven to 400 °F (204 °C). In a large bowl (or food processor), combine flour, sugar, baking powder, baking soda, and salt. Add the cold cubed butter and cut (or process) until coarse crumbs form.
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Pour the cold buttermilk into the dry ingredients and fold gently with a spoon or spatula until the dough just begins to come together. Do not overwork. Transfer the dough and any loose bits to a floured work surface.
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Using floured hands (or a floured rolling pin), flatten the dough into a rectangle about ¾ inch thick. Fold one side into the center, then the other side. Turn the dough, flatten, and repeat this folding process two more times to build layers. After the final fold, flatten to about ¾ inch thick.
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Cut out 2.75‑ or 3‑inch rounds using a biscuit cutter. Avoid twisting the cutter to ensure tall, fluffy biscuits. Re-roll scraps and cut additional biscuits until you have 10–12.
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Arrange biscuits close together in a 10‑inch cast iron skillet or on a parchment‑lined baking sheet. Brush the tops with heavy cream or buttermilk, and sprinkle with coarse sugar. Bake for 18–22 minutes until golden brown. Let biscuits cool in the pan for at least 10 minutes.
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While biscuits bake or cool, prepare the whipped cream. Using a hand mixer or stand mixer with a whisk attachment, whip the heavy cream, granulated sugar, and vanilla extract until soft‑medium peaks form (about 3 minutes on medium‑high speed).
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To assemble: Slice each biscuit in half horizontally. Layer with strawberries and their juices, a dollop of whipped cream, and the top half of the biscuit (or leave open‑faced). Serve immediately.
Servings and timing
Serves: 10–12 people
Prep time: approximately 30 minutes
Cook time: approximately 15 minutes
Total time: around 1 hour
Variations
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Use other fruit: Try peaches, cherries, or raspberries instead of strawberries for a twist.
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Add flavor to the biscuits: Incorporate lemon zest, almond extract, or a bit of ground cinnamon into the biscuit dough.
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Make mini shortcakes: Use smaller biscuit rounds for single‑serve portions and layer in small glasses or ramekins.
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Gluten‑free: Use a 1:1 gluten‑free flour blend (if you know it works), though texture may differ.
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Vegan/dairy‑free: Substitute non‑dairy butter and non‑dairy cream in the biscuit and whipped cream components (results will vary).
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Add a glaze: Drizzle a light vanilla or strawberry glaze over the top biscuit for extra sweetness and presentation.
Storage/Reheating
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Biscuits: Cool completely and store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw before using.
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Strawberries: Prepare up to 1 day in advance and store covered in the refrigerator.
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Whipped cream: Best made fresh, but can be stored in the fridge for up to 1 day.
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To reheat biscuits: Warm gently in a 300 °F (150 °C) oven for a few minutes until just warmed through.
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Once assembled, serve immediately to preserve the contrast in textures. Assembled shortcakes can become soggy if left too long.
FAQs
What’s the best way to choose strawberries for this dessert?
Choose firm, ripe strawberries that are deep red and fragrant. Avoid very soft or mushy berries as they will break down too much when macerated.
Can I use frozen strawberries instead of fresh?
While possible, frozen strawberries tend to become mushy and watery once thawed. Fresh strawberries give the best texture and flavor.
Why do the biscuits use both baking powder and baking soda?
Baking powder gives rise, while baking soda aids browning and reacts with the buttermilk for a better texture and flavor.
Can I make this ahead of time?
Yes. Biscuits can be made up to 3 days in advance or frozen. Strawberries and whipped cream can be made a day ahead. Assemble just before serving.
How do I make buttermilk if I don’t have any?
Add 2 teaspoons of lemon juice or vinegar to a cup, then fill with cold milk to the 1-cup line. Let sit for 5 minutes before using.
Why shouldn’t I twist the biscuit cutter when cutting?
Twisting compresses the dough and seals the edges, which prevents the biscuits from rising properly. Cut straight down for best lift.
My biscuits turned out dense—what might have gone wrong?
Over-mixing, warm butter, skipping the folds, or stale leavening can all lead to dense biscuits. Keep ingredients cold and don’t overwork the dough.
Can I use whole‑wheat flour or a mix of flours instead of all‑purpose?
Yes, but expect a denser result. For best texture, use half whole-wheat and half all-purpose flour.
How should I serve the dessert for best effect?
Serve with warm biscuits and cold strawberries and cream. The contrast in temperature and texture makes each bite more enjoyable.
What’s the ideal ratio of strawberries to biscuits?
This recipe makes about 10–12 biscuits and 6–7 cups of strawberries, ensuring a generous berry-to-biscuit ratio for each serving.
Conclusion
Homemade strawberry shortcake is a nostalgic and satisfying dessert that brings together tender biscuits, juicy berries, and luscious whipped cream in a dish that feels both rustic and refined. Whether you’re hosting a summer gathering or simply craving something sweet and comforting, this recipe delivers timeless flavor with minimal fuss. Give it a try—you’ll love every delicious bite.
