This post may contain affiliate links. Please read our disclosure policy.
This made-from-scratch Strawberry Shortcake recipe features sweet buttermilk biscuits, fluffy whipped cream, and juicy strawberries
Strawberry Shortcake is one of my all time favorite desserts. This recipe comes together fairly easy even though we are making everything from scratch! Starting with the sweetened buttermilk shortcakes. These shortcakes are based on my southern biscuit recipe. But they’re even easier to make because there’s no need to bother with layering the dough, just simply press it together and cut.
Ingredients in Strawberry Shortcake
- Fresh Strawberries: fresh berries are definitely preferred for this recipe. If you must use frozen I would recommend using those to make a strawberry sauce that you can spoon over the biscuits and cream.
- Sugar: regular white sugar is used to sweeten the berries and help create a syrup as the berries sit.
- Lemon Juice: helps bring out the natural juices of the berries and softens them just enough for this dessert.
Homemade Whipped Cream
- Heavy Cream: or use heavy whipping cream, both will create a nice soft, whipped cream.
- Powdered Sugar: adds a hint of sweetness without the grittiness of regular sugar.
- Vanilla Extract: a splash adds a nice mellow vanilla flavoring in the cream.
Sweet Buttermilk Biscuits for Shortcake
- All Purpose Flour: the base ingredient for the biscuits, I haven’t tested this recipe with other flour alternatives.
- Butter: be sure to use cold butter from the refrigerator. This helps to create light, fluffy biscuits.
- Buttermilk: this adds extra moisture. If you don’t have buttermilk on hand you can measure out the same amount of milk, remove a teaspoon and replace it with vinegar or lemon juice.
- Baking Powder: adds a nice lift to the biscuits.
- Coarse Sugar & White Sugar: regular white sugar is used to sweeten the biscuits, while the coarse sugar adds a nice crunch and texture to the top of the biscuits during baking.
How to make Strawberry Shortcake
Strawberry Treatment
- Prepare the strawberries. Dice up the berries, give a squeeze of lemon juice, a splash of vanilla and sprinkle with some sugar. Let this sit and the berries will soften and create a delicious juice that you can drizzle on your dessert!
Overview of biscuits for shortcake
- Make the biscuit dough. Cut the butter into the dry ingredients, this can be done with a pastry cutter, knives/forks, or a food processor. Press the dough together with your hands into a rectangular shape, half an inch thick, then cut with a biscuit cutter.
- Bake the biscuits. After cutting the biscuits brush the tops with a bit of melted butter or milk/cream. Give them a sprinkle of coarse sugar and bake for 15-17 minutes.
Cutting Biscuits
To save time and energy, skip the biscuit cutter, press the dough out into a rectangular shape, and cut your biscuits into square shapes. This prevents having to press the dough back together multiple times to use it all.
Fresh Whipped Cream
- Make the homemade whipped cream. This is as easy to whipping together heavy cream, powdered sugar and a splash of vanilla. Use a stand or hand mixer to make this step go quick and easy.
How to Assemble Strawberry Shortcakes
- Using a serrated knife, slice the biscuits through the middle creating a top and bottom portion.
- Place the bottom portion on a dessert plate.
- Layer the sliced strawberries, homemade whipped cream, drizzle some of the juices from the berries on top.
- Place the top of the biscuit on top of the shortcake. Top with additional whipped cream and a fresh strawberry for a garnish.
Strawberry Shortcake FAQS
How do you cut strawberries for shortcakes?
Prepare the strawberries by washing, drying, removing the stem, then slice the strawberries in half, and then again creating quarters. Then, cut those quarters in half again, giving smaller bite-size pieces.
What is the difference between a cake and a shortcake?
Shortcake typically has a crumbly or flaky texture, while cake is lighter and more airy.
Can I use this recipe for biscuits to make a cake?
Yes, you can use this dough pressed into a round cake pan and baked like a cake, then you can slice it in half and serve a large version of this same strawberry shortcake in a cake version.
Storage Information
- Biscuits: make and store in a sealed container for 3-5 days.
- Strawberries: mix and store in a sealed container in the refrigerator the day you want to serve. They get mushy if left overnight. It’s best to use them within 12 hours of mixing.
- Homemade whipped cream: store in a sealed container in the refrigerator. This whipped cream will keep 3-4 days. Whisk it or use the mixer again to help stiffen it back up before serving.
- Freezing: Allow biscuits to cool completely after baking, wrap each biscuit in foil, then place in a freezer safe container or bag. Biscuits can be stored in the freezer for up to 3 months. To reheat, place frozen biscuits on a baking sheet and bake at 350 degrees for 15-20 minutes until warmed through.
More Strawberry Recipes
Strawberry Shortcake
This made-from-scratch Strawberry Shortcake recipe features sweet buttermilk biscuits, fluffy whipped cream, and juicy strawberries.
Ingredients
- 1 lb strawberries diced
- 1/2 tsp lemon juice freshly squeezed
- 1/2 tsp vanilla extract
- 2 tbsp sugar (25g)
Biscuits
- 2½ cup all purpose flour (300g)
- 1 tbsp baking powder (12g)
- ¼ cup sugar (50g)
- ½ tsp salt
- ½ cup unsalted butter cold (113g)
- 1 cup buttermilk (240ml)
- 1 tbsp unsalted butter melted
- 1 tsp coarse sugar
Homemade Whipped Cream
- 1 cup heavy cream (240ml)
- 2 tbsp powdered sugar (14g)
- ½ tsp vanilla extract
Instructions
- In a medium size bowl stir together the strawberries, lemon juice, vanilla, and sugar. Cover and store in the refrigerator.
Biscuits
- Preheat oven to 425°F. Cover a baking sheet with parchment paper or silicone baking mat and set aside.
- In a large mixing bowl combine the flour, baking powder, salt and sugar. Stir together.
- Cut the butter into small cubes, and add to the dry ingredients. Cut into the flour using a pastry blender or food processor. Should have the texture of coarse meal, no large chunks of butter left.
- Pour in the buttermilk and gently stir together. Will result in a shaggy dough.
- Sprinkle a small amount of flour onto a clean work surface. Lay the dough on the floured surface and genly press together. Sprinkle small amounts of flour as needed on the dough if sticky.
- Press dough together into a rectangular shape with the dough being 1/2 inch thick.
- Cut using a 2-3 inch biscuit cutter. Press together remaining dough and cut additional biscuits until all dough has been cut.
- Place the cut biscuits on the baking sheet close together, not quite touching. This helps the biscuits to rise.
- Brush the tops of the biscuits with melted butter and sprinkle with coarse sugar.
- Bake for 15-17 minutes until tops are golden and biscuits are baked through. Remove to wire rack and let the biscuits cool for 10 minutes before layering and serving.
Homemade Whipped Cream
- Pour the heavy cream into a large mixing bowl. Add in the powdered sugar and vanilla extract.
- Mix together on medium speed until cream is thickened and soft peaks form.
- Serve by slicing biscuits in half and layering with whipped cream and berries. Top with additional whipped cream and berries as desired.
Video
Equipment
- baking sheet
Notes
- Biscuit recipe will make 9-10 biscuits depending on the size of biscuit cutter used.
- Can use more or less sugar in the berries and whipped cream to get desired sweetness.
- Biscuits: make and store in a sealed container for 3-5 days.
- Strawberries: mix and store in a sealed container in the refrigerator the day you want to serve. They get mushy if left overnight. It’s best to use them within 12 hours of mixing.
- Homemade whipped cream: store in a sealed container in the refrigerator. This whipped cream will keep 3-4 days. Whisk it or use the mixer again to help stiffen it back up before serving.
Nutrition
Calories: 355kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 280mg | Potassium: 153mg | Fiber: 2g | Sugar: 13g | Vitamin A: 714IU | Vitamin C: 27mg | Calcium: 128mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe first published May 11, 2020. Updated July 12, 2023 with new images and information.
Photography by the talented @KJandCompany.co
I made your Strawberry Shortcake for Father’s Day and it was a hit!! My husband prefers biscuits to sponge cake and I’ve tried a few different biscuit recipes, but this will be my go to from now on. They were tender and had a nice, subtle flavor. Very easy recipe and as you suggested, I shaped into a rectangle/square and just cut 9 squares out of it. No need for biscuit cutters etc. Thank you for this great recipe!
Wonderful! I’m so glad you enjoyed the recipe!