Homemade Strawberry Shortcake is a delightful dessert that evokes feelings of summer, nostalgia, and sweet indulgence. This classic dish combines fluffy biscuits, juicy strawberries, and rich whipped cream, creating a harmony of flavors and textures that is simply irresistible. Whether you’re hosting a family gathering or simply treating yourself, this easy-to-follow recipe is sure to bring smiles to everyone’s faces. With our step-by-step guide, you’ll master the art of making Homemade Strawberry Shortcake in no time.

Ingredients

To create this dreamy dessert, you’ll need the following ingredients:

6-7 cups quartered strawberries: These ripe, juicy strawberries are the star of the show, bursting with flavor and vibrant color.
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided: This sweetener enhances the natural flavors of the strawberries while adding a touch of sweetness to the whipped cream.
1 teaspoon pure vanilla extract: This aromatic ingredient brings warmth and depth to the dish, enhancing the overall sweetness of the cream.
1 cup (240ml) heavy cream: Rich and creamy, this is what gives the shortcake its luxurious texture.
2 and 3/4 cups (345g) all-purpose flour: Used to create the tender biscuits that serve as the foundation of the shortcake.
1/4 cup (50g) granulated sugar: Added to the biscuit mixture, creating a hint of sweetness in every bite.
4 teaspoons aluminum-free baking powder: This is essential for creating the light and airy texture of the biscuits.
1/2 teaspoon baking soda: Helps the biscuits rise beautifully in the oven.
1 teaspoon salt: A touch of fine sea salt balances the sweetness of the dessert perfectly.
3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed: The key to flakiness in the biscuits.
1 cup (240ml) cold buttermilk: Adds moisture and tenderness to the dough while providing a nice tang.
2 Tablespoons (30ml) heavy cream or buttermilk: Used for brushing the tops of the biscuits before baking, giving them a golden finish.
coarse sugar, for sprinkling: Adds a delightful crunch to the top of the biscuits.

Step-by-Step Directions

Start by preparing the strawberries. In a large bowl, stir together the quartered strawberries and 1/4 cup (50g) granulated sugar. Cover the bowl and refrigerate while you prepare the biscuits. This time allows the strawberries to release their delicious juices, creating a sweet syrup.

Next, preheat your oven to 400°F (204°C). In a large bowl or food processor, mix the all-purpose flour, 1/4 cup sugar, baking powder, baking soda, and salt. Whisk or pulse until well combined. Then, add the cold, cubed butter and use a pastry cutter or pulse in the processor until coarse crumbs form. If using a food processor, pour the mixture into a large bowl.

Pour the cold buttermilk into the flour mixture. Fold everything together gently with a large spoon or silicon spatula until it starts to come together. Be careful not to overwork the dough; it should look shaggy and crumbly with some wet spots.

Turn the dough onto a floured work surface and gently bring it together using floured hands. It’s important to keep extra flour on hand for your hands and work surface during this step. Flatten the dough into a rectangle about 3/4 inch thick. Next, perform three folds: fold one side into the center, then the other side, and turn the dough horizontally. Flatten into a rectangle and repeat the folding a couple more times.

Using a biscuit cutter, cut the dough into 2.75 or 3-inch circles. Be sure to press down without twisting the cutter, as this helps the biscuits rise properly. Gather the scraps, re-roll them, and cut more biscuits until you have around 10-12.

Arrange the biscuits in a 10-inch cast iron skillet or close together on a lined baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk, and sprinkle with coarse sugar. Bake for 18-22 minutes or until the biscuits are golden brown. Once baked, remove from the oven and cool in the pan for at least 10 minutes before assembling.

While the biscuits are cooling, prepare the whipped cream. In a mixing bowl fitted with a whisk attachment, beat the heavy cream, 2 tablespoons of granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, which takes about 3 minutes.

Finally, slice the cooled biscuits in half and layer them with the prepared strawberries and whipped cream. Serve immediately and enjoy the delightful taste of summer!

Tips & Tricks

For the best Homemade Strawberry Shortcake, consider these extra tips and tricks! Use very cold butter for the biscuit dough to ensure flakiness as it bakes. If you’re short on time, feel free to use store-bought whipped cream. For a pop of flavor, you can add a drizzle of honey or a sprinkle of lemon zest to the strawberries. If you’re feeling adventurous, try mixing in other berries like blueberries or raspberries for a mixed berry shortcake twist!

Serving Suggestions & Pairings

Homemade Strawberry Shortcake is perfect for a variety of occasions. Serve it at family reunions, birthday parties, or cozy summer evenings on the patio. Pair it with a chilled glass of lemonade or sweet tea for an extra refreshing experience. The light yet satisfying nature of this dessert makes it a fantastic way to end a summer BBQ or picnic.

Nutritional Information

Each serving of Homemade Strawberry Shortcake contains approximately 400 calories, depending on the specific amounts of cream and sugar used. It’s essential to enjoy this dessert in moderation as part of a balanced diet that features plenty of fruits, vegetables, and whole grains.

Storing Tips & Variations

If you have leftovers, you can store them in the refrigerator for up to 2 days, although the biscuits are best enjoyed fresh. To freeze, wrap each biscuit tightly in plastic wrap and place them in an airtight container. They can be frozen for up to a month. Notably, you can substitute almond milk for buttermilk or use whole wheat flour for a healthier alternative in the biscuits.

Conclusion

Homemade Strawberry Shortcake is a delightful recipe that brings joy to any occasion, combining the best flavors of strawberries, cream, and biscuits in a comforting dessert. We encourage you to try this recipe with friends and family, and we can’t wait to hear about your experience. Share your creations and any fun twists you’ve added to the classic recipe!

FAQs

Can I make the biscuits ahead of time?
Absolutely! You can prepare the biscuit dough ahead of time, wrap it, and refrigerate it for up to 2 days before baking.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can easily substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.
Is it possible to make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this dessert gluten-free. Adjust baking times as needed, and always ensure your other ingredients are gluten-free.
How do I prevent the biscuits from becoming tough?
To keep your biscuits tender, handle the dough as little as possible and avoid over-mixing.
Can I use frozen strawberries?
While fresh strawberries provide the best flavor and texture, you can use frozen strawberries if fresh ones aren’t available. Thaw and drain them well before using to avoid excess moisture.

Homemade Strawberry Shortcake

A delightful dessert combining fluffy biscuits, juicy strawberries, and rich whipped cream for a perfect summer treat.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 10 servings

Course: Dessert

Cuisine: American, Classic

Calories: 400

Ingredients Method Notes

Ingredients

For the Strawberries

6-7 cups quartered strawberries Ripe and juicy, the star of the show.
1/4 cup + 2 Tablespoons granulated sugar, divided Enhances the natural flavors of the strawberries.

For the Whipped Cream

1 teaspoon pure vanilla extract Enhances overall sweetness.
1 cup heavy cream Gives a luxurious texture.
2 Tablespoons granulated sugar Sweetens the whipped cream.

For the Biscuits

2 and 3/4 cups all-purpose flour Creates tender biscuits.
1/4 cup granulated sugar Adds sweetness to the biscuits.
4 teaspoons aluminum-free baking powder Essential for light texture.
1/2 teaspoon baking soda Helps the biscuits rise.
1 teaspoon salt Balances sweetness.
3/4 cup unsalted butter, cold and cubed Key for flakiness.
1 cup cold buttermilk Adds moisture and tang.
2 Tablespoons heavy cream or buttermilk, for brushing Gives golden finish.
coarse sugar, for sprinkling Adds crunch to biscuits.

Method

Preparation of Strawberries

Stir together the quartered strawberries and 1/4 cup granulated sugar. Cover and refrigerate.

Making the Biscuits

Preheat the oven to 400°F (204°C).
Mix flour, 1/4 cup sugar, baking powder, baking soda, and salt in a bowl or food processor.
Add cold butter and blend until coarse crumbs form.
Pour in cold buttermilk and gently fold until shaggy.
Turn onto a floured surface, flatten to a 3/4 inch thick rectangle, and perform three folds.
Cut into 2.75 or 3-inch circles, gathering scraps to re-roll for additional biscuits.
Arrange in a skillet or on a lined baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar.
Bake for 18-22 minutes or until golden brown. Cool for at least 10 minutes.

Preparing the Whipped Cream

Beat heavy cream, 2 tablespoons sugar, and vanilla until soft-medium peaks form, about 3 minutes.

Assembly

Slice cooled biscuits in half, layer with strawberries and whipped cream, and serve immediately.

Notes

Use very cold butter for flakiness. Store-bought whipped cream is a time-saver. For added flavor, include honey or lemon zest with strawberries. Experiment with other berries.