All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This Homemade Strawberry Shortcake is a beautiful celebration of seasonal flavors and comforting textures.
It strikes a balance between indulgence and simplicity, combining lightly sweetened, juicy strawberries with airy whipped cream and golden, buttery biscuits.
What makes this recipe especially appealing is its rustic charm and use of real, whole ingredients—no artificial flavors or shortcuts.
The biscuits, with their crisp edges and soft centers, are a standout and versatile enough for savory dishes too.
From a health perspective, it offers some solid nutritional benefits: fiber from fresh strawberries, plant-based carbs from flour, and good fats from heavy cream and butter.
While not low-fat, it avoids excessive processed sugars or oils, making it a more wholesome dessert option when enjoyed in moderation.
It’s a fantastic recipe for everyday or celebratory cooking—easy to make ahead, meal-prep friendly (thanks to the separate biscuit and berry components), and perfect for casual gatherings or weekend baking projects with family.
Must-Have Tools for Perfect Results
10-Inch Cast Iron Skillet
Perfect for evenly baking biscuits, a cast iron skillet creates a crisp, golden bottom and helps retain heat after baking. Beyond this recipe, it’s a kitchen powerhouse for searing, roasting, and one-pan meals.
Pastry Cutter or Food Processor
Essential for cutting cold butter into flour, which gives the biscuits their flaky texture. It’s also great for making pie dough or crumble toppings quickly and efficiently.
3-Inch Biscuit Cutter
Designed to create perfect, tall, evenly shaped biscuits without sealing the edges. Also great for cutting scones, cookies, or even mini sandwiches.
Electric Mixer (Handheld or Stand)
Beats heavy cream into soft peaks in minutes with minimal effort. It’s also invaluable for cake batters, cookie doughs, and more daily baking tasks.
Silicone Baking Mat or Parchment Paper
Prevents sticking and ensures even baking. It’s reusable (or disposable), perfect for cookies, pastries, and even roasted veggies—easy cleanup guaranteed.
Strawberry Shortcake
Equipment
- 1 large mixing bowl
- (1) Pastry Cutter or Food Processor
- 1 Wooden spoon or silicone spatula
- 1 Rolling Pin
- (1) 3-Inch Biscuit Cutter (or 2.75-Inch)
- (1) 10-Inch Cast Iron Skillet or Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 Pastry Brush
- (1) Hand or Stand Mixer
- (1) Measuring Cups and Spoons
Ingredients
For the Strawberries & Whipped Cream
- 6 –7 cups fresh strawberries hulled and quartered
- ¼ cup + 2 tablespoons 75g granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup 240ml heavy cream
For the Buttery Biscuits
- 2 ¾ cups 345g all-purpose flour, plus extra for dusting
- ¼ cup 50g granulated sugar
- 4 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup 170g cold unsalted butter, cubed
- 1 cup 240ml cold buttermilk
- 2 tablespoons 30ml heavy cream or buttermilk, for brushing
- Coarse sugar for topping
Instructions
- Macerate the Strawberries: In a large bowl, combine the quartered strawberries with 1/4 cup of sugar. Stir well to coat the berries evenly. Cover the bowl and refrigerate for at least 30 minutes to let the strawberries release their natural juices and develop a syrupy texture.
- Prepare the Biscuit Dough: Preheat your oven to 400°F (204°C). In a large mixing bowl—or a food processor—whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the cold cubed butter and use a pastry cutter (or pulse in the processor) to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the Buttermilk and Bring Dough Together: Pour the cold buttermilk over the crumbly flour mixture. Gently fold the dough together using a silicone spatula or wooden spoon. The dough should be shaggy and slightly sticky with visible lumps of butter. Avoid overmixing.
- Laminate and Shape the Dough: Turn the dough onto a well-floured surface. With floured hands or a floured rolling pin, flatten it into a 3/4-inch thick rectangle. Fold one short end toward the center, then fold the other end over like a letter. Rotate the dough and repeat the folding and flattening process two more times. This creates flakier layers in the biscuits.
- Cut and Arrange the Biscuits: Roll the dough out one last time to about 3/4 inch thick. Using a 2.75- or 3-inch biscuit cutter, cut out as many rounds as possible. Press straight down—don’t twist—to keep the biscuits rising evenly. Reroll and cut any remaining dough scraps. You should end up with 10–12 biscuits.
- Bake to Golden Perfection: Place the biscuits close together in a greased 10-inch cast iron skillet or on a parchment-lined baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk, then sprinkle with coarse sugar. Bake for 18–22 minutes or until the tops are golden brown. Remove from oven and let cool for at least 10 minutes before assembling.
- Whip the Cream: In a separate bowl, beat the heavy cream, remaining 2 tablespoons sugar, and vanilla using a hand or stand mixer fitted with a whisk. Whip on medium-high speed for about 3 minutes or until soft to medium peaks form. Keep chilled until ready to use.
- Assemble the Shortcakes: Slice each biscuit horizontally. Layer the bottom half with spoonfuls of juicy strawberries and a generous dollop of whipped cream. Cap with the biscuit top and add more whipped cream and berries if desired. Serve immediately for best texture and flavor.
Notes
- Make-Ahead Tips: Biscuits can be made up to 3 days in advance and stored in an airtight container at room temperature. For longer storage, freeze up to 3 months and thaw at room temp before serving. Strawberries and whipped cream can both be prepped a day ahead and stored separately in the fridge.
- Butter Tip: Start with very cold butter for best biscuit texture. You can even place it in the freezer for 15 minutes before using.
- DIY Buttermilk: If you don’t have buttermilk on hand, make a quick substitute by combining 1 cup of whole milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Flavor Enhancer: For added depth, consider adding a small pinch of ground cinnamon or lemon zest to the biscuit dough.
- Cast Iron Tip: If using cast iron, lightly grease the skillet with butter or vegetable oil unless it’s very well seasoned. There’s no need to preheat it before baking.
Chef’s Secrets for Flaky Biscuits
The real magic of this strawberry shortcake begins with the biscuits—and perfecting their texture requires just a few insider tricks.
Start with very cold butter and buttermilk, as these ingredients help create steam when baked, forming beautifully tender, flaky layers.
If you have time, chill the flour or even the mixing bowl before you begin.
When mixing the dough, avoid overworking it; a gentle hand preserves the butter chunks and keeps the biscuits from becoming tough.
Folding the dough like a letter three times (a technique called lamination) adds natural layers, much like puff pastry.
Lastly, when cutting the biscuit rounds, press straight down without twisting—this helps them rise evenly in the oven.
These small but powerful techniques ensure your biscuits turn out light, golden, and absolutely bakery-worthy every time.
Delicious Ways to Serve Shortcake
This strawberry shortcake shines as a classic summer dessert, but there are many ways to personalize and elevate the experience.
For a brunch table centerpiece, serve the biscuits open-faced with whipped cream and fresh fruit on top.
You can even replace the strawberries with mixed berries, peaches, or macerated cherries for seasonal variety.
A scoop of vanilla or strawberry ice cream between the biscuit halves transforms this into an indulgent shortcake sundae.
If you’re serving a crowd, set up a DIY shortcake bar with biscuits, whipped cream, and various toppings so guests can build their own.
For extra decadence, drizzle a little balsamic glaze or strawberry reduction over the assembled shortcakes.
Whether served simply or dressed up, this dessert is always a crowd-pleaser.
Smart Storage Tips and Tricks
To keep your strawberry shortcake components fresh and flavorful, it’s best to store them separately.
Biscuits can be baked ahead of time and stored at room temperature for up to 3 days in an airtight container, or frozen for up to 3 months—just reheat slightly before serving.
The macerated strawberries should be kept in the refrigerator in a sealed container for up to 24 hours.
After that, they may become too soft or overly syrupy.
Whipped cream is best when fresh but can be made up to a day in advance; just give it a gentle re-whip if it deflates.
Once assembled, shortcakes are best enjoyed immediately, as the juices from the berries can soften the biscuits over time.
Keeping each component separate until serving time helps preserve the dessert’s contrasting textures and fresh flavor.
Frequently Asked Questions (With Answers)
1. Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries offer the best flavor and texture. If using frozen, thaw them completely and drain off excess liquid before mixing with sugar. Be aware that they may be softer and more syrupy than fresh berries.
2. What’s the best substitute for buttermilk?
If you don’t have buttermilk, make a quick substitute by combining 1 cup of whole milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly before using.
3. Can I make the biscuits gluten-free?
Absolutely! Use a good-quality 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Results may vary slightly in texture, but the biscuits should still be tender and delicious.
4. How do I know when the whipped cream is done?
Stop whipping when the cream holds soft to medium peaks that don’t collapse but still look smooth. Over-whipping can lead to grainy or buttery texture. It should be billowy and spreadable.
5. Why are my biscuits flat or hard?
Flat or tough biscuits often result from overworking the dough or using warm butter. Make sure your ingredients are cold and handle the dough minimally. Also, ensure your baking powder is fresh—it’s key to a good rise.
This recipe is inspired by sallysbakingaddiction and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
