My Favorite Strawberry Shortcake Recipe
Let’s make a classic strawberry shortcake. This is my go-to summer dessert. It feels like sunshine on a plate. I love how simple it is. You just need berries, biscuits, and cream.
This homemade strawberry shortcake uses real biscuits. They are not too sweet. They soak up the strawberry juice perfectly. I think that’s the best part. What is your favorite summer dessert? Is it something fruity like this?
The Secret is in the Biscuits
This is a biscuit strawberry shortcake. The dough is shaggy and crumbly. That is a good thing. Do not overwork it. Just bring it together with floured hands.
I fold the dough a few times. This makes flaky layers. *Fun fact*: Folding the dough is like giving it a little hug. It makes the biscuits tall and tender. My grandson once tried to skip the folding. His biscuits were flat as pancakes! I still laugh at that.
Berries That Make Their Own Sauce
Start with your strawberries. Mix them with sugar and let them sit. This step matters. It pulls out the sweet, red juice from the berries.
You get a fresh strawberry dessert with its own sauce. No cooking needed. Doesn’t that smell amazing? That juice is liquid gold. It soaks into the warm biscuit. Have you ever tried macerating berries before? It’s just a fancy word for letting them sit with sugar.
Clouds of Homemade Whipped Cream
Now for the homemade whipped cream. It is so easy. Just cream, a little sugar, and vanilla. Whip it until it forms soft peaks.
This matters because the fresh cream balances the sweet berries. The store-bought kind can’t compare. It only takes three minutes. Will you try making your own whipped cream? I promise you will love it.
How to Make Strawberry Shortcake Magic
Once your biscuits are cool, slice them in half. Layer the bottom with juicy berries. Add a big dollop of your fluffy cream. Then put the top back on.
This easy strawberry shortcake is best right away. The biscuit is still a little warm. The cream is cool. The berries are sweet and tangy. Every bite is perfect. This is why we make food from scratch. It tastes like love and care. What is a food that tastes like love to you?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberries, quartered | 6–7 cups | For the strawberry mixture |
| Granulated sugar | 1/4 cup + 2 Tablespoons (75g total) | Divided; 1/4 cup for strawberries, 2 Tbsp for cream |
| Pure vanilla extract | 1 teaspoon | For the whipped cream |
| Heavy cream | 1 cup (240ml) + 2 Tbsp (30ml) | 1 cup for whipped cream, 2 Tbsp for brushing biscuits |
| All-purpose flour | 2 and 3/4 cups (345g) | Plus extra for hands and work surface |
| Granulated sugar | 1/4 cup (50g) | For the biscuit dough |
| Aluminum free baking powder | 4 teaspoons | |
| Baking soda | 1/2 teaspoon | |
| Fine sea salt | 1 teaspoon | |
| Unsalted butter | 3/4 cup (12 Tbsp; 170g) | Cold and cubed |
| Cold buttermilk | 1 cup (240ml) | For the dough, plus optional for brushing |
| Coarse sugar | For sprinkling | For topping biscuits before baking |
Instructions
Step 1: First, mix your strawberries with sugar. Let them sit in the fridge. They will get all sweet and juicy. This is the secret to a perfect fresh strawberry dessert. I still laugh at that time I forgot this step!
Step 2: Now, make your biscuit dough. Mix the dry ingredients in a big bowl. Cut in the cold butter until it looks like crumbs. (Keep everything cold for fluffy strawberry shortcake biscuits!) Doesn’t that smell amazing already?
Step 3: Gently stir in the cold buttermilk. The dough will be shaggy and messy. That’s just right! Pat it out and fold it a few times. This makes layers in your biscuit strawberry shortcake. What’s your favorite summer dessert? Share below!
Step 4: Cut out your biscuits and place them close together. Brush the tops with cream. Sprinkle them with coarse sugar. Bake until they are golden brown. Your kitchen will smell like heaven. This is the heart of our classic strawberry shortcake.
Step 5: Finally, whip the cream with sugar and vanilla. Slice your warm biscuits in half. Layer on the juicy berries and fluffy homemade whipped cream. Serve it right away. This easy strawberry shortcake is pure joy. Now you know how to make strawberry shortcake the best way!
Creative Twists
Add a drizzle of balsamic glaze over the strawberries. Mix a little lemon zest into your whipped cream. Use grilled peaches along with your fresh berries. Which one would you try first? Comment below!Serving & Pairing Ideas
For a true homemade strawberry shortcake, serve it on a pretty plate. A mint leaf on top makes it look fancy. You could also offer a little pitcher of the strawberry juices. This strawberry shortcake recipe is perfect with a glass of cold milk. Which would you choose tonight?
Keeping Your Shortcake Sweet
Let’s talk about keeping your strawberry shortcake delicious. The biscuits are best the day they are baked. You can store them at room temperature for one day. After that, pop them in the freezer. I wrap each one tightly in plastic wrap.
The sugared strawberries and whipped cream need the fridge. Keep them in separate containers. I remember my first time making whipped cream ahead. I learned to whip it just before serving. This keeps it light and fluffy.
You can bake the biscuits ahead for a party. This is called batch cooking. It saves you time on a busy day. Having parts ready makes hosting feel easy and joyful. Have you ever tried storing it this way? Share below!
Shortcake Troubleshooting
Even grandmas run into little kitchen problems. First, your biscuits might be tough. This happens if you overwork the dough. Handle it gently and use a light touch.
Second, your whipped cream might not get fluffy. Your bowl and cream must be very cold. I once tried with a warm bowl. It just would not whip up properly.
Third, the strawberries might be too watery. Just add the sugar and let them sit. They will create their own sweet syrup. Fixing these small issues builds your cooking confidence. It also makes the flavors perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
What are the ingredients for strawberry shortcake?
You need fresh strawberries, sugar, flour, baking powder, baking soda, salt, cold butter, buttermilk, heavy cream, and vanilla. This classic strawberry shortcake uses simple biscuits. It is a wonderful fresh strawberry dessert. The homemade whipped cream makes it extra special.
What’s the easiest cake to make?
This biscuit strawberry shortcake is one of the easiest. You mix a simple dough and bake it. No fancy layers or long wait times. It is a perfect easy strawberry shortcake for beginners. It is one of my favorite summer dessert recipes.
What type of cream is used for strawberry shortcake?
You use heavy cream or heavy whipping cream. You whip it with a little sugar and vanilla. This makes the homemade whipped cream. It is light, sweet, and perfect with the berries. *Fun fact: The fat in heavy cream is what lets it whip up thick.*
What is the difference between strawberry cake and strawberry shortcake?
Strawberry cake is a soft, baked cake with strawberry flavor inside. Strawberry shortcake uses tender, sweet biscuits. You layer the biscuits with fresh fruit and cream. Learning how to make strawberry shortcake is about the biscuits and fresh topping.
What is strawberry shortcake made of?
This homemade strawberry shortcake is made of three parts. First, sweetened fresh strawberries. Second, homemade shortcake biscuits. Third, freshly whipped cream. This strawberry shortcake recipe is a true classic.
What are the ingredients in strawberry shortcake Good Humor?
The ice cream bar has many ingredients. It is different from our homemade version. Our recipe uses real strawberries, cream, and baked biscuits. You know every single thing that goes into it. That is the joy of a homemade strawberry shortcake. Which tip will you try first?
From My Kitchen to Yours
I hope you love this taste of summer. Baking these strawberry shortcake biscuits fills my home with joy. I love sharing this recipe with new friends.
I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? Your stories are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Classic Strawberry Shortcake with Fresh Whipped Cream
Description
Homemade Strawberry Shortcake
Ingredients
Instructions
- Start with the strawberries: Stir 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.
- 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 buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 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.
- Make the whipped 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.
- Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Notes
- For best results, serve the shortcakes immediately after assembling to maintain the biscuits’ texture. The sugared strawberries can be prepared up to a few hours in advance.