This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A simple, traditional dessert that is an absolute summer staple!

Assembled strawberry shortcake on a white plate.

One of the easiest summer desserts you can make, traditional strawberry shortcake is made of only three components:

  • Sweetened biscuits (or sponge cake)
  • Fresh strawberries
  • Whipped cream

The history of strawberry shortcake dates as far back as an English cookbook published in 1588! By the mid-1800’s it was a popular biscuit and fruit dessert, and there were even strawberry shortcake parties held to celebrate the summer fruit harvest. A good old-fashioned dessert, indeed!

They are so easy to make, but if you take shortcuts you’re only robbing yourself of one of the summer’s finest sweet treats. These beg to be done the 100% homemade route, so let’s discuss…

A glass bowl full of quartered strawberries.

How to Make Strawberry Shortcake From Scratch

You could totally throw together strawberry shortcake using biscuits from a can or using a box mix, using strawberry pie filling, and some spray can whip cream. I’ve totally been there, but homemade strawberry shortcake is next-level amazing. This is what we’re going to do?

  • Homemade buttermilk biscuits – my very favorite tall, flaky biscuits!
  • Macerated strawberries – because taking a fork or spoon through fresh strawberries just isn’t as blissful as super soft, sweetened strawberries sitting in their own sauce.
  • Homemade whipped cream – SO much better than anything canned or from a tub!

The combination is truly outstanding, and one you will be craving all summer long.

Strawberries in glass bowl sprinkled with sugar.

How to Macerate Fresh Strawberries

If you’ve never macerated strawberries before, don’t let the fancy word intimidate you – it’s SO easy!

Literally all you have to do is mix strawberries with sugar and, let them sit there for a few minutes, do a quick mash to give their juices a jump-start, then wait for 1 hour.

That’s IT!

Macerated strawberries in a glass bowl.

Making Strawberry Shortcake In Advance

All of the components can be made up to a day or two in advance, and then you can assemble the strawberry shortcakes whenever you’re ready for dessert. This makes it a perfect option for a summer brunch or lunch when you might not have much time in the morning before hosting; and of course, it’s a great post-dinner dessert, as well!

The biscuits can be made up to four days in advance and reheated in a 350-degree oven for 5 or 10 minutes for that fresh-from-the-oven taste and texture.

The macerated strawberries will keep for 1 day in the refrigerator. Because they are breaking down, after that they tend to get a little bit too mushy and can develop mold quickly.

The whipped cream can be made the day before, as well. Simply whip it a little bit less stiff than you would ideally like it, and then when ready to serve, use a whisk to give it a few good beats to incorporate any separated liquid and stiffen it up.

More Recipe Tips & Serving Ideas

  • Make them fresh! If you want to make and serve strawberry shortcake right away, follow this timeline: (1) Start the strawberries macerating; (2) Make the biscuits; (3) When you take the biscuits out the oven, make the whipped cream and then assemble.
  • Set up a strawberry shortcake DIY station! If you’re hosting a brunch or summer cookout, this is a really fun way to let everyone serve themselves dessert. Some may want to load up on the strawberries while others will keep dolloping on that whipped cream (me!).
  • Alternate Fruits – While strawberries are traditional, you can change up your shortcakes with tons of different fruit options! Some ideas – blueberries, blackberries, raspberries, peaches, nectarines, plums, and cherries.
  • Topping Ideas – While homemade whipped cream is the go-to, vanilla ice cream is also a phenomenal choice! And a drizzle of chocolate sauce or hot fudge sauce paired with the strawberries is amazing!

More Summery Strawberry Recipes:

Strawberry shortcake partially eaten.

Watch the Recipe Video:

If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

A biscuit filled with strawberries and whipped cream on a white plate.

Easy Homemade Strawberry Shortcake Recipe

This classic strawberry shortcake recipe is made completely from scratch! It starts with homemade buttermilk biscuits that are topped with a fresh, macerated strawberry filling, and homemade whipped cream. A simple, traditional dessert that is an absolute summer staple!
5 (4 ratings)

Ingredients

For the Macerated Strawberries

  • 5 pounds (2.27 kg) strawberries, hulled and quartered (about 15 cups)
  • 1 cup (200 g) granulated sugar

For the Biscuits

  • cups (312.5 g) all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ cup (113.5 g) cold unsalted butter, cut into ¼-inch cubes
  • 1 cup (240 ml) cold buttermilk
  • ¼ cup (56.75 g) unsalted butter, melted, for brushing

For the Whipped Cream

  • cups (357 ml) heavy cream, or heavy whipping cream
  • teaspoons (4.5 teaspoons) granulated sugar
  • 1 teaspoon vanilla extract

Instructions 

  • Macerate the Strawberries: Place the strawberries and the sugar in a large bowl and stir to combine. Let sit for 5 minutes, then use a potato masher to gently press on the strawberries (do not mash them). Let stand for 1 hour, stirring occasionally.
  • Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the flour, baking powder, sugar and salt.
  • Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
  • Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
  • Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
  • Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes. Brush with additional butter immediately, if desired. Serve warm or at room temperature. The biscuits are best served the day they are made, however leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat in a 350 degree F oven for 5 minutes.
  • Make the Whipped Cream: Pour the heavy cream, sugar and vanilla extract into a mixing bowl. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.
  • Assemble the Strawberry Shortcakes: Cut the biscuits in half horizontally. Spoon strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Alternatively, you can also break up the biscuits and top them with strawberries and whipped cream.

Notes

  • Make them fresh! If you want to make and serve strawberry shortcake right away, follow this timeline: (1) Start the strawberries macerating; (2) Make the biscuits; (3) When you take the biscuits out the oven, make the whipped cream and then assemble.
  • Set up a strawberry shortcake DIY station! If you’re hosting a brunch or summer cookout, this is a really fun way to let everyone serve themselves dessert. Some may want to load up on the strawberries while others will keep dolloping on that whipped cream (me!).
  • Alternate Fruits – While strawberries are traditional, you can change up your shortcakes with tons of different fruit options! Some ideas – blueberries, blackberries, raspberries, peaches, nectarines, plums, and cherries.
  • Topping Ideas – While homemade whipped cream is the go-to, vanilla ice cream is also a phenomenal choice! And a drizzle of chocolate sauce or hot fudge sauce paired with the strawberries is amazing!
  • Make-Ahead Biscuits: The biscuits can be made up to 4 days in advance (store in an airtight container at room temperature) or frozen for up to 3 months (thaw before using). Reheat in a 350 degree F oven for 5 minutes, then cool slightly before assembling the strawberry shortcakes.
  • Make-Ahead Strawberries: The macerated strawberries can be prepared up to 1 day in advance and stored, covered, in the refrigerator.
  • Make-Ahead Whipped Cream: The whipped cream can be prepared up to 1 day in advance and stored, covered, in the refrigerator. When ready to serve, use a large whisk and give the whipped cream a few good hard whips to reincorporate any separated liquid and stiffen it up.
Nutritional values are based on one serving
Calories: 442kcal, Carbohydrates: 56g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 71mg, Sodium: 229mg, Potassium: 541mg, Fiber: 4g, Sugar: 29g, Vitamin A: 815IU, Vitamin C: 111.5mg, Calcium: 146mg, Iron: 2.1mg

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