Homemade Strawberry Shortcake

Is there anything more nostalgic than strawberry shortcake in the summertime? This classic dessert is made entirely from scratch—flaky homemade buttermilk biscuits layered with juicy strawberries and billowy whipped cream. Simple, fresh, and undeniably timeless, it’s the ultimate way to celebrate strawberry season.

One of the easiest summer desserts you can make, the 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, and beg to be done the 100% homemade route, so let’s discuss…

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.

How to Macerate 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!

How to Make the Biscuits

If you visit my buttermilk biscuits recipe, you’ll find tons of step-by-step photos, as well as a video to walk you through making them, but here is a quick rundown on how these biscuits come together:

First, you’ll whisk together the flour, baking powder, sugar, and salt. Then, you’ll cut the COLD butter into the dry ingredients (I love using a pastry blender, but you can use two knives or a food processor) until you have coarse crumbs, then stir in the buttermilk to form a dough.

Then, turn the biscuit dough out onto a floured surface and pat it into a rectangle. Fold it letter-style into thirds, turn and pat out a rectangle, then repeat the folding and patting out step two more times. After the last fold, lightly press or roll out the dough into a ½-inch thick rectangle.

Finally, cut out the biscuits… When doing so, simply press down with your cutter then lift straight back up, do not twist the cutter, this actually contributes to biscuits that don’t rise as high or turn out as flaky! Brush the cut biscuits with melted butter, then bake until golden brown.

Homemade Whipped Cream!

I absolutely adore homemade whipped cream and it only takes a couple of minutes to make. You can easily adjust the sugar up or down to make this whipped cream exactly how you want it; the amount of sweetness as it’s written is a good complement to the berries and the biscuits – slightly sweetened but nothing over the top.

Simply combine the COLD heavy cream, sugar, and vanilla in a bowl (you can use a hand mixer or stand mixer or, with some elbow grease, just a whisk!), and whip on medium speed until the mixture gets frothy and looks to be thickened. Then, increase the speed to medium-high and continue to whip until it holds stiff peaks.

Assembling Strawberry Shortcake

Once the biscuits have cooled, split them in half horizontally. On the bottom half, add a bit of the strawberries, then a generous dollop of whipped cream, and top with the other biscuit half. 

You could also choose to cut up the biscuits and place in a small bowl, then top with strawberries and whipped cream.

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.
• Sheet Pan Version – Take the biscuit dough turn it onto a parchment-lined baking sheet. Using your hands or a rolling pin, lightly press or roll the dough to ½-inch thickness in whatever shape you’d like. Brush with the melted butter and bake for the same amount of time, until golden brown. Let cool completely, then transfer it to a serving platter and top with the whipped cream and strawberries.
• Strawberry Shortcake CAKE – Instead of a biscuit base, use one layer of your favorite vanilla cake and top it with the whipped cream and strawberries. If you’re feeling fancy, you can use two cakelayers!
• Alternate Fruits – While strawberries are traditional, you can change up your shortcakes with tons of different fruit options! Some ideas – different berries such as 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:

• Pretzel Strawberry Ice Cream Pie
• Strawberry Pie
• Strawberry Biscuit-and-Jam Cobbler
• Strawberry Pretzel Salad
• Strawberry Swirl Cream Cheese Pound Cake

Watch the Recipe Video:

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

Homemade Strawberry Shortcake

Yield: 12 servings

Prep Time: 1 hour hr 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr 15 minutes mins

This homemade strawberry shortcake recipe features tender buttermilk biscuits, fresh strawberries, and whipped cream for the perfect summer dessert. Easy, classic, and made from scratch!

5 (4 ratings)

Print Pin Rate

Ingredients

For the Macerated Strawberries

• 5 pounds strawberries, hulled and quartered (about 15 cups)
• 1 cup (198 g) granulated sugar

For the Biscuits

• 2½ cups (325 g) all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• ½ cup (113 g) cold unsalted butter, cut into ¼-inch cubes
• 1 cup (240 ml) cold buttermilk
• ¼ cup (57 g) unsalted butter, melted, for brushing

For the Whipped Cream

• 1½ cups (360 ml) heavy cream
• 4½ 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. Serve immediately.

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.
• Sheet Pan Version – Take the biscuit dough turn it onto a parchment-lined baking sheet. Using your hands or a rolling pin, lightly press or roll the dough to ½-inch thickness in whatever shape you’d like. Brush with the melted butter and bake for the same amount of time, until golden brown. Let cool completely, then transfer it to a serving platter and top with the whipped cream and strawberries.
• Strawberry Shortcake CAKE – Instead of a biscuit base, use one layer of your favorite vanilla cake and top it with the whipped cream and strawberries. If you’re feeling fancy, you can use two cakelayers!
• Alternate Fruits – While strawberries are traditional, you can change up your shortcakes with tons of different fruit options! Some ideas – different berries such as 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

Did you make this recipe?

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Author: Michelle Lettrich

Course: Dessert

Cuisine: American

Photography by Dee Frances