Assembled strawberry shortcake - split buttermilk biscuit with macerated strawberries and fresh whipped cream.

Easy Strawberry Shortcake

This easy strawberry shortcake recipe starts with homemade buttermilk biscuits that are topped with fresh, macerated strawberries, and homemade whipped cream. A summer staple!
Course Dessert
Cuisine American
Prep 1 hour 5 minutes
Cook 10 minutes
Total 1 hour 15 minutes
Servings 12 servings
Calories 442 kcal
Author Michelle


For the Macerated Strawberries

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

For the Biscuits

  • cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼-inch cubes
  • 1 cup cold buttermilk
  • ¼ cup unsalted butter melted, for brushing

For the Whipped Cream

  • cups heavy cream or heavy whipping cream
  • teaspoons granulated sugar
  • 1 teaspoon vanilla extract
US Customary - Metric


  1. 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.
  2. Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  4. 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.
  5. Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Easy Strawberry Shortcake
Amount Per Serving
Calories 442 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 71mg 24%
Sodium 229mg 10%
Potassium 541mg 15%
Total Carbohydrates 56g 19%
Dietary Fiber 4g 16%
Sugars 29g
Protein 5g 10%
Vitamin A 16.3%
Vitamin C 135.2%
Calcium 14.6%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.