1. Home
  2. Recipes
  3. Homemade Strawberry Shortcake

Sweet Berry Cream Cakes

Mix quick biscuit dough, cut in rounds, bake till golden. While they cool, slice fresh strawberries, sprinkle with sugar to make juice. Whip cream till soft peaks form. Split warm biscuits, layer with berries and cream. Makes perfect summer dessert in under an hour.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:46 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A delicious strawberry shortcake layered with cream, fresh strawberries, and golden biscuit pieces on a plate. Pin it
A delicious strawberry shortcake layered with cream, fresh strawberries, and golden biscuit pieces on a plate. | zestplate.com

Looking for the perfect strawberry shortcake recipe? This easy strawberry shortcake recipe combines juicy berries, soft homemade biscuits, and fresh whipped cream. Better than any strawberry shortcake ice cream, this homemade version will become your new summer favorite.

Simple Steps to Success

How to make strawberry shortcake starts with fresh ingredients and simple steps. This strawberry shortcake recipe easy method lets you create something special from scratch. Whether you're missing strawberry shortcake ice cream or craving that strawberry shortcake crunch, this homemade version hits all the right spots.

Fresh Ingredients List

  • Fresh Strawberries: Pick ripe ones for best flavor
  • Sugar: Makes berries juicy and biscuits sweet
  • Vanilla: Adds nice flavor to cream
  • Heavy Cream: For fluffy whipped topping
  • Flour: Makes tender biscuits
  • Baking Powder: Helps biscuits rise
  • Baking Soda: Makes biscuits light
  • Salt: Brings out sweetness
  • Butter: Cold, for flaky biscuits
  • Buttermilk: Makes soft biscuits
  • Course Sugar: For that strawberry shortcake crunch on top

Step-by-Step Instructions

Mix Berries:
Cut strawberries, add sugar, let sit to get juicy
Heat Oven:
Set to 400°F for perfect biscuits
Mix Dry Stuff:
Stir flour, sugar, baking powder, soda, and salt
Add Butter:
Cut cold butter into flour until crumbly
Add Milk:
Pour in cold buttermilk, mix gently
Shape Dough:
Pat into rectangle, fold for layers
Cut Biscuits:
Cut circles without twisting
Get Ready to Bake:
Put biscuits close together in pan
Top Biscuits:
Brush with cream, add sugar for crunch
Bake:
Cook until golden, about 20 minutes
Make Cream:
Whip cream with sugar and vanilla
Put Together:
Layer strawberry shortcake with berries and cream

Better Than Store-Bought

This strawberry shortcake recipe beats store-bought every time. While strawberry shortcake ice cream might be quick, making it from scratch brings real joy. The updated easy strawberry shortcake recipe uses simple tricks to make better biscuits with the perfect crunch.

Berry Basics

The secret to great strawberry shortcake starts with the berries. Mix them with sugar and they make their own sweet sauce that soaks into the biscuits. This simple step makes your strawberry shortcake recipe taste like summer in every bite.

Perfect Biscuit Tips

Learning how to make strawberry shortcake biscuits is easier than you think. Use cold butter and fold the dough to get flaky layers. This technique gives you tall, soft biscuits perfect for soaking up berry juice and holding that strawberry shortcake crunch on top.

A close-up of freshly baked biscuits topped with whipped cream and sliced strawberries on a baking sheet. Pin it
A close-up of freshly baked biscuits topped with whipped cream and sliced strawberries on a baking sheet. | zestplate.com

Whipped Cream Magic

Fresh whipped cream makes this easy strawberry shortcake recipe special. Unlike strawberry shortcake ice cream, real whipped cream lets you control the sweetness. Just three things - cream, sugar, and vanilla - make the perfect topping for your strawberry shortcake.

Assembly and Serving

Putting your strawberry shortcake together is the fun part. Set out warm biscuits, sweet berries, and fresh cream. Let everyone build their own perfect stack. Whether you like extra berries or lots of cream, this strawberry shortcake recipe easy method makes everyone happy.

Frequently Asked Questions

→ Making cakes early?

Bake three days ahead. Keep room temp wrapped. Or freeze few months. Fresh cream day of. Berries close to eat.

→ Keeping leftovers good?

Keep parts separate. Cakes stay room warm. Cold stuff in fridge. Mix when eating. Fresh is best though.

→ Need frozen berries?

Fresh works better. But frozen okay too. Thaw and drain good. Might be more wet. Still taste sweet.

→ No special cutter?

Cup works just fine. Any round thing good. Keep size same though. Clean edges help. Don't twist when cut.

→ Cream getting soft?

Keep stuff real cold. Bowl in ice box first. Don't beat too much. Watch it close. Could add stabilizer.

→ Getting too dry?

More berry juice helps. Don't overbake cakes. Add more cream. Let berries sit more. Keep assembled short.

→ Taking it places?

Pack parts separate. Build there maybe. Keep cream cold. Take extra berries. Watch the bumps.

→ Need it faster?

Buy ready biscuits. Have berries cut. Quick whip cream. One bowl works. Still tastes good.

→ Making big batch?

Double works fine. Need more pans. Watch oven space. More berries ready. Keep cream cold.

→ Want more flavor?

Add vanilla fresh. Try other berries. Lemon zest helps. Even mint works. Don't go too strong.

→ Cakes not fluffy?

Cold butter helps. Don't work dough much. Fresh baking stuff. Pat down gentle. Watch oven temp.

→ Berries not sweet?

More sugar helps. Let sit longer. Mix berry kinds. Splash vanilla. Even honey works.

Conclusion

Love this? Try berry cream cookies next. Or make pound cake with fruit. Both great for summer.

Homemade Strawberry Shortcake

Fast summer berry treat.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 10-12 servings

Dietary: Vegetarian

Ingredients

01 6–7 cups quartered strawberries.
02 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided.
03 1 teaspoon pure vanilla extract.
04 1 cup (240ml) heavy cream.
05 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface.
06 1/4 cup (50g) granulated sugar.
07 4 teaspoons aluminum-free baking powder.
08 1/2 teaspoon baking soda.
09 1 teaspoon salt (recommend fine sea salt).
10 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed.
11 1 cup (240ml) cold buttermilk.
12 2 Tablespoons (30ml) heavy cream or buttermilk.
13 Coarse sugar, for sprinkling.

Instructions

Step 01

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.

Step 02

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.

Step 03

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.

Step 04

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.

Step 05

Pour the dough onto a floured work surface and gently bring it together with floured hands. Flatten into a 3/4 inch thick rectangle, then fold sides to center, turn horizontally and repeat.

Step 06

Cut dough into 2.75 or 3-inch circles with a biscuit cutter. Re-roll any scraps and cut more circles until you have around 10-12 biscuits.

Step 07

Arrange in a 10-inch cast iron skillet or close together on a baking sheet lined with parchment paper or silicone baking mat.

Step 08

Brush tops with cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes until golden brown. Cool for at least 10 minutes.

Step 09

Using a hand mixer or stand mixer, beat heavy cream, sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

Step 10

Slice biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Notes

  1. Make Ahead Instructions: Each part of this recipe can be prepared ahead of time.
  2. Make the biscuits up to 3 days in advance and store covered tightly at room temperature or freeze.
  3. Prepare the strawberries and whipped cream up to 1 day in advance. Store both in the refrigerator.

Tools You'll Need

  • Large bowl.
  • Food processor or pastry cutter.
  • Pastry cutter.
  • Silicone spatula.
  • Rolling pin.
  • Biscuit cutter.
  • 10-inch cast iron skillet or baking sheet.
  • Silicone baking mat or parchment paper.
  • Pastry brush.
  • Hand mixer or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~