Skip the store-bought and make summertime strawberry shortcake completely from scratch with this recipe! These lightly sweetened biscuits are simply perfect for holding juicy strawberries and fresh whipped cream.
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more success tips. I also updated the biscuit recipe in 2022. Using less flour and baking powder, adding a bit of baking soda, and including a dough folding step, these sweet biscuits are better than ever.
Today is real food and real flavor brought to life without any peanut butter swirls, caramel drizzles, rainbows, chocolate chunks, candy bar pieces, sprinkles, or unicorn magic. Strawberries + sweet biscuits + whipped cream. Every summer has a different song anthem with the latest chart-topping hit, but the summer dessert anthem stays the same year after year. And that dessert we just can’t get out of our heads, tastes delicious any time of day, and soothes our summertime soul is most definitely strawberry shortcake.
One reader, Ruth, commented: “This was phenomenal! Best strawberry shortcake I’ve ever made! Made with local berries that you can only get for a few weeks of the year really put it over the top! The flavors melted together perfectly. I loved the buttermilk flavor of the shortcake, light and flaky, crispy on the outside and moist on the inside. Excellent! ★★★★★”
Another reader, Debbie, commented: “This was an easy recipe to pull together for the wow-factor presentation it made. Everyone loved not just the look but the taste of this amazing dessert! It made our Fourth of July memorable, and I will definitely be making this again! ★★★★★“
Here’s What You Don’t Know About Strawberry Shortcake
Completely homemade strawberry shortcake is easier than you think. Skip the store-bought biscuits and whipped topping. Instead, have fun making strawberry shortcake at home. Load the homemade biscuits up with juicy strawberries and homemade whipped cream that, again, is so simple. If you can reach for store-bought whipped cream in the dairy aisle, you can make fresh whipped cream at home.
I hope I’m not overwhelming you with all this homemade goodness—I promise it’s all very doable. It might even be easier than making strawberry shortcake cupcakes. And that’s what summer is about, right? Simple, happy, pure homemade goodness that celebrates the season’s fresh flavors.
Fresh Strawberries for Strawberry Shortcake
You only need two ingredients for the strawberry filling: sugar and fresh strawberries. Chop up the strawberries and mix with a little sugar. The sugar helps strawberries release all their delicious juices, which will seep down into the sweet biscuits and whipped cream. (Aka the best part about strawberry shortcake!) I recommend mixing the strawberries and sugar together before you make the biscuits; this gives the strawberries some time to juice up.
Use Cold & Cubed Butter in the Biscuits
Use a food processor or pastry cutter, like we do for pie crust, to cut the cold butter into the dry ingredients, as detailed in the printable recipe below.
How to Make & Shape These Biscuits
Biscuits for this strawberry shortcake are not nearly as tall and fluffy as regular biscuits. Just to set your expectations appropriately! Don’t expect a super tall biscuit.
The shaping process is exactly like our regular biscuits using the fold and flatten method. Flattening and folding biscuit dough creates multiple flaky layers, just as it does when we make homemade croissants. This step is a lot easier than it looks. First, pour the crumbly dough onto a floured work surface:
Flatten the dough to about 3/4 inch thick with your hands or use a rolling pin:
Fold both ends into the center:
Turn it:
Flatten again and repeat 2 more times.
Use a biscuit cutter to shape them. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter. You can bake the biscuits on a lined baking sheet, cast iron skillet, or round cake pan. A brush of heavy cream and sprinkle of coarse sugar gives the sweet biscuits a delightfully crisp top.
Homemade Whipped Cream
Just 3 ingredients here: cold heavy cream or heavy whipping cream, sugar, and vanilla extract. The colder the heavy cream, the more volume your whipped cream has. Unlike store-bought whipped cream, you can control the amount of sugar. I prefer lightly sweetened whipped cream with strawberry shortcake, so we’ll only use 2 Tablespoons. And another thing! Homemade whipped cream tastes 100x better than store-bought.
With its light and billowy texture, whipped cream is the perfect topping for pies, cakes, cupcakes, cheesecake, trifles, and so much more.
Let’s Assemble Strawberry Shortcake
After the biscuits bake, it’s time to assemble the strawberry shortcakes. Strawberry shortcake is fantastic with warm biscuits, cold strawberries, and cold whipped cream—but you can also wait for the biscuits to fully cool.
Assembling the strawberry shortcakes is the fun part! You can totally set up a “strawberry shortcake bar” where everyone makes their own stacks. And you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime.
More Fan-Favorite Summer Desserts
- Key Lime Pie – only 3 ingredients in the filling
- No Bake Cheesecake
- Peach Cobbler – with homemade biscuit topping
- Fruit Pizza
- Lemon Blueberry Cake & Blueberry Pie
- Strawberry Bread
- Berry Galette
For even more inspiration, view all of my dessert recipes. This recipe also joins 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
Print
Homemade Strawberry Shortcake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: serves 10-12
- Category: Shortcake
- Method: Baking
- Cuisine: American
Description
Fresh summer strawberries shine in this simple homemade strawberry shortcake recipe. The biscuits don’t rise super tall, but you’ll enjoy their crisp crumbly texture paired with the soft whipped cream and juicy strawberries.
Ingredients
Strawberries + Whipped Cream
- 6–7 cups quartered strawberries
- 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
Biscuits
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt (I recommend fine sea salt)
- 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk*
- 2 Tablespoons (30ml) heavy cream or buttermilk
- coarse sugar, for sprinkling
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 (see note) 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
- Make Ahead Instructions: Each part of this recipe can be prepared ahead of time. Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months. Thaw completely before using. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.
- Special Tools (affiliate links): Glass Mixing Bowls | Pastry Cutter or Food Processor | Wooden Spoon or Silicone Spatula | Rolling Pin | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush | Electric Mixer (Handheld or Stand)
- Flour: Starting with cold flour is helpful when making biscuits. If you can remember, place the flour in the freezer 30 minutes before beginning.
- Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own buttermilk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing– you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
- If you’re using a cast iron skillet: If your cast iron skillet isn’t well seasoned, I recommend greasing it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and around the sides. No need to heat the cast iron skillet before using, though you certainly can by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits in it.
- Older Version of This Recipe: We tested and retested this recipe based on reader feedback. Old version of this recipe called for 3 cups (375g) all-purpose flour and 2 Tablespoons baking powder (no baking soda). The written recipe above yields better results with more flavorful and taller biscuits.
Reader Comments and Reviews
Made these using the food processor and the dough came out way too soggy, had to add back a lot of flour. Possibly just humid & hot conditions plus too finely mixed dry ingredients or something. Fingers crossed they still taste good!
Absolutely delicious! Made exactly as written with one exception.
I used a cheese grater and shredded the frozen butter. Such a timesaver when mixing everything together. No need for a food processor or a pasty cutter!
If I make these ahead of time, is it possible to assemble them a few hours before guests arrive? I’m guessing that makes a nicer presentation but maybe I should just allow each guest to put theirs together?
Hi Karen! It’s best to assemble these strawberry shortcakes just before serving, otherwise they could get soggy.
I don’t know why I have never thought to use my food processor to cut in butter – this changed my life.
Also, this was the BEST shortcake/biscuit I’ve ever made! I will only ever be using your recipe.
Hi Sally! Thank you so much for all of your wonderful recipes! This is my first time making your strawberry shortcake. I just finished the shortcake dough, and was going to cut and bake, then save the biscuits til the birthday party on Sunday, but then I wondered…can I just refridgerate the dough (I have already folded per your directions) and then cut and bake on Sunday? Today is Friday. Appreciate your thoughts!
(:
Lisa S.
Hi Lisa! We wouldn’t leave the dough longer than overnight. Best to bake or freeze them!
Can I gluten free cup for cup flour? Any changes needed? Thank you for your prompt reponse, if possible. I hope to make this in 2 days.
Thank you.
Hi Janet, we haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes like Cup4Cup. If you try it, let us know how it goes!
Everybody loves real strawberry shortcake. I do recommend smashing 1/2 the berries and slicing the other half as it makes for more juice. I also pour a little 1/2 and 1/2 over the first layer for even more moisture. Just a little.
I haven’t tried heavy cream, but I have sprinkled a tiny bit of orange juice to moisten the first layer. It works very nicely.
Hi Sally,
Made this last night for dessert. Yummy “lious.” So easy and delightful to put together. It was simply magical. Thank you
I made this recipe to a T and the biscuits didn’t come out flaking for the amount of turns of dough and I really didn’t get the crumbled dough when I added the butter, now I used a pastry cutter verses a food processor and maybe that was the difference. I felt I could have added a bit more butter. Now with all that being said the dessert went over big, everyone loved it and it was very impressive on the table after my nephew and wife helped with the build of each individual dessert. Also my nephew loved it so much he had to make himself another one. So I’ll take any advice on the biscuit side for future makings. Also my sister-in-law took my printed copy of the recipe, so I look at that as a successful dessert. Thanks for a great recipe.
Delicious breakfast this morning
Ditto. I forgot the stars.
These are nothing short of amazing. They turned out amazing, even when I forgot our oven wasn’t working and I had to air fry them. Flake and delicious!
Just made these today, to celebrate the first local field-grown strawberries of the year. Outstanding recipe – simple, but perfect in all its airy fluffiness. Definite keeper!
How do I make the shortcake in a 13” x 9” baking dish?
How must I vary the ingredients?
I am tasked with making shortbread for 75 servings! I would like to do 5 bakes, figuring 15 pieces each pan.
Hi Meg, these biscuits are really best baked as biscuits and not as a large cake. You might try this strawberry shortcake cake instead!
Made these shortcakes quickly tonight to serve with some local peaches. Perfect! They were soft but crisp on the edges and just sweet enough. We will definitely make these again!
Can the biscuit dough be made the night before, then cut/baked the next morning?
Hi Katrina, you can, but for best taste and texture, we don’t recommend it. The baking powder is activated once the wet and dry ingredients are mixed together, so it’s best to bake the batter right away or the rise and texture will be compromised. The baked biscuits keep wonderfully, so we’d bake them right away and then reheat in the morning. Hope this helps!
So easy and tasy!
I need nutrition as I am a diabetic. I always need to know the carb count per serving of food made mostly from a grain. I did not see one
Hi Karla, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Thanks for the recipe. Biscuits turned out great! I cut a small amount of the buttermilk and added some fresh strawberries for a fun twist. Delicious.
These were super easy to put together, the biscuits are delish. One note, I have found an aluminum free Clabber Girl baking powder, but I had to special order it.
Hi Sally. Your recipes are the BEST and I never make substitutions. But my sister was recently diagnosed with diabetes and I want to make these strawberry short cakes for her. After doing a ton of research, seems like coconut sugar is the healthiest sub for regular sugar. Do you think it would work in the biscuits and in the strawberries? I can probably just make plain whipped cream if it’s too grainy to add to that. Any advice would be appreciated. Thanks.
Hi Betsy, we wish we could help, but we don’t have much experience with baking with coconut sugar. Your guess sounds about the same as mine, that it could possibly work in the biscuits and berries but would be too grainy for the whipped cream. It might be worth doing an internet search for a dessert recipe that’s specifically developed to be diabetes-friendly. But if you decide to try making this with coconut sugar, please let us know how it turns out!
Thank you. Will let you know!
I’ve made this recipe twice, once for home and the 2nd at church. Everyone loved it!!
OMG! I love this recipe. I’m kinda addicted now and make it every time strawberries are on sale. The biscuits are so tender and yummy!
This looks and sounds wonderful!
Could I use yogurt instead of buttermilk?
Hi Faye, you could, but the shortcake biscuits will likely taste a bit dense. I recommend thinning the yogurt with a bit of milk.
Can I make them without a cast iron pan?
Hi Cindy, you can bake the biscuits on a lined baking sheet or in a round cake pan instead.
I found that baking them for 18 minutes was too long for mine, they were flaky but a little too crispy for my liking. I baked the second batch for 15 minutes and they turned out better
This turned out amazing. Light and I love that you can easily adjust the sweetness overall. I used King Arthur 1:1 gluten free flour and it worked wonderfully. Naturally there wasn’t much rise to the biscuits which is normal for gluten free flour but it still was fluffy, moist and delicious. Even my biscuit hating husband loved it!
If I substitute Greek yogurt for the buttermilk will it effect the texture of the biscuits?
Hi Dee, We haven’t tried yogurt, but you can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which we highly recommend, you can make your own buttermilk substitute.
Delicious! Loved by the whole family.
Hello! I plan to make this for memorial day but just for my husband and I. Could I halve the recipe for 5-6 biscuits? Thank you!
Wow!!! These shortcakes throughly impressed my friends, they were raving! Not overly sweet and surprisingly light and fluffy biscuits! I added a little lemon zest to the biscuits and a balsamic reduction drizzle on the top. I was asked to make again already! Chef’s kiss!!!