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
So excited to try this recipe! I want to try making the biscuits ahead of time to save prep time on the day-of. Should I freeze the dough in rounds, or fully bake the biscuits and then freeze them afterwards? Thanks!
Hi Katie, baked biscuits can be frozen for up to 3 months. Enjoy!
I added an egg to the buttermilk to make 1 cup. They turned out light and wonderfully yummy. Best I’ve ever made!
I loved it before even baking it! When I did, it was the most delicious shortcake I’d ever tasted. I was hosting a bake sale, but it was difficult to find this type of recipe, and then your recipe saved my life! Thank you so much 🙂
Dang girl! You nailed that biscuit recipe! Closest I’ve ever been able to come to my
wonderful grandmother’s recipe. Thank you, thank you.
This came out great! I halved the recipe with no problems.
Hi, thanks for the recipe. I think there might be a typo in the amount of baking powder in the recipe. The cakes have a weird flavor. 4 Teaspoons of Baking Powder PLUS ½ teaspoon of baking soda seems like a lot.
Hi Jenifer, Thank you for trying this shortcake recipe. It could be the brand. We always use (and swear by!) Clabber Girl. Substituting with some baking soda helps though and if you ever want to try it, you can reduce the baking powder to 1 Tablespoon and add 1/2 teaspoon of baking soda.
This turned out great, people loved it. The only thing I’d change in the recipe is a more useful measure than “6-7 cups” of strawberries – no idea how to measure that, by weight or pints would be helpful.
In the US, a pint is simply two cups (~240 ml x 2).
Turned out great! I didn’t add the heavy cream to the dough (because I forgot) also did not place them close together. Feeding 250 people so I made 36 biscuits with this batch to test and baked for 15 mins. Put them in freezer for 15 mins once shaped and they were the cutest and tallest biscuits! Wish I could post a picture!
I made the recipe as directed but they weren’t light and flakey. I baked them for 15 minutes at 400 F but they weren’t browned so I wound up keeping them in for about 4 or 5 minutes more. Should I have taken them out after 15 minutes? I also used 2% milk instead of whole milk. They were very good but a bit firm.
Hi Olivia, were you sure to keep the butter and buttermilk extra cold? And fold/flatten in step 3? The biscuits should be flaky, and not tough/firm. I wonder, too, if they were over-baked?
Yes the butter was ice cold and I folded over and flattened. I have a feeling I left them in too long. So they don’t have to be browned?
Just how my great grandmother used to make strawberry shortcake!! I missed it so much thank you for this recipe!! If anyone is intimidated like I was about the biscuits, don’t worry, I’m not a baker but I was able to make these. I don’t have a mixer, rolling pin, or biscuit cutter. I used my hands to mix the butter and dry ingredients and I used my hands for kneading the dough. I also used a cup to shape the biscuits. You can’t mess it up if you follow the steps. Again, thank you this was absolutely delicious!!
Great recipe! I used my own homemade cherry topping and whipped cream with Haitian Vanilla. Definitely keeping this recipe!
What is the best way to thaw/reheat the frozen shortcakes?
Hi Lesley, you can thaw the biscuit portion in the refrigerator overnight and then reheat in the microwave to your liking.
Thank you Sally, for another delicious looking recipe. I would like to try it but since there are just two of us I was wondering what you think of making half of the recipe? TA
Hi Sandra, you should be able to halve this recipe, sure! Or you can make the full batch of biscuits and freeze half for another time. Enjoy!
I love the recipe for the shortcake but I eliminated the 1/4 cup of sugar and used only a tablespoon and made regular biscuits. I tried many” biscuit” recipes and none came close to this one
Thank you!!
Have you ever tried using coconut milk in this recipe? I have some left over and wondered if it would work?
Hi Leslie, we haven’t tried it ourselves, but strongly recommend sticking with buttermilk or whole milk in the biscuit recipe. Heavy cream is needed for the whipped cream and we don’t recommend any substitutions. Let us know if you try this one!
Can biscuit mixture be made ahead and stored, so it can cooked next morning?
Hi Al, 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. Hope this helps!
Is it possible/a good idea to halve this recipe? Looks so good!
Hi N, that shouldn’t be a problem! Enjoy.
I have made these twice now and they are SO delicious! However, both batches, the biscuits have kind of swelled into monsters that morph into one another. I’m using a cast iron skillet, and very cold butter and flour (with minimal mixing). Not sure what is causing this?
Hi Rose, that’s not necessarily a bad thing but if you want the biscuits to remain as individual biscuits, you can add a little more flour to the mixture and refrigerate the shaped biscuits for 1 hour before baking. This will give them more structure, and the colder they are, the less they’ll spread.
Thank you Sally! It is so hard to find a recipe for homemade whipped cream. I need it for my strawberry shortcake recipe from a restaurant I loved but closed .
I have tried many strawberry shortcake recipes over the years and this is my favorite. Every time I make it, I receive compliments (and I always credit Sally!!).
I really love this recipe, and my family loves it too, so thank you so much. I have a question do I have to add sugar to the biscuits or will it work if I add flour instead of sugar. Thank you
The biscuits came out flaky and delicious! I could have eaten them all without the filling! Luckily I stopped myself, and was able to bring a scrumptious summer dessert to a friend’s house!
Everything I have made from your website has been absolutely delicious!
The BEST shortcake biscuits I’ve ever made and I’ve been making them 46 years!
This was a terrific dessert! So easy to make. Instead of working the cubed butter in with a pastry blender I shredded the cold butter on a cheese grater and the tossed gently by hand until butter is just covered in flour.
Needed a great shortcake recipe and so happy I found this one! The shortcake turned out delicious – so soft, fluffy and tasty. Much better than any store-bought shortcake. I topped ours with only strawberries to cut the calories as well as the amount of sugar in the jam. Easy recipe to follow.
Rave reviews! Rave! I never made this before but the instructions were so easy to follow – the most challenging part was the biscuits and as long as you get the butter right, you can’t go wrong.
If I wanted to make this as a biscuit sheet cake instead of separate biscuits, could I follow the same baking instructions otherwise?
Hi Eleanor, we haven’t tested the recipe that way so aren’t sure of the results. If you try it, let us know how it turns out!
I’m a regular user of your site, so when I needed a new recipe for shortcake I trusted you. I made this last night and it was fantastic!! I just didn’t want the dry, flavorless typical shortcake and this was anything but! I like the subtle sweetness, the moisture, the crumb–this will be my shortcake from now on!! (And I make your multigrain bread and regular bread all the time too!) Thanks!
These were delicious! A little too though- I made the biscuits as drop biscuits because of how shaggy the dough was – so easy and still so very good.
My husband made this recipe for my birthday since strawberry shortcake is my favourite dessert and the shortcakes were delicious! The folding technique really worked to get nice flaky layers, and the outside was deliciously crispy. I’m picky about my shortcake and this was a winner! We didn’t have aluminum free baking powder but it was still tasty, didn’t notice any metallic taste. Would definitely bake again!