Strawberry Shortcake, made with homemade flaky biscuits, sweet juicy strawberries and fresh whipped cream. This easy strawberry shortcake recipe is perfect for summer!
Homemade strawberry shortcake is a classic summer dessert, and it is so easy to make from scratch! Each irresistible bite is filled with juicy strawberries, soft, flaky biscuit and fluffy whipped cream.
If you’ve been searching for the best strawberry shortcake recipe, look no further. I’ll teach you how to make the BEST strawberry shortcake recipe from scratch. My homemade shortcake recipe is easy to make with simple, fresh ingredients.
This recipe starts with easy homemade biscuits that are soft, flaky and lightly sweetened. The biscuits are topped with macerated strawberries and their juices. The finishing touch is lightly sweetened whipped cream with a touch of vanilla. Believe me when I say you are not going to be able to resist this scrumptious summer dessert!
Strawberry shortcake is perfect for entertaining, since you can make each of the parts ahead. Then set out the sweet biscuits, strawberries and whipped cream and everyone can build their own perfect strawberry shortcake.
How to Make Strawberry Shortcake
To make strawberry shortcake, there are three easy steps: macerate the strawberries, make the shortcake biscuits and make the whipped cream.
Macerated Strawberries
You’ll want to start by preparing the strawberries so that they have time to release their juices. To make macerated strawberries, you combine fresh strawberries and sugar in a bowl. As the strawberries rest, the sugar brings out their natural juices and you end up with a sweet syrup coating the strawberries.
You should let the strawberries sit in the sugar for at least 30 minutes and up to 8 hours. Stir them a few times as they macerate to help distribute the sugar and juices.
The best strawberry shortcake is made with perfectly ripe organic strawberries. But if your strawberries aren’t the sweetest, macerating them will really help to bring out their sweetness. You can use more or less sugar depending on your tastes and how sweet your strawberries are.
Shortcake Biscuits
If you’ve been intimidated by making homemade biscuits, don’t be! Biscuits are actually really simple to make especially drop biscuits. I have a few tips for you to help you make biscuits that turn out soft and flaky, every time.
Use COLD butter: To make the best shortcake biscuits, you’ll want to plan ahead and freeze your butter for 30 minutes before you start. Using very cold butter ensures that you will have little bits of butter throughout your biscuit dough. These bits of butter will create steam pockets as the biscuits bake, which will make the biscuits soft, light and flaky.
You’ll take the extra cold butter from your freezer and grate it using a box grater. Then you’ll toss the grated butter into the flour mixture gently using your hands. This is so much easier than working the butter in using a pastry cutter, and it’s a more foolproof way to make flaky biscuits, too.
Use cold milk and cream: It’s important to use cold milk and cream straight from your refrigerator so that the butter stays cold in the biscuit dough. I use a combination of whole milk and heavy cream in my biscuits. The cream adds richness that you can’t get from just milk or buttermilk. The milk lightens up the recipe. It’s the perfect balance!
Laminate the dough: To laminate dough means to fold it over on itself a few times. This creates flaky layers in the biscuits. Once the dough is made, you will put it onto a lightly floured work surface and press it into a rectangle that is about 3/4-inch thick. Fold the dough in half and then press it out into another 3/4-inch thick rectangle. Repeat this process 3 or 4 times total.
Don’t twist the biscuit cutter: You want to press your biscuit cutter straight down through the dough, without twisting. If you twist you seal the edges of the biscuits, which prevents them from rising and becoming tall and flaky. If you don’t have a biscuit cutter you can use a small glass to cut out your shortcake biscuits.
Work quickly, but don’t stress: You want to work quickly when making biscuits so that the ingredients stay cold. But don’t stress about it! Baking should be fun, and your method doesn’t need to be perfect to achieve delicious results.
Fluffy Whipped Cream
To make the whipped cream, you’ll start by beating heavy whipping cream with an electric mixer. You can chill the bowl and beater to make the cream whip faster.
Be careful to not whip the cream too much at the end, because it can go from perfectly fluffy to too stiff quickly. When the whipped cream is almost done, you’ll add a little bit of powdered sugar and vanilla to sweeten it.
Serve the Strawberry Shortcake
To serve, cut the biscuits in half. Top the biscuits with the strawberries and some of their juices and the fresh whipped cream.
Make Ahead Strawberry Shortcake Recipe
Berry shortcake is the perfect make ahead dessert. You can prepare the three components ahead of time, but should wait and assemble the shortcakes right before serving.
- You can macerate the strawberries up to 8 hours ahead of time. Refrigerate them until you are ready to serve the shortcakes.
- You can make the whipped cream up to 24 hours ahead. Store it in your refrigerator.
- The biscuits are best the day they are made, but can be made one day ahead. The edges will soften a bit if you make them the day before. Store biscuits at room temperature.
More Tips for Making Strawberry Shortcake
- The recipe calls for 5 teaspoons of baking powder for the biscuits and yes, you really do need this much! This helps the biscuits to become tall and flaky.
- Before baking, brush a little bit of heavy cream on the tops of the biscuits. This will help the tops to brown. I also like to sprinkle a little coarse turbinado sugar on the tops.
- When you serve the shortcake, be sure to spoon a little of the strawberry juices over the shortcakes along with the strawberries. The macerating juices soak into the biscuits and add even more delicious strawberry flavor!
- You can use other kinds of berries, such as blueberries, raspberries or blackberries in this shortcake recipe. For a festive red, white and blue 4th of July dessert, use a combination of strawberries and blueberries.
More Berry Dessert Recipes
Strawberry Shortcake
Ingredients
For the Strawberries
- 7 cups fresh sliced strawberries, (2 pounds strawberries)
- 3 tablespoons granulated sugar
For the Biscuits
- 3 cups all purpose flour
- ¼ cup granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup unsalted butter, frozen for 30 minutes
- ¾ cup cold heavy whipping cream, plus more for brushing tops of biscuits
- ¾ cup cold whole milk
- 1 teaspoon vanilla extract
- turbinado sugar, (coarse sugar), optional
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar, or to taste
- ¼ teaspoon vanilla extract
Instructions
Macerate the Strawberries
- Combine the sliced strawberries and 3 tablespoons granulated sugar in a bowl. Stir gently.
- Set the strawberries aside for 30 minutes (or up to 8 hours in the refrigerator) to allow the berries to release their juices. Stir occasionally.
Make the Biscuits
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Use a box grater to grate the cold butter after it has been in the freezer for 30 minutes. Add the grated butter to the bowl with the flour mixture and mix in gently with a fork.
- Combine the 3/4 cup heavy cream, 3/4 cup whole milk, and vanilla in a liquid measuring cup. Pour into the dry ingredients and use a fork to mix gently until the dough starts to come together. Try not to over-work the dough. It may be sticky.
- Transfer the dough to a floured work surface. Press the dough into a rectangle that is about 3/4-inch thick, adding a little flour on top of the dough if it's too sticky. Fold the dough in half and then press it into a 3/4-inch thick rectangle again. Repeat this 2-3 more times.
- When you have pressed the dough into a 3/4-inch thick rectangle for the last time, you are ready to cut out your biscuits. Press a 3-inch biscuit cutter (or upside down glass) straight down into the dough without twisting. Cut out as many biscuits as you can and place them on the parchment-lined baking sheet. It is ok if the biscuits are close together.
- Reshape the dough scraps to cut out more biscuits.
- Brush the tops of the biscuits with a little bit of heavy cream. Sprinkle with turbinado sugar, if desired.
- Bake for 13-15 minutes, or until biscuits are golden on top.
Make the Whipped Cream
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the 1 cup heavy whipping cream on medium-high speed until it is has medium-soft peaks. Add the powdered sugar and vanilla and beat on low speed to combine.
To Serve the Strawberry Shortcake
- To serve, slice the biscuits in half. Layer the biscuits with the strawberries and some of their juices and the whipped cream. Serve immediately.
Notes
- You can combine the strawberries and sugar up to 8 hours ahead. Refrigerate them until you are ready to serve the shortcakes.
- You can make the whipped cream up to 24 hours ahead and store it in your refrigerator.
- The biscuits are best the day they are made, but can be made one day ahead. The edges will soften a bit if you make them the day before. Store biscuits at room temperature.
These shortcakes are delicious.
Thanks for sharing!
KR
These look so pretty. I love making shortcakes. They are so quick and easy 😀
Thanks, Cindy! These are quick, easy, and topped with delicious fresh berries – perfect for summertime!
WOW! These look divine! Love berry shortbread’s- so delicious!
Thank you, Jess!
Shortcake is my favorite summer dessert! I love the patriotic berry topping!
Thank you, Kelly!
Gorgeous pictures, Kristine! I’ve never made my own shortcakes before, but your recipes sounds delicious! I love that the ingredients are on the lighter side, too…perfect for the summer!
You really should try these shortcakes! They are so easy to make, and they make a perfect dessert on a summer night when you want to enjoy some fresh berries!
These shortcakes look so light and delicious, and your photos are so bright and cheery. I need to whip up some of these shortcakes soon!
Thank you, Marcie!
I always love recipes that are easy to make and only require a few ingredients. That’s why I love your shortcake. Looks so delicious
Yes, these are pretty simple. Thanks, Olivia!
I love having go-to recipes! This one looks great!
And lighter, too!
Thanks, Mir!
Looks amazing .. I have never made shortcakes before and this shortcake recipe is so simple and made with few ingredients.. Love it.. can’t wait to give it a try…
You’ve got to try making shortcakes! They are so easy and delicious!
Kristine, I have never made shortbread from scratch but this recipe was so easy and delicious. Thank you so much for sharing it with us. I haven’t found a recipe of yours that I don’t like yet. Delish!!!!!
Your comment made me smile! I’m glad that you enjoyed this recipe! Thank you for taking the time to let me know. 🙂
Hi Kristine
Strawberry shortcake recipe sound delicious. Have you tried lighten up the shortcake recipe, it has a lot of heavy cream in it, plus the whipped cream topping? Any suggestions?
Thank you! In the box that says, “More tips for making strawberry shortcake,” I give some suggestions for lightening up this recipe. Enjoy!