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This Strawberry Shortcake recipe is from scratch with strawberries, whipped cream and cream biscuits! This classic dessert is completely homemade and the perfect way to serve fresh strawberries. Skip the packaged shortcakes from the store and make these homemade strawberry shortcake biscuits – you won’t be sorry!
We LOVE strawberry shortcake. I remember as a kid, my mom buying those little sponge cakes from the store and my dad savoring every bite of his dessert with fresh berries and cool whip.
I wanted to recreate those from scratch, but make them even better and it worked: This recipe will have you not only skipping the packages of sponge cake at the store, but you’ll be making the sweet cream biscuits ALL THE TIME!
What I love about this biscuit recipe is that there’s no cold butter that needs to be cut into the dough: The cream is providing all the butterfat and it’s a lot easier to mix up. You don’t need a mixer or a pastry cutter or a floured surface! Mixed with berries and homemade whipped cream they’re the perfect summer dessert!
Ingredients Needed
- All-purpose flour – this is the best flour to use, make sure to spoon and level it to measure.
- Baking powder – important for nice fluffy biscuits
- Salt – important because we’re not using butter, so it adds flavor
- Granulated sugar for a hint of sweetness in the biscuits and powdered sugar for the whipped cream.
- Heavy whipping cream – Adding cream to the biscuit dough gives the shortcake a rich flavor and light and tender crumb. We’ll also use this for the whipped cream recipe.
- Fresh Strawberries – always use fresh strawberries when making shortcake.
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Tips for How to Make Strawberry Shortcake
- Make and cool your biscuits – you can do this up to a day ahead.
- When making whipped cream from scratch, be sure to use cold ingredients as well as a cold mixing bowl and cold whisk attachment – the colder the better!
- How to Prep Strawberries: Place sliced strawberries in a bowl with sugar and lemon juice. Give it a stir and then leave it for 30 minutes. The sugar and lemon juice will soften the fruit and allow the natural juices to release creating almost like a thin sauce. The fancy term is macerated strawberries and it’s really easy to do.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Don’t assemble the shortcakes until you’re ready to serve them.
- Use ANY fruit for this! You’re not limited to strawberries: these are great with raspberries, blueberries, or blackberries too.
- Fresh strawberries are best but you can use frozen, just make sure they’re thawed and drained well.
Strawberry Shortcake Recipe
Recipe Video
Ingredients
For shortcake:
- 2 cups (248g) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 ½ cups (356ml) heavy whipping cream plus more to make whipped cream
Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar (or granulated can be used)
- ½ teaspoon vanilla extract
Strawberries
- 5 cups (625g) sliced strawberries
- 3 tablespoons sugar
- Juice of ½ lemon
Instructions
- Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the heavy whipping cream to the flour mixture and stir with a wooden spoon or rubber spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
- Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
- Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
- Up to a few hours before serving, make the whipped cream. Add cold heavy whipping cream to a cold mixing bowl. Use a hand mixer or a stand mixer with the whisk attachment to mix on high speed, adding the powdered sugar and vanilla during mixing. Mix until stiff peaks form.
- While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
- For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.
Recipe Notes
- Don’t assemble the shortcakes until you’re ready to serve them.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Use ANY fruit for this! You’re not limited to strawberries.
- Don’t want to make homemade whipped cream? Use a can or use Cool Whip.
Recipe Nutrition
- Dry ingredients: Start by whisking the flour, baking powder, salt and sugar together in a bowl.
- Cream: Add the cream and stir until the dough comes together. The dough will be very thick so you may need to use your hands to finish mixing it.
- Scoop: The easiest way to get the dough onto the baking sheet is to scoop the dough with two spoons. I usually make 8 biscuits, but you can make more if want them smaller.
- Bake: Bake them for 14 to 16 minutes at 425°F until they are golden brown and cooked through. It’s a good idea to rotate the pan halfway through the baking time to ensure they bake evenly. Cool them completely before serving.
That is different my husband loved it. He said its like my grandma food
Awesome recipe. Fam likes it a little sweeter so added 2 more Tbsps of sugar. Perfect texture!!
I had a craving but no cream so I substituted melted vanilla ice cream. I thought they turned out pretty good, my wife ate hers with no berries and loved it.
This is a great recipe and so yummy! I measured the flour and cream exactly, but I still had a little trouble mixing the flour mixture in and had to add a little extra cream. How do I store the extra biscuits? How high can I make the biscuits? I like towering biscuits but am afraid they might not be cooked all the way through. How can I be sure they are cooked through?
Adding a bit extra is fine – sometimes depending on humidity etc these sorts of recipes can vary. Store in an airtight container. I wouldn’t make them too high or they might not cook in the middle and be over done outside.
I can’t wait to make these! I was thinking of sprinkling some Demerara sugar on top of the biscuits before baking to add some extra sparkle and crunch. Do you think this would work? Has anyone tried this?
Yes that would be fantastic!
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