When the sun begins to shine a little brighter and strawberries flood the market stands, I find myself dreaming of homemade strawberry shortcake. The sweet, juicy burst of strawberries paired with the pillowy softness of freshly baked biscuits and lush, whipped cream creates an irresistible combination that perfectly embodies the spirit of spring and summer gatherings.
What I love most about this recipe is how it transforms simple ingredients into a deliciously impressive dessert that’s surprisingly easy to make. No more store-bought versions filled with artificial flavors—this homemade version captures the essence of seasonal strawberries right from your garden or the local farmers’ market. Whether you’re hosting a backyard barbecue, celebrating a birthday, or just indulging in a sweet treat during a quiet night at home, this strawberry shortcake is sure to impress friends and family alike.
So roll up your sleeves and let’s dive into making a classic that will have everyone asking for seconds!
Why Love This Homemade Strawberry Shortcake?
Simplicity shines: With just a handful of ingredients and straightforward steps, anyone can whip up this delightful treat in no time.
Incredible flavor: The freshness of ripe strawberries, rich whipped cream, and tender biscuits come together to create a symphony of taste that’s hard to resist.
Perfect for gatherings: Whether it’s a summer picnic or a cozy dinner, this dessert always steals the show.
Endless variations: Feel free to customize it with your favorite berries or toppings for a personal twist!
Impressive presentation: With its vibrant colors and layered look, your homemade shortcake will look just as good as it tastes.
Enjoy the sweet memories this classic dessert will create!
Homemade Strawberry Shortcake Ingredients
For the Strawberries
• Quartered strawberries – 6-7 cups to capture the essence of summer in every bite!
• Granulated sugar – 1/4 cup + 2 tablespoons (75g) to help sweeten the strawberries while allowing their natural juices to flow.
• Pure vanilla extract – 1 teaspoon for an additional layer of flavor that enhances the overall taste.
For the Biscuits
• All-purpose flour – 2 and 3/4 cups (345g), plus extra for hands and work surface to create fluffy, tender biscuits.
• Granulated sugar – 1/4 cup (50g) to add just the right amount of sweetness to the biscuit dough.
• Baking powder – 4 teaspoons (aluminum-free) to give the biscuits that perfect lift.
• Baking soda – 1/2 teaspoon for added leavening power, contributing to a light, airy texture.
• Salt – 1 teaspoon to balance the sweetness and enhance the flavors of other ingredients.
• Unsalted butter – 3/4 cup (170g), cold and cubed for a rich, flaky biscuit texture that melts in your mouth.
• Cold buttermilk – 1 cup (240ml) which adds moisture and tanginess to the dough.
• Heavy cream or buttermilk – 2 tablespoons (30ml) for brushing the tops, creating a golden crust when baked.
• Coarse sugar – for sprinkling, giving a delightful crunch and sparkle to the biscuit tops.
Dive into this simple but elegant homemade strawberry shortcake recipe and enjoy the summery sweetness!
How to Make Homemade Strawberry Shortcake
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Mix the strawberries and 1/4 cup granulated sugar in a large bowl. Cover and let them sit in the refrigerator until you’re ready to use them, allowing the natural juices to develop.
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Preheat your oven to 400°F (204°C). In a large bowl or food processor, combine the flour, 1/4 cup sugar, baking powder, baking soda, and salt. Whisk or pulse until everything is well integrated.
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Combine the cubed butter with the dry ingredients, using a pastry cutter or food processor until the mixture resembles coarse crumbs. If using a processor, pour the mixture into a large mixing bowl.
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Add the cold buttermilk on top and gently fold everything together with a large spoon or silicone spatula until it just begins to come together. Be careful not to overwork the dough!
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Knead the dough on a floured surface, gently bringing it together with your hands. Flatten it into a 3/4-inch thick rectangle, fold the sides into the center, and repeat the process to create flaky layers.
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Cut out circles using a biscuit cutter, about 2.75 to 3 inches in diameter. Reroll any scraps to make more circles until you have about 10-12 biscuits.
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Arrange the biscuits on a 10-inch cast iron skillet or a baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk, and sprinkle with coarse sugar for that delightful crunch.
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Bake for 18-22 minutes, or until the biscuits are golden brown. Allow them to cool in the pan for at least 10 minutes before serving.
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Whip the heavy cream, 2 tablespoons of granulated sugar, and vanilla using a mixer until soft-medium peaks form. This will be the fluffy topping for your shortcake!
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Layer the biscuits in half with the sweetened strawberries and whipped cream. Serve immediately for the ultimate summer dessert experience!
Optional: Add fresh mint leaves for a burst of color and flavor on top!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Homemade Strawberry Shortcake
Fridge: Keep any leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. The biscuits are best enjoyed fresh, but they’ll still be tasty!
Freezer: If you want to freeze the biscuits, wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months. Thaw and reheat in a warm oven to revive their texture.
Reheating: When you’re ready to enjoy leftovers, reheat the biscuits briefly in the oven at 350°F (175°C) for about 10 minutes. This helps restore their delightful softness.
Strawberries: The strawberry topping can be stored separately in the fridge for up to 2 days. Just give them a gentle stir before serving with your fresh biscuits!
Tips for the Best Homemade Strawberry Shortcake
• Fresh Strawberries: Always use ripe, in-season strawberries for the best flavor. Avoid overripe ones, as they may be mushy and less flavorful.
• Proper Dough Handling: Be gentle when folding and kneading the biscuit dough. Overworking it can lead to tough biscuits instead of light and flaky ones.
• Chill Ingredients: Make sure your butter and buttermilk are cold. This helps create the perfect texture in your biscuits, ensuring they rise beautifully while baking.
• Baking Time: Watch the biscuits as they bake. Ovens can vary; you want them golden brown but not overcooked, which can lead to dryness.
• Whipped Cream Peaks: When whipping the heavy cream, stop mixing just as soft-medium peaks form. Overbeating can result in a grainy texture.
Enjoy making your perfect homemade strawberry shortcake and the sweet moments it brings!
What to Serve with Homemade Strawberry Shortcake?
The perfect summer dessert deserves the ideal companions to create a memorable meal experience.
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Fresh Mint Tea: This aromatic beverage brings a refreshing touch that enhances the strawberry flavor beautifully.
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Lemonade: A zesty glass of homemade lemonade is the perfect counterbalance to the sweetness, refreshing the palate with every sip.
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Grilled Peaches: Juicy, caramelized peaches add a luscious, warm fruitiness that harmonizes wonderfully with the chill of the whipped cream and strawberries.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the shortcake’s sweetness, making every bite indulgent and delightful. Imagine the contrast as you enjoy the warm biscuit with cold ice cream!
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Mixed Green Salad: A light, tangy salad with a lemon vinaigrette cuts through the dessert’s richness, providing a palate-cleansing balance and a burst of freshness.
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Sparkling Wine: A chilled glass of sparkling wine adds a celebratory note to your gathering, enhancing the sweetness of the shortcake with its effervescence.
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Chocolate Dipped Strawberries: For the ultimate treat, serve these decadent berries alongside. The rich chocolate combined with the fruity strawberry flavors creates an irresistible pairing.
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Berry Smoothie: A refreshing smoothie can be a fun sidekick to your dessert, offering a fruity burst that complements the homemade strawberry shortcake beautifully.
Elevate your summer gatherings with these delightful pairings that enhance the flavors and create lasting memories!
Homemade Strawberry Shortcake Variations
Feel free to explore your creativity and make this recipe truly your own with delightful twists!
- Dairy-Free: Substitute buttermilk and heavy cream with coconut milk or almond milk combined with a tablespoon of vinegar for a fantastic dairy-free version.
- Mixed Berries: Swap out or add blueberries, raspberries, or blackberries for a berry medley that brings a colorful burst to your shortcake.
- Whole Wheat Flour: Use whole wheat flour instead of all-purpose for a healthier approach that adds a charming nuttiness to the biscuits.
- Lemon Zest: Incorporate a teaspoon of lemon zest into the biscuit dough for a bright, citrusy flavor that pairs beautifully with strawberries.
- Minty Fresh: Add finely chopped mint leaves to the strawberry mixture for an aromatic flavor boost that brings a refreshing twist.
- Chocolate Drizzle: For chocolate lovers, drizzle melted dark chocolate over the whipped cream layer for an indulgent treat that’s hard to resist.
- Spicy Kick: Add a pinch of cayenne pepper or a splash of chili powder to the strawberry filling for an unexpected, exciting heat.
- Nutty Crunch: Sprinkle slivered almonds or crushed pistachios on top of the whipped cream for added texture and an extra layer of nutty flavor!
Let your imagination run wild, and create variations that deliver joy and delight in every bite!
Make Ahead Options
These Homemade Strawberry Shortcakes are perfect for meal prep, allowing you to enjoy delicious desserts without the last-minute rush! You can prepare the biscuit dough up to 24 hours in advance. Just follow the steps until cutting them out, then wrap the uncooked biscuits tightly in plastic wrap and refrigerate. The strawberries can be macerated with sugar and stored in the fridge up to 3 days ahead to enhance their flavor. When you’re ready to serve, simply bake the biscuits from the fridge and whip the cream. This way, you’ll have fresh and fluffy strawberry shortcake ready to impress everyone—just as delightful as if they were made on the spot!
Homemade Strawberry Shortcake Recipe FAQs
What kind of strawberries should I use for this recipe?
Absolutely! For the best homemade strawberry shortcake, select ripe, in-season strawberries. Look for berries that are vibrant in color and firm to the touch, avoiding any with dark spots or signs of overripeness, which may indicate mushiness.
How should I store leftover strawberry shortcake?
Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days. While the biscuits are best enjoyed fresh, they’ll still retain their flavor and texture for those following days.
Can I freeze the biscuits for later use?
Very! To freeze the biscuits, wrap them individually in plastic wrap and place them in a freezer bag. They can be stored for up to 2 months. When you’re ready to enjoy, simply thaw them and reheat in a warm oven at 350°F (175°C) for about 10 minutes to regain their delightful softness.
What if my biscuits come out too tough?
If your biscuits turn out tough, it likely means the dough was overworked. In the future, be gentle when folding and kneading. Aim for the dough to come together just enough without extensive kneading, which helps maintain that light and flaky texture.
Can I make this recipe dairy-free?
Of course! To make a dairy-free version, substitute the heavy cream with coconut cream or a dairy-free whipped topping. Use almond or soy milk mixed with a bit of vinegar instead of buttermilk. Just ensure that your margarine is a suitable dairy-free option for the biscuits.
How long can I keep the strawberry topping?
You can keep the strawberry topping in the fridge for up to 2 days. Be sure to give it a gentle stir before serving, letting all those delicious juices flow into your fresh biscuits during layering.
Delicious Homemade Strawberry Shortcake for Sweet Summer Memories
Ingredients
Equipment
Method
- Mix the strawberries and 1/4 cup granulated sugar in a large bowl. Cover and let them sit in the refrigerator until you're ready to use them, allowing the natural juices to develop.
- Preheat your oven to 400°F (204°C). In a large bowl or food processor, combine the flour, 1/4 cup sugar, baking powder, baking soda, and salt. Whisk or pulse until everything is well integrated.
- Combine the cubed butter with the dry ingredients, using a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add the cold buttermilk on top and gently fold everything together with a large spoon or silicone spatula until it just begins to come together.
- Knead the dough on a floured surface, gently bringing it together with your hands. Flatten it into a 3/4-inch thick rectangle, fold the sides into the center, and repeat the process to create flaky layers.
- Cut out circles using a biscuit cutter, about 2.75 to 3 inches in diameter. Reroll any scraps to make more circles until you have about 10-12 biscuits.
- Arrange the biscuits on a 10-inch cast iron skillet or a baking sheet. Brush the tops with 2 tablespoons of heavy cream or buttermilk, and sprinkle with coarse sugar.
- Bake for 18-22 minutes, or until the biscuits are golden brown. Allow them to cool in the pan for at least 10 minutes before serving.
- Whip the heavy cream, 2 tablespoons of granulated sugar, and vanilla using a mixer until soft-medium peaks form.
- Layer the biscuits in half with the sweetened strawberries and whipped cream. Serve immediately.