This easy homemade strawberry shortcake is a classic strawberry shortcake recipe made with shortcake biscuits, homemade whipped cream, and a fresh strawberry sauce.
Easy Homemade Strawberry Shortcake
Homemade Strawberry Shortcake is one of those quintessential summer recipes. It’s such a simple recipe that takes only a handful of ingredients, but each bite is filled with texture, summer flavors, and childhood nostalgia.
The shortcake biscuits are soft and fluffy, but they’re sturdy enough to hold the homemade strawberry sauce. The homemade whipped cream is richly flavored of vanilla, which pairs perfectly with the buttery shortcakes and juicy strawberries.
I’ve shared with you my homemade Strawberry Shortcake Cake (which is a double layer biscuit shortcake filled with berries and cream) and my Mason Jar Strawberry Shortcakes, but I have yet to share a Classic Strawberry Shortcake Recipe.
That is, until today. Today, let’s learn how to make an easy strawberry shortcake recipe! It’s only a few ingredients and the perfect summery classic dessert.
Three Reasons This Is The Best Strawberry Shortcake Recipe:
- Drop Biscuits: One of the reasons I consider this the best homemade strawberry shortcake recipe is because these are shortcake drop biscuits. You don’t need a biscuit cutter or any other tools to make these shortcakes.
- Classic Recipe: Shortcakes are generally homemade biscuits that have a crumbly yet tender texture (think like scones—and as we know, I adore scones, so it’s clear why this recipe has my whole heart). These biscuits are soft and buttery, a bit crumbly, and absolutely perfect with the sweet strawberries and soft cream.
- Simple: This truly is a simple strawberry shortcake recipe, as there are only a handful of ingredients. A freshly baked shortcake with strawberries and cream is one of the easiest desserts for the summer season.
Ingredients for Homemade Strawberry Shortcake:
- Granulated Sugar
- Heavy Whipping Cream
- Vanilla Extract and Almond Extract: Almond extract is optional, but it adds a little something extra to these classic shortcakes.
- Powdered Sugar
- All Purpose Flour
- Baking Powder and Salt
- Half & Half: This is a mixture of equal parts heavy cream and whole milk; however, you can use whole milk instead. Half & Half just makes for a bit more tender shortcakes, but whole milk is a good substitute.
- Unsalted Butter: Because there is already salt in this shortcake biscuit recipe, use unsalted butter.
- Raw Sugar: This is an optional ingredient, but you can sprinkle raw sugar on top of the biscuits before baking in the oven. Raw sugar is also known as turbinado sugar or coarse sugar.
How To Make Homemade Strawberry Shortcake:
Learn how to make homemade strawberry shortcake biscuits and homemade whipped cream for strawberry shortcake! The full details are in the recipe card below.
- Strawberries: In a medium bowl, mix sliced strawberries and granulated sugar. Set aside and allow the mixture to macerate (the sugar breaks down the strawberries to release the juice, making a strawberry sauce in essence).
- Shortcake Biscuits: Mix all purpose flour, sugar, baking powder and salt together in a large bowl. Next, add in the cold and cubed butter to the dry ingredients. Using a fork or pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Lastly, add in the half & half and mix until combined. Using two spoons, scoop the shortcake dough onto parchment paper lined baking sheet.
- Biscuit Size: This recipe makes 6 large biscuits, or it can make 12 smaller biscuits.
- Raw Sugar: If desired, sprinkle raw sugar (aka coarse sugar) on top of the biscuit dough.
- Bake: Bake at a high heat (in this case 450 degrees) until golden brown on top. Allow the biscuits to cool slightly.
- Homemade Whipped Cream: Whisk heavy whipping cream with a hand mixer (electric mixer) or stand mixer on medium speed until the cream begins to thicken. Add in vanilla extract, almond extract, and powdered sugar and continue to whisk until stiff peaks form.
- Serve: Cut the warm biscuits in half and put the strawberry sauce and whipped cream on the bottom half of the shortcake biscuit. Place the top half of the biscuit on top. (You can also serve the biscuits cold or at room temperature.)
Can I Make The Recipe For Homemade Strawberry Shortcake Ahead Of Time?
- Yes, you can make this dessert (and all components) the day before! Or, you can make the biscuits for strawberry shortcake ahead of time and make the whipped cream and strawberry sauce before serving.
Homemade Whipped Cream For Strawberry Shortcake. Can I Use Canned?
- Yes, you can use canned whipped cream or even whipped cream topping (think Cool Whip).
- I much prefer the flavor of homemade whipped cream, but you do not have to make homemade whipped cream for strawberry shortcake.
Do I Have To Use Macerated Strawberries?
- Sugaring the strawberries and letting them sit for 20-30 minutes makes a loose strawberry sauce. The sugar macerates the strawberries, meaning it helps the strawberries release their juices.
- However, you can use unsugared fresh strawberries. Or, you can use thawed frozen strawberries for strawberry shortcake.
- Leftovers should be stored in the fridge, especially if you have any assembled strawberry shortcakes leftover.
- If you kept all ingredients separate, I suggest wrapping each biscuit in plastic wrap and storing in an airtight container in the fridge. However, you can store them at room temperature as well (they last longer if stored in the fridge). The whipped cream and strawberries must be stored in the fridge.
Other Strawberry Recipes To Try Next:
- Strawberry Shortcake Cupcakes
- Strawberry Shortcake Donuts
- Strawberry Funfetti Cake
- Strawberries and Cream Cupcakes
- Homemade Strawberry Ice Cream
- Strawberry Crumb Cake Muffins
Final Tips And Tricks For This Easy Strawberry Shortcake Recipe:
- Cold Butter: Make sure you use cold butter when making the biscuits. This makes for a very fluffy and buttery shortcake.
- Don’t Over Bake: Once the biscuits begin to turn gold brown on top, they are done.
- Biscuit Size: As pictured in this recipe, I made 6 large shortcakes. And they are very, very large. If you want to make smaller biscuits, this recipe can make up to 12 biscuits.
- Whipped Cream: Homemade whipped cream is very rich and creamy, which I think really takes a strawberry shortcake recipe from an 8 to a 12, but you can definitely use canned whipped cream for shortcake.
- Strawberries: I like to sugar the berries to make a sweet strawberry sauce of sorts, but you can omit this step and use fresh strawberries as they are.
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar
- 3 cups all purpose flour
- 3 Tbsp granulated sugar
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/3 - 1 1/2 cups half & half (or whole milk*)
- 6 Tbsp unsalted butter, cold and cubed
- raw sugar, optional
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 2 Tbsp powdered sugar
- Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Set aside.
- In a medium sized bowl, mix strawberries and sugar together. Let sit for at least 20-30 minutes.
- In a large bowl, whisk flour, sugar, baking powder, and salt together.
- Add in the butter and using a fork or pastry cutter, work the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs (and the butter pieces are about the size of peas).
- Drizzle in the half & half (or whole milk), beginning with 1 1/3 cups. Mix until combined. If the biscuit dough seems too dry, add in the remaining half & half.
- Using two spoons, scoop biscuit dough and place on the baking sheet, making each biscuit about equal in size. You can make 6 large biscuits or 12 smaller biscuits. (If making 12 biscuits, use two baking trays.)
- If desired, sprinkle a bit of raw sugar on top of each biscuit.
- Bake for 15 minutes (if making 6 large biscuits), or until lightly golden brown on top.** Allow to cool for a few minutes before serving.
- While the shortcakes are cooling, make the whipped cream.
- Using a standing mixer or a hand mixer, whisk heavy whipping cream on medium speed until it begins to thicken. Add in the powdered sugar, almond extract, and vanilla extract. Continue to whisk on medium speed until it begins to make stiff peaks.
- Slice each shortcake in half. Spread some of the strawberries and whipped cream on one side of the biscuit shortcake. Place the other half of the shortcake on top. If desired, add a little more whipped cream on top.
*Half & half is an ingredient that is a mixture of equal parts heavy cream and whole milk. If desired, you can substitute with whole milk instead.
**If making 12 smaller biscuits, the cook time will vary a bit so keep an eye on them once you get to the 10 minute mark.
Here are some other shortcake recipes to try next: