Strawberry Shortcake Recipe From Scratch
This strawberry shortcake recipe is a classic dessert recipe when strawberries are in season.
There’s nothing like strawberry shortcake made from scratch, with fresh strawberries and homemade whipped cream, served on lightly-sweetened fluffy biscuits.
Every spring and summer I look forward to all the berry desserts. And strawberry season always makes me think about strawberry desserts like strawberry pie and strawberry shortcake.
This homemade strawberry shortcake recipe is one of my favorite summer desserts. It’s such a fresh, sweet, and light combination of flavors.
Why You’ll Love This Strawberry Shortcake Recipe
Pretty much any dessert made with strawberries, sugar, and whipped cream is going to be a hit! And this recipe is no exception.
When my kids were all little, strawberry shortcake was one of their favorite things I made for dessert. I used to always make a full layered strawberry shortcake. But this recipe is fun because you end up with little individual desserts, kind of like these mini cherry cheesecakes. Kids especially seem to think individual desserts are special for some reason!
But the fact that they are already in individual portions also makes this recipe great for a party or get-together.
Another great thing about them is that you can make all the separate parts ahead of time and then assemble the strawberry shortcakes just before serving. So that makes them very convenient as well.
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How to Make This Strawberry Shortcake Recipe in Advance
In order to make this recipe ahead of time, all you need to do is prepare the individual components of the recipe separately and then assemble just before serving.
- Make the biscuits a few days in advance and store at room temperature.
- Strawberries can be prepped and stored in the refrigerator up to one day ahead.
- Whipped cream can be made and stored in the fridge up to one day ahead.
Supplies Needed for This Recipe
- Large mixing bowl
- Glass batter bowl with lid
- Pastry blender
- Pastry mat
- 3-inch biscuit cutter
- Electric mixer (I love my KitchenAid Mixer)
- Cookie sheet
Ingredients
- Strawberries
- Granulated sugar
- Flour
- Butter
- Buttermilk or whole milk
- Heavy whipping cream
- Vanilla extract (Here’s how to make homemade vanilla)
- Baking powder
- Salt (This is my favorite salt)
How to Make Strawberry Shortcake
1. Wash, hull and quarter strawberries. Mix gently with sugar. Cover and let stand in refrigerator about one hour (makes strawberries juicy).
2. Preheat oven.
3. In a large mixing bowl, add flour, sugar, baking powder and salt.
Add cold butter cubes and cut into flour mixture with a pastry blender (or add all to a food processor and pulse) until fine crumbs form.
4. Add buttermilk and stir just until blended.
5. Pour dough out onto a lightly floured surface and gently form into a ball. Knead gently and roll or pat dough.
6. Cut dough into circles with a biscuit cutter and put circles on ungreased cookie sheet or cast iron skillet. Reshape dough after cutting and make more circles.
7. Bake in preheated oven until golden brown. Remove from oven and cool on pan.
8. Make whipped cream. In a large bowl, add heavy cream, sugar, and vanilla. Beat with electric mixer (or stand mixer) until soft peaks form.
9. Split shortcakes and layer strawberries and whipped cream. Add the tops of the shortcakes and add more whipped cream and strawberries.
More Dessert Recipes:
- No-Cook Homemade Vanilla Ice Cream Recipe
- Rustic Strawberry Pie Sweetened with Honey
- No Bake Cherry Cheesecake Dessert (9 x 13 pan)
- Mini Cheesecakes Recipe (Easy Party Dessert)
- Chocolate Cream Cheese Brownies
Strawberry Shortcake Recipe
Ingredients
- 2 lbs. strawberries quartered
- 1/2 cup sugar
- 2 cups all-purpose flour
- 2 1/2 tbsp sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/3 cup butter unsalted, cubed
- 3/4 cup buttermilk or whole milk
- 1 pint heavy whipping cream 2 cups
- 1/4 cup sugar
- 1 tsp vanilla extract
Instructions
- Wash, hull and quarter strawberries. Mix gently with 1/2 cup sugar. Cover and let stand in refrigerator about one hour (makes strawberries juicy).
- Preheat oven to 450 degrees F.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Add cold butter cubes and cut into flour mixture with a pastry blender (or add all to a food processor and pulse) until fine crumbs form.
- Add buttermilk and stir just until blended.
- Pour dough out onto a lightly floured surface and gently form into a ball. Knead gently (about 15-20 times) and roll or pat until dough is about 1/2 inch thick.
- Cut dough into circles with a 3-inch biscuit cutter and put circles on ungreased cookie sheet or cast iron skillet one inch apart. Reshape dough after cutting and make more circles until you've made 6-8 biscuits.
- Bake in preheated oven for 10-12 minutes or until golden brown. Remove from oven and cool on pan 10 minutes.
- Make whipped cream. In a large bowl, add heavy cream, sugar, and vanilla. Beat with electric mixer (or stand mixer) on medium/high speed until soft peaks form, about 2-3 minutes.
- Split shortcakes in half and layer strawberries and whipped cream on each half. Add the tops of the shortcakes and add more whipped cream and strawberries.
