Homemade Strawberry Shortcake – Classic, Fresh & Simply Perfect

There’s nothing quite like a classic strawberry shortcake to capture the essence of summer in a single bite. This beloved American dessert features tender, buttery biscuits layered with juicy, sweet strawberries and billows of fresh whipped cream. It’s the perfect balance of textures and flavors – the slight crumble of the biscuit, the burst of fresh berry sweetness, and the creamy richness of real whipped cream all come together in dessert harmony. Whether you’re celebrating a Fourth of July barbecue, hosting a summer garden party, enjoying strawberry season at its peak, or simply craving a nostalgic treat, homemade strawberry shortcake is always the right choice. This recipe delivers bakery-quality results that will have everyone asking for seconds!

History / Background

Strawberry shortcake has been an American favorite for well over a century, though its origins trace back even further to European biscuit-based desserts. The concept of “shortcake” – a crumbly, tender cake or biscuit made “short” (tender) by the addition of fat – dates back to at least the 1500s in England. However, the strawberry shortcake as Americans know and love it truly came into its own in the mid-1800s.

The dessert gained immense popularity in the United States during the 19th century when strawberry cultivation became widespread and more accessible to average households. The first published American recipe for strawberry shortcake appeared in an 1847 cookbook, though it likely existed in home kitchens long before that. By the 1850s and 1860s, strawberry shortcake had become so beloved that strawberry festivals celebrating the fruit and the dessert began popping up across the country – a tradition that continues today in many communities.

The traditional version featured a sweet biscuit split in half, layered with macerated strawberries (strawberries mixed with sugar to release their juices), and topped with fresh cream or whipped cream. This contrasts with the sponge cake version that became popular in the 20th century, particularly when commercial brands like Hostess introduced their processed strawberry shortcake snacks in the 1980s.

Interestingly, strawberry shortcake became deeply associated with American patriotism and summer celebrations. Its red, white, and “blue-sky-day” color scheme made it a natural choice for Fourth of July and Memorial Day gatherings. In fact, strawberry shortcake festivals have been annual traditions in many American towns since the late 1800s, some running continuously for over 150 years!

The debate between biscuit-style shortcake (traditional American) versus sponge cake (lighter, more modern) continues to this day, with regional and family preferences running strong. This recipe honors the traditional biscuit-style approach – tender, buttery, slightly crumbly, and absolutely perfect for soaking up those sweet strawberry juices.

Why You’ll Love This Recipe

This homemade strawberry shortcake recipe brings together the best of summer flavors with a from-scratch approach that’s surprisingly easy to master. It’s the kind of dessert that looks and tastes impressive but doesn’t require advanced baking skills.

• Fresh, seasonal ingredients – celebrates strawberries at their peak sweetness
• Tender, buttery biscuits that are flaky, slightly sweet, and simply irresistible
• Real whipped cream – nothing artificial, just pure creamy goodness
• Quick to make – active time is only about 30 minutes
• Perfect for crowds – easily scales up for parties and gatherings
• No fancy equipment needed – basic mixing bowls and an oven are all you need
• Customizable sweetness – adjust sugar to your taste and strawberry sweetness
• Beautiful presentation – naturally gorgeous with red, white layers
• Kid-friendly – children love assembling their own shortcakes
• Budget-friendly – especially when strawberries are in season
• Nostalgic comfort – tastes like summer memories and grandma’s kitchen

Ingredient Notes

All-Purpose Flour: Forms the structure of your biscuits. All-purpose flour gives you the perfect balance of tenderness and structure. For even lighter biscuits, you can replace up to ¼ cup with cake flour.

Baking Powder & Baking Soda: These leavening agents work together to create tall, fluffy biscuits with a tender crumb. Make sure your baking powder is fresh (test it by adding a spoonful to hot water – it should fizz vigorously).

Sugar: Used in three components – sweetening the biscuits, macerating the strawberries, and whipping the cream. Granulated sugar works perfectly throughout. The sugar in the biscuits keeps them from being too savory while maintaining their biscuit character.

Salt: Essential for enhancing all the flavors. Don’t skip it! Salt makes everything taste more like itself – the strawberries taste more strawberry-like, the cream tastes richer, and the biscuits have better flavor depth.

Cold Butter: The secret to flaky, tender biscuits! Cold butter creates steam pockets as it melts during baking, resulting in those beautiful layers. Keep it refrigerator-cold, and cut it into small pieces before incorporating. European-style butter with higher fat content makes even better biscuits.

Heavy Cream or Buttermilk: For the biscuit dough, you can use either heavy cream (for richer, more tender biscuits) or buttermilk (for tangier biscuits with a lighter texture). Both work beautifully. If using buttermilk, you might want to add an extra tablespoon of butter to the dough.

Fresh Strawberries: The star of the show! Use ripe, sweet, fragrant strawberries for the best flavor. Smell them before buying – they should smell intensely strawberry-like. Avoid strawberries that are mushy, have white shoulders (unripe), or smell sour. Peak season (late spring to early summer) strawberries are sweetest.

Heavy Whipping Cream: For homemade whipped cream, you need cream with at least 36% fat content. Heavy whipping cream or heavy cream both work. Avoid “whipping cream” which has slightly less fat and won’t whip as well or hold its shape as long.

Vanilla Extract: Enhances flavors in both the biscuits and whipped cream. Always use pure vanilla extract, not imitation, for the best flavor.

Equipment Needed

• Large mixing bowl
• Medium mixing bowl (for strawberries)
• Measuring cups and spoons
• Pastry cutter or two forks (for cutting butter into flour)
• Rolling pin (optional – you can pat the dough by hand)
• Round biscuit cutter (2½-3 inches) or drinking glass
• Baking sheet
• Parchment paper or silicone baking mat
• Sharp knife (for hulling and slicing strawberries)
• Electric mixer or whisk (for whipping cream)
• Rubber spatula
• Wire cooling rack
• Serrated knife (for splitting biscuits)
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  Homemade Strawberry Shortcake – Classic, Fresh & Simply Perfect

  

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  This classic strawberry shortcake features tender, buttery homemade biscuits layered with sweet macerated strawberries and fresh whipped cream. It’s the perfect summer dessert that celebrates fresh strawberries at their peak. Simple to make yet impressive to serve, this traditional American dessert will become your go-to recipe for warm-weather gatherings.

  • Author: Anna Tobias
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes (plus 30 minutes for macerating strawberries)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

  Ingredients

  Scale 1x2x3x

  For the Shortcake Biscuits:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into small cubes
  • ¾ cup heavy cream or buttermilk, plus more for brushing
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar (optional, for topping)

  For the Strawberries:

  • 2 pounds fresh strawberries, hulled and sliced
  • ⅓ cup granulated sugar (adjust based on strawberry sweetness)
  • 1 tablespoon lemon juice (optional, brightens flavor)

  For the Whipped Cream:

  • 2 cups heavy whipping cream, cold
  • ¼ cup powdered sugar (or to taste)
  • 1 teaspoon vanilla extract

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  Instructions

  Prepare the Strawberries:

  1. Hull and slice the strawberries into ¼-inch slices. Place them in a medium bowl and toss with sugar and lemon juice if using. Let them sit at room temperature for at least 30 minutes, stirring occasionally. The sugar will draw out the strawberry juices, creating a delicious syrup. You can do this up to 2 hours ahead.

  Make the Shortcake Biscuits:

  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces create flakiness, so don’t overmix – the mixture should look shaggy and uneven.
  5. Make a well in the center of the mixture. Add the heavy cream (or buttermilk) and vanilla extract. Stir gently with a fork or rubber spatula until the dough just comes together. It should be slightly sticky and shaggy – don’t overmix or your biscuits will be tough.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Don’t use a rolling pin aggressively – gentle pats preserve the butter pieces that create flakiness. If the dough is too sticky, dust lightly with flour.
  7. Using a 2½ to 3-inch round biscuit cutter dipped in flour, cut out biscuits by pressing straight down without twisting (twisting seals the edges and prevents rising). Place them on the prepared baking sheet about 2 inches apart. Gather scraps gently, pat out again, and cut more biscuits – you should get 8 biscuits total.
  8. Brush the tops lightly with heavy cream and sprinkle with coarse sugar if desired for a beautiful, sparkly finish.
  9. Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. The biscuits should have risen nicely and smell buttery and wonderful.
  10. Transfer to a wire rack to cool slightly. Shortcake biscuits are best served warm or at room temperature.

  Make the Whipped Cream:

  11. In a large, clean bowl (preferably chilled), combine the cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat on medium-high speed until soft to medium peaks form, about 2-4 minutes. The cream should hold its shape but still look silky and smooth. Don’t overwhip or it will become grainy.

  Assemble the Strawberry Shortcakes:

  12. Using a serrated knife, carefully slice each biscuit in half horizontally to create a top and bottom.
  13. Place the bottom half of a biscuit on a serving plate. Spoon a generous portion of macerated strawberries and their juices over the biscuit. Add a dollop of whipped cream.
  14. Place the top half of the biscuit on the whipped cream. Add more strawberries and juices, and finish with another generous dollop of whipped cream. Garnish with a whole strawberry or mint leaf if desired.
  15. Serve immediately while the biscuits are fresh and the cream is fluffy!

  Notes

  • Cold ingredients are key: Keep butter and cream very cold for the flakiest biscuits.
  • Don’t overmix: Mix the dough just until it comes together. Overmixing develops gluten, making tough biscuits.
  • Cut straight down: When cutting biscuits, press straight down without twisting to ensure maximum rise.
  • Adjust sweetness: If your strawberries are very sweet, reduce the sugar. If they’re tart, increase it slightly.
  • Serve promptly: Assemble shortcakes just before serving so the biscuits don’t get soggy.
  • Make components ahead: You can make biscuits a few hours ahead and whip cream up to 1 hour ahead (refrigerate), but assemble just before serving.

  Nutrition

  • Serving Size: 1 assembled shortcake
  • Calories: 485
  • Sugar: 28g
  • Sodium: 295mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 95mg

Tips & Variations

Mixed Berry Shortcake: Use a combination of strawberries, blueberries, raspberries, and blackberries for a beautiful mixed berry version. Macerate them together for the best flavor.

Peach Shortcake: Substitute sliced fresh peaches for strawberries during peak peach season. Add a pinch of cinnamon to the peaches for extra warmth.

Chocolate Strawberry Shortcake: Add 2 tablespoons of cocoa powder to the biscuit dough and reduce flour by 2 tablespoons. Drizzle chocolate sauce over the layers for ultimate decadence.

Lemon Shortcake: Add 1 tablespoon of lemon zest to the biscuit dough for a bright, citrusy flavor that complements the strawberries beautifully.

Healthier Version: Use Greek yogurt in place of some whipped cream, reduce sugar in the biscuits, or use whole wheat pastry flour for half the flour (don’t substitute all of it or biscuits will be dense).

Boozy Adult Version: Add 2 tablespoons of Grand Marnier, amaretto, or rum to the macerating strawberries for an adults-only twist.

Gluten-Free Shortcake: Use a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.

Vegan Shortcake: Use vegan butter, plant-based cream or coconut cream, and follow the same method. The flavor and texture will be different but still tasty.

Individual Mini Shortcakes: Use a smaller 1½-inch cutter to make bite-sized shortcakes – perfect for parties!

Pro Chef Tips

Freeze your butter and grate it: For the absolute flakiest biscuits, freeze your butter solid and then grate it on a box grater directly into the flour. This creates tiny, evenly distributed butter pieces that melt into perfect layers.

Use a light hand: The less you handle the dough, the more tender your biscuits will be. Think gentle pats and folds rather than aggressive kneading or mixing.

Stack and fold for extra layers: After patting out the dough, fold it in half, pat it out again, and repeat 2-3 times. This creates beautiful flaky layers without overworking the dough.

Chill everything: For the ultimate flaky biscuits, chill your bowl, flour, and even your work surface in advance. Warm environments cause butter to melt before baking, reducing flakiness.

Don’t crowd the pan: Leave space between biscuits for air circulation. Crowded biscuits won’t rise as tall or brown as evenly.

Macerate longer for more juice: If you want lots of syrupy strawberry juice (delicious soaked into the biscuits), let the strawberries macerate for up to 2 hours. The longer they sit, the more juice they release.

Add a splash of balsamic: A teaspoon of good balsamic vinegar added to macerating strawberries intensifies their flavor and adds sophisticated depth. Sounds unusual but trust me – it’s magical!

Stabilize your whipped cream: Add 2 tablespoons of sour cream, mascarpone, or cream cheese to your whipped cream to help it hold its shape longer without becoming grainy. This is especially useful if you’re making it ahead.

Toast your biscuits: For extra texture and flavor, split the biscuits and toast them cut-side up under the broiler for 30-60 seconds until lightly golden before assembling.

Common Mistakes to Avoid

Using warm butter: This is the number one reason for flat, tough biscuits. Butter must be cold so it creates steam pockets during baking. If your kitchen is hot, freeze the butter for 15 minutes before using, or even grate frozen butter directly into your flour.

Overmixing the dough: Once you add the liquid to your dry ingredients, mix only until just combined. Overmixing develops gluten, which makes biscuits tough and chewy instead of tender and flaky. The dough should look shaggy and rough, not smooth.

Twisting the biscuit cutter: When cutting out biscuits, press straight down and pull straight up. Twisting seals the edges and prevents the biscuits from rising to their full height. Think of it like a cookie cutter motion – firm, straight press.

Using old leavening agents: Baking powder and baking soda lose potency over time. If yours is more than 6 months old, test it (add a spoonful to hot water – it should fizz vigorously) or replace it. Old leavening agents result in flat, dense biscuits.

Assembling too far in advance: The juicy strawberries and cream will make the biscuits soggy if assembled more than 10-15 minutes before serving. Keep components separate and assemble just before eating for the best texture contrast.

Overwhipping the cream: Stop whipping cream when it reaches soft to medium peaks. Overwhipped cream looks grainy, loses its silky texture, and can even turn to butter. Watch it carefully in the final minute of whipping.

Not macerating strawberries: Skipping this step means missing out on the delicious syrup that makes strawberry shortcake special. The sugar draws out natural juices that soak into the biscuit creating flavor in every bite.

Storage & Meal Prep

Storing Biscuits: Store baked, unfilled shortcake biscuits in an airtight container at room temperature for up to 2 days. They’ll stay freshest if stored with a piece of bread in the container (the bread releases moisture that keeps biscuits tender). For longer storage, wrap individually and freeze for up to 2 months.

Storing Strawberries: Macerated strawberries keep in an airtight container in the refrigerator for up to 3 days. They’ll continue releasing juice, becoming even more syrupy over time. Drain excess liquid if it becomes too much.

Storing Whipped Cream: Fresh whipped cream is best used within 2-3 hours. Store any leftover whipped cream in the refrigerator in an airtight container for up to 24 hours, but it will deflate slightly and may need a quick re-whip before serving.

Assembled Shortcakes: Once assembled, strawberry shortcakes should be eaten immediately. They’ll become soggy within 30 minutes as the juices and cream soak into the biscuits. If you have leftover assembled shortcakes, they’re still delicious eaten within 2 hours, just with softer biscuits.

Reheating Biscuits: Refresh day-old biscuits by wrapping them in foil and warming in a 325°F oven for 5-7 minutes. This restores some of their original texture and makes them taste freshly baked.

Make-Ahead & Freezer Notes

Make-Ahead Strategy: Strawberry shortcake is perfect for entertaining because you can prep all components ahead and assemble at the last minute. Here’s the timeline:

Up to 2 Months Ahead:

• Make and bake the biscuits, cool completely, wrap individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature for about 30 minutes before serving, or warm in a 325°F oven for 5-7 minutes.

1-2 Days Ahead:

• Bake biscuits and store at room temperature in an airtight container.
• Prepare and macerate strawberries (though they’re best done the day of serving for the freshest flavor).

Morning of Serving:

• Hull and slice strawberries, toss with sugar, and let macerate in the refrigerator. Bring to room temperature 30 minutes before serving.

1-2 Hours Before Serving:

• Make whipped cream and refrigerate in an airtight container. Give it a quick whisk before using if it’s separated slightly.

Just Before Serving:

• Assemble the shortcakes with all prepared components.

Freezing Unbaked Dough: You can also freeze the cut, unbaked biscuits. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.

Freezing Strawberries: While you can freeze fresh strawberries, they’ll be mushy when thawed and work better for smoothies than shortcake. For best results, always use fresh strawberries for this recipe.

Serving Suggestions

Strawberry shortcake is a show-stopping dessert on its own, but here are some ways to complete your meal:

Perfect Occasions:

• Summer barbecues and cookouts
• Fourth of July celebrations
• Mother’s Day brunch
• Graduation parties
• Birthday celebrations
• Strawberry festival gatherings
• Picnics and outdoor parties

Complementary Menu Items:

• Grilled meats (burgers, hot dogs, chicken)
• Fresh summer salads
• Corn on the cob
• Watermelon slices
• Lemonade or iced tea
• Iced coffee drinks

Beverage Pairings:

• Sweet iced tea
• Fresh strawberry lemonade
• Sparkling wine or champagne
• Rosé wine
• Coffee (especially if serving for brunch)
• Strawberry milk for kids

Additional Toppings:

• Chocolate sauce drizzle
• Caramel sauce
• Crushed pistachios or almonds
• Fresh mint leaves
• Lemon zest
• Additional fresh berries
• Vanilla ice cream instead of whipped cream

Breakfast Twist: Serve leftover biscuits the next morning with butter and jam for breakfast, or split and toast them for a delicious start to the day!

FAQs Section

Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are strongly preferred for the best flavor and texture, you can use thawed frozen strawberries in a pinch. Drain excess liquid before macerating, as frozen berries release more juice. The texture won’t be quite as nice, but the flavor will still be good. Never use strawberries that are still frozen – they must be completely thawed.

Q: What’s the difference between shortcake and sponge cake?
A: Traditional American shortcake is a biscuit – tender, slightly crumbly, and buttery with a denser texture. Sponge cake is lighter, more cake-like, and airy. Shortcake is meant to absorb the strawberry juices beautifully, while sponge cake provides a lighter, fluffier base. Both are delicious but offer different textures and experiences!

Q: Can I make these biscuits ahead of time?
A: Yes! Biscuits are actually best the day they’re made, but you can bake them a day ahead and store in an airtight container. Warm them briefly in the oven before serving for that fresh-baked texture. You can also freeze baked biscuits for up to 2 months – just thaw and warm before assembling.

Q: Why are my biscuits flat and not fluffy?
A: Flat biscuits usually result from warm butter (keep it cold!), old baking powder (check the date!), overmixing the dough, or twisting the cutter instead of pressing straight down. Also make sure your oven is fully preheated to 425°F – a cooler oven won’t create enough steam for rise.

Q: Can I use Cool Whip instead of fresh whipped cream?
A: You can, though fresh whipped cream tastes significantly better and has a lighter, more natural texture. If you do use Cool Whip or another whipped topping, choose a higher-quality brand and make sure it’s fully thawed. The flavor will be sweeter and less fresh-tasting than real cream.

Q: How do I keep my whipped cream from deflating?
A: Don’t overwhip it (stop at soft to medium peaks), keep it cold, and make it no more than 2 hours before serving. You can stabilize whipped cream by adding 2 tablespoons of mascarpone, cream cheese, or sour cream while whipping, which helps it hold its structure longer. Some cooks also add a teaspoon of cornstarch or powdered gelatin for stability.

Q: Can I make strawberry shortcake gluten-free?
A: Yes! Use a good 1:1 gluten-free baking flour blend (one that contains xanthan gum) in place of regular flour. Follow the same method, though you may need to add a tablespoon more liquid as gluten-free flours absorb more moisture. The texture will be slightly different but still delicious.

Q: What are the best strawberries for shortcake?
A: Look for strawberries that are deep red all over (no white or green shoulders), smell fragrant and sweet, and feel firm but not hard. Smaller to medium berries often have better flavor than huge ones. Peak season (late spring through early summer) strawberries are sweetest. Farmers’ market strawberries typically have better flavor than supermarket ones.

Conclusion

There’s something truly magical about homemade strawberry shortcake – it captures everything wonderful about summer in one perfect dessert. The tender, buttery biscuits, the sweet-tart burst of fresh strawberries, and the cloud of whipped cream come together in a way that’s somehow both simple and spectacular. This isn’t just dessert; it’s a celebration of the season, a reason to gather around the table, and a sweet memory in the making.

The beauty of this classic strawberry shortcake recipe is that it’s surprisingly achievable, even for beginner bakers. With just a handful of ingredients and some basic techniques, you can create something that tastes like it came from a fancy bakery or your grandmother’s kitchen – maybe both! And once you master the basics, you can customize it endlessly with different berries, flavors, and presentations.

Ready to make the best strawberry shortcake ever? I can’t wait to hear how yours turns out! Did you try any of the variations? What was your family’s reaction? Leave a comment below and share your strawberry shortcake success story. And if you loved this recipe as much as I do, please pin it to your favorite Pinterest dessert board so you can find it easily next strawberry season – and share the love with other home bakers!

Now grab those fresh strawberries and let’s get baking! Summer is calling, and it tastes like strawberry shortcake. 🍓