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Strawberry Shortcake

5 from 1 vote

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This homemade Strawberry Shortcake is the best. It has tender, buttery shortcakes, juicy, sweet strawberries, topped with creamy, fresh whipped cream. Similar to my Strawberries and Cream Cake, this is a delicious dessert to enjoy year-round, but particularly delicious in the summer when the strawberries are extra ripe.

Strawberry Shortcake

Tips for Making the Best Strawberry Shortcake

Here are just a few tips I have found to help when making Strawberry Shortcake.

  • Strawberries- if strawberries are in season, you may need less sugar to sweeten them up.
  • Whipping Cream– using heavy whipping cream will give you the best results. Using half and half will cut the calorie and fat content and won’t give the stiff forming peaks that you’re looking for, for thick creamy whipped cream.
  • Cold Butter– make sure your butter is as cold as possible when making the shortcakes. This will keep your shortcakes light and flakey, rather than greasy.

How to Make Strawberry Shortcake

This recipe has a couple of moving parts but with my easy to follow steps you’ll be making homemade strawberry shortcake in no time! This recipe requires mostly pantry items you likely have on hand already. For full recipe details, see the printable recipe card down below.

Wash, hull and slice strawberries

Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.

Cover with plastic wrap and refrigerate.

Strawberries

Making the Shortcakes

Making shortcakes is pretty straightforward. Make sure to use cold butter for best results. I have also found that lining the baking sheet with parchment paper helps the bottoms of the shortcakes from getting too dark and crispy.

Prep Oven + Baking Sheet

Preheat oven. Line one light-colored baking sheet with parchment paper and set aside.

Make the Dough

Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 

Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.

Roll out Dough + Cut

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8).

Bake

Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired. Bake until the tops are golden and crisp. Set aside to cool.

Shortcake

Making the Whipped Cream

I have a post solely dedicated to all the details of making homemade whipped cream (see here if you’re into that kind of thing.) But generally, it’s just one easy step. And let me tell you, strawberry shortcake is best with homemade whipped cream:

Combine all Ingredients and Whip

Add heavy whipping cream, powdered sugar and vanilla into a chilled bowl and whip until stiff peaks form.

Whipped Cream

Assembling Strawberry Shortcakes

Slice strawberry shortcakes in half and top with whipped cream and strawberries.

Serve and enjoy!

Strawberry Shortcake Recipe

Make Strawberry Shortcake Ahead of Time

Luckily for you, all parts of this strawberry shortcake recipe can be made ahead of time! Which makes this homemade recipe even easier.

  • Shortcakes. Make these shortcakes up to 3 days in advance. Store covered on the counter or in the fridge. You can also freeze these for up to 3 months, but make sure to thaw all the way through before serving.
  • Strawberries. Mix the strawberries and sugar together up to 1 day in advance. Any more and the strawberries tend to get soggy. Store in the fridge, covered.
  • Whipped Cream. Same with the whipped cream, prepare a day in advance. Any more and it can go flat. Store in the fridge, covered.

More Strawberry Recipes!

If you liked this Strawberry Shortcake recipe you’d love my other strawberry recipes! Try them out when strawberries are fresh and in season.

The printable recipe card is below, enjoy!

5 from 1 vote

Strawberry Shortcake

Make homemade Strawberry Shortcake with buttery shortcakes, juicy strawberries, and fresh whipped cream. Light, sweet and downright heavenly.
servings 8 servings
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients

For the Shortcakes

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar plus extra for sprinkling, optional
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoons salted butter cold
  • 2 large eggs
  • 1/2 cup heavy cream cold + extra for brushing

For the Strawberries

For the Cream

Instructions

For the Strawberries

  • Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Cover with plastic wrap and refrigerate.

For the Shortcakes:

  • Preheat oven to 400 degrees. Line one light-colored baking sheet with parchment paper and set aside.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. 
  • Whisk eggs and heavy cream together in a separate bowl and quickly add to the flour/butter mixture. Combine until just blended. The dough will be slightly sticky.
  • Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands, the top of the dough and a rolling pin. Roll the dough out to 1-inch to 1 1/4-inch thick. Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8.)
  • Place on prepared baking sheets. Brush tops of scones with cream and sprinkle with granulated sugar, if desired. Bake 18-22 minutes or until the tops are golden and crisp. Set aside to cool.

For the Cream

  • Add all ingredients into a chilled bowl and whip until stiff peaks form.
  • To assemble: slice shortcakes in half and top with cream and strawberries. Serve.

Notes

*Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. If strawberries are in season, you may only need 1 tablespoon of sugar.

Nutrition

Calories: 497kcal | Carbohydrates: 40g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 159mg | Sodium: 335mg | Potassium: 330mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1264IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 2mg
Course: Desserts
Cuisine: American
Keyword: how to make strawberry shortcake, strawberry shortcake, strawberry shortcake recipe

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Recipe Rating




2 Responses
  1. Lacey Hanchak

    5 stars
    These biscuits are SO delicious. Honestly, I haven’t made anything you’ve provided that doesn’t taste good. Your recipes are always awesome! Next time, I’m sprinkling decorators sugar on top…a coarse sugar would be so yummy!

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