Strawberry Shortcake

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Make homemade Strawberry Shortcake with buttery shortcakes, juicy strawberries, and fresh whipped cream. Light, sweet, and downright heavenly.

I’m so thrilled to be sharing this Strawberry Shortcake Recipe with you today! I love this recipe for so many reasons, but mainly because it is everything I love in a dessert! The juicy sweet strawberries paired with the creaminess of the whipped cream and the tender, lightly sweet biscuits are heaven! 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

Strawberry Shortcake Recipe

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! Here’s what you need:

  • All-Purpose Flour – this is the base for the shortcakes. I like using unbleached all-purpose.
  • Granulated Sugar – this is used to sweeten the shortcakes and the strawberries.
  • Baking Powder – our raising/leavening agent.
  • Salt – to balance out all the sweet in the shortcakes.
  • Salted Butter – I love using salted butter, but unsalted is just fine too. Use what you have.
  • Eggs – structure and texture for the shortcakes.
  • Heavy Cream – This is used to brush the tops of the shortcakes and to use for whipped cream.
  • Strawberries – you can’t have strawberry shortcake without strawberries! Although you could replace this with any berry that is in season.
  • Powdered Sugar – to sweeten the whipped cream.
  • Vanilla Extract – to flavor the whipped cream.

Strawberries

How to Make Strawberry Shortcake

Strawberries

  1. 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.
  2. Cover with plastic wrap and refrigerate.

Shortcake

Shortcakes

  1. Preheat oven. Line one light-colored baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Whipped Cream

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:

  1. Add all ingredients into a chilled bowl and whip until stiff peaks form.

Assembling Strawberry Shortcakes

  1. Slice strawberry shortcakes in half and top with whipped cream and strawberries.
  2. Serve and enjoy!
Strawberry Shortcake Recipe

Make-Ahead

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!

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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