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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.
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.
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.
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.
Assembling Strawberry Shortcakes
Slice strawberry shortcakes in half and top with whipped cream and strawberries.
Serve and enjoy!
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!
- Strawberry and Cream Layer Cake
- Easy Strawberry Rhubarb Crisp
- Strawberry Cheesecake
- Strawberry Mint Limeade
- Nutella Deviled Strawberries
- Strawberry Pie
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
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
- 16 oz fresh strawberries
- 2 tablespoons granulated sugar see notes below
For the Cream
- 1 cup heavy whipping cream cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
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.
Can you use frozen strawberries instead as they have a lot more flavor ?
I will use this recipe instead of Jiffy mix !
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!