Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Confection Corner

When I decided to make this Classic Strawberry Shortcake from scratch, I was amazed by how simple yet rewarding the process turned out to be. Using fresh strawberries, I created a light and fluffy biscuit base that perfectly complements the juicy berries. The creamy whipped topping adds just the right amount of richness, making every bite a delightful experience. This recipe is perfect for summer gatherings or when you want to impress your family and friends with a homemade dessert that never fails to delight.

Created by

Callista Green

Last updated on 2026-01-24T11:52:21.459Z

I remember the first time I made a strawberry shortcake; the sweet aroma of fresh strawberries filled my kitchen, creating a sense of nostalgia. It's crucial to add a bit of sugar to the strawberries to draw out their natural juices. This step not only enhances the flavor but also creates a luscious sauce that seeps into the biscuits, making them even more delicious.

What really elevates this recipe is the homemade whipped cream. Whipping the cream until it holds soft peaks ensures a light and airy texture, which perfectly balances the sweetness of the strawberries. Plus, it is quick to prepare, meaning you have more time to enjoy the dessert with loved ones!

Why You'll Love This Recipe
Light and fluffy homemade biscuits that melt in your mouth
Juicy, sweet strawberries bursting with flavor
Freshly whipped cream for that perfect finishing touch

Understanding the Biscuit Technique

The key to achieving light and fluffy biscuits lies in how you handle the butter and cream. When cutting in the cold, cubed butter, aim for a texture that resembles coarse crumbs. This allows for pockets of butter to melt during baking, creating steam that helps the biscuits rise. Be cautious not to overmix the dough once you add the heavy cream; overmixing can lead to tough biscuits instead of the desired soft texture.

Another important step is to pat the dough gently rather than rolling it out. By avoiding a rolling pin, you preserve the delicate layers formed from the butter, allowing the biscuits to maintain their flakiness. If you find that the dough is too sticky, you can add a light dusting of flour to your hands to help shape it without compromising the overall texture.

Choosing and Preparing Strawberries

For the best flavor, always opt for fresh strawberries that are in season. Look for berries that are vibrant red with a shiny exterior. Avoid any that show signs of mold or softness. When preparing them, hulled strawberries release their juices more effectively when mixed with sugar, resulting in a delightful syrup that adds moisture to your shortcake. Allowing the strawberries to rest with the sugar for about 15 minutes is crucial, as this process enhances their natural sweetness and produces a delicious sauce.

If fresh strawberries are not available, consider using frozen strawberries as an alternative. Thaw them completely and drain excess liquid before mixing with sugar. Although frozen strawberries might not have the same crisp texture as fresh ones, they will still contribute a burst of flavor to your dessert.

Ingredients

Gather these fresh ingredients to start your shortcake adventure:

For the Biscuits:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberries:

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream:

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

These delicious ingredients will come together for an unforgettable dessert!

Instructions

Follow these easy steps to create your classic strawberry shortcake:

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss them gently and let them sit for about 15 minutes to release their juices.

Make the Biscuits

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Pour in the heavy cream and stir until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat it out to about 1-inch thickness and cut out circles using a biscuit cutter. Place them on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overbeat!

Assemble the Shortcake

Once the biscuits are cool, slice them in half horizontally. Layer the bottom half with strawberries and their juice, add a generous dollop of whipped cream, and top with the other half of the biscuit. Repeat for the remaining servings.

Enjoy your delicious homemade Classic Strawberry Shortcake!

Pro Tips

For an extra touch, consider adding a splash of balsamic vinegar to the strawberries, enhancing their sweetness and depth of flavor.

Whipped Cream Tips

Using heavy cream that's cold makes a significant difference in achieving fluffy whipped cream. For the best results, chill the mixing bowl and beaters beforehand, which helps the cream whip up faster and holds its shape longer. Start mixing on low speed to avoid splatters, then gradually increase to medium-high once the cream begins to thicken. Stop mixing when you achieve soft peaks; over-whipping can lead to grainy cream or butter.

If you're looking to experiment with flavors, you can add a touch of almond extract instead of vanilla or fold in some finely grated citrus zest. These simple changes can elevate your whipped cream, enhancing the overall flavor profile of the shortcake.

Assembly and Serving Suggestions

Assembling your shortcake is a chance to get creative! Layering is key: start with a warm biscuit to enhance the melting experience of the whipped cream. If you're preparing ahead of time, keep the bottoms of the biscuits slightly separate from the strawberries until just before serving to prevent sogginess. You can also drizzle a bit of the strawberry syrup over the whipped cream for added flavor and presentation.

Consider serving your strawberry shortcake with a sprig of mint or a dusting of powdered sugar on top for an appealing look. This dessert pairs beautifully with a scoop of vanilla ice cream if you want to add an extra touch of indulgence! For a twist, try including other berries like blueberries or raspberries for a mixed berry shortcake variation.

Questions About Recipes

→ Can I use frozen strawberries?

While fresh strawberries are best, you can use frozen ones. Just make sure to thaw and drain them before use.

→ How can I make the biscuits healthier?

You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.

→ Can I prepare the components in advance?

Absolutely! You can prepare the biscuits and whipped cream ahead of time, and assemble shortly before serving.

→ What can I do with leftover whipped cream?

Leftover whipped cream can be stored in the fridge for up to 2 days. Use it on pancakes, coffee, or other desserts!