Homemade Strawberry Shortcake

This classic Strawberry Shortcake recipe delivers golden, flaky biscuits topped with sweet strawberries and clouds of whipped cream. Perfect for summer gatherings or whenever you want an authentic dessert that celebrates fresh berries. Skip those store-bought sponge cakes and make the real deal at home.

I first made these shortcakes for a summer potluck when I wanted to impress my new neighbors. The delighted looks on their faces when they bit into these buttery, flaky biscuits loaded with sweet strawberries convinced me this recipe needed to be my signature dessert.

Ingredients

• All purpose flour: creates the perfect structure for these biscuits
• Cold butter: is absolutely crucial for creating those gorgeous flaky layers
• Buttermilk: adds tanginess and helps activate the baking powder for the best rise
• Fresh strawberries: are the star make sure to choose bright red berries with no white shoulders
• Heavy cream: with the highest fat content you can find whips up into the most stable clouds
• Vanilla extract: adds warm depth to the whipped cream complementing the berries beautifully

Step-by-Step Instructions

Prepare the strawberry topping:

Wash hull and slice 6 to 8 cups of fresh strawberries. Combine them with sugar according to the Fresh Strawberry Topping recipe or simply toss with about 1/2 cup sugar and let them macerate for at least 20 minutes. This draws out their juices and creates a luscious sauce.

Mix the dry ingredients:

In a large bowl whisk together the flour sugar salt and baking powder. This even distribution ensures your shortcakes will rise properly and have consistent sweetness throughout.

Cut in the butter:

Add cold butter pieces to the dry ingredients and use a pastry cutter to work it in until you have pea sized pieces. This is not the time to use your warm hands as we want those butter pieces to remain distinct. Those butter pockets will create steam in the oven giving you beautiful flaky layers.

Add the wet ingredients:

Whisk together cold buttermilk and egg then pour into the flour mixture. Stir just until a shaggy dough forms. Overmixing will develop gluten making your shortcakes tough rather than tender.

Fold and shape the dough:

Turn the dough onto a floured surface and fold it several times to create distinct layers. This folding technique might seem fussy but it creates those gorgeous pull apart layers that make these shortcakes special. Roll to about 1 1/4 inch thickness for substantial biscuits.

Cut and arrange:

Use a sharp biscuit cutter pushing straight down without twisting. Place shortcakes close together in a buttered pan which helps them rise upward rather than spread outward.

Chill then bake:

Freeze the shaped dough for about 20 minutes while you preheat your oven. Cold dough hitting a hot oven creates the best rise. Brush with buttermilk and sprinkle with sugar before baking until deeply golden. The sugar creates a delightful crunch on top.

Whip the cream:

Beat cold heavy cream with powdered sugar and vanilla until soft peaks form. The cream should hold its shape but still look smooth and billowy not grainy or stiff.

Assemble and serve:

Split warm shortcakes and layer with strawberries and whipped cream. The warm biscuit against the cool cream and juicy berries creates a magical contrast of temperatures and textures.

Pin

My grandmother taught me this recipe when I was just eight years old standing on a stool in her kitchen. She always insisted on using a cast iron skillet saying the heat distribution created the most even browning. Decades later I still think of her whenever strawberries come into season.

Make Ahead Magic

These shortcakes are perfect for entertaining because nearly everything can be prepared in advance. The unbaked shortcakes can be frozen solid then transferred to freezer bags for up to two months. When ready to serve simply bake them straight from frozen adding about 5 minutes to the baking time. The strawberry topping actually improves after sitting for a few hours as the flavors meld and the sauce thickens. Just prepare the whipped cream shortly before serving or up to a few hours ahead if stabilized with the full amount of powdered sugar.

Troubleshooting Tips

If your shortcakes spread too much while baking your butter might have been too warm. Next time freeze the cut biscuits longer before baking. When the butter melts too quickly in the oven the shortcakes spread outward rather than rising upward. If your shortcakes seem dry you might have used too much flour. Remember to spoon and level your flour rather than scooping directly with the measuring cup which can compact it. For shortcakes that brown too quickly on top but remain doughy inside your oven might be running hot. Try reducing the temperature by 25 degrees and baking slightly longer.

Serving Suggestions

While these shortcakes are divine with strawberries they welcome many variations. Try mixed berries for a colorful presentation or peaches and blueberries for a fantastic summer combination. For an elegant dinner party presentation serve individual shortcakes on dessert plates with a mint sprig. Want to make it boozy? Add a splash of Grand Marnier to the macerated strawberries or a bit of bourbon to the whipped cream. For breakfast the next day split and toast any leftover shortcakes and spread with butter and jam.

Pin

Frequently Asked Questions About the Recipe

→ What's the difference between this shortcake and store-bought versions?

This homemade shortcake is a traditional biscuit-style base with flaky, buttery layers - completely different from store-bought yellow sponge cakes. The texture is richer, the flavor is more buttery, and the contrast with the sweet berries is more pronounced. These authentic shortcakes hold up better to the juicy strawberry topping without getting soggy.

→ Can I make the components ahead of time?

Yes! You can prepare and freeze the unbaked shortcakes for up to 2 months - just bake them straight from frozen at 450°F for 5 minutes, then 400°F for 15 minutes. The strawberry topping can be made 1-2 days ahead and refrigerated. Fresh whipped cream is best made shortly before serving, though it will hold in the refrigerator for several hours.

→ Why do you recommend freezing the dough before baking?

Freezing the shaped shortcakes for about 20 minutes before baking ensures that the butter stays very cold. When cold butter hits a hot oven, it creates steam pockets that make those beautiful flaky layers. This technique results in maximum rise and tenderness in the final shortcakes.

→ What if I don't have buttermilk?

You can easily make a substitute by adding 1 teaspoon of vinegar or lemon juice to a measuring cup, then filling to the 3/4 cup line with cream (preferred), half-and-half, or whole milk. Stir and let sit for 5 minutes before using in the recipe. This creates an acidic environment similar to buttermilk that helps activate the baking powder.

→ Can I use frozen strawberries instead of fresh?

While fresh strawberries provide the best flavor and texture, you can use frozen strawberries in a pinch. Thaw them completely first, then proceed with the strawberry topping recipe. Keep in mind that frozen berries will release more liquid when thawed, so you may need to cook the mixture slightly longer to achieve the desired thickness.

→ What's the best way to cut in the butter?

A pastry cutter is ideal for incorporating cold butter into the flour mixture. If you don't have one, you can use two knives in a criss-cross motion, or pulse the mixture in a food processor. The key is to maintain pea-sized pieces of butter throughout the dough - these create the flaky texture when baked.