Homemade Strawberry Shortcake

Homemade strawberry shortcake topped with fresh strawberries and whipped cream is a classic dessert that is delicious any time of year.

Jump to:

• Why You'll Love This Strawberry Shortcake Recipe
• Key Ingredients
• How To Make Homemade Strawberry Shortcake
• How to Macerate Fresh Strawberries
• Storage Recommendations
• More Strawberry Recipes
• Recipe

The last time I made a batch of salted caramel scones, I wondered if the recipe could be tweaked to make a sweet strawberry shortcake dough.

I realize that strawberry shortcake is usually served as a cake, but I have always been a fan of a flaky biscuit topped with juicy berries.

When I was growing up, we always made the strawberry shortcake recipe from the back of the Bisquick box. Honestly, I still love that recipe and use it every now and then when I make this Oreo strawberry shortcake.

But after making this homemade strawberry shortcake from scratch, I have decided that homemade is the best way to go.

Key Ingredients

This shortcake recipe comes together with simple pantry ingredients and a box of fresh red berries. Scroll down to the bottom of the post for the exact amounts.

• Strawberries: Fresh berries give you the best flavor and color. Frozen strawberries can also be used, but they tend to be much softer after thawing.
• Granulated Sugar: Used to sweeten the berries and the shortcake dough.
• All-Purpose Flour: Gives the biscuits their structure and tender crumb. Measure it correctly by spooning and leveling or using a kitchen scale.
• Baking Powder: Provides the rise and light, fluffy texture as the shortcake biscuits bake. Make sure yours is fresh for the best results!
• Cold Butter: Keeping the butter as cold as possible is the most important step of this recipe. Grate it frozen right into the flour mixture for the easiest method.
• Heavy Cream: Used both in the dough and brushed on top before baking for that golden color. Whole milk works as a substitute, but cream gives you the richest and most tender texture.
• Large Egg: Helps bind the dough together and adds a rich flavor.
• Pure Vanilla Extract: Adds a warm, sweet flavor.
• Coarse Raw Sugar: Sprinkled on top of the dough before baking for a sparkly, slightly crunchy finish. Regular sugar works too, but it will not be as noticeable.
• Whipped Cream: I prefer serving this dessert with homemade whipped cream, but Cool Whip works well as a quicker option.

How To Make Homemade Strawberry Shortcake

Mix together the dry ingredients in a bowl. Add the cold butter and cut it in with a pastry blender or fork until it resembles crumbs. Go ahead and refrigerate the mixture again. We want the butter to stay as cold as possible.

Whisk together the cream, egg, and vanilla, and pour it into the center of the butter mixture. Work quickly to pull it together into a soft dough. Be gentle with the dough. If you work it too much, the biscuits will be flat and tough.

Place the dough on a floured surface and pat and press it into an even 6x12-inch rectangle. Use a round cookie cutter or a glass cup to cut out 8-12 circles.

Place the dough on a cookie sheet and refrigerate the circles for another 20-30 minutes to let them cool again. It's very important to keep the dough cold so they bake properly.

Brush each biscuit with heavy cream using a pastry brush, then sprinkle coarse sugar on top before baking.

Let the strawberry shortcake biscuits cool before serving with strawberries and whipped cream.

How to Macerate Fresh Strawberries

If you have never heard this word, don't be scared. It's actually quite easy.

1. Cut the stems off the strawberries, then slice each berry. Place the sliced strawberries in a bowl and sprinkle with sugar. Give it a quick stir to mix it all together.
2. Cover the bowl and let the berries stand at room temperature for about an hour. This allows the fresh berries to macerate or to release their juices. These juices mix with the sugar to create a sweet syrup.

Storage Recommendations

Biscuits: Store cooled biscuits in a tightly sealed container at room temperature for 3-4 days. Microwave for a few seconds before serving to give them that fresh from the oven warmth.

Macerated Strawberries: Store the sugared strawberries in a covered container in the fridge for 1-2 days. Making them any earlier will result in mushy berries.

Assembled Shortcakes: These are really best enjoyed right after assembling since the biscuits will start to absorb the berry juices right away. Assemble individual servings right before eating for the best texture and presentation.

More Strawberry Recipes

• Strawberry Cheesecake Milkshakes
• Strawberry Cobbler
• Strawberry Shortcake Fluff Salad
• Strawberry Pretzel Pie
• Strawberry Shortcake Scones

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