Homemade Strawberry Shortcake topped with fresh strawberries and whipped cream is a classic dessert that is delicious any time of year.
Right now I really really want to start baking all things fall related. When the middle of August hits, all I can think about is all things pumpkin and apple. BUT here in Florida it is still over 90 degrees. Not very fall like at all.
It’s kind of hard to get into the fall baking mood when it’s so hot and humid outside. So instead of pulling out the fall ingredients, I bought some more fresh strawberries.
At first I was going to make another batch of these No Bake Strawberry Daiquiri Cheesecake Parfaits for our fridge because chilly treats are best when it’s so hot.
But then I got this crazy craving for strawberry shortcake, so I made that instead. And I couldn’t let summer end without sharing these easy strawberry shortcake biscuits with you.
The last time I made these Salted Caramel White Chocolate Mocha Scones I wondered if the recipe could be tweaked to make a sweet strawberry shortcake dough.
I know that strawberry shortcake is usually served as some sort of cake, but I have always been a fan of a flakey biscuit topped with juicy berries.
When I was growing up we always made the strawberry shortcake recipe from the back of the Bisquick box. And there is nothing wrong with that. I still enjoy that recipe from time to time.
But after making this Homemade Strawberry Shortcake from scratch, I have decided that homemade is the best way to go.
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 tougher 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 6×12 inch rectangle. Use a round cookie cutter or 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 get the dough cold again. It’s very important to keep the dough cold so they bake properly.
Brush heavy cream on each biscuit with a pastry brush and sprinkle some 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 get scared off. It’s actually quite easy.
Cut the stem off the strawberries and cut each berry into slices. Place the sliced strawberries in a bowl and sprinkle with sugar. Give it a quick stir to mix it all together.
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.
Feel free to use any fresh fruit that you like in place of the strawberries. We like to use a mixture of strawberries, blueberries, and blackberries for a fun red, white, and blue dessert that is perfect for Memorial Day, Fourth of July, or Labor Day.
Can I make this Homemade Strawberry Shortcake ahead of time?
Yes, the biscuits can be made 3-4 days early. Go ahead and pop the biscuits in the microwave for a few seconds right before serving. This just gives them that fresh from the oven warmth.
The strawberries can be sliced a day ahead of time. If you make them any earlier, the berries will get very soggy and mushy.
You can serve these shortcakes with homemade whipped cream or Cool Whip. Either one is delicious.
If you liked this Homemade Strawberry Shortcake recipe, try these:
- Strawberry Cheesecake Milkshakes – swirls of fresh strawberries and graham cracker crumbs add a fun flair to this chilly drink
- Strawberry Cobbler – fresh strawberry filling with sweet cinnamon sugar biscuits baked on top
- Strawberry Shortcake Fluff Salad – angel food cake and fresh strawberries in a sweet fluff makes an fun “salad”.
- Strawberry Pretzel Pie – the sweet and salty crust and a creamy strawberry ice cream filling works so well together
- Strawberry Shortcake Scones from Belly Full – soft flakey scones loaded with strawberries and drizzled with a dreamy glaze
- Icebox Strawberry Pie from Saving Room for Dessert – these easy pie is made with just a few ingredients so the flavor of the strawberries shines through
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
Homemade Strawberry Shortcake recipe:
For the Strawberries
- 1 quart strawberries
- 1/4 cup sugar
For the Biscuits
- 2 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 Tablespoons cold butter
- 3/4 cup heavy cream + 1 Tablespoon
- 1 egg
- 1 teaspoon vanilla
- 2-3 teaspoons coarse raw sugar
- Whipped Cream or Cool Whip
- Cut the stems off the strawberries and cut each berry into slices. Place in a bowl and sprinkle with the sugar. Stir it up slightly.
- Cover the bowl and let it stand at room temperature for an hour. This allows the strawberries to macerate or to release their juices.
- Preheat the oven to 425 degrees. Line a sheet pan with parchment or a Silpat.
- Mix together the dry ingredients. Add the butter and use a pastry blender or fork to cut the butter into the flour mixture. The mixture should resemble coarse crumbs. Refrigerate the mixture to keep the butter cold.
- Whisk together the 3/4 cup cream, egg, and vanilla. Pour into the center of the flour mixture and use a fork to pull the mixture into a soft dough. Work quickly so the butter stays cold.
- Place the dough on a floured surface and press it into an even 6x12 rectangle.
- Use a cookie cutter or glass cup to cut out 8-12 circles. You will need to reform the dough to get that many.
- Place the circles on the sheet pan and refrigerate them for 20-30 minutes before baking.
- Use a pastry brush to brush the chilled dough with the reserved Tablespoon of cream. Sprinkle the tops of the circles with the sugar. Bake for 12-14 minutes. Remove and cool.
- Layer the biscuits with the macerated strawberries and cream. You can also crumble the biscuits in a bowl and top with the strawberries and cream.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 295 Total Fat: 14g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 4g Cholesterol: 53mg Sodium: 198mg Carbohydrates: 39g Fiber: 2g Sugar: 17g Protein: 4g