Skip the store‑bought version—this Strawberry Shortcake features lightly sweetened, flaky homemade biscuits layered with juicy, sugar‑kissed strawberries and freshly whipped cream.

Homemade Strawberry Shortcake

Why You’ll Love This Recipe

Completely made from scratch—no canned biscuits or whipped topping required
Juicy strawberries macerate in sugar, releasing natural sweetness into every layer
The biscuits have multiple flaky layers, thanks to a simple fold‑and‑flatten technique
Fresh whipped cream is customizable in sweetness and always tastes better than store‑bought

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Strawberries + Whipped Cream

6–7 cups quartered strawberries
¼ cup + 2 tablespoons (75 g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy cream

Biscuits

2 and ¾ cups (345 g) all-purpose flour, plus extra for your hands and work surface
¼ cup (50 g) granulated sugar
4 teaspoons aluminum-free baking powder
½ teaspoon baking soda
1 teaspoon salt (fine sea salt recommended)
¾ cup (12 tbsp; 170 g) unsalted butter, cold and cubed
1 cup (240 ml) cold buttermilk
2 tablespoons (30 ml) heavy cream or buttermilk (for brushing)
Coarse sugar, for sprinkling on top

Directions

Prepare strawberries: Combine strawberries with ¼ cup sugar in a bowl, cover, and refrigerate to release juices.
Make the biscuit dough: Preheat oven to 400°F (204°C). Mix flour, ¼ cup sugar, baking powder, baking soda, and salt. Cut in butter until coarse crumbs form. Stir in buttermilk until just combined.
Fold and shape: Turn dough onto floured surface. Flatten to ¾-inch thick, fold one side to center, then other side. Turn and repeat folding twice more.
Cut and bake: Cut into 2.75- or 3-inch circles. Arrange touching in a skillet or on a lined baking sheet. Brush with cream or buttermilk and sprinkle sugar. Bake for 18–22 minutes until golden.
Whip the cream: Beat heavy cream, 2 tablespoons sugar, and vanilla until soft-medium peaks form.
Assemble: Slice biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Servings And Timing

Yield: Serves 10–12
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Variations

Substitute whole milk and lemon juice for buttermilk
Use cherries instead of strawberries, with optional almond extract
Make gluten-free with a 1:1 flour substitute
Create drop biscuits for a more rustic, kid-friendly option

Storage/Reheating

Biscuits: Store up to 3 days at room temperature or freeze for 3 months
Strawberries/Whipped Cream: Refrigerate up to 1 day ahead
To Reheat: Warm biscuits in oven just before serving for a crispy edge

FAQs

1. Can I Use Frozen Strawberries?

Yes, but they may become gummy once thawed and impact texture.

2. Why Shouldn’t I Twist The Biscuit Cutter?

Twisting seals the edges, preventing proper rise and flaky layers.

3. Can I Bake Without A Cast-Iron Skillet?

Yes, use a baking sheet lined with parchment paper or a silicone mat.

4. What If I Don’t Have Buttermilk?

Mix 1 cup milk with 2 teaspoons lemon juice or vinegar and let sit 5 minutes.

5. Can I Adjust The Sweetness Of Whipped Cream?

Absolutely. Add more or less sugar to suit your taste.

6. How Thick Should The Biscuit Dough Be?

Each layer should be flattened to about ¾ inch before folding.

7. Is Aluminum-Free Baking Powder Necessary?

It’s recommended for cleaner flavor, but not required.

8. Can I Make It Gluten-Free?

Yes, by using a 1:1 gluten-free flour blend in place of regular flour.

9. Why Fold The Dough So Many Times?

Folding builds flaky layers without needing extra equipment or yeast.

10. Can I Prepare This Recipe Ahead Of Time?

Yes, all components can be made ahead and assembled just before serving.

Conclusion

This homemade strawberry shortcake brings summer flavor to your table with sweet strawberries, flaky biscuits, and fluffy whipped cream. Whether for a casual gathering or a festive celebration, it’s a delightful dessert you’ll want to make again and again.