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Homemade Strawberry Shortcake

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This homemade strawberry shortcake features tender, flaky biscuits layered with juicy macerated strawberries and freshly whipped cream—a delightful dessert perfect for summer gatherings or everyday indulgence.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 10–12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

6–7 cups quartered strawberries

¼ cup + 2 tbsp granulated sugar, divided

1 tsp pure vanilla extract

1 cup heavy cream

2¾ cups all-purpose flour, plus extra for surface

¼ cup granulated sugar

4 tsp aluminum-free baking powder

½ tsp baking soda

1 tsp fine sea salt

¾ cup (12 tbsp) unsalted butter, cold and cubed

1 cup cold buttermilk

2 tbsp heavy cream or buttermilk, for brushing

Coarse sugar, for topping

Instructions

  1. Combine strawberries and ¼ cup sugar in a bowl. Cover and refrigerate.
  2. Preheat oven to 400°F (204°C). In a bowl, mix flour, ¼ cup sugar, baking powder, baking soda, and salt.
  3. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.
  4. Turn dough onto floured surface, flatten to ¾-inch, fold like a letter. Rotate and repeat two more times.
  5. Cut dough into 2.75–3-inch rounds. Place on skillet or baking sheet so edges touch. Brush with cream and sprinkle with coarse sugar.
  6. Bake 18–22 minutes, until golden. Cool slightly.
  7. Whip heavy cream with 2 tbsp sugar and vanilla until soft-medium peaks form.
  8. Split biscuits, layer with strawberries and whipped cream. Serve immediately.

Notes

  • Use lemon juice and milk as a buttermilk substitute.
  • Do not twist the biscuit cutter to preserve rise.
  • All components can be made ahead and assembled fresh.
  • Try cherries or peaches for a fruity variation.
  • Freeze baked biscuits for longer storage.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-strawberry-shortcake/