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Classic Homemade Strawberry Shortcake Recipe

A close-up, sunlit slice of delicious strawberry shortcake layered with cake, macerated strawberries, and whipped cream.
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Make the best homemade strawberry shortcake using tender, fluffy shortcake biscuits instead of store-bought sponge cake. This simple recipe delivers a classic summer dessert that everyone will enjoy.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream, cold
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Prepare the shortcakes: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of granulated sugar.
  2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  3. Stir in the 3/4 cup of cold heavy cream until a soft dough forms. Do not overmix.
  4. Turn the dough out onto a lightly floured surface. Gently pat the dough to about 3/4-inch thickness. Cut into 6 rounds using a biscuit cutter.
  5. Place the rounds on a baking sheet lined with parchment paper. Brush the tops lightly with a little extra cream and sprinkle with the reserved 2 tablespoons of granulated sugar.
  6. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool on a wire rack.
  7. Prepare the strawberries: In a separate bowl, gently toss the sliced strawberries with the 1/4 cup of granulated sugar. Let them sit for at least 20 minutes to allow the juices to release.
  8. Make the whipped cream: In a chilled bowl, whip the 1 cup of heavy whipping cream with the 2 tablespoons of powdered sugar until stiff peaks form.
  9. Assemble the shortcakes: Split each cooled shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of sweetened strawberries and their juices over the bottom layer.
  10. Top with a large dollop of whipped cream. Place the top half of the shortcake on the cream. Add more strawberries and cream on top. Serve immediately.

Notes

  • For the best texture, make sure your butter and heavy cream are very cold before mixing the dough.
  • If you prefer a cake-style shortcake, you can use a simple vanilla cake recipe instead of the biscuit dough.
  • This dessert is best assembled right before serving to keep the shortcake tender.

Nutrition

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