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Easy homemade strawberry shortcake recipe on small white plates with bowl of strawberries in the background.
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5 from 1 vote

Strawberry shortcake recipe

Classic strawberry shortcake recipe with fresh whipped cream and homemade biscuits.
Prep Time20 minutes
Cook Time15 minutes
Macerating Time30 minutes
Total Time1 hour 5 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 557kcal
Author: Cheryl Bennett

Ingredients

Strawberries and Whipped cream

  • 1.5 lbs. strawberries washed, hulled, and sliced // 680g
  • 1/2 cup granulated sugar 120ml
  • 2 cups heavy cream chilled // 480ml
  • 2 tsp. vanilla extract
  • 1/2 cup powdered sugar 60g

Biscuits

  • 2 cups all purpose flour 240g
  • 1 tbsp. baking powder (aluminum-free, if possible)
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/4 cup sugar 60ml
  • 6 tbsp. unsalted butter grated or cubed, and very cold
  • 3/4 cup buttermilk +2 tbsp. for brushing tops
  • 2 tbsp. coarse sanding sugar optional

Instructions

Strawberries in syrup

  • Place sliced strawberries in a medium mixing bowl, and sprinkle 1/2 to 3/4 cup sugar over them and give it a quick stir. Cover and refrigerate for 30 - 45 minutes (or until your strawberries have made a lovely rose-colored syrup).

Make the biscuits

  • Preheat oven to 425°F / 220°C / Gas mark 7. Line a baking sheet with parchment paper and set aside.
  • Sift flour, baking powder, salt, sugar and baking soda together.
  • Using a pastry blender (or a fork) cut in butter until mixture resembles coarse crumbs.
  • Add buttermilk and stir in flour just until it comes together – dough will be crumbly.
  • Turn out onto a floured surface, pat dough out and fold over on itself, in thirds, to help create layers.
  • Pat out to 1/2 in. thickness. Using a 3-inch biscuit cutter or cookie cutter, cut out biscuits by pushing straight down. *do not twist cutter
  • Place biscuits on parchment lined sheet pan and brush tops with buttermilk or cream, then sprinkle with coarse sugar, if using.
  • Bake for 10 – 14 minutes, rotating tray halfway through baking time.
  • Remove from oven and let cool slightly before splitting open.

Make whipped cream

  • While the biscuits are baking, place a medium mixing bowl and beaters or whisk attachment in the refrigerator. (Cream whips better when everything is cold)
  • Just before serving, pour heavy cream into bowl and whip using an electric mixer, until soft peaks form. Gently sprinkle in powdered sugar and vanilla. Whip to incorporate.

Assemble strawberry shortcakes

  • Split biscuits in half, then fill with strawberry mixture and a dollop of whipped cream.
    Place the top of the biscuit on, and top with more strawberries and whipped cream. Serve immediately.

Notes

Leftover biscuits may be stored in an airtight container, in the freezer, for up to 3 months.

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 64g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 257mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1199IU | Vitamin C: 50mg | Calcium: 196mg | Iron: 2mg