A classic dessert, Strawberry Shortcake combines buttermilk biscuits with sliced, juicy strawberries and fresh whipped cream for a delicious combination that will have everyone raving!
Why Strawberry Shortcake is Best
Who doesn’t love a beautiful layered dessert?
And when we’re combining flaky, buttermilk biscuits, fresh, ripe strawberries and fluffy whipped cream, well, that’s a winning combination!
- Tall, flaky buttermilk biscuits are easy to make from scratch, with just a few basic ingredients needed. And they can be prepped ahead!
- The fresh strawberry flavor really shines in this dessert!
- Homemade whipped cream is just 3 ingredients and simple to make. It takes this dessert over the top!
Strawberries are my husband’s favorite “ingredient” when it comes to desserts. From our easy strawberry poke cake to this fun and festive flag cake, he loves all the berry treats.
Ingredient Notes
- Strawberries – You need a full pound of strawberries to use for the shortcakes. You can also use additional strawberries for garnishing, if desired.
- Flour – Regular all-purpose flour works great for the biscuits. Be sure to measure it correctly!
- Butter – I use unsalted butter in all of my baking. If you only have salted butter, omit the kosher salt in the biscuit recipe.
- Buttermilk – This gives great flavor to the biscuits. You can also substitute whole milk if needed. Or use our homemade buttermilk substitute.
- Whipped cream – This is super easy to make, but you could also substitute store-bought Cool Whip to make this recipe even easier.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
How to Make Strawberry Shortcake
Make biscuit dough. Combine the flour, sugar, baking powder, salt, and baking soda in a food processor and pulse until combined. Add the butter chunks and pulse until they are mixed in. Transfer to a bowl, make a well, add the buttermilk and stir until just combined.
Shape and bake the biscuits. Turn the dough out onto a floured surface and fold several times. Then shape, cut out the biscuits and bake them for about 15 minutes. Let cool completely.
Prep the strawberries. Mix the strawberry slices with sugar and lemon juice and allow to sit so they release their juices.
Make the whipped cream. Combine the heavy cream with powdered sugar and vanilla and beat with an electric mixer for several minutes, until stiff peaks form.
Assemble the shortcakes. Split each biscuit in half. Dollop a thick layer of whipped cream on the bottom half of the biscuit. Top with a scoop of the strawberries and then add the biscuit top. Garnish with extra whipped cream and strawberries, if desired. Serve and enjoy!
Tips and Tricks
- Prep the strawberries first. They need to rest while you’re making, baking and cooling the biscuits so they release their juices.
- No food processor? You can mix the dry ingredients for the biscuits with a spoon. Then use your hands, a pastry cutter or two knives to cut in the butter until it resembles small peas.
- Use COLD butter and buttermilk! This helps the biscuits bake up nice and flaky.
- Use COLD whipping cream and a cold bowl to make the whipped cream.
- Stiff peaks means that if you hold the whisk beaters upside down, the whipped cream will hold its shape.
- Not a fan of biscuits? Swap it out for our homemade angel food cake or easy vanilla cake recipe!
Recipe FAQs
You can substitute whole milk in place of the buttermilk. Or try our homemade buttermilk substitute.
You can bake the biscuits ahead of time. Store in an airtight container at room temperature for up to 3 days. Assemble just before serving.
Yes, you can make and then freeze the biscuits. Store in an airtight container for up to 3 months. Thaw overnight before serving.
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Strawberry Shortcake
Ingredients
For the Strawberries
- 1 pound fresh strawberries, hulled and sliced 16 ounces
- 1 Tablespoon lemon juice
- 1 Tablespoon granulated sugar
- 6 whole fresh strawberries for garnish, optional
For the Biscuits
- 3 cups all-purpose flour plus a little extra for dusting
- 2 Tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 10 Tablespoons unsalted butter cold and cubed
- 1 cup buttermilk
For the Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper, set aside.
- For the Strawberries, add to a bowl with lemon juice and sugar and allow them to rest so the juices will release. Set aside.
- For the Biscuits, combine flour, sugar, baking powder, salt, and baking soda in a food processor. Pulse a few times so they are combined. Add in the cold, cubed butter and pulse a couple times until the butter is mixed in (you want the pieces of butter to be the size of a pea).
- Transfer the mixture into a large bowl and make a well in the middle. Pour the cold buttermilk into the middle and carefully fold it into the dry ingredients until it is just mixed and dough is rought and slightly sticky (do not overwork the dough).
- Drop the dough onto a floured surface or cutting board. Use your hands to press the dough out until it is about a half an inch thick. Add an extra Tablespoon of flour if needed to the dough if it's still sticky. Fold dough in half then press it until it's half an inch again. Repeat twice, on the last fold make the dough about 1-inch thick.
- Use a 2.5-inch or 3-inch round biscuit cutter to cut out as many biscuits as you can, Then press the remaining dough back together to cut out more biscuits. You should be able to get 6 buiscuts.
- Place biscuits on prepared cookie sheet and bake for 15 minutes until the tops are golden brown. Allow to cool before serving.
- While biscuits cool, combine heavy cream with powdered sugar and vanilla to make the whipped cream. Beat with an electric mixer until stiff peaks. This will take several minutes.
- Once cooled, cut biscuit in half. Spoon a thick layer of whipped cream on bottom half, then a spoonful of strawberries. Place top layer of biscuit on strawberries. Feel free to dollop with more whipped cream on one of the whole berries.
Notes
- If you don’t have a food processor, you can use your hands to combine the butter into the dry biscuit ingredients. Be patient it will take a few minutes.
- Whole milk can be used in place of buttermilk. Or swap it out and use our homemade buttermilk substitute instead.
- Make ahead. The biscuits can be made in advance. But don’t assemble until ready to serve.
- Store biscuits in airtight container at room temperature for up to 3 days.
- Freeze bsicuits in airtight container for up to 3 months. Thaw overnight before serving.
- Baking tips: Keep buttermilk and butter cold before using. The biscuits will have a flaky texture.
- Don’t want to make homemade biscuits? Use bisquick or the refrigerated biscuits instead!
