Published June 1, 2022.This post may contain affiliate links. Please read my disclosure policy.
This Strawberry shortcake Recipe with Homemade Biscuits and Fresh Whipped Cream is the absolute perfect spring and summertime recipe. You will love how flaky and tender the biscuits are and just how perfect they go with the strawberries and whipped cream.
If you absolutely love desserts and are always looking to up your game when it comes to impressing family and friends then you should try my Crème Brulee or Key Lime Pie in addition to this strawberry shortcake.
Strawberry Shortcake
Strawberry shortcake is a dessert consisting of a rich large, sweet biscuit that is sliced and layered with sweetened fresh strawberries and whipped cream. While shortcake is often thought of as a dessert, savory versions are often made and served with some sort of gravy or filling.
The original strawberry shortcake recipe created in the mid-19th century looks a bit different than today’s version. It used uncooked meringue and a more shortbread type dough and cookie. It has since evolved over the years to what it is today using sweet biscuits, whipped cream, and sweetened strawberries.
Ingredients and Substitutions
- Strawberries – Use fresh sliced strawberries for this recipe. You can use frozen, but the flavor will be altered, and the strawberries will become very mushy once coated in the simple syrup.
- Simple Syrup – I like to use a cool simple syrup to coat the strawberries.
- Whipped Cream – Homemade whipped cream is always best for this recipe.
- Flour – Use all-purpose flour for this recipe.
- Baking Powder – This will help the biscuits to rise.
- Baking Soda – Another leavening agent that will help elevate the biscuits.
- Eggs – These will provide flavor, structure, and leavening.
- Salt – Always season your baked goods with salt.
- Butter – Use ice-cold unsalted butter sticks.
- Buttermilk – Any good whole fat buttermilk will work.
How to Make Strawberry Shortcake from Scratch
Follow these easy step-by-step instructions and images to make this amazing strawberry shortcake recipe from scratch:
Slice the strawberries and mash about a ½ cup of them.
Toss the mashed strawberries with the remaining cut ones and mix with some cold simple syrup. Place in the refrigerator until ready to use.
Prepare the whipped cream according to the recipe and keep it cool in the refrigerator until it is ready to be used.
Next, whisk together all the dry ingredients in a large bowl.
Fold in the shredded cold butter to the dry ingredients and then use your hand to make a well.
Pour the whisked egg and buttermilk together into the well and use a fork to combine the ingredients to form a very thick dough.
Transfer that dough to a clean surface and roll it out until it’s about 1” thick.
Using a round cookie cutter make circle cut biscuits and place them in a 10” cast iron skillet or pan, or a 13×9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray.
Reroll out leftover dough and continue to make biscuits until all the dough has been used.
Brush the tops of the biscuits with leftover egg and buttermilk and then sprinkle on some sugar in the raw and bake at 375° for 20 to 25 minutes.
let cool completely on a rack.
Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.
Make-Ahead and Storage
Make-Ahead: You can make the biscuits, strawberries, and whipped cream up to 2 days ahead of time if they are stored separately.
How to Store: Cover the strawberries in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. The strawberries and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
Frequently Asked Questions
What is the difference between strawberry cake and strawberry shortcake?
- Strawberry cake is typically a lighter layered cake with strawberries cooked in it. Strawberry shortcake uses sweet biscuits layered with whipped cream and strawberries.
Is shortcake the same as pound cake?
- No, pound cake is a completely different batter and cake, while shortcakes are sweet biscuits.
Chef Notes + Tips
- If you do not want to use simple syrup, you can toss the fresh-cut strawberries with a ½ cup of granulated sugar or ¾ cup of powdered sugar.
- When rolling out the dough your surface area does not need to be dusted with flour but if it starts to stick a little then I recommend doing it.
More Dessert Recipes
- Sopapilla
- Carrot Cake
- Lava Cake
- Pecan Pie
- Blueberry Crostata
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Homemade Strawberry Shortcake Recipe
5 from 29 votes
This Strawberry shortcake Recipe with Homemade Biscuits and Fresh Whipped Cream is the absolute perfect spring and summertime recipe.
Servings: 8
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Ingredients
- 1 quart of hulled and quartered fresh strawberries
- ¾ cup cold simple syrup
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons sugar
- 1 ¼ stick cold unsalted butter, shredded
- 2 large eggs
- 1 cup + 2 tablespoons buttermilk
- ½ whipped cream recipe
- sugar in the raw for garnish
Instructions
Take about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork.
Next, add in the remaining cut strawberries and toss them with the simple syrup. Cover and keep in the refrigerator until you’re ready to use them.
In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
Fold in the shredded cold butter until mixed in and then form a well with your hand.
In a separate small bowl whisk together the eggs and buttermilk. Reserve 2 tablespoons in a small bowl for later.
Pour the egg mixture to the center of the well and use a fork to combine all the ingredients to form a thick dough.
Transfer the dough to a clean surface and roll out the dough until it is roughly 1” thick.
Use a circle cookie cutter to make a circle that is about 2 inches across and place them in a 10” cast iron skillet or pan, or a 13×9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. You should get a total of 8 biscuits.
Reroll out leftover dough after taking out the first biscuit rounds and continue to make biscuits until all the dough has been used.
Brush the tops of the biscuits with leftover egg and buttermilk mixture and then sprinkle on some sugar in the raw and bake at 375° for 25 to 30 minutes or until browned on top and cooked throughout.
let cool completely on a rack.
Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.
Notes
Make-Ahead: You can make the biscuits, strawberries, and whipped cream up to 2 days ahead of time if they are stored separately.
How to Store: Cover the strawberries in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. The strawberries and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
If you do not want to use simple syrup, you can toss the fresh-cut strawberries with a ½ cup of granulated sugar or ¾ cup of powdered sugar.
When rolling out the dough your surface area does not need to be dusted with flour but if it starts to stick a little then I recommend doing it.
Nutrition
Calories: 342kcalCarbohydrates: 73gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 45mgSodium: 428mgPotassium: 458mgFiber: 4gSugar: 34gVitamin A: 127IUVitamin C: 70mgCalcium: 136mgIron: 4mg
Course: Dessert
Cuisine: American
Author: Chef Billy Parisi
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57 comments
- sue😁
Thank you Chef Billy i find I don’t like supermarket stuff ops tasty recipe 😁💗😋
- Reply
- sue
Thank you ChefBilly tasty 😋 😁love all fruit’s 😁👏👋
- Reply
- Esme
Love love love making this!
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- Kandace McCarver
This recipe was delicious! It was easy to make and my family enjoyed it. Thank you!
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fantastic!
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- Jill Green
A very easy recipe to follow with fabulous result.
I would recommend cutting the shortcakes into three as Billy does since they are thick.- Reply
excellent!
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- Pamela Giles
I made these and they didn’t last long. My family devoured them right away. They were delicious. And easy to make.
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- Joanna
This is the best shortcake recipe ever! It’s has great flavor and perfect texture. The egg/buttermilk wash and sprinkled sugar makes a slightly crisp top that prevents the cake from becoming soggy right away from the berries. It’s just perfect. And it is SO easy to make!
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excellent!
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- Sandy
Made this for my granddaughter’s birthday as she wanted a strawberry shortcake. Made it special complete with birthday candle. Everyone loved it from your homemade whipped cream and the light syrup for the fresh strawberries.
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thanks for giving it a shot!!
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- Carolyn Peace
Yes, and as always it was a big hit with everyone!
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love it!
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- Linda Felix Felix
My sister and I made this for Mother’s Day. What a treat and it made the table look pretty!
- Reply
Awesome!
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- Renee Thomas
Great recipe!
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thank you so kindly!!
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- Anne Thompson
Excellence recipe! Loved it.
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Awesome!
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- Elizabeth BarrElizabeth Barr
Is there anything you can’t make?
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- Pamela Giles
I made this strawberry shortcake yesterday. It came out perfect. My family loved it.
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- Janine
Made these. So good that my son ate all the extras for breakfast.
- Reply
Excellent!
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- Marlene Clark
Very tasty. Had on Easter
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Awesome
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- Sydney Simpler
Absolutely delish😋
- Reply
Thank you!
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- Katie Taylor
Wonderful!
- Reply
Thank you!
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- Donna
This was the best strawberry shortcake I’ve ever had. Thank you!
- Reply
thanks for giving it a shot!!
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- Amber
Great recipe! Everything turned out delicious
- Reply
Excellent!
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- Charlene LaFontaine
I gave this a 5 Star rating as this is the best Strawberry 🍓 Shortcake that I have ever had. The biscuits are absolutely divine. The buttermilk is the reason. I never thought about using a simple syrup as I was taught to just use the sugar to draw out the natural juices. Using the raw sugar and your homemade whipped cream takes these over the top. In fact, I just bought some large strawberries 🍓 and will be making your biscuits and cream for this tomorrow. All I can say is yum 😋!
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I appreciate that!
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- Jacqueline
Yum this recipe is so much better,the store bought …Also the homemade whipped cream,is unbeatable 💖😊🍓
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Thanks for making it!
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- Mardy Urbancic
Unsurpassed any I have ever made in my 70 years
- Reply
Awesome!
- Reply
- Mario Mrčela
The best cheif on the net
- Reply
Very kind, thank you!
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- Harriet Cameron
OMG!
So delicious! A new family favourite.- Reply
Love it!
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- Corinne
Made this on Easter Sunday for dessert. It was a hit with everyone! Baked the biscuits in the morning before the ham.
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thanks for giving it a shot!!
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- Linda Hannah
Made thus. Its delicious just like all your recipes.
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thanks for giving it a shot!!
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- Donna Ferguson
Delicious and pretty easy
- Reply
Perfect!
- Reply
- Elisabeth Birker
I haven’t come across one of your recipes which isn’t a 5 star!
- Reply
Appreciate that!
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- Katherine Beatty
awesome!!!!!!!!!!
- Reply
THank you!
- Reply
- Marilyn
This strawberry shortcake was a big hit at our Easter dinner, so good! I’m making it again for a company get together next week! I did make the homemade whipped cream too! Love Chef Billy’s recipes!
- Reply
Awesome!
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