There’s nothing quite like a homemade strawberry shortcake. It’s bright, juicy, creamy, and flaky all in one bite. Perfect for spring picnics, summer BBQs, or whenever strawberries are at their peak. In this recipe, I’ll show you how to make strawberry shortcake from scratch without breaking a sweat. We’ll use pantry-friendly ingredients and a few clever shortcuts for a dessert that feels indulgent but is totally doable on a busy weeknight. I’ll walk you through why this recipe works, what you need, how to make it, plus pro tips and variations to keep it interesting all year long.
Table of Contents
Why You’ll Love This Strawberry Shortcake Recipe
The kind of dessert that makes everyone smile
This recipe started in our kitchen on a Sunday afternoon. I had fresh strawberries, a craving for something sweet, and only 30 minutes before dinner. Out came the flour, sugar, and cream, and within the hour? A dessert that had my husband asking for seconds before his plate was clean.
What makes this strawberry shortcake special is how simple it is; no fancy tools, no waiting for dough to chill. The shortcakes are fluffy and golden with crisp edges, the strawberries get just the right amount of syrup, and the whipped cream? You’ll want to eat it straight from the bowl.
Better than store-bought in every way
Most store-bought versions are overly sweet or dry. This one’s the opposite: fresh, light, and balanced. You control the sweetness, the texture, and even how much whipped cream goes on top. Bonus? It’s flexible. You can swap in peaches, raspberries, or even go southern-style with biscuits.
If fruity desserts are your thing, you’ll love how this reminds you of the strawberries pound cake, but lighter, fresher, and made for sharing.
Strawberry Shortcake Recipe
This fresh, homemade strawberry shortcake features flaky golden biscuits, juicy macerated strawberries, and fluffy whipped cream. A classic dessert made easy and perfect for any season.
- Total Time: 35 mins
- Yield: 6 servings 1x
Ingredients
1 lb fresh strawberries, hulled and sliced
2 tbsp granulated sugar (for strawberries)
2 cups all-purpose flour
2 tbsp granulated sugar (for shortcakes)
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream (for dough)
1 cup heavy cream (for whipping)
1 tsp vanilla extract
Instructions
1. Combine strawberries and 2 tbsp sugar in a bowl. Set aside for 30 minutes to macerate.
2. In a large bowl, whisk flour, baking powder, salt, and 2 tbsp sugar.
3. Add cubed cold butter and cut into the flour until mixture resembles coarse crumbs.
4. Stir in ¾ cup heavy cream until just combined. Do not overmix.
5. Turn dough onto a floured surface and gently pat to 1-inch thickness.
6. Cut into rounds with a biscuit cutter. Place on parchment-lined baking sheet.
7. Bake at 425°F (220°C) for 12–15 minutes or until golden brown. Cool slightly.
8. Whip 1 cup heavy cream with vanilla and 1 tbsp sugar until soft peaks form.
9. Slice shortcakes in half. Layer with strawberries and whipped cream. Serve immediately.
Notes
Use cold ingredients for flakier shortcakes.
Make-ahead tip: bake shortcakes and macerate berries 1 day in advance.
Swap strawberries with peaches, raspberries, or blackberries.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 15g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Ingredients for the Best Strawberry Shortcake
Simple pantry ingredients, bakery-level flavor
You don’t need anything fancy to make strawberry shortcake from scratch. Most of these items are probably already in your kitchen. We’re keeping it real and rustic; no boxed mixes, no stabilizers, just the kind of baking that feels effortless and delivers big results.
The strawberries are sweetened naturally with a touch of sugar to help release their juices, which makes a lovely syrup for soaking into the shortcake. And yes, we’re whipping the cream from scratch. It takes 2 minutes and makes a massive difference.
Here’s what you’ll need:
| Component | Ingredient |
|---|---|
| Strawberries | 1 lb fresh strawberries, hulled and sliced |
| Sugar | 2 tbsp for macerating strawberries + 2 tbsp for shortcakes |
| Flour | 2 cups all-purpose flour |
| Baking Powder | 1 tbsp |
| Salt | ½ tsp |
| Butter | ½ cup (1 stick), cold and cubed |
| Heavy Cream | ¾ cup for shortcakes + 1 cup for whipped topping |
| Vanilla Extract | 1 tsp for whipped cream |
Ingredient tips from our kitchen
- Cold butter is key to flaky shortcakes. Cut it into the flour quickly.
- Don’t skip maceration – letting strawberries sit with sugar enhances both flavor and texture.
- You can also make this recipe with other fruits.
These simple ingredients come together in the next step to create the perfect base for this classic dessert.
How to Make Strawberry Shortcake from Scratch
Quick, rustic, and beginner-friendly
Making strawberry shortcake from scratch isn’t just easy, it’s also fast. From slicing berries to layering the final shortcake, the whole process takes about 35 minutes. And the reward? A buttery, golden shortcake with sweet strawberries and billowy whipped cream that tastes better than any boxed mix or bakery version.
Here’s how we do it, step by step.
Step-by-step Instructions
- 1. Macerate the strawberries
Toss sliced strawberries with 2 tablespoons of sugar. Set aside for 20–30 minutes to draw out the juices. This creates a naturally sweet syrup. - 2. Make the shortcake dough
In a large bowl, whisk flour, baking powder, salt, and sugar. Add cold cubed butter and cut it in using your fingers or a pastry cutter until the mixture looks like coarse crumbs. - 3. Add cream and mix
Slowly pour in the heavy cream and stir gently with a fork until just combined. The dough will be shaggy. - 4. Shape and bake
Turn the dough onto a floured surface. Gently pat it to about 1-inch thick. Cut into 6 rounds using a biscuit cutter or glass. Place on a parchment-lined baking sheet. Bake at 425°F (220°C) for 12–15 minutes or until golden brown. - 5. Whip the cream
In a cold bowl, whip 1 cup of heavy cream with 1 tsp vanilla extract and 1 tbsp sugar until soft peaks form. - 6. Assemble the shortcakes
Slice each shortcake in half. Spoon strawberries and syrup over the bottom half. Add a generous dollop of whipped cream. Top with the other half and finish with more berries and cream if desired.
Real-life flavor, no stress required
This method is straightforward but tastes bakery-tier. You’ll love how the shortcakes soak up the berry juice without getting soggy. If you like fruit-packed desserts, don’t miss our Apple Pie Dump Cake; another easy, fruit-forward treat you’ll love.
Tips and Delicious Variations for Strawberry Shortcake
How to get the best results every single time
Even though this strawberry shortcake recipe is beginner-friendly, a few simple tricks make all the difference between “good” and “crave-it-again” results. These tips are straight from my kitchen, based on dozens of shortcake batches tested (and devoured) at our table.
- Use cold ingredients for the shortcake.
Cold butter and cream are essential for creating tender, flaky layers. Handle the dough as little as possible; overworking it leads to dense, tough biscuits. - Don’t skip the maceration.
Letting the strawberries sit with sugar draws out their natural juices and creates a sweet syrup that turns good shortcake into great shortcake. - Make ahead-friendly.
Bake the shortcakes up to a day in advance and store them in an airtight container. Macerated berries can chill in the fridge for up to 24 hours. Whip the cream just before serving for maximum fluff. - Serve slightly warm.
Split the shortcakes and lightly toast or warm them in the oven before assembling for bakery-style texture.
Easy variations to switch it up
- Try it with different fruits
Raspberries, blackberries, or sliced peaches work beautifully. Or go bold with a mix, whatever’s in season. - Make it chocolate-style
Add 2 tablespoons of cocoa powder to the dry ingredients and a handful of mini chocolate chips. The bittersweet flavor pairs perfectly with strawberries. - Go southern with buttermilk biscuits
Use tangy homemade biscuits for a more rustic version; a method I first tried with these Strawberry Crunch Cookies. It totally worked! - Gluten-free or dairy-free?
Use a gluten-free 1:1 baking flour and coconut cream for an easy swap. The flavor still shines.
Frequently Asked Questions
What is the difference between shortcake and regular cake?
Shortcake is more like a biscuit; flaky, buttery, and less sweet than traditional layer cake. It’s designed to hold juicy fruit and cream without falling apart or becoming soggy.
Can I use frozen strawberries?
Yes, you can! Just thaw them first and drain off excess liquid. Then proceed with the same sugar maceration process. The texture will be softer, but the flavor stays strong.
How do I store leftovers?
Keep shortcake biscuits in an airtight container at room temperature for 1–2 days. Store macerated strawberries and whipped cream in the fridge. Assemble just before serving to avoid sogginess.
Can I make this ahead of time?
Definitely. You can make the shortcakes and slice the strawberries a day in advance. Whip the cream fresh, or stabilize it if prepping early.
Final Bite
Strawberry shortcake is the kind of dessert that never goes out of style; light, fresh, and always welcome at the table. Whether you make it on a quiet Sunday or for a crowd, it brings smiles every single time. With a few pantry staples and fresh strawberries, you’re just steps away from something truly satisfying.
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