Homemade Strawberry Shortcake
This Homemade Strawberry Shortcake is a simple yet impressive dessert, perfect for enjoying in spring and summer. Made with flaky, sweet biscuits, lightly macerated strawberries, and fresh whipped cream, it’s a classic summer treat that’s always a crowd-pleaser. For a smoky twist, try this Grilled Strawberry Shortcake for added flavor with the same fresh appeal.
Making strawberry shortcake from scratch gives you full control over flavor and texture, and the results are worth the effort. The recipe is easy to follow and utilizes simple techniques, allowing you to create a homemade dessert with confidence.
During strawberry season, I love to head to the farmer’s markets to buy the fresh, sweet seasonal fruit to make this homemade strawberry shortcake or recipes like my Strawberry Daiquiri Cupcakes or making Homemade Strawberry Preserves (without Pectin). It’s been exceptionally hot here lately, so my Strawberry Hibiscus Iced Tea has been on repeat.
Homemade Strawberry Shortcake
I usually take the easy route with a store-bought angel food cake, but making this classic shortcake from scratch is worth the effort. The secret is in the homemade biscuits, made with cold butter and buttermilk for a flaky, light texture that pairs perfectly with the fruit. Baking them at a high temperature gives you a crisp, golden outside and a soft, tender inside. It sounds odd to bake them at that high temperature, but trust the process.
The berries are just as important. Soaking them with orange juice adds a subtle citrus note that boosts their natural flavor. As they sit, they release their sweet juices to form a delicious syrup that soaks into the biscuits. With these simple steps, you get a beautiful, stunning dessert that’s perfect for a barbecue, brunch, or any time you want a treat that looks impressive without a ton of work.
Timesaving Tips and Variations
Simple substitutions or prepping components ahead can make the process more convenient. These ideas will save a bit of time and give you options for variety.
- If using a biscuit cutter, don’t twist while cutting out the biscuits or they won’t rise appropriately.
- Be sure to place the biscuits close together while they bake so they can help each other rise higher while they’re in the oven.
- Macerate the berries overnight to deepen their flavor and juiciness.
- Use store-bought whipped cream to reduce prep time.
- Swap strawberries for other fruits like peaches or blueberries, depending on the season.
- Bake biscuits a day early and gently rewarm before serving.
- Leave out the orange juice if you prefer just the natural strawberry sweetness.
My biggest tip is to use peak-season strawberries from your farmer’s market to enhance their natural sweetness, making each bite fresh and delicious.
Best Fresh Fruit Desserts with Summer Berries
Fresh berries are the highlight of so many summer desserts, bringing natural sweetness and vibrant color to the table. These easy recipes showcase seasonal favorites like strawberries, blueberries, and raspberries in refreshing and creative ways.
- 3 Ingredient Blueberry Cobbler
- Lemon Raspberry Buckle
- Dragon Fruit Smoothie Bowl
- Blackberry Yogurt Tarts Recipe
- Rainbow Fruit Charcuterie Board
These desserts pair well with warm weather gatherings and are perfect for those who love fruit-based sweets. They’re simple to prepare and let seasonal produce shine in every bite.
Frequently Asked Questions
Store the components separately for best results. Keep the biscuits in an airtight container at room temperature, and refrigerate the strawberries and whipped cream in separate containers. Assemble just before serving to maintain the texture.
Yes, you can prepare the biscuits and strawberries a day ahead. Store them separately, and wait to whip the cream until just before serving. This helps everything stay fresh and flavorful.
Reheat the biscuits in a 300°F oven for about 5 minutes to restore their texture. Avoid the microwave, which can make them soggy. Let them cool slightly before assembling the dessert.
You can use blueberries, raspberries, or a mix of fresh summer berries. Peaches or nectarines also work well when sliced and lightly sweetened. Adjust the sugar as needed based on the fruit’s natural sweetness.
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Kitchen Tools for Homemade Strawberry Shortcake
Most of these are standard kitchen items that help maintain consistency and speed up the process. Having these ready before starting ensures a smoother cooking experience.
OXO Good Grips 3-Piece Plastic Mixing Bowl Set – Cadet Blue, Tower Gray, Jade, Small, Medium, Large
OXO Good Grips Stainless Steel Dough Blender and Cutter4PCS Silicone Basting Pastry Brush, MONGSEW Heat Resistant Food Brush Spread Oil Butter Sauce for BBQ Grill Baking Kitchen Cooking, BPA Free, Dishwasher Safe (Multicolor, 4 Pcs)Baking Sheet Pan Set of 3, Commercial Cookie Sheets for Baking, Nonstick Half/Quarter/Jelly Roll Pans Replacement Toaster Oven Tray, Heavy Duty & Easy Clean, Champagne GoldReynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7×13.6 Inch, 30 SheetsKitchenAid Universal Easy To Read Measuring Cup and Spoon Set with Soft Grip Handle for Maximum Control, Hang Hole and Nesting For Easy Storage, Dishwasher Safe, 9 Piece, Blue VelvetHamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Dough Hooks, Snap-On Storage Case, 275 Watts, Red
Preparing recipes with the right equipment can save time and reduce frustration. Quality tools are a valuable part of efficient baking and don’t have to be expensive.
Ingredients for Strawberry Shortcake
This recipe uses fresh, simple ingredients combined to create classic flavor and texture. Quality strawberries are key for the best results.
- Fresh Strawberries, Granulated Sugar, and Orange Juice: Strawberries are hulled and sliced, then macerated with sugar and orange juice to enhance sweetness and flavor.
- Dry Ingredients for Biscuits: All-purpose flour, granulated sugar, baking powder, and salt create the biscuit base and structure.
- Cold Buttermilk and Unsalted Butter: Buttermilk keeps the biscuits tender while cold butter cut into the dough creates flaky layers.
- Toppings: Turbinado sugar for sprinkling on biscuits before baking adds a crunchy finish. Heavy cream, powdered sugar, and vanilla extract are whipped to make fresh whipped cream.
- Fresh Mint Sprigs (optional): Used as a garnish to add color and freshness.
How to Make Strawberry Shortcake from Scratch
To prepare the strawberries
Place strawberries top side down and slice from the tip to the base to create pointed slices, as shown. Combine the sliced strawberries, sugar, and orange juice in a large bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
Making the Biscuits
Place the top oven rack in the center position and preheat the oven to 500 degrees. Yes, this is the correct temperature. Line a baking sheet with parchment paper.
To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl and stir to combine. Add the cold butter to the dry ingredients and cut it in with a pastry cutter until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed.)
Add the cold buttermilk to the mixture and stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Place the dough onto the prepared surface and roll into a rectangle shape approximately ¾” thick. Use a sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Alternatively, you can use a 3-inch round biscuit cutter.
Transfer biscuits prepared baking sheet. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar. Place in the preheated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly.)
Making Homemade Whipped Cream
While the biscuits are baking, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
Assembling the Shortcakes
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
When they are cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit. Top with some of the berries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more berries. Add a small sprig of fresh mint for garnish and serve immediately.
If you’ve been craving a no-fuss dessert that still feels special, this strawberry shortcake checks all the boxes. It’s customizable, uses everyday ingredients, and delivers on both flavor and texture. Perfect for anyone looking to make the most of summer berries.
Serving up this delightful dessert is the perfect way to finish a fantastic meal, especially after a savory main course like Grilled Chicken Kabobs with Everything Seasoning.
Homemade Strawberry Shortcake
Equipment
- sharp knife
Ingredients
For the Strawberries
- 4 – 5 cups strawberries, sliced (see recipe notes on slicing)
- 2 tablespoons sugar
- 2 tablespoons orange juice
For the Biscuits
- 3 cups all purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 1½ cups COLD buttermilk, divided
- ¾ cup Very COLD unsalted butter (grated or chopped into small pieces)
- 2 tablespoons Turbinado sugar
Homemade Whipped Cream
- 2 cups COLD heavy cream
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- fresh mint leaves, for garnish
Instructions
Preparing the strawberries
- Slice strawberries into pointed strips (tip to base). Toss with sugar and orange juice in a large bowl. Cover and chill for 30 minutes or overnight, stirring occasionally.
Make the biscuits
- Preheat oven to 500°F (yes, that's correct). Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl. Cut in cold butter until crumbly (or use frozen, grated butter and mix by hand). Add cold buttermilk and stir just until combined—the dough should be slightly wet and crumbly.
- Lightly flour a parchment-lined surface. Roll dough into a ¾” thick rectangle. Cut into 12 squares or use a 3-inch biscuit cutter. Brush tops with buttermilk and sprinkle with turbinado sugar.
- Place biscuits on the prepared baking sheet. Bake for 14–15 minutes until golden (check at 10 minutes). Cool biscuits, then transfer to a wire rack.
Assemble shortcakes
- Slice each biscuit in half. Layer whipped cream and strawberries on the bottom half, then top with the other half. Finish with more cream, berries, and a mint sprig. Serve immediately.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Farmer’s Market Week Recipes
Farmer’s Market Week is a special event hosted by Jolene from Jolene’s Recipe Journal, celebrating fresh, seasonal ingredients sourced directly from local markets. Several talented food bloggers are joining in to share creative recipes that highlight the best of what farmers’ markets have to offer
- Blueberry Salad by Art of Natural Living
- Cherry Compote by Magical Ingredients
- Chocolate Pudding Zucchini Bread Muffins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Corn and Cantaloupe Salad by Karen’s Kitchen Stories
- Grilled Cabbage by A Day in the Life on the Farm
- Jalapeño Creamed Corn by Cheese Curd In Paradise
- Radish Salad with Orange Vinaigrette by Jolene’s Recipe Journal
- Spicy Avocado and Egg Toast by A Little Fish in the Kitchen
- Spicy Watermelon and Feta Salad by A Kitchen Hoor’s Adventures
Enjoy!
You can never go wrong with strawberry shortcake…especially when it’s homemade!!! This one looks fantastic!!!
The perfect summer dessert served up with clear, concise instructions for a perfect execution.