homemade strawberry shortcake

This is the BEST Strawberry Shortcakes Recipe! With easy-to-make, buttery, perfectly sweetened shortcakes, homemade whipped cream, and juicy berries!

Strawberry Shortcake

strawberries (washed, stems removed, quartered (450 grams))

Tablespoons sugar

all-purpose flour ((250 grams))

sugar ((50 grams))

Tablespoon baking powder

salt

unsalted butter (very cold (85 grams))

heavy cream¹ ((120 milliliters))

milk¹ ((80 milliliters))

heavy cream (for brushing)

sugar (for sprinkling (if you

heavy cream cold ((355 milliliters))

sugar ((60 grams))

vanilla extract

For best results I recommend chilling your butter in the freezer for about 15 minutes before beginning. Cold butter yields light, buttery shortcakes.  A chilled metal bowl will also make whipping your cream easier and faster, so while it is not mandatory it would be helpful to place one in the freezer at this point that you can use it for your whipped cream.

Start by preparing your strawberries. Place sliced strawberries in a medium sized bowl and add 3 tablespoons of sugar. Stir well and set aside so they can get nice and juicy while you prepare your shortcakes.

Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Set aside.

In a large bowl combine flour, sugar, baking powder, and salt and whisk to combine.

Use a box grater² to grate cold butter into the dry ingredients. Stir until mixture resembles coarse crumbs. Add heavy cream and milk and use a spoon or spatula to stir until ingredients are combined. Don&#039;t over-work the dough, but stir until it begins to cling together.

Transfer shortcake dough to a floured surface and work the dough together with your hands, adding more flour as needed if the dough is sticky.

Once the dough is a cohesive ball, fold it in half over itself and use your hands to gently flatten the layers. Rotate dough 90 degrees, then fold in half again. Repeat this step 5-6 times, taking care to not overwork the dough (see video below the recipe for a visual if needed). This is laminating the dough and gives you those flaky layers!

Using your hands, gently flatten the dough to 1&quot; thick. Lightly dust a 2 3/4&quot; round biscuit cutter³ with flour, and press the biscuit cutter straight down (don&#039;t twist) to cut out shortcakes. Place shortcakes on prepared baking sheet, less than 1/2&quot; apart.

Once you have cut as many shortcakes as possible out of the dough, gently re-work the dough to get out another shortcake or two until you have at least 6 (sometimes I&#039;m able to get 7. Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don&#039;t have coarse sugar, regular granulated will also work just fine).

Bake on 425F (220C) for 14-15 minutes or until tops and bottoms of shortcakes are beginning to just turn lightly golden brown.

Prepare whipped cream while shortcakes cool.

For Shortcakes

Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (if you chilled a bowl before starting, use that now).

Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form.  Don&#039;t over-beat, but don&#039;t stop beating until cream has reached a billowy Cool-Whip consistency.

Whipped Cream

Slice cooled shortcakes in half and place the bottom half cut-side up on a plate.

Stir your strawberries once more (they should be nice and juicy by now) and top one shortcake half generously with your prepared strawberries, and then with a dollop of homemade whipped cream.

Top the whipped cream with the top half of your shortcake, and then top with additional whipped cream and finally additional strawberries. Serve immediately after assembling.

To Assemble Shortcakes

https://embed.mediavine.com/videos/x0asiu9sqhuvkw0g6okl

Fluffy, buttery shortcakes, freshly whipped cream, juicy ripe strawberries, these are a refreshing and perfect for spring or summertime dessert while fresh berries are plentiful. Sound like your thing?

This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.

BEST Homemade Strawberry Shortcake

(250 grams) all-purpose flour

sugar

baking powder

(57 grams) cold salted butter, cubed

(250 milliliters) cold milk

lemon

(454 grams) strawberries, sliced

(250 milliliters) heavy cream

(50 grams) sugar

tsp (2.5 ml) vanilla extract

Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.

In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.

Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.

While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.

Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.

Perfection! The biscuit exterior was crispy and the inside soft and airy. It wasn’t overly sweet which made it the perfect canvas for the strawberries &amp; cream. I’ve been struggling to find a good recipe that didn’t use a lot of butter, heavy cream or eggs and I’m so happy I came across this! Thank you, thank you! 

Delicious and super easy. Added a little extra sugar to the batter to my own taste - would have been great without. Loved the lemon zest in the batter and how quickly it came together. Definitely my new go-to quick recipe!

This is the only shortcake I make now, delicious and easy!! Thank you. 

Overall, I like this recipe and biscuits turned out as expected, except the flavor was a bit flat for me. They need salt.  Salted butter just didn't make up the difference, so next time I'll add 1/8 tsp or so.

I'm making this today and I'm really excited. Thank you for sharing!

The recipe is basic and good however, 1 cup of milk is not 250mls. For one you can’t just convert your volume measurements to weight and expect it to work. That’s just as inaccurate as using vulpine to bake to begin with. It needs to be tested. But a conversion brings you to 236 mls (and change) so the standard is 240ml.  
If you did this recipe as it only using weight, it would be at 100% hydration which would be a soupy mess. Thankfully if you using byline a cup is rarely 125grams and more in the 135-160 area so folks aren’t having a problem. I don’t expect this comment to be published but only to alert you to the issues. Please correct it as it’s really inaccurate and it’s a shame. I’ll update my rating when it’s fixed.

I added 1/4 cup chopped strawberries to the mix for an extra berry burst of flavour. Turns out perfect!  Great recipe.  It is my go to during strawberry season in Ontario.

Just made the shortcake. They are fabulous! I did have to bake a few minutes more to get the golden brown.

I’ve never made a shortcake I really likes. This is the one. I love the biscuit style and not overly sweet. My daughter made a blueberry lemon sauce, and a ricotta cheese blend for crepes. This is what we put on top of the shortcake with fresh blueberries and strawberries. Thank you for sharing this recipe. 

https://content.jwplatform.com/videos/edSMmJ46.mp4

A golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.

Homemade Strawberry Shortcake

Luscious strawberry shortcake with flakey biscuits, jammy strawberry sauce and yogurt whip cream.  The perfect American dessert.

Strawberry Shortcake Recipe 

all purpose flour, 250 grams

teaspoons baking powder

teaspoons baking soda

sea salt

tablespoons, 1 stick, (4 ounces) of cold unsalted butter, cut into 1/2 inch chunks

lemon thyme

greek yogurt (I prefer full fat)

heavy cream

egg yolk (optional, for egg wash)

almonds (optional)

lemon juice

cornstarch

greek yogurt

vanilla

Mix together flour, baking powder, baking soda, sugar, and salt.  Stir in lemon zest and lemon thyme.

Add cold butter chunks mixing in with your hands, forks or pastry cutter until they are coarsely mashed up.

Mix together yogurt and cream.  Add into the flour mixture carefully mixing until just incorporated.

Turn contents out onto the counter.  It is ok if there are still dry parts.  Press the dough roughly out in a square, about a 1/2 inch thick.  Fold over on itself and press out into a square again.  Repeat this process 4 times.

Shape into a square with your hands, about 6 x 6 and about 1/2 inch thick.  Cut into 6 pieces.  Place biscuits on parchment lined baking sheet.  Brush with egg wash (see notes) sprinkle with sliced almonds and sugar.

Bake for 20-25 minutes in your preheated oven.

Make the Shortcake Biscuits

Place 1 1/2 cups of the sliced strawberries in a saucepan with sugar.  Cook about 7-10 minutes until just beginning to break down.

Mix lemon juice and cornstarch until completely smooth.  Add to the cooking berries.  Bring just to a light boil, and remove from heat.  Allow to cool.

Add remaining fresh sliced strawberries into the cooked jam.

Make the Strawberry Sauce

Whip cold heavy cream with a hand or stand mixer with vanilla and sugar until stiff peaks form.

Make the Yogurt Whip Cream Topping

Looks great.  I macerate some of the berries with submersible blender.  Makes the sauce juicy, and even sweeter.  If I have left overs, the berries seem to hold up much longer.

These shortcake biscuits are delicious! The zest, thyme and almond made these perfect with the strawberries on top. Highly recommend!!

This recipe looks delicious and I can’t wait to make this for my roommates! I was just wondering how many pints (or grams) of strawberries I should buy to yield 6-7 cups of or the recipe? Thank you! <a href="https://www.treeservicescastlerock.com/" rel="nofollow ugc">Castle Rock Tree Service</a>

So good!  The perfect strawberry shortcake!  Love the yogurt added to the whipped cream topping.

If you like strawberry shortcake with a sweet biscuit-like shortcake, this recipe is for you!

Sweet Biscuit Strawberry Shortcake

all-purpose flour

(1/2 cup) cold butter, cut into 8 pieces

egg,

milk

sugar,

strawberries,

cream

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

In a medium bowl, add the flour, sugar, baking powder, and salt. Stir to combine. Add the butter and use a pastry blender, two knives, a fork, or your hands to cut the butter into the flour, until it resembles small crumbs with pieces of butter no larger than a pea.

Make a well in the center of the flour mixture. Add the beaten egg, milk, and vanilla and stir just until the mixture comes together.

Using a large spoon, place a mound of dough on the baking sheet. You should use about 1/2 cup of dough for each biscuit. Repeat with remaining dough. Sprinkle dough with sparkling sugar.

Bake until the shortcakes are golden brown, 12-14 minutes. Remove from the oven and allow to cool for at least 10 minutes before serving.

To serve, split the shortcake in half, add strawberries and whipped cream, and then top with the second half of the biscuit. Enjoy right away. Store leftover shortcakes at room temperature, separate from the berries and whipped cream.

The biscuit recipe is excellent, only change is that I use heavy cream instead of milk, brush with cream and sprinkle heavily with raw sugar

These biscuits were delicious!!! Plus they were easy to make. I made them in my food processor because I keep my butter in the freezer. Frozen butter (cut into small tablespoon-size pieces) worked out great! I don't want to lose this recipe!!!

I followed the recipe exactly and  the shortcakes were delicious…my only complaint is that I only got 6 large biscuits from the dough, not 9 as the recipe states. 
Thank you

First time trying these and they turned out brilliantly!  Easy to follow and execute - thanks!

This is wonderful shortcake. Best I’ve ever made!

thanks so much - this recipe was perfect!  They were as good as my mom's or better!!

These turned out great! I made peach shortcake and strawberry shortcake. Everyone loved them! Thank you for sharing this recipe. Made 4/2/23 ❤️

These are delicious! Simple and quick to make. I did add quite a bit more flour since the dough was quite sticky, otherwise to the letter. Leftovers are great warmed up. I served it with homemade chunky strawberry jam and whipped cream. This recipe is a keeper!

These were perfect!  Just like my mom and grandma would make. I used an ice cream scoop ( 1/2 cup ish) and the shape was right on!

Delicious and tender biscuits! Perfect for shortcake.

The best strawberry shortcake recipe includes fresh strawberries and jasmine-infused whipped cream nestled between buttery, flaky homemade biscuits. Serve this mouthwatering dessert as a light, fruity treat for all your summer festivities.

Strawberry Shortcake with Jasmine Whipped Cream

Jasmine tea leaves

strawberries, (hulled and sliced)

brown sugar

all-purpose flour,

1½ tablesoons baking powder

kosher salt, (Diamond Kosher)

unsalted European butter, (cubed and very cold)

(plus

lemon zest

turbinado sugar

3 hours before starting on the biscuits, add hulled and sliced strawberries to a bowl. Add both sugars and pinch of salt and carefully stir to combine. Cover with cling wrap and place in the refrigerator.

Strawberries

The night before, place heavy cream and jasmine tea leaves in a medium-sized measuring cup. Cover and leave in the refrigerator.

The next day, and just before serving, strain the mixture, then transfer to a mixing bowl. Add sugar and beat on high for 2-3 minutes or until stiff peaks form.

Jasmine-Infused Whipped Cream

In a medium mixing bowl, add floour, sugar, baking powder, and salt. Whisk until thoroughly combined then add lemon zest and whisk again. Add very cold cubed butter and pinch with your fingers until pea-sized bits are throughout the flour mixture.

Add buttermilk and stir with a spatula until ingredients form a dough. The mixture will looks a bit dry and shaggy, that&#39;s okay. Do not over-mix the dough.

Flour a clean work surface and roll out the dough. Roll out and form into a rectangle that is 1-inch thick.

Use a bench scraper or knife to divide the dough into thirds, then stack them onto one another. Use a rolling pin to even out the dough into a 1-inch rectangle again and repeat for a total of three times. This is how you will get the beautiful flaky layers

Divide the dough into 6 even squares then transfer to a baking sheet. Place in the refrigerator for 30 minutes. This will ensure a uniform rise. While biscuits are chilling, preheat oven to 425°F.

Just before baking brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes or until golden brown. Remove from the oven and  allow to cool.

Biscuits

Split each biscuit in half. ON the bottom half,top with whipped cream and desired amount of strawberries and some juice on top. Top with the biscuit and enjoy.

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The most viewed homemade strawberry shortcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Shortcake

BEST Homemade Strawberry Shortcake

Strawberry Shortcake Recipe

Sweet Biscuit Strawberry Shortcake

Strawberry Shortcake with Jasmine W...

The most viewed homemade strawberry shortcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine