Strawberry Shortcake Recipe

This strawberry shortcake recipe brings together sweet strawberries, fluffy buttermilk biscuits, and fresh whipped cream in the perfect homemade summer dessert. Quick, classic, and easy to make from scratch.

No ratings yet

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 15

Macerating Strawberries: 15

Total Time: 45

Servings: Servings

Calories: 370kcal

Cost: $8

Equipment

1 Mixing bowl Large enough to mix dough and toss strawberries
1 Pastry cutter For cutting butter into flour (or use 2 knives instead)
1 Biscuit cutter or glass Or a clean glass; 2.5 to 3 inches wide recommended
1 Electric mixer For whipping cream (hand whisk is okay if needed)
1 Whisk For combining wet and dry ingredients
1 Baking sheet Lined with parchment paper for easy cleanup
1 sheet Parchment paper Prevents sticking and makes cleanup easier

Ingredients

Shortcake Biscuits

2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoon cold unsalted butter cubed
⅔ cup cold buttermilk
1 large egg
1 teaspoon vanilla extract

Strawberry Topping

2 pounds fresh strawberries hulled and sliced
¼ to ⅓ cup granulated sugar adjust based on sweetness
1 tablespoon fresh lemon juice
¼ teaspoon vanilla extract

Whipped Cream

1 ½ cups heavy whipping cream
3 tablespoon powdered sugar
1 teaspoon vanilla extract

Instructions

Slice strawberries and toss with sugar, lemon juice, and vanilla. Let sit for 15 minutes.
In a bowl, combine flour, sugar, baking powder, and salt.
Cut in cold butter until coarse crumbs form.
Whisk buttermilk, egg, and vanilla; stir into dry mixture.
Pat dough and cut shortcakes to ¾-inch thick.
Bake at 425°F for 15–18 minutes until golden.
Beat cream, sugar, and vanilla to soft peaks.
Layer shortcake, strawberries, and whipped cream before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition