Strawberry Shortcake

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This Strawberry Shortcake is the perfect summer dessert. Homemade shortcake biscuits are cut in half and stuffed with juicy strawberries and homemade whipped cream. An old-fashioned, irresistible treat!

Why You’ll Love This Strawberry Shortcake Recipe

  • The best biscuits. I get so excited about fresh shortcake biscuits – buttery, tender, and just the right amount of sweet. They are quick to make and the perfect canvas for strawberries and whipped cream!
  • A strawberry celebration. There really isn’t a better way to celebrate summer than with fresh, sweet strawberries made even sweeter as they soak in sugar. They release this incredible, syrupy sauce as the sugar breaks them down. You’ll want to put it on everything.
  • Great for a crowd. This is a great low-maintenance dessert for a crowd. Make the biscuits, whip up the whipped cream (literally), and prepare the strawberries. Then put everything out on a table and let your guests assemble their own individual strawberry shortcakes.

What You’ll Need

Here’s what you’ll need to make this strawberry shortcake recipe. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for strawberry shortcake.

For the strawberries

  • Strawberries – Look for bright red berries that smell sweet. I highly recommend fresh strawberries over frozen ones, which can get mushy when thawed.
  • Sugar – The sugar draws some of the moisture out of the strawberries, creating the “sauce”.

To make the shortcakes

  • All-purpose flour – Be sure to measure accurately and preferably with a food scale. Using too much flour can give you overly dense biscuits.
  • Baking powder – For the perfect rise and texture.
  • Sugar – There’s just a bit to add some sweetness, moisture and a lovely texture.
  • Salt – Salt ensures you don’t have bland biscuits. Don’t leave it out.
  • Unsalted butter – Make sure the butter is nice and cold and do your best not to handle it too much. You want it to stay in its solid state until the biscuits get popped in the oven.
  • Heavy whipping cream – The heavy cream should be cold. This will help keep the butter from melting.
  • Eggs – Be sure to use large eggs, not medium or extra large.
  • Vanilla extract
  • Coarse sugar – The sugar gives this subtle crunch, a bit of extra sweetness and pretty sparkle to the biscuits. Feel free to leave it off, if you prefer.

For the whipped cream

  • Heavy whipping cream – Use cold heavy cream. If it’s too warm, it won’t whip up and hold volume properly.
  • Powdered sugar – For sweetness and to help stabilize the whipped cream so that it doesn’t wilt.
  • Vanilla extract
Strawberry shortcake on a plate with a fork.

How To Make Strawberry Shortcake

Here’s a quick look at how to turn this easy strawberry shortcake recipe into a mouthwatering reality. Check out the recipe card below for more detailed instructions.

  • Prepare the strawberries. Toss the strawberries with sugar and let them chill in the fridge for 1-2 hours.
  • Prep. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Combine the dry ingredients. Whisk together the flour, baking powder, sugar, and salt.
  • Cut in the flour. Cut the butter into the flour mixture until coarse crumbs are formed. Note: I like to use a food processor to make this process quick and easy, but you can also do it by hand.
  • Add the wet ingredients. Combine 1 cup of heavy cream, 1 egg, and vanilla, and stir the mixture into the dry ingredients until a dough forms.
  • Create layers. Bring the dough into a ball on a floured cutting board. Flatten it out and then fold it into thirds. Gently pat it back into a 1-inch thick square.
  • Cut. Use a 2 1/2-inch biscuit cutter to cut out biscuits. Gather the scraps, fold them together, pat them back into a square, and cut out the remaining biscuits.
  • Prepare to bake. Arrange the biscuits on the baking sheet with space between them. Whisk together the 1 egg and 1 tablespoon of cream and brush it over the biscuits. Sprinkle the tops with coarse sugar.
  • Bake. Bake for 17-20 minutes.
  • Cool. Transfer the biscuits to a wire rack to cool.
  • Make the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla on high speed until medium to stiff peaks form.
  • Assemble. Cut the biscuits in half horizontally and fill them with strawberries, strawberry juices (the strawberries will release juices as they chill), and whipped cream.

Tips for Success

  • Don’t overwork the dough. Overworking the dough can cause the glutens in the flour to overdevelop, giving you tough biscuits. Plus, the heat from your hands can cause the butter to melt (see my point below on keeping the cold butter cold).
  • Flour up the biscuit cutter. Dip the biscuit cutter in flour between cuts. This will help keep the dough from sticking.
  • Cutting technique. When cutting the biscuits into rounds, press the biscuit cutter straight down and resist the temptation to twist it. Twisting the cutter can cause the biscuits to lose their flaky layers.
  • Choose your strawberries wisely. Aim for bright red strawberries that smell sweet. And grab a few more than you think you need. You really can’t have too many!
  • Don’t skip the chill. After coating the strawberries in sugar, let them sit in the refrigerator for at least 1-2 hours. The sugar will draw the juices out of the fruit, making a sweet, flavorful syrup.
  • Cold heavy cream. If the heavy cream is too warm it won’t whip up and hold volume properly. So keep it in the fridge until you’re ready to use it.

Keep The Butter Cold!

Easily one of the most important part of making any biscuits is starting with cold butter and keeping the butter cold while cutting it into the dry ingredients and mixing that all with the wet ingredients. The little pockets of butter contribute to the light, airy, flakey texture of the biscuits. If you can keep the butter from melting into the dough up until the point the biscuits get popped in the oven, you will have the best results. One thing I like to do is use my food processor just for cutting the butter into the dry ingredients. It’ll help evenly distribute the butter throughout the dry ingredients quickly, similar to how I make my pie crust. You can totally do it by hand, but I find it takes longer and the butter is more likely to soften and leave me with larger bits of butter.

Strawberry shortcake served on a plate.

How To Store Homemade Strawberry Shortcake

Strawberry shortcake is by far best served fresh. If it sits in the fridge (or at room temperature) fully assembled for too long, the biscuits will get soggy. So you’ll want to store any leftover components separately.

  • Counter/Refrigerator. Seal the biscuits in an airtight container and store them at room temperature for up to 4 days. Seal the strawberries in a separate airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy, make a fresh batch of whipped cream and assemble the desserts.
  • Freezer. You can seal leftover biscuits in an airtight container and store them in the freezer for up to 1 month. Allow them to thaw at room temperature (or overnight in the fridge) when the time comes. Unfortunately, neither the strawberries nor the whipped cream thaw well. So you’ll want to make them fresh and assemble the strawberry shortcakes once the biscuits have thawed.

More Strawberry Desserts

Watch How to Make it

Read Transcript

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Strawberry shortcake on a plate with a couple of bites taken out of it.

Easy Strawberry Shortcake Recipe

  • Author: Lindsay
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 shortcakes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Strawberry Shortcake is the perfect summer dessert. Homemade shortcake biscuits are cut in half and stuffed with juicy strawberries and homemade whipped cream. An old-fashioned, irresistible treat!



  • 1 1/2 lbs strawberries, stemmed and sliced
  • 6 tbsp (78g) sugar


  • 3 cups (390g) all-purpose flour (measured accurately)
  • 5 tsp baking powder
  • 6 tbsp (78g) sugar
  • 1 tsp salt
  • 1/2 cup (112g) unsalted butter, cold and cubed
  • 1 cup (240ml) heavy whipping cream or heavy cream, plus 1 tbsp (15ml), divided
  • 2 large eggs, divided
  • 1 tsp vanilla extract
  • Coarse sugar


  • 2 cups (480ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 1/4 teaspoons vanilla extract


Prepare the Strawberries

  1. To prepare the strawberries, toss them with the sugar to combine and let sit for at least 2 hours to draw out the juices. These can be made the night before using, if you like. The longer they sit, the more juices are drawn out.

Make the Shortcake Biscuits

  1. To make the biscuits, preheat the oven to 375 degrees.
  2. Combine the flour, baking powder, sugar and salt and whisk together.
  3. Using a pastry cutter or a fork, cut the cold butter into the flour mixture until course crumbs are formed. The largest butter pieces should be about the size of small peas.
  4. Combine the one cup of heavy cream, egg and vanilla extract.
  5. Pour the cream mixture over the flour mixture and stir together just until it starts to come together. Do not over mix. Mixture will still be crumbly.
  6. Turn the dough out onto a lightly floured surface and gently bring it all together to form a ball. Gently flatten out and then fold in thirds, folding the left side over onto the middle, then the right side over onto the middle. Lightly pat back out into a square about 1 inch thick.
  7. Using a 2 1/2 inch biscuit cutter, cut out the biscuits. Gather together the scraps, fold together once and pat back into a square to cut out remaining biscuits. You should be able to get 7-9 biscuits. Dip the biscuit cutter into flour between cuts, to keep it from sticking. When cutting out the biscuits, press straight down. Do not twist.
  8. Place the biscuits on a parchment lined baking sheet at least 2 1/2 inches apart.
  9. Combine the other egg and 1 tablespoon of cream and brush the tops of the biscuits with the egg wash. Sprinkle the tops with some coarse sugar.
  10. Bake the biscuits for 17-20 minutes, or until the tops are golden brown.
  11. Remove the biscuits from the oven and allow to cool on a wire rack. Serve warm or at room temperature.

Make the Whipped Cream & Assemble Your Strawberry Shortcake

  1. When ready to serve, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until medium to stiff peaks form.
  2. Cut the biscuits in half horizontally, then fill with strawberries and their juices and whipped cream.


  • For a more cakey version of the biscuit. Add 1/4 cup of additional cream to the biscuits. Be aware that they will spread more when baked.
  • To store the biscuits. Store the shortcake biscuits in an airtight container. They will keep on the counter at room temperature for 3-4 days.
  • To store the strawberries. Store the strawberries in the refrigerator in an airtight container. They will keep for 2-3 days. If you run out of shortcake biscuits and still have some macerated strawberries to use, they are amazing mixed into yogurt or spooned on top of ice cream.
  • To freeze the biscuits. You can definitely freeze the shortcake biscuits. Keep them in an airtight container, freeze them for up to a month, and then thaw them overnight in the fridge before letting them come to room temperature when you’re ready to enjoy them again.


  • Serving Size: 1 Shortcake
  • Calories: 612
  • Sugar: 31.1 g
  • Sodium: 400.4 mg
  • Fat: 35.3 g
  • Carbohydrates: 67.7 g
  • Protein: 8.6 g
  • Cholesterol: 131 mg


This recipe was modified from Martha Stewart.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29