Homemade Strawberry Shortcake

Homemade strawberry shortcake is a simple dessert made with tender, lightly sweet biscuits, fresh strawberries, and fluffy whipped cream. The strawberries bring plenty of fresh flavor, while the soft shortcake and cream make every bite rich and satisfying.

It is a great dessert for spring and summer gatherings, family dinners, or whenever fresh strawberries are in season.

Ingredients

For the Shortcake

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cut into small pieces

• ¾ cup cold milk

• 1 teaspoon vanilla extract

For the Strawberries

• 4 cups fresh strawberries, sliced

• ¼ cup granulated sugar

For the Whipped Cream

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

How to Make Strawberry Shortcake

Prepare the Strawberries

Place the sliced strawberries in a bowl and sprinkle them with sugar. Stir gently and let them sit for about 20–30 minutes.

The sugar will draw out some of the strawberry juices, creating a naturally sweet sauce that soaks into the shortcake.

Make the Shortcakes

Preheat your oven to 425°F (220°C).

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

Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

Add the cold milk and vanilla. Stir gently until a soft dough forms. Do not overmix.

Turn the dough onto a lightly floured surface and gently pat it to about ¾-inch thick. Cut out rounds using a biscuit cutter or the rim of a glass.

Place the shortcakes on a baking sheet and bake for about 12–15 minutes, or until lightly golden on top.

Let them cool slightly before assembling.

Make the Whipped Cream

Pour the cold heavy cream into a mixing bowl. Add the powdered sugar and vanilla.

Beat until soft or medium peaks form. Be careful not to overbeat the cream.

Assemble the Shortcake

Slice each shortcake in half horizontally.

Place the bottom half on a plate and add a generous spoonful of strawberries and their juices. Add whipped cream, then place the top half of the shortcake over it.

Finish with more strawberries and whipped cream.

Tips for the Best Strawberry Shortcake

Use fresh, ripe strawberries for the best flavor. If the strawberries are very sweet, you can reduce the amount of sugar used to macerate them.

Keep the butter and milk cold when making the shortcake. This helps create a tender, flaky texture.

Avoid overworking the dough. Mix it just enough for the ingredients to come together.

For the best whipped cream, use it cold and serve the shortcake soon after assembling.

How to Serve

Strawberry shortcake is best served shortly after assembling while the shortcake is still tender and the strawberries are juicy.

You can add extra whipped cream, fresh strawberry slices, or a few mint leaves for a simple finishing touch.

How to Store

Store the strawberries, shortcakes, and whipped cream separately in the refrigerator.

The baked shortcakes can be kept in an airtight container for up to 2 days. The assembled dessert is best eaten the same day because the strawberries and cream will gradually soften the shortcake.

Homemade strawberry shortcake is at its best when served fresh, with plenty of juicy strawberries and whipped cream layered between warm, tender shortcakes.