strawberry shortcake from scratch recipe

Written ByJenny Smyth Posted on
strawberry shortcake from scratch recipe
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The Best strawberry shortcake from scratch recipe

I’ve been making strawberry shortcake from scratch for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to taste the fresh strawberries and sweet biscuits. This recipe is a classic for a reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re looking for a special dessert for a holiday dinner or just a quick treat after school, strawberry shortcake is always a good idea. I like to serve it warm, topped with whipped cream and fresh strawberries, but it’s also great as a cold dessert on a hot summer day. The key to making this recipe is to use fresh strawberries and real whipped cream – it makes all the difference in the flavor and texture of the dish.

I also like to use homemade biscuits instead of store-bought ones – it adds an extra layer of flavor and texture that’s hard to replicate with pre-made biscuits. Overall, strawberry shortcake is a staple in our household, and I’m sure it will be in yours too once you try this recipe. My kids love helping me pick out fresh strawberries at the farmer’s market, and we always have so much fun together in the kitchen.

This recipe is not only delicious, but it’s also a great way to spend quality time with your loved ones. I hope you enjoy making and eating this strawberry shortcake as much as we do! The combination of sweet strawberries, fluffy biscuits, and creamy whipped cream is just perfect.

It’s also relatively healthy compared to other desserts – the fresh strawberries are packed with vitamin C and antioxidants, and the homemade biscuits are made with wholesome ingredients like flour, sugar, and butter. So go ahead and give this recipe a try – I promise you won’t be disappointed!

Strawberry Shortcake From Scratch

Strawberry Shortcake From Scratch

4.7 from 1734 votes

A classic dessert featuring homemade biscuits, fresh strawberries, and whipped cream. Perfect for summer gatherings or a delightful treat.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Strawberry Topping

2 lbs fresh strawberries
1/4 cup granulated sugar
1 tbsp lemon juice

For the Whipped Cream

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

For the Shortcake

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed
1 cup heavy cream, plus extra for brushing

👨‍🍳Directions

1Preheat oven to 400°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, combine strawberries, sugar, and lemon juice.
4Mix well and set aside to macerate for 30 minutes.
5The strawberries will release their juices and soften slightly, creating a natural syrup.
6In a large bowl, whisk together flour, sugar, baking powder, and salt.
7Add cold cubed butter and use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
8Gradually add 1 cup of heavy cream, stirring just until the dough comes together.
9Be careful not to overmix.
10Turn the dough out onto a lightly floured surface and knead gently a few times.
11Pat the dough into a rectangle about 1-inch thick.
12Using a biscuit cutter or a glass, cut out 4-6 biscuits.
13Place them on the prepared baking sheet, brush the tops with a little heavy cream, and bake for 18-20 minutes, or until the biscuits are golden brown and puffed up.
14The biscuits will have a crispy exterior and a soft, fluffy interior.
15While the biscuits are baking, prepare the whipped cream.
16In a large bowl, using a hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
17This will take about 2-3 minutes.
18The mixture will thicken and hold its shape when you lift the beaters out of the bowl.
19Once the biscuits are done, remove them from the oven and let them cool slightly on a wire rack.
20This will allow them to crisp up a bit more and make them easier to handle.
21After a few minutes, slice each biscuit in half horizontally, creating a top and bottom for each shortcake.
22To assemble the strawberry shortcakes, place the bottom half of a biscuit on a plate.
23Spoon a generous amount of the macerated strawberries and their juices over the biscuit.
24Dollop a large spoonful of whipped cream on top of the strawberries.
25Place the top half of the biscuit on the whipped cream.
26Repeat with the remaining biscuits, strawberries, and whipped cream.
27Serve immediately and enjoy your homemade strawberry shortcake.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Whisk
Pastry blender
Hand mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For an added crunch, you can sprinkle some chopped nuts on top of the whipped cream. You can also adjust the sweetness of the strawberries by adding more or less sugar to taste.

Watch Video Of How Strawberry Shortcake From Scratch Works

This strawberry shortcake from scratch recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert after school. The best part is that it’s relatively easy to make and requires minimal ingredients.

My kids love helping me in the kitchen, and they’re always excited to taste the fresh strawberries and sweet biscuits. Overall, this recipe is a classic for a reason – it’s delicious, easy to make, and perfect for any occasion.

❓ Frequently Asked Questions About Strawberry Shortcake From Scratch

Q1: What type of flour should I use for the biscuits?

For this recipe, I recommend using all-purpose flour. You can also use bread flour if you want a slightly chewier biscuit.

Q2: Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries if you don’t have access to fresh ones. Just thaw them first by leaving them at room temperature or by microwaving them for 10-15 seconds.

Q3: How do I make sure my biscuits are flaky?

To get flaky biscuits, make sure to keep your butter cold by refrigerating it before mixing it with the flour mixture.

Q4: Can I make this recipe ahead of time?

You can make the biscuit dough ahead of time by refrigerating it overnight or freezing it for up to 2 months.

Q5: How do I store leftover strawberry shortcake?

You can store leftover strawberry shortcake in an airtight container in the refrigerator for up to 3 days.

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