Easy Homemade Strawberry Shortcake
Forget dry, store-bought cakes! This classic homemade Strawberry Shortcake features tender, buttery biscuits, juicy, sweet strawberries, and clouds of fresh, whipped cream. It’s simple, fresh, tastes like sunshine, and is bound to become a family favorite.
Equipment
- Medium bowl
- Large bowl
- Baking sheet
- Pastry blender or fork
- Electric mixer or whisk
- Knife
Ingredients
For the Strawberries
- 1.5 lbs fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cut into small pieces
- 2/3 cup whole milk
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Prep the Strawberries: Hull and slice strawberries, then gently toss with ¼ cup sugar in a medium bowl. Set aside for about 30 minutes to create a syrup.
- Step 2: Get Ready to Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 3: Make the Shortcake Dough: In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Cut in the cold, diced butter using a pastry blender, fork, or fingertips until it resembles coarse crumbs with some pea-sized pieces.
- Step 4: Add Wet Ingredients: Pour in the cold milk and 1 tsp vanilla extract. Stir gently with a fork or spatula until just combined into a shaggy dough. Do not overmix.
- Step 5: Shape and Bake: Drop large spoonfuls of dough onto the prepared baking sheet (about 6-8). Bake for 12 to 15 minutes, or until golden brown and set.
- Step 6: Cool: Let shortcakes cool on the baking sheet for about 10 minutes.
- Step 7: Whip the Cream: While shortcakes cool, beat cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract in a cold bowl using an electric mixer or whisk until soft peaks form.
- Step 8: Assemble: Carefully split each warm shortcake in half horizontally. Spoon strawberries onto the bottom half, top with whipped cream, and place the top half on top. Garnish with more berries and cream if desired.
- Step 9: Serve Immediately: Enjoy Strawberry Shortcake best right away when warm.
Notes
Substitutions & Additions: Try raspberries, blueberries, or blackberries instead of strawberries. Add lemon or orange zest to the dough or cream. Toss strawberries with fresh mint or basil. Whip softened cream cheese into the heavy cream for a tangier topping. You can try a 1-to-1 gluten-free flour blend in place of all-purpose flour.
Tips for Success: Keep ingredients COLD, especially butter and cream. Do not overmix the dough to avoid tough biscuits. Measure flour correctly by spooning and leveling. Whip cream in a cold bowl.
How to Store It: Best eaten fresh. Store leftover shortcakes in an airtight container at room temperature for a day. Store macerated strawberries and whipped cream in separate airtight containers in the refrigerator (cream is best for 1-2 days, may lose fluffiness). Reassemble just before eating as assembled shortcakes will get soggy.