Strawberry Shortcake Recipe: The Best Homemade Dessert to Try Today

Is there a more nostalgic dessert than a homemade strawberry shortcake? This all-American classic never fails to impress with its soft, buttery biscuits, luscious strawberries, and fluffy whipped cream. Whether you’re hosting a summer BBQ or looking for a sweet weekend treat, this homemade strawberry shortcake recipe hits the sweet spot—literally.

Fun Fact: The earliest American strawberry shortcake recipes date back to the mid-1800s!

🥣 Ingredients You’ll Need (Simple & Fresh)

Here’s everything you’ll need to make the perfect strawberry shortcake from scratch:

For the strawberries:

• 1 lb fresh strawberries, hulled and sliced
• 3 tbsp granulated sugar (adjust to taste)

The shortcake biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tbsp granulated sugar
• ½ cup cold unsalted butter (cut into small cubes)
• ⅔ cup whole milk (plus extra for brushing tops)
• 1 tsp vanilla extract

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

🍓 Step-by-Step Instructions

Step 1: Prep the strawberries

In a bowl, mix the sliced strawberries with sugar and set aside for at least 30 minutes. This draws out the juices and creates a delicious natural syrup.

Step 2: Make the biscuits

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla until just combined—do not overmix.
5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
6. Brush tops with milk and bake for 12–15 minutes, until golden brown.

Pro Tip: For extra flaky shortcakes, chill the dough for 10 minutes before baking.

Step 3: Whip the cream

Using a hand mixer, beat heavy cream with powdered sugar and vanilla until soft peaks form.

Step 4: Assemble your shortcakes

Slice the biscuits in half horizontally. Spoon macerated strawberries over the bottom half, add a generous dollop of whipped cream, then top with the biscuit lid. Garnish with more berries and cream.

💡 Tips for the Best Homemade Strawberry Shortcake

• Use ripe, seasonal strawberries for the best flavor.
• Keep butter cold for tender, flaky biscuits.
• Want a shortcut? Use store-bought shortcakes but dress them up with homemade cream and berries.

🥄 Variations You’ll Love

🍫 Chocolate Twist

Add mini chocolate chips to the biscuit dough for a surprise in every bite.

🥥 Coconut Cream Version

Swap whipped cream for whipped coconut cream for a dairy-free treat.

🍑 Southern Peach Shortcake

Use sliced peaches instead of strawberries for a summer Southern spin.

📊 Nutritional Snapshot (per serving)

• Calories: ~320
• Fat: 18g
• Carbs: 35g
• Protein: 4g
  (Varies depending on serving size and customizations.)

🔄 Storage & Make-Ahead Tips

• Biscuits can be baked 1–2 days in advance and stored in an airtight container.
• Strawberries should be freshly macerated but can sit in the fridge for 24 hours.
• Whipped cream is best made fresh but can be stabilized with a bit of gelatin or cream cheese if needed.

🎯 Conclusion: Why You’ll Love This Strawberry Shortcake Recipe

This homemade strawberry shortcake recipe is everything a summer dessert should be—fresh, light, and indulgently satisfying. Whether you’re baking for a crowd or treating yourself on a sunny afternoon, it delivers big on flavor and nostalgia. Plus, it’s endlessly customizable for every palate.

Now it’s your turn! What’s your favorite way to enjoy strawberry shortcake—classic or with a twist?