Homemade Strawberry Shortcake (video)
This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream. This charming little treat is so simple to make, yet elegant to serve, which makes it a perfect finish to any meal.
With Mother’s Day coming up, the first thing that comes to my mind is classic strawberry shortcake. It’s perfectly suited for brunch or served with your afternoon tea. It’s also feminine and pretty, just like mom.
Why this recipe is so great:
- It’s incredibly easy to make. The biscuits are made in one bowl and then you just drop the batter by spoonfuls onto your baking sheet. There is no rolling or cutting the dough.
- The taste is vibrant and fresh. There is lemon zest added to the biscuits which brightens up the flavor of the pastry. The fresh strawberries are made sweeter and juicier by marinating them in sugar for 30 minutes. The sweetened whipped cream adds a cool and creamy touch to the overall dessert.
- It’s simple to assemble and beautiful to serve. You simply layer the biscuits with strawberries and whipped cream. It only takes seconds to assemble yet it’s so gorgeous to present and serve.
- Here are some reviews:
“These were SUPER good! I make Strawberry Shortcake a lot, but always with Bisquick. I ran out so I chose this recipe because it looked simple. Love it…and it is very simple. Will definitely make this from now on….thank you!” – Pam
“Perfection! The biscuit exterior was crispy and the inside soft and airy. It wasn’t overly sweet which made it the perfect canvas for the strawberries & cream. I’ve been struggling to find a good recipe that didn’t use a lot of butter, heavy cream or eggs and I’m so happy I came across this! Thank you, thank you!” – Julie
How to make strawberry shortcake:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by tossing the flour, sugar and baking powder together.
- Then cut in the butter until it resembles coarse crumbs.
- Whisk in the lemon zest and stir in the milk.
- Drop the batter into 8 equal mounds onto a lined baking sheet. Bake at 425F for 15 minutes.
- Meanwhile, toss the sliced strawberries with sugar and let stand for 30 minutes.
- Whip up some heavy cream, sugar, and a splash of vanilla, and there you have it! Everything you need to put together this easy, yet extraordinary treat!
- Use cold butter. Cold butter creates steam as it melts in a hot oven. The steam from the melting butter expands between the layers of dough. This creates pockets of air, yielding a soft and fluffy biscuit.
- Use salted butter to save the extra step of having to add salt to this recipe.
- Use cold milk to help keep the butter solid in the batter.
- Combine the wet and dry ingredients together quickly. As soon as you add the milk, the baking powder starts to activate, so stir the batter together gently but quickly and bake right away.
- Can you make strawberry shortcake in advance? You can, but not too much in advance. The biscuits can be made the day before. The strawberries and whipped cream can be prepared the day of. Under-whip the heavy cream slightly and give it a final quick whip just before serving.
- Can strawberry shortcake be frozen? Yes and no. The biscuits can be frozen for up to a month. Thaw and reheat in the oven to freshen up before you plan to serve. The strawberries and whipped cream should be prepared the day-of for best results.
You might also like:
- Strawberry Rhubarb Pie
- Strawberry Cupcakes with Strawberry Buttercream
- Simple Fresh Strawberry Cake
- Strawberry Rhubarb Crisp
- Strawberry Pretzel Salad
Did you make this recipe? Please kindly leave a comment with your star rating below.
BEST Homemade Strawberry Shortcake
- Total Time: 35 minutes
- Yield: 8
This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.
For the biscuits:
- 2 cups (250g) all-purpose flour
- 3 tbsp (38g) granulated sugar
- 1 tbsp (15g) baking powder
- 1/4 cup (57g) cold salted butter, cubed
- 1 cup (250ml) cold milk
- 1 tsp lemon zest
For the macerated strawberries:
- 1 pint (454g) strawberries, sliced
- 2 tbsp (25g) granulated sugar
For the sweetened whipped cream:
- 1 cup (250ml) heavy cream
- 1/4 cup (50g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
- Preheat oven to 425F and line a baking sheet with parchment paper or silicone baking mat.
- In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
- Drop the dough by heaping tablespoonfuls into eight mounds onto the prepared baking sheet. Bake at 425° for 12-15 minutes or until lightly browned.
- While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.
- Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry if desired.
Leftover biscuits can be stored in an airtight container at room temperature for 3 days. The macerated strawberries and whipped cream can be stored covered up in the fridge for 2 days. Beat the whipped cream again for a few seconds before serving.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: dessert
- Method: bake
- Cuisine: American
Keywords: strawberry shortcake recipe, easy strawberry shortcake, homemade strawberry shortcake
Recipe adapted from Taste of Home.
105 Comments on “Homemade Strawberry Shortcake (video)”
wow talk about bringing back childhood memories. I have tried other strawberry shortcake recipes since I lost the old handwritten card one I had from my grandmother and they just did not do the trick. Tried these and Wow (feel foolish in saying this I am a senior and it brought tears to my eyes) fond memories and the recipe is perfect. Thank you for sharing. I love most of your recipes as they are straight forward and have not been vamped up for the “new gadgets” which I do admit to having but the simple back to the old days are always the best to me. Great recipe thankyou again.
Aww, you’re very welcome, Sue. I’m so glad the recipe brought back fond memories. Enjoy and thank you for your kind words!
These are the easiest, tastiest biscuits ever!
The recipe ratios are perfect!
My guests raved over them! This is a staple recipe for us. My husband wants the biscuits for breakfast too.
Thank you for your kind words, Mary Beth! I’m so glad to hear it’s a staple. Enjoy and happy Sunday!
As promised: easy and delicious. Thanks.
You’re very welcome, Sheri! Enjoy and happy baking!
What pan size?
Any half sheet or cookie pan will do, so about 13×18″
These were delicious!! Everyone loved the taste and texture. The lemon zest is a plus! I will definitely make them again
Wonderful and thank you for your kind words!
These are amazing!!!! I didn’t have lemon so I used orange zest and they turned out wonderfully! The biscuits are the perfect texture!
Thank you for your rave review, Stephanie! Enjoy and have a wonderful day:)
I wanted to make some strawberry shortcakes tonight. I started Googling recipes. I needed a recipe that didn’t require buttermilk and I stumbled on yours. It came together in minutes–very easy–and looked perfect when they came out of the oven. Very yummy. One suggestion: a little pinch of salt might add a little balance.
Thank you for your kind words and suggestion, Nadine! I did use salted butter in this recipe but maybe can use a bit more salt.
I made this recipe as is, and it was good. I made it a 2nd and 3rd time and added 1/2 tsp salt and it changed it to ‘very good’. Lighter, fluffier.
I was looking for a recipe that I did not need to roll out. This is perfect. I eliminated the lemon zest, added an egg to a cup before filling it with milk. I got 12 good size biscuits. Thank you.
You’re very welcome and enjoy!
These are AWESOME!!
This dough is very lite and moist for any biscuit recipe.
Thank you, Tracy! So happy to hear you think it’s awesome!
Will definitely make these biscuits again so good thank you for sharing 🙂
You’re very welcome, Linda, and thank you for your kind words!
Easy and delicious- thanks Lily!
You’re very welcome and thank you for your kind words, Diane!
Delicious and super easy! I made my own buttermilk by adding 1 1/2 tablespoons of white distilled vinegar to plain almond milk and let it sit for about 10 minutes. I also added 1 egg by whisking it into the buttermilk right before adding it to the dry ingredients. And I sprinkled some sugar on top of my shortcakes right before placing in the oven. This recipe is a keeper for sure!
Fantastic! The lemon zest in the shortcake batter is genius – I’ve often added a little orange zest to my strawberries, but this works so well! I used buttermilk for the milk, and an extra tablespoon of superfine sugar, as I like the taste of buttermilk and I like my shortcake a little sweeter. But even without the changes I made, I can tell this would be fantastic.
Thank you! I’m so glad you think it’s fantastic:)
Looks great, thank you for the recipe!
You’re welcome and I hope you like it!
I also had no bisquick, so looked for a quick recipe with some good ratings. This one looks like it fits the bill. I made half a recipe and it made 7 biscuits of dessert size! All I can say is — try it, it’s a family pleaser!!!
Thank you, Pam! Glad you and the family enjoyed it!
Just made these!!!! They are delicious and they look exactly like the pictures! My family loves them! I doubled the recipe because I was serving a larger crowd and the results were still perfect! Thank you so much for this amazing recipe!
You’re very welcome, Morgan! Thank you for your kind words. I’m thrilled your family loves them!
I’m a 69 year old gentleman and I’ve never baked much before but this recipe looked like something I could handle and boy did it ever turn out great. So easy and very scrumptious. Making a batch for my niece and her kids this weekend.
Hi Geoffrey and nice to meet you! Thank you for your kind words and I hope your niece and her kids enjoy the shortcakes!