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.
106 Comments on “Homemade Strawberry Shortcake (video)”
Can I use skim milk?
Yes, you can use skim milk. Enjoy and have a great weekend!
Can these be made with buttermilk? And if so would it be the same amount as milk?
Yes, you cam use buttermilk and yes, it would be the same amount. Enjoy and have a great weekend!
Made these today. Very easy and quick. After reading the other reviews, I put some orange zest (I didn’t have any lemon) and a drop or two of orange oil. (if you use the oil, be very careful how much you use. it can quickly overpower whatever you’re making) I also put a splash of Patron orange liqueur into the macerating strawberries. touch of almond extract into the whipped cream. Delicious and elegant. Thank you for sharing!
You’re very welcome, Elizabeth! Thank you for your wonderful review and I love the addition of liqueur to the strawberries. Enjoy and have a great day!
I tried this recipe and found it simple, quick, and delicious. I added a teaspoon of vanilla to the batter and it seemed to work perfectly. Thank You for sharing this recipe
You’re very welcome, Emma! I’m happy you liked it. Enjoy and happy Easter!
These were fantastic! I adde leftover lemon zest to the whipped cream & it was even better than I thought it would be. The biscuits turned out perfectly!
Thank you for your lovely comment, Susan! I’m glad you enjoyed the shortcake. Take care and stay safe!
I thought these were wonderful! I may add a bit more butter next time, but that’s just my preference. They were fabulous as is. Mine baked for 11 minutes and were just done enough. Still very soft but not doughy. They looked exactly like the picture as well.
Thank you for your lovely review, Mandy! Enjoy and have a great day:)
Can I add vanilla to the biscuit mix? Thank-you!
Yes you can. Enjoy!
These are super cute and look amazing! I cannot wait to try them out!
Just made these – AMAZING!!! Thank you, Thank you! My new go-to dessert 😉
You’re very welcome, Nina! I’m glad you liked them so much, and thank you for the rave review:)
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!
You’re very welcome Pam. I’m glad you enjoyed them so much. Thank you for your lovely feedback and have a great weekend!
No doubt you Mum would love these pretty treats! I bet they are super delicious! 😀 Thanks for sharing these at this week’s FF party, Lily. Have a wonderful week ahead!
Lily, these look scrumptious!!! I’m drooling and restraining myself from licking my computer screen 🙂
The biscuits are as yummy as they look . Another winning recipe,Lily!
Thanks Deborah. I hope all is well with you and your family. Enjoy and have a lovely day:)
Theses look amazing, I can’t wait to try them this weekend ☺.
I was wondering if it is any kind of milk or sugar or is there a preference?
Any kind of milk works (I used 1%) and white granulated sugar is best. Thank you for your question and have a lovely weekend:)
I love strawberry desserts and this is just in time for summer. beautiful styling!
Thanks Joanne and nice to meet you:)
So pretty, I hope your Mum enjoys them 🙂
Thank you for sharing with everyone at Fiesta Friday x
These are so pretty! I love anything on a biscuit!
So beautiful, Lily.
I love this! Easy, original and beautiful, and I like making desserts in individual units. The combination with the soft biscuit looks so good, I’m definitely going to try this soon, while the strawberries are in their best moment 🙂
Lily, this looks just perfect. I can feel summer in this dessert; can’t wait 😀