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!
Expert tips:
- 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.
FAQ:
- 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.
PrintBEST Homemade Strawberry Shortcake
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 minutes
- Yield: 8
- Category: dessert
- Method: bake
- Cuisine: American
Description
This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.
Ingredients
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
Instructions
- 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.
Notes
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.
Recipe adapted from Taste of Home.
I’ve never made a shortcake I really likes. This is the one. I love the biscuit style and not overly sweet. My daughter made a blueberry lemon sauce, and a ricotta cheese blend for crepes. This is what we put on top of the shortcake with fresh blueberries and strawberries. Thank you for sharing this recipe.Â
You’re very welcome, Kim! Thank you for your kind words and I’m so glad you liked it:)
Just made the shortcake. They are fabulous! I did have to bake a few minutes more to get the golden brown.
Thank you for your review. I’m so happy to hear that you think they are fabulous. Enjoy and happy Sunday!
Absolutly the best biscuit recipe. The lemon zest adds that subtle surprise flavor. Very easy to make also. Will be making this my new standby.
Thank you for your kind words, Maggie! So glad you like it!
I did the mix, but my mix is a bit more runnier than yours. How can I fix it?Â
Add 1-2 tablespoons of flour and that will thicken up the mix. I hope this helps and the shortcakes still turned out ok!
I added 1/4 cup chopped strawberries to the mix for an extra berry burst of flavour. Turns out perfect! Great recipe. It is my go to during strawberry season in Ontario.
Thank you for your kind words and great idea adding the extra strawberries to the mix!
The recipe is basic and good however, 1 cup of milk is not 250mls. For one you can’t just convert your volume measurements to weight and expect it to work. That’s just as inaccurate as using vulpine to bake to begin with. It needs to be tested. But a conversion brings you to 236 mls (and change) so the standard is 240ml. Â
If you did this recipe as it only using weight, it would be at 100% hydration which would be a soupy mess. Thankfully if you using byline a cup is rarely 125grams and more in the 135-160 area so folks aren’t having a problem. I don’t expect this comment to be published but only to alert you to the issues. Please correct it as it’s really inaccurate and it’s a shame. I’ll update my rating when it’s fixed.
Marie, I have made this recipe over a dozen times so it has been tested and tested very thoroughly. In Canada and most of the world, we use the metric system so 1 cup is 250ml. These are the measurements I use to make it and many others have had success with this recipe. I’m sorry it didn’t work for you but thank you for your feedback.
I’m so confused by this comment. This recipe is almost identical to the one I’ve used all my life (with the exception of the lemon peel, which would be an awesome addition). I can’t see anything wrong with the measurements!
I’m making this today and I’m really excited. Thank you for sharing!
You’re very welcome and I hope you like it!
Overall, I like this recipe and biscuits turned out as expected, except the flavor was a bit flat for me. They need salt. Salted butter just didn’t make up the difference, so next time I’ll add 1/8 tsp or so.
This is the only shortcake I make now, delicious and easy!! Thank you.Â
You’re very welcome, Nancy! I’m so happy to hear you like it:)
I would like to make this on Tuesday, June 8. Â I just wondered if instead of vanilla in the macerated strawberries do you think that Grand Mariner or Cointreau would be a good substitute?
It would be an excellent substitute! I would add a tablespoon of the liqueur to make sure the flavor shines through. Great idea:)
Are these best served warm?Â
It’s up to you. I personally like them served at room temperature.
My husband is on a low salt diet, can I cut back on the baking powder?
You can but it won’t be as fluffy. As another option, you can replace the 1 tablespoon baking powder with 1 teaspoon of baking soda if that helps.
Delicious and super easy. Added a little extra sugar to the batter to my own taste – would have been great without. Loved the lemon zest in the batter and how quickly it came together. Definitely my new go-to quick recipe!
Thank you for your kind words, Purnima! Enjoy the shortcakes and have a great day!
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!Â
You’re very welcome, Julie! I’m so happy to hear that you think the recipe is perfection and thank you for your kind words:)
love its so good thank you
You’re very welcome and thank you for your kind words!
Can these be made ahead, frozen and then reheated.?
Yes, the biscuits can be made in advance, frozen, and reheated. Enjoy and happy Saturday!
Easy and delicious!
I don’t have lemon zest is that alright?
Yes, that’s fine. Enjoy!
I made these, they are fantastic. They are very easy to make and the lemon gives them a delicious airy flavor.
So glad to hear and thank you for your kind words:)
This looks great. Â I’ve been craving shortcake, but there are only two of us. Â Can I cut the recipe in half?
Sure you can! Enjoy and let me know if you have any other questions:)