BEST Homemade Strawberry Shortcake

This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 358

Author Lily Ernst

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 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.
2 cups (250g) all-purpose flour, 3 Tbsp (38g) granulated sugar, 1 Tbsp (15g) baking powder
Cut in butter until mixture resembles coarse crumbs. Whisk in the lemon zest. Add in the milk and stir until just combined.
1/4 cup (57g) cold salted butter, 1 cup (250ml) cold milk, 1 tsp lemon zest
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.
1 pint (454g) strawberries, sliced, 2 Tbsp (25g) granulated sugar
Using an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
1 cup (250ml) heavy cream, 1/4 cup (50g) sugar, 1/2 tsp vanilla extract
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.

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