Strawberry Shortcake Recipe

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Strawberry Shortcake Recipe


The Perfect Summer Treat: Homemade Strawberry Shortcake

Hey everyone! Summer is in full swing, and what better way to celebrate than with a classic dessert? Today, I’m sharing my go-to recipe for homemade strawberry shortcake. It’s incredibly easy to make, uses fresh seasonal ingredients, and is guaranteed to be a crowd-pleaser.

This recipe is all about simplicity. We’ll make sweet and fluffy biscuits, juicy macerated strawberries, and a cloud of whipped cream. It’s the perfect combination of textures and flavors, and it’s sure to become your new favorite summer dessert.

Plus, the beauty of this recipe is its versatility. You can easily swap out the strawberries for other berries like blueberries or raspberries, or even throw in some chopped cherries for a vibrant twist.

So, are you ready to bake? Let’s get started!


For the Biscuits:

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Cold, unsalted butter
  • Large eggs
  • Buttermilk (or homemade!)
  • Water
  • Sugar

For the Strawberries:

  • Fresh strawberries
  • Granulated sugar

For the Whipped Cream:

  • Heavy whipping cream
  • Powdered sugar
  • Vanilla extract


  1. Make the Biscuits: In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter, cut in the cold butter until it resembles coarse crumbs. In a separate bowl, whisk the egg. Add it to the dry ingredients along with the buttermilk, mixing just until a dough forms. Chill the dough for 30 minutes.
  2. Roll and Bake: On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Use a biscuit cutter (or a cup!) to cut out rounds. Place them on a baking sheet lined with parchment paper, brush with an egg wash, and sprinkle with sugar. Bake at 400°F for 15-20 minutes, or until golden brown.
  3. Macerate the Strawberries: While the biscuits bake, wash and chop your strawberries. Toss them with sugar in a bowl and let them sit for at least 20 minutes. This allows the sugar to draw out the juices and create a delicious syrup.
  4. Whip Up the Cream: In a chilled bowl, use an electric mixer to beat the heavy whipping cream until soft peaks form. Add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
  5. Assemble and Enjoy! Once the biscuits are cool, slice them in half. Spoon some macerated strawberries onto the bottom half, top with whipped cream, and then add the other half of the biscuit. Devour and enjoy every delicious bite!


  • For extra flavor, add a splash of lemon juice to the whipped cream.
  • Don’t have buttermilk? No problem! Make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • Leftover biscuits can be stored at room temperature for a day or frozen for longer storage.

This strawberry shortcake is the perfect way to celebrate summer and enjoy the bounty of fresh berries. It’s easy enough for a weeknight treat but impressive enough for a special occasion. So grab your ingredients, preheat your oven, and get ready to bake!

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Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

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  • Author: Mekar Official
  • Total Time: 40 minutes


Today, I’m sharing my go-to recipe for homemade strawberry shortcake. It’s incredibly easy to make, uses fresh seasonal ingredients, and is guaranteed to be a crowd-pleaser.




  • 2 cups flour
  • 3 tbsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup cold, cubed butter
  • 2 eggs
  • ¾ cup buttermilk
  • 1 tbsp water
  • 1 tsp sugar


  • 1 lb strawberries, diced
  • 2 tbsp sugar

Whipped Cream:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract


  1. Biscuits: In a bowl, whisk flour, baking powder, soda, and salt. Cut in butter with a pastry cutter until crumbly. Beat eggs, then stir into dry ingredients. Gradually add buttermilk until dough comes together. Chill dough for 30 minutes.
  2. Preheat oven to 400°F (204°C). Roll out dough on a floured surface to ½ inch thick. Cut into rounds and place on a baking sheet lined with parchment paper, close together. Brush tops with egg mixed with water and sprinkle with sugar.
  3. Bake for 15-20 minutes or until golden brown. Let cool completely.
  4. Strawberries: While biscuits bake, wash and chop strawberries. Combine with sugar and let sit for at least 20 minutes to release juices.
  5. Whipped Cream: Beat heavy cream with an electric mixer until soft peaks form. Add sugar and vanilla, then beat until stiff peaks form. Adjust sweetness as desired.
  6. Assemble: Split biscuits and top with strawberries and whipped cream. Enjoy!
  • Prep Time: 20
  • Cook Time: 20
  • Category: Desserts
  • Cuisine: American


  • Serving Size: 10
  • Calories: 443kcal
  • Sugar: 9g
  • Sodium: 288mg
  • Fat: 33g
  • Saturated Fat: 20g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 137mg


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