Name: Homemade Strawberry Shortcake with Buttery Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 3 tbsp granulated sugar; ½ tsp salt; ½ cup cold unsalted butter, cubed; ¾ cup cold cream (plus more for brushing); 1 tsp vanilla extract; 1 lb fresh strawberries, hulled & sliced; 2 tbsp sugar (adjust to taste); 1 tsp lemon juice; 1 cup cold whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

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When I think of quintessential summer desserts, strawberry shortcake is the first one that comes to mind. Growing up, my mom would make this recipe every single summer – usually after a morning of strawberry picking – so it also feels incredibly nostalgic to me. Strawberry shortcake is equal parts simple and delicious and something that can easily be whipped up on a weeknight or served while entertaining.

While I was testing this recipe, I made it a handful of times within a couple of weeks and at one point, I suggested to my husband that we should invite friends over for dessert so that we didn’t single-handedly consume another batch. He was quick to say that he was perfectly content having it night after night, I think that review alone speaks for itself.

More Summer Recipes You’ll Love

Why You’ll Love This Recipe

Fresh & Juicy Summer Strawberries – a great way to use up that summer harvest
Soft, Buttery Biscuits – this recipe includes how to make them from scratch, but there’s also no shame in store-bought if that’s all you’ve got time for
Lightly Sweetened Whipped Cream – homemade is definitely best here, and so quick to make
Easy & Quick – a simple recipe that you can prep ahead of time

Ingredient Notes

All-purpose flour – classic base for fluffy biscuits.
Cold butter – the secret to tender, flaky biscuit layers.
Cream – adds richness and moisture.
Strawberries – best when in season, but you can use frozen if needed.
Whipped cream – lightly sweetened so the strawberries shine.

You can watch the step-by-step tutorial on my Instagram.

Step-by-Step Instructions

1. Prepare the strawberries

Start by hulling and slicing your strawberries, then toss them in a bowl with sugar and a splash of lemon juice. Let them sit for at least 20 minutes (longer if you have time). This simple step, called macerating, draws out their natural juices and creates the glossy, syrupy strawberries that make strawberry shortcake so irresistible.

2. Make the biscuits

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut in cold cubes of butter until the mixture resembles pea-sized crumbs (a pastry cutter, two knives, or even your stand mixer with the paddle attachment will all work here). Gently stir in the cream and vanilla until the dough just comes together — it should look shaggy and not overmixed.

Turn the dough onto a lightly floured surface, pat it into a round about 1 inch thick, and use a biscuit cutter to cut out rounds. Arrange them on your baking sheet, brush the tops with a little extra cream for shine, and bake for 14–16 minutes, until golden brown. Transfer to a wire rack to cool slightly.

homemade biscuits for strawberry shortcake

3. Whip the cream

While the biscuits are cooling, whip your cold heavy cream with powdered sugar and vanilla until soft peaks form. A hand mixer or stand mixer makes this quick and easy — just be careful not to overwhip.

4. Assemble the shortcakes

Carefully split the warm biscuits in half. Spoon a generous amount of strawberries (and their juices) onto the bottom half, add a big dollop of whipped cream, then top with the other half of the biscuit. Finish with an extra spoonful of berries, a dusting of powdered sugar, and a sprig of mint or basil if you want a pretty touch.

Tips & Variations

This recipe is easy to make ahead: if you want to prep in advance, I’d recommend macerating the strawberries earlier in the day and baking the biscuits in the morning or even the day before.
Flavour twist: add lemon zest to the biscuit dough, or swap vanilla for almond extract in the whipped cream.
Serving tip: top with powdered sugar, basil, or mint for a pretty finish.
This recipe is easy to double, if making it for a crowd.

FAQ

Can I make the biscuits ahead?

Yes! You can bake the biscuits up to one day in advance. Once cooled, store them in an airtight container at room temperature. To freshen them up before serving, just pop them in a 300°F oven for about 5 minutes. You can also freeze unbaked biscuit rounds and bake them straight from the freezer — just keep an eye on them and maybe add a couple of extra minutes to the baking time.

Can I use frozen strawberries?

Fresh strawberries are best for this recipe since they’re naturally sweet and juicy, especially in summer. If fresh strawberries aren’t available, you can use frozen ones — just thaw them completely and drain off excess liquid before tossing them with sugar and lemon juice. They’ll still taste delicious, though the texture won’t be quite as firm as fresh.

What’s the difference between shortcake biscuits and scones?

Shortcake biscuits are light, fluffy, and just slightly sweet — the perfect base for strawberries and cream. Scones, on the other hand, are usually denser, richer, and sweeter, often with mix-ins like dried fruit or glaze. Think of shortcake biscuits as a cross between a buttery biscuit and a tender cake, specifically designed to let the strawberries and whipped cream shine.

How to Store Leftovers

Store the biscuits at room temperature for 2 days and reheat in oven to freshen. The macerated strawberries will store well in the fridge for up to 2 days. The whipped cream is best served fresh and worth preparing right before serving or a few hours in advance, but can hold in the fridge for 1 day.