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This Strawberry Shortcake recipe is from scratch with strawberries, whipped cream and cream biscuits! This classic dessert is completely homemade and the perfect way to serve fresh strawberries. Skip the packaged shortcakes from the store and make these homemade strawberry shortcake biscuits – you won’t be sorry!
Easy Strawberry Shortcake Biscuits
We LOVE strawberry shortcake. I remember as a kid, my mom buying those little sponge cakes from the store and my dad savoring every bite of his dessert with fresh berries and cool whip.
But for this, I wanted to make that traditional one you see, the one made with biscuits. This recipe will have you not only skipping the packages of sponge cake at the store, but you’ll be making the biscuits ALL THE TIME, for every meal.
What I love about this biscuit recipe is that there’s no cold butter that needs to be cut into the dough: The cream is providing all the butterfat and it’s a lot easier to mix up. You don’t need a mixer or a pastry cutter or a floured surface! The sweet cream biscuits are the best things ever especially when paired with fresh berries and whipped cream.
Ingredients Needed
- All-purpose flour – this is the best flour to use, make sure to spoon and level it to measure.
- Baking powder – important for nice fluffy biscuits
- Salt – important because we’re not using butter, so it adds flavor
- Granulated sugar – for a hint of sweetness
- Heavy whipping cream – Adding cream to the biscuit dough gives the shortcake a rich flavor and light and tender crumb.
How to make a Biscuit Shortcake Recipe
- Dry ingredients: Start by whisking the flour, baking powder, salt and sugar together in a bowl.
- Cream: Add the cream and stir until the dough comes together. The dough will be very thick so you may need to use your hands to finish mixing it.
- Scoop: The easiest way to get the dough onto the baking sheet is to scoop the dough with two spoons. I usually make 8 biscuits, but you can make more if want them smaller.
- Bake: Bake them for 14 to 16 minutes at 425°F until they are golden brown and cooked through. It’s a good idea to rotate the pan halfway through the baking time to ensure they bake evenly. Cool them completely before serving.
Serving a Strawberry Shortcake Recipe
- Slice each biscuit in half
- To the bottom part with the juicy strawberries and add a dollop of whipped cream
- Place the other half of the biscuit on top
Expert Tips
- Don’t assemble the shortcakes until you’re ready to serve them.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Use ANY fruit for this! You’re not limited to strawberries: these are great with raspberries, blueberries, or blackberries too.
- Don’t want to make homemade whipped cream? Use a can or use Cool Whip.
FAQs
Fresh are best but you can use frozen, just make sure they’re thawed and drained well.
Freeze the biscuits only in an airtight container for up to 2 months!
Strawberry Shortcake Recipe
Ingredients
For shortcake:
- 2 cups (248g) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 1 ½ cups (356ml) heavy whipping cream plus more to make whipped cream
For serving:
- 5 cups (625g) sliced strawberries
- 3 tablespoons sugar
- Juice of ½ lemon
- Whipped cream for topping
Instructions
- Preheat oven to 425°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Whisk flour, baking powder, salt and sugar in a large bowl.
- Add the heavy whipping cream to the flour mixture and stir with a wooden spoon or rubber spatula until the dough comes together. It should become a thick dough and if needed, use your hands to finish working it together.
- Using two spoons, scoop out and drop biscuits on prepared cookie sheets. Depending on size, you’ll get about 8 biscuits, unless you want them smaller.
- Bake for about 14-16 minutes, or until the tops and bottoms are golden brown and the biscuits are cooked through. I recommend rotating the pan halfway though baking for even cooking. Cool biscuits before serving.
- While the biscuits are baking (or about 30 minutes before serving shortcakes), place the strawberries in a medium sized bowl and toss with sugar and lemon juice. The berries will become juicy as they sit.
- For serving: cut each biscuit in half. Top bottom with some berries and some fresh whipped cream or whipped topping. Place the top of the biscuit back on top and serve.
Recipe Video
Recipe Notes
- Don’t assemble the shortcakes until you’re ready to serve them.
- Don’t add the sugar to the strawberries until about 30 minutes before you’re going to assemble.
- Use ANY fruit for this! You’re not limited to strawberries.
- Don’t want to make homemade whipped cream? Use a can or use Cool Whip.
Recipe Nutrition
Strawberry Shortcake Recipes
Be sure to add this easy strawberry shortcake recipe to your list! Once you try it, I think you’ll make want to make it all summer long!
These biscuits are probably the favorite I’ve ever made! Everyone gobbled them down so I made them again the next day and also added some blueberries in before serving. This is going to be my go to strawberry shortcake recipe and bonus it’s so easy to make!
I’m so glad you enjoyed them!
Delicious! Looking forward to making them again with local “just picked” strawberries, not store bought.
Was delicious! Looking forward to making again and again when my local strawberries are ready to pick any day now!
Looking forward to making this recipe and tweaking it with the ideas in my head. Sounds like more yummy in my head.
Made these for the first time last night and they were delicious!
Just the right texture and sweetness. Glad that I didn’t need to cut in butter- super easy to make!
Actually making them again tonight.
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