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Homemade Strawberry Shortcake

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  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These Homemade Strawberry Shortcakes have a slightly sweetened fluffy buttermilk biscuit with red ripe strawberries and freshly whipped cream!



For the Strawberries

  • 23 cups quartered strawberries (about 1 1/2 pounds)
  • 2 tablespoons sugar

For the Biscuits

  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk*
  • 1/2 cup butter
  • 1 egg
  • coarse sparkling sugar

For the Cream

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract or vanilla bean paste


For the Strawberries

  1. Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.

For the Biscuits

  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, whisk together flour, sugar, baking powder and salt.
  3. Place 3/4 cup buttermilk into the freezer for 10 minutes so that it is very cold but not frozen. Melt the butter and allow it to cool slightly. Then add the butter to the buttermilk and stir so you have tiny clumps of butter in the buttermilk.
  4. Add the buttermilk, butter clumps and egg to the dry ingredients and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
  5. Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will give your biscuits layers and help them rise up to be nice and fluffy.
  6. Cut the biscuits out with a 2 1/2 inch round cutter and place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
  7. Bake for 11-14 minutes, or until the tops are just golden brown. While the biscuits are baking, you can make the whipped cream.

For the Cream

  1. In the bowl of an electric mixer, combine heavy cream, sugar and vanilla and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!


*If you don’t have buttermilk, you can add 1 tablespoon white vinegar to milk and let it sit for 5 minutes. Recipe adapted from The Baker Upstairs.


  • Serving Size: 1 Strawberry Shortcake
  • Calories: 306
  • Sugar: 16g
  • Sodium: 268mg
  • Fat: 16g
  • Saturated Fat: 9.7g
  • Unsaturated Fat: 4.9g
  • Trans Fat: 0.6g
  • Carbohydrates: 37g
  • Fiber: 1.8g
  • Protein: 4.7g
  • Cholesterol: 59mg