An essential recipe for everyone! You can make strawberry shortcake entirely from scratch and skip the store-bought versions. A tasty summer dessert with 3 ingredients - fresh whipped cream, strawberries, and sweet biscuits.
You can prepare this classic dessert in a variety of ways. There are lots of varieties of cakes, but the most common are yellow cake, sponge cake, angel food cake, or the more traditional sweet biscuits, which are what we are making today.
Strawberry shortcake made from scratch is easier than you think. You can dispense with store-bought biscuits, and you can throw out that package of packed whipped cream that's filled with who-knows-what. Make your own strawberry shortcake instead. Add your homemade strawberries and whip cream and you've got a delicious dessert.
I promise everything is very easy. Isn't that what summer is all about? Simple, happy, pure homemade goodness that celebrates the season’s fresh flavors.
🍓 Fresh Strawberries for Strawberry Shortcake
Fresh strawberries and sugar and a couple tablespoons of orange liqueur or orange juice are all you need for the strawberry filling. Add a little sugar to the chopped strawberries.
Sugar helps release all the juicy juice from strawberries, allowing it to soak into sweet biscuits and whipped cream.
You should mix the strawberries with the sugar before making the biscuits; this will allow the strawberries to juice up.
Let's talk about biscuits now!
📋 Homemade Sweet Biscuits in 4 Steps
There is nothing better than sweet homemade biscuits. This strawberry shortcake biscuit recipe is like my homemade biscuits, but we’ll add a little sugar since it’s dessert.
We made sweet biscuits with just 6 ingredients:
- and a sprinkle of sugar
Serve them up with homemade whipped cream and juicy strawberries, which again, is so simple to make.
Despite the crisp exterior, the biscuits take on just the right amount of sweetness from the sweetened strawberries and whipped cream, while the soft interiors are just as delicious without becoming soggy.
Here, the old biscuit-making adage “Cold Ingredients, Hot Oven” is very true. Before cooking the biscuits in a 500° degree Fahrenheit oven, make sure the ingredients are very cold and don’t handle them too much.
🥘 How to Shape Sweet Biscuits
The best tools to prepare this dough are a food processor and a pastry cutter. If you don’t have either of them, don’t let that deter you. Chop the cold butter into small pieces or grate it on the largest holes of a box grater before freezing for at least 30 minutes.
You can use either a traditional biscuit cutter or cut both ends off of an empty can (just in case the dough gets stuck inside) to cut the biscuits into 2 ¾"-3" rounds. Be sure to dip the cutter or can rim into flour before pressing straight down into the dough.
As shown below, an easier (and more rustic-looking) method is to shape the dough into a rectangle and cut it into squares. With this method, there is less waste and less time spent handling the dough - and warming it up - before baking.
Use a biscuit cutter to shape the biscuits. You can use a 3-inch biscuit cutter or 2.75-inch biscuit cutter.
My #1 tip for shaping biscuits: Do NOT twist the cutter. Don’t twist while cutting out the biscuits or they won’t rise appropriately.
Fun Fact: Did you know biscuits rise even higher when they are touching? Before baking, press them snugly together in order to lift one another.
A lined baking sheet, cast-iron skillet, or round cake pan can be used to bake the biscuits.
The tops of the sweet biscuits are given a delightfully crisp finish by brushing with heavy cream and sprinkling with coarse sugar.
💭 Last, but not least Homemade Whipped Cream
Freshly made whipped cream can be made at home just as easy as if you were reaching for that store-bought whipped cream in the dairy aisle.
Homemade Whip Cream consists of just 3 ingredients here:
- cold heavy cream or heavy whipping cream
- vanilla extract
A colder heavy cream gives your whipped cream more volume. In contrast to store-bought cream, you have control over how much sugar is in your whipped cream.
For strawberry shortcake, I like whipped cream that has a mild sweetness, so I'll use only 2 tablespoons. I have one more thing to add! Whipping cream made at home tastes 100x better than store-bought. It's creamy, refreshing, and pillow-soft.
The light, fluffy texture of whipped cream is ideal for adding to pies, cakes, cupcakes, cheesecakes, trifles, and much more!
✨ Putting the Strawberry Shortcake with Sweet Biscuits all Together
The strawberry shortcakes are ready to assemble after the biscuits bake. A classic strawberry shortcake is best with warm biscuits, frozen strawberries, and whipped cream, but the biscuits can also be left to cool completely.
The best part of making strawberry shortcakes is assembling them! A "strawberry shortcake bar" could be a great idea where everyone makes their own stacks. How can anyone resist a homemade dessert bar? The strawberries would also taste delicious if you combined them with blueberries in the summer.
Make sure to leave a lot of whipped cream on top because it is the best part!
👩🏻🍳 Frequently Asked Questions
How do you store strawberry shortcake?
Cake or Sweet Biscuit leftovers should be refrigerated. While you can store the cake for a few days, it is best as soon as it is made. Fresh strawberries won't last as long as the cake or biscuits.
Do you put strawberry shortcake in the fridge?
It's actually best if strawberries are left to macerate with some sugar for a few hours to become syrupy before they're used for shortcake. Shortcakes can also be made the next day by refrigerating overnight.
How long can strawberries sit out?
You should refrigerate the strawberries within 2 hours. If they are left out for more than 2 hours, you should throw them away.
- 4-5 c. fresh strawberries, sliced
- 2 T. granulated sugar
- 2 T. orange liqueur or orange juice
Sweet Biscuit Ingredients
- 3 c. all-purpose flour
- ¼ c. granulated sugar
- 2 T. aluminum-free baking powder
- ½ t. salt
- 1½ c. cold buttermilk, divided
- ¾ c. very cold unsalted butter, grated or chopped small
- 2 T. turbinado sugar
Whipped Cream Ingredients
- 2 c. cold heavy cream
- 1 t. vanilla extract
- ⅓ c. powdered sugar
1. To prepare the strawberries, hull the green top off the strawberries, then place them top side down and slice from the tip to the base to create pointed slices, as shown. Combine the sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine. Finally, cover and place then into the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
2. Place top oven rack in the center position and pre-heat oven to 500° degrees Fahrenheit.
3. Next, for the sweet biscuits. To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
4. Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed).
5. Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
6. Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately ¾” thick.
7. With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.
*Use caution while cutting to avoid tearing the parchment paper. If you have a gas oven, use aluminum foil instead of parchment paper. Line the baking sheet with another layer of foil in case the one you are working on tears while cutting.
8. Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
9. Dust excess flour off the parchment paper (or aluminum foil) and transfer the sheet to a large, rimmed baking sheet. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
10. While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
11. Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
12. Once cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit. Top with some of the macerated strawberries. Add
the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries. Add a small sprig of fresh mint for garnish and serve immediately. Enjoy!