Strawberry Shortcake has flaky, sweet biscuits topped with sweet juicy strawberries and homemade whipped cream. Easy to follow step-by-step instructions for foolproof strawberry shortcake recipe.
Easy to make dessert using everyday ingredients, fresh strawberries and homemade biscuits. Ready in 20-minutes.
It’s the perfect dessert for potlucks, church homecoming, BBQ and summer picnics. Old-fashioned strawberry shortcake, just like my mom and grandmother made.
Why this recipe works
- Uses simple ingredients – Readily available at most grocery stores.
- Ease – No fancy kitchen equipment or biscuit cutter needed.
- Perfect for strawberry season – Great recipe for an abundance of fresh strawberries.
What you’ll need
- All-purpose flour– Use a quality brand, unbleached.
- Sugar – Sweetens these shortcake biscuits and draws out the natural juices from the strawberries.
- Baking powder & soda – Leaving agents that will make these shortcake biscuits rise.
- Buttermilk – Adds moisture and flavor to the biscuits. Make buttermilk by adding 1 teaspoon white vinegar or lemon juice per cup of milk.
- Strawberries – Cut fresh strawberries in half or quarters and sprinkle with sugar in a bowl. Adjust the sugar based on how sweet or tart your strawberries are.
- Whipped cream – Use heavy whipping cream and sugar.
For the filling, mix the strawberry slices with granulated sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.
How to make Strawberry Shortcake
- Make biscuits – In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet.
- Bake – Bake in a preheated 425 degree F oven.
- Prep strawberries & whipped cream – Slice strawberries, toss with sugar and refrigerate. Make whipped cream and refrigerate.
- Assemble – Split shortcakes with a knife and place in shallow bowls. Fill with strawberries and whipped cream.
Strawberry shortcake can be prepped ahead of time. Fix the berries and refrigerate them overnight. Strawberry shortcake biscuits can be made in one bowl and takes about 12-minutes to bake.
Recipe FAQs
Shortcake is like a biscuit or scone that is slightly sweet. Shortcake is a crisp, crumbly cake made from butter.
Shortcake is typically made with flour, sugar, baking powder or baking soda, salt, butter and milk or buttermilk. The butter is cut into the dry ingredients until it resembles cornmeal. Liquid is added just until moistened.
I love using fresh or frozen strawberries for Strawberry Fruit Bars, which are just like an Outshine bar and homemade Strawberry Ice Cream.
More Easy Dessert recipes
- Blackberry Pie
- Blackberry Hand Pies
- Peach Hand Pies
- Cherry Hand Pies
- Strawberry Rhubarb Pie
- Orange Dreamsicle Cake
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Strawberry Shortcake
Ingredients
Strawberries
- 4 cups strawberries halved or quartered
- ¼-1/2 cup granulated sugar
Strawberry Shortcake
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 6 tablespoons unsalted butter cold
- 1 teaspoon pure vanilla extract
- 1 ¼ cups buttermilk cold
Whipped Cream
- 1 pint heavy whipping cream
- 2 teaspoons granulated sugar
Instructions
Strawberry Shortcake
- Mix the strawberries with the sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.
- Using a hand mixer on high speed, beat the heavy whipping cream with sugar until you get stiff peaks. Wrap with plastic wrap and place in the refrigerator.
- In a medium bowl, stir together flour, sugar, baking soda, baking powder, and salt. Use a pastry blender or two forks to cut in cold butter until you have pea-size pieces. Incorporate buttermilk until a soft dough forms.
- Drop by the spoonful onto a parchment lined baking sheet.
- Bake in a preheated 425 degree F oven for 12-15 minutes or until golden brown.
- Split shortcakes with a knife and place in shallow bowls. Top with strawberries and whipped cream.
Recipe Notes
Nutrition
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Monidipa Dutta says
My granny used to make these cakes. They seemed exactly like these in your pictures. I am a foodie not much of a cooking person because I hardly get time but I love reading recipes because I try them when I am free.
Shinta Simon says
Classics can never go out of style! I’ve never made shortcake before, and this one is tempting me to give it a try! Thanks for sharing.
Jessica Robinson says
Shinta, Thanks so much for stopping by! Gotta love an old fashioned dessert that doesn’t take a bunch of time to create! Especially with strawberry season right around the corner!
Wajeeha says
I love strawberry shortcake and can’t wait for summer…love your tips on preserving fruit! Thanks
Jessica Robinson says
Wajeeha,
Thanks so much for visiting! I love old fashioned strawberry shortcake, it reminds me of my childhood on the farm.
Bintu | Recipes From A Pantry says
This looks incredible, I love when strawberries are in season, can’t wait to make this tasty looking shortcake for myself!
Julie says
I too was brought up in a regional town. We owned a banana plantation which also “spontaneously” grew chokos. We were always swapping produce with neighbours or giving them tomatoes and chokos and getting back preserved. I loved you post and your strawberry shortcakes. I can’t wait to try your recipe. ?
Thanks for sharing
Julie
Jessica Robinson says
Julie,
That is so cool!! We bartered with our farm grown pork and my moms homemade pies, cakes, breads, jams, and pickles all the time growing up. Your childhood sounds so similar to mine! Except more exotic! 🙂
Claudia Lamascolo says
How pretty this shortcake is, here in Florida we grow our own strawberries in Plant city. We have them just about all year long and I will surely be saving your recipe!
Patty @ Spoonabilities says
There is nothing better! Love strawberry shortcake and this looks sooo good!
Rebecca says
This sounds amazing!
Molly Kumar says
WoW, this looks so yummm!! It’s been ages since I baked any old fashioned dessert and with fresh strawberries in the fridge right now, this looks like a wonderful treat 🙂
Lisa Torres says
Strawberry shortcake is my FAVE! What a wonderful old fashioned summertime recipe, can’t wait to serve this at a pool party BBQ!
April says
Oh yummy! This looks fantastic! My grandmother used to always make fresh strawberry shortcake. I loved it! Your cookbook looks like it has some great recipes. Going to check it out!
Luci says
This looks so delicious. I’ll have to make it when strawberries come into season so I could use the local kind.
Emily | OatandSesame says
The best strawberries I have ever eaten are always the ones straight from my garden or local strawberry farm. The sun-kissed skin is like nothing you can get at the grocery. I just moved so I have to start over with my strawberry plants, but I brought some with me and hopefully they will take this spring! You’re shortcake recipe looks lovely. I forget how simple it is to make.
Deanna says
I love old fashion shortcake! This is perfect for tonight dinner, mmm shortcake, I better start making this now because I am seriously drooling over this now!
Diana says
My Mum used to make a similar cake when I was little. Thanks for bringing back the memories, I will have to try your version.