Easy Homemade Strawberry Shortcake

Easy Homemade Strawberry Shortcake

Serves: 12 people
Prep Time: 1 hour 5 minutes
Cooking Time: 10 minutes
Easy Homemade Strawberry Shortcake


For the Macerated Strawberries:
  • 5 pounds strawberries
  • 1 cup granulated sugar
For the Biscuits:
  • 2½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼-inch cubes
  • 1 cup cold buttermilk
  • ¼ cup unsalted butter
For the Whipped Cream:
  • 1½ cups heavy cream, or heavy whipping cream
  • 4½ teaspoons granulated sugar
  • 1 teaspoon vanilla extract


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Thinking of new additions to your dessert list can sometimes be a mundane task and that’s why we are here for you – to present you with the best food options and recipes out there. So for your dessert; how about some delicious strawberry shortcake? These tasty treats are made from buttermilk biscuits topped with whipped cream and fresh, macerated strawberry filling to infuse rich, fruity flavors. This recipe is as easy as it gets and is fast to make as long as you get the steps right. You can make them a day or two ahead and can also top with vanilla ice cream or chocolate sauce to indulge in the infinite richness of this awesome delight!

Macerate the Strawberries:
  1. Place the strawberries and the sugar in a large bowl and stir to combine. Let sit for 5 minutes, then use a potato masher to gently press on the strawberries. Let stand for 1 hour, stirring occasionally.
Make the Biscuits:
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. Using a pastry blender, cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps. Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
  3. Transfer the dough to a lightly floured surface and quickly form into a rough square. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
  4. Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds.
  5. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes. Brush with additional butter immediately, if desired.
Make the Whipped Cream:
  1. Pour the heavy cream, sugar and vanilla extract into a mixing bowl. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken.
  2. Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream.
Assemble the Strawberry Shortcakes:
  1. Cut the biscuits in half horizontally. Spoon strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half.