Homemade Strawberry Shortcake with Easy Biscuits
Make the best homemade strawberry shortcake with easy biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream. A simple, show-stopping dessert perfect for any occasion!
Strawberry shortcake is one of my most favorite desserts, especially for spring and summer entertaining. Is there anything more perfect for the season?
I love the combination of flavors and textures you’ll find in this recipe— soft, buttery biscuits with fresh juicy strawberries and fluffy vanilla-scented whipped cream. There’s a good reason why strawberry shortcake is such a beloved dessert! And once you try this recipe, you may not use another one ever again.
What is strawberry shortcake?
At its heart, strawberry shortcake is all about 3 simple things: a biscuit or cake base, fresh strawberries, and whipped cream. Sure, there are plenty of shortcuts out there, but if you want a truly homemade treat that wows every time, this is the recipe for you!
Why this is the best strawberry shortcake recipe
- Simple from-scratch sweet biscuits are easier to make than cake (and better than anything store-bought).
- Letting the strawberries “marinate” in sugar and vanilla makes them super juicy and flavorful.
- Freshly whipped cream is worth the effort. Nothing else will do!
- You can prep everything ahead of time, making entertaining effortless.
- This recipe scales easily for big groups.
“O.M.G. I made strawberry short cake tonight using your recipe and I have to say your biscuits were the star of the show. Thank you for sharing.⭐⭐⭐⭐⭐” —from reader Carole
How to make biscuits for strawberry shortcake
Easy buttermilk drop biscuits are so great here because they’re fast and easy to make (done in less than 30 minutes start to finish!) but still completely homemade.
Cut cold butter into the dry ingredients until pea-sized bits remain (this is what makes the biscuits tender and flaky!), stir in buttermilk to make a wet sticky dough, then drop spoonfuls onto a baking sheet and bake until golden.
Juicy macerated strawberries are the key
To “macerate” means to marinate fruit in sugar to release its natural juices, making them super juicy and sweet. I also add vanilla extract for additional flavor. This step is what sets my recipe apart from many others!
Don’t skip the freshly whipped cream
Freshly whipped cream is essential! It’s light, airy, and perfectly balances the sweet strawberries and tender biscuits. (Canned whipped cream or cool whip just aren’t the same.)
Whip the cream just until soft peaks form (it should be fluffy but still creamy, not stiff or lumpy). You can skip added sugar since the berries are very sweet, or add 1–2 tablespoons for a touch more sweetness.
How to make strawberry shortcakes ahead of time
- Biscuits: For freshest results, bake and serve the same day. To prep ahead, make as instructed and freeze the dough right on the sheet pan (covering well with plastic wrap) for up to 3 days. Bake straight from frozen.
- Strawberries and whipped cream: Both will keep separately stored in the fridge for up to 24 hours.
Recipe Tips and FAQs
- Use this recipe with other fruit! Raspberries or peaches are my favorite variation, but you can use almost any summer fruit.
- Double or even triple this recipe if you need to serve a large crowd. Think holidays, large group gatherings, parties, or cookouts!
- If you don’t have buttermilk for this biscuits: You can use whole milk without needing to make any other changes. You’ll just miss out on the slight tangy flavor buttermilk adds to the sweet biscuits.
More desserts for summer entertaining
- Blueberry Pie Bars
- No-Bake Strawberry Cheesecake Bars
- Summer Berry Trifle
- Easy Summer Fruit Puff Pastry Tart
Homemade Strawberry Shortcake with Easy Buttermilk Biscuits
Ingredients
Biscuits:
- 3 cups (360 grams) all-purpose flour (measured correctly)
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- ½ cup (113 grams) cold unsalted butter , cubed
- 1 ¼ cup (310 grams) cold buttermilk , plus more for brushing
Macerated strawberries:
- 1 lb (450 grams) fresh strawberries , hulled and sliced
- ⅓ cup (66 grams) granulated sugar
- 1 teaspoon vanilla extract
Whipped cream:
- 1 ½ cup (375 ml) cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1-2 tablespoons granulated sugar (optional, for extra sweetness)
Instructions
To make the biscuits:
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a bowl combine the flour, sugar, baking powder, baking soda, and salt. Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.3 cups (360 grams) all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 teaspoon coarse salt, ½ cup (113 grams) cold unsalted butter
- Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining ¼ cup buttermilk as needed to make a wet sticky dough. Do not overmix or biscuits won't rise properly, stop mixing when all dry bits are incorporated.1 ¼ cup (310 grams) cold buttermilk
- Use a scoop or large spoon to drop into 12 biscuits on the prepared sheet pan. Brush tops with more buttermilk.
- Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.
To make the macerated strawberries:
- Place half of strawberries in a bowl and mash with a fork or vegetable masher. Add remaining strawberries, sugar, and vanilla and stir until combined. Set aside for at least 20 minutes or store in the fridge for up to 24 hours.1 lb (450 grams) fresh strawberries, ⅓ cup (66 grams) granulated sugar, 1 teaspoon vanilla extract
To make the vanilla whipped cream:
- With an electric mixer, beat the heavy cream and vanilla (and optional sugar) on medium high speed until thick and creamy, but not at all lumpy. It should just hold soft peaks.1 ½ cup (375 ml) cold heavy whipping cream, 1 teaspoon vanilla extract, 1-2 tablespoons granulated sugar
- Use right away or store in the fridge for up to 24 hours.
To serve shortcakes:
- You can plate individual servings, or you can create a “strawberry shortcake bar” with everything available for guests to assemble themselves.
- Slice biscuits in half. Place a generous dollop of whipped cream on top of the bottom biscuit. Spoon some strawberries and juices on top and cover with top biscuit. Enjoy immediately.
Video
Notes
- Make ahead instructions for biscuits: For freshest results, bake them the day of. To prep ahead, make as instructed and freeze the dough right on the sheet pan (covering well with plastic wrap) for up to 3 days. Bake straight from frozen.
- Use other fruits as desired: raspberries, peaches and nectarines work particularly well. But really any summer fruit will be great.
- If you don’t have buttermilk: You can use whole milk instead without needing to make any other changes.
Can you freeze cooked biscuits
Yes! Once they’ve cooled, you can freeze them in a ziplock bag for up to 1 month. Thaw on the counter for 1-2 hours, and you can toast them lightly in the oven too, if you want.
Damn. It’s good. I subbed buttermilk for sour cream and milk because it’s what I had, and it was great. Course salt is key. 👌🏻
Thanks for the feedback and 5-star rating Niles! I’m glad you enjoyed this recipe. And that’s a perfect substitution for buttermilk!!
I don’t have course salt, and was wondering if a “typical grain” salt would be okay to use? And if so, what would the amount used be? Thank you for any guidance! 😊
These strawberry shortcakes are pure summer magic! The flaky, buttery buttermilk drop biscuits, juicy macerated strawberries, and airy vanilla whipped cream make for a perfect trio. I especially appreciate how simple yet thoughtful each component is—homemade biscuits feel luxurious, the macerated berries are bursting with flavor, and the whipped cream brings it all together with elegance. A timeless classic done beautifully—thank you for such a delightful recipe
Hi there,
do I need a circle mold to make the biscuits? or just make them like it says in the recipe?
No mold required, that’s what makes these shortcakes so easy!
The golden, buttery biscuits paired with fresh, juicy strawberries and fluffy whipped cream create the perfect balance of flavors and textures. I love how the recipe keeps things simple yet indulgent, allowing the natural sweetness of the strawberries to shine. This dessert is a timeless classic, and your version looks especially inviting
O.M.G. I made strawberry short cake tonight using your recipe and I have to say your biscuits were the star of the show. Thank you for sharing.
Great recipe,
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This looks great, I didn’t finish it because like in your tutorial I was missing the step! In my family, everyone loves it, I will have to do it again according to your recipe, hope I succeed.
This recipe is now on my list of recipes to try this summer. They look amazing!