Homemade Strawberry Shortcake Recipe
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Strawberry Shortcake is the ultimate summer treat that fits perfectly into any barbecue or family dinner. This recipe pairs sweet, juicy strawberries with soft, fluffy biscuits and smooth whipped cream, topped off with a zesty twist of lime. It’s a fun, easy, and irresistibly delicious way to sweeten up your summer days!
Why You Will Love Making Strawberry Shortcake
Here’s why you’ll fall in love with making these individual cakes:
- Simple Ingredients: Everything you need is probably already in your kitchen! Basic pantry staples come together to create something magical.
- Quick to Make: From start to finish, you’re only about a half hour away from indulging in this sweet dessert.
- Perfect for Beginners: With straightforward steps, this summer dessert recipe is ideal for those new to baking or cooking.
- Customizable: Feel free to add your own twist with different berries or a dash of your favorite spices.
- Fun Activity: It’s a great way to spend some quality time in the kitchen with family or friends.
- Absolutely Delicious: The end result is a beautifully balanced dessert that you’ll want to make again and again.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Strawberry Shortcake with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Throwing together a batch of strawberry shortcake is a breeze with this easy recipe. Here’s how to do it:
Cook the Strawberries
Begin by gently simmering sliced fresh strawberries with some sugar in a saucepan over medium heat. Keep stirring until the berries soften and ooze their juicy goodness, yet still hold their shape, about 7 minutes. This creates a luscious, sweet syrup.
Make the Biscuits
In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and a pinch of salt. Add cold, cubed butter and use a fork or pastry cutter to blend it into the flour mixture until it resembles coarse sand.
Pour in the cold buttermilk and mix just until the dough starts to come together and pull away from the bowl sides.
Turn the dough out onto a floured surface, roll it out to about ⅓ inch thickness, and use a biscuit cutter to cut out circles.
Arrange these on a lined baking sheet and bake for about 12 minutes, or until they just begin to turn golden.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Assembling the Shortcake
Let the biscuits cool completely on a wire rack before splitting them open. Spoon some of the cooked strawberries over the bottom half of each biscuit, add a generous dollop of whipped cream, and drizzle a little juice from the cooked strawberries.
Top each shortcake with a sprinkle of lime zest, and dig in!
Ingredients
- 4 cups strawberries sliced
- 2 tablespoons sugar
For the biscuits:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter cold and cubed
- 1 cup cold buttermilk
- Whipping cream
- Lime zest
Instructions
- Gently cook the strawberries and sugar over medium heat for 7 minutes, stirring frequently, until the berries release their juices but still hold their shape.4 cups strawberries, 2 tablespoons sugar
- In a big mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.2 ¾ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- Add the cubed butter and incorporate it into the flour, breaking it with a fork or pastry cutter until it resembles sand.¾ cup unsalted butter
- Add the buttermilk and mix well, just until it separates from the edges of the bowl. Transfer to a floured surface and roll it into ⅓ inch thick.1 cup cold buttermilk
- Use a cookie or biscuit cutter to cut the circles – you can re-roll the dough that’s left.
- Transfer to a paper-lined sheet and bake for 12 minutes, or until they just start to brown. Let them cool completely.
- Serve the shortcakes with the strawberries, whipping cream, and lime zest.Whipping cream, Lime zest
Notes
- Frozen Strawberries: Frozen strawberries work well, especially if they’re thawed properly. Just remember they might be a bit juicier than fresh ones, so you might want to reduce the cooking time slightly to avoid extra liquid or cook them a little longer if they do seem too liquidy.
- Buttermilk: You can easily make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for about 5 minutes until it thickens.
- Cold Ingredients: Make sure your butter and buttermilk are very cold before using them. This helps create flaky, tender biscuits that are just perfect.
- Don’t Overmix: When combining your biscuit dough, mix just until it comes together. Overworking the dough can make the biscuits tough.
- Serve Immediately: Strawberry shortcake is best enjoyed fresh. The biscuits have an amazing texture when they’re just baked, and the strawberries are most flavorful right after they’ve been prepared.
- Whip Your Own Cream: For an extra touch of homemade goodness, whip your own cream. It’s richer and tastier than store-bought versions and really elevates the dish. All you need is heavy cream, sugar, and a touch of vanilla extract.
Storage Instructions
- Store Components Separately: To keep everything tasting its best, store the biscuits, strawberries, and whipped cream separately to keep the biscuits from becoming soggy.
- Biscuits: Keep the biscuits in an airtight container at room temperature. They’ll stay fresh for a couple of days.
- Strawberries: Store the strawberries in a covered container in the fridge. They’ll be good for up to two days.
- Whipped Cream: It’s best to keep whipped cream in the fridge in a tightly sealed container. If it starts to lose its fluffiness, give it a quick whip before serving again.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
Here are a few tips to help you perfect your strawberry shortcake and make the whole experience even sweeter:
- Frozen Strawberries: Frozen strawberries work well, especially if they’re thawed properly. Just remember they might be a bit juicier than fresh ones, so you might want to reduce the cooking time slightly to avoid extra liquid or cook them a little longer if they do seem too liquidy.
- Buttermilk: You can easily make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for about 5 minutes until it thickens.
- Cold Ingredients: Make sure your butter and buttermilk are very cold before using them. This helps create flaky, tender biscuits that are just perfect.
- Don’t Overmix: When combining your biscuit dough, mix just until it comes together. Overworking the dough can make the biscuits tough.
- Serve Immediately: Strawberry shortcake is best enjoyed fresh. The biscuits have an amazing texture when they’re just baked, and the strawberries are most flavorful right after they’ve been prepared.
- Whip Your Own Cream: For an extra touch of homemade goodness, whip your own cream. It’s richer and tastier than store-bought versions and really elevates the dish. All you need is heavy cream, sugar, and a touch of vanilla extract.
How to Store Leftover Strawberry Shortcake
Here’s how you can keep your strawberry shortcake tasting fresh:
- Store Components Separately: To keep everything tasting its best, store the biscuits, strawberries, and whipped cream separately to keep the biscuits from becoming soggy.
- Biscuits: Keep the biscuits in an airtight container at room temperature. They’ll stay fresh for a couple of days.
- Strawberries: Store the strawberries in a covered container in the fridge. They’ll be good for up to two days.
- Whipped Cream: It’s best to keep whipped cream in the fridge in a tightly sealed container. If it starts to lose its fluffiness, give it a quick whip before serving again.
What to Serve with Strawberry Shortcake
Strawberry shortcake is delightful on its own, but pairing it with the right beverages or side dishes can make it even better. Here are some tasty ideas:
Top with Nuts
Adding a sprinkle of chopped nuts provides a delightful crunch and nutty flavor that pairs well with the soft textures of the shortcake and cream. Almonds, walnuts, pecans, or desiccated coconut are all great choices.
Include Fresh Fruit
Beyond strawberries, offer a medley of fresh summer fruits like blueberries, blackberries, raspberries, and slices of peach. This not only adds color and variety but also allows guests to customize their dessert to their taste preferences.
