Strawberry Shortcake Recipe (VIDEO)
Classic, easy Strawberry Shortcake Recipe! The homemade shortcake biscuits are impressively soft and layered with juicy strawberries and whipped cream.
We love strawberry recipes that use plenty of strawberries, like our No-Bake Strawberry Cheesecake, this crowd pleasing Strawberry Pretzel Salad, and of course homemade Strawberry Sauce. Strawberries are the star ingredient in Strawberry Shortcake.
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Strawberry Shortcake Recipe:
This is a traditional strawberry shortcake recipe, made completely from scratch that is perfect for summer because you don’t have to spend a ton of time in the kitchen making it. Just like Panna Cotta, this is completely homemade but feels like a shortcut dessert.
Shortcakes are a great party dessert since you can set them up buffet style and guests can build their own. They are best eaten fresh, but thankfully they are super easy to bake and assemble.
What is a Strawberry Shortcake?
Old Fashioned Strawberry Shortcake a stacked dessert with buttery homemade biscuits, strawberries macerated (juiced up) in sugar, and lightly sweetened soft whipped cream. The earliest recipe for strawberry shortcake dates back to 1588. It is popularly made with strawberries, but you can substitute with other berries or sliced stone fruit like peaches.
Homemade biscuits are so easy to make and if you haven’t tried them, you are in for a treat! They exceed store-bought ‘bisquick’ in taste and quality.
How to Make Shortcake Biscuits:
There’s a teensy bit of vanilla in these but otherwise, these classic biscuits can be enjoyed, or savory next to your mashed potatoes and gravy. They are light, airy, tall, fluffy and everything a good biscuit should be.
All you need is a sieve or flour sifter, large mixing bowl and a pastry cutter. You can also cut the butter into the dough using a good food processor. To cut out the biscuits, we used a 2 1/2″ round cookie cutter, but you can also cut the biscuits into squares with a sharp knife.
- Sift together the dry ingredients: flour, baking powder, sugar, salt
- Cut 5 Tbsp COLD butter into dry ingredients until course crumbs form
- Combine milk, cream and vanilla and drizzle over flour mixture. Mix until it starts coming together.
- Transfer to floured surface, pat into rectangle, fold in half and repeat.
- Cover with a tea towel and rest 30 minutes at room temp, pat into a 5″x10″ rectangle (3/4″ tall) then cut out biscuits and bake.
Pro Tip: For the best rising biscuits, dip the biscuit cutter into flour with every biscuit you cut and push the cutter STRAIGHT DOWN without twisting.
How to Make Strawberries for Shortcake:
Mix the sliced strawberries with sugar while your dough is resting to allow the strawberries to macerate and juice up in the refrigerator, forming a natural strawberry syrup that is so good as it soaks into the biscuits.
Watch Natasha Make Strawberry Shortcake:
I hope this classic Strawberry Shortcake becomes one of your favorite Summer desserts!
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Strawberry Shortcake Recipe
Ingredients
Shortcake Biscuits:
- 2 cups all-purpose flour, plus more to dust
- 1 1/2 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 5 Tbsp unsalted butter, cold, diced
- 1/2 cup heavy whipping cream, cold
- 1/2 cup milk, cold
- 1/2 tsp vanilla extract
Macerated Strawberries:
- 1 1/2 lbs strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 1 cups heavy whipping cream
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Make Biscuit Dough: In a large mixing bowl, combine dry ingredients stir together then sift together. Add 5 Tbsp diced cold butter and cut it into flour mixture with a pastry cutter or with food processor until course crumb consistency.
- Stir together 1/2 cup milk, 1/2 cup heavy cream and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.
- Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest 30 minutes at room temperature (65˚-75˚F) .
- Macerate Strawberries: While Dough rests, slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate.
- Cut Biscuits and Bake: Preheat Oven to 425˚and line a baking sheet with parchment paper. After resting dough 30 minutes, gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without turning the cutter.
- Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.
- Make Whipped Cream: In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
- Assemble: Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha,
Thank you for the inspiration. I used this recipe today! My kitchen smells so good. I added 2 tablespoon of sugar on mine.
Hi Margie! I bet it smells divine. Thank you for trying my recipe. ♥️
Hi Natasha. I love this recipe. Its one of my many favorites from you collection. I have 1 question for you. Do you prefer baking and cooking with your electric oven the range oven? I am building a new home and wondering whether I should go full dual fuel range or ensure I have an electric oven as well. Any thoughts or suggestions would be immensely appreciated. Davita
HI Davita, we have a dual fuel range and love it! An electric oven is more consistent and having gas burners is great. I wouldn’t go back to an electric cooktop after this. I suggest getting a dual fuel range if it is ok with your budget.
Hey Natasha! I would like to make a large strawberry shortcake. Would this be possible?
Hi Madison, I haven’t tried making this larger, but I imagine with a few adjustments, it may work! If you experiment, let me know how you liked the recipe.
Hi Natasha,
The leftover cream can save in chiller for how many days ya?
Hi Aishah, it’s best to whip heavy cream and serve soon after, but I have whipped it before, placed in a bowl, covered and refrigerated for several hours and it worked out well.
Hi Natasha! This looks like a great recipe but, I don’t have a pastry cutter or a food processor so can I use a blender? Hope you can help! Thanks! 🙂 🙂 😀
Hi Elle, I haven’t tested with a blender, but I don’t think a blender would be ideal. It would blend the butter into the flour instead of cutting it in. Two sharp knives might be better than a fork and will take a little longer than a food processor, but they should work.
I made your strawberry Shortcake biscuits. Amazing❤️
I enjoy trying all your recipes,
always a huge success!!!!
Thank you😃
Love it! Thanks for your great feedback, I hope you’ll love every recipe that you will try.
Can I use confectioners’ sugar for all the recipes that I use that you use whipped cream in?
Hi Amy, it really depends on the recipe. I would suggest making the recipe as written first before making any changes or substitutions.
Hi,
Just wondering if the dough can be made few days ahead.
Hi Belinda, I recommend baking it as soon as you make the dough. The biscuits can be made ahead and stored, though.
Natasha, I haven’t tried your Shortcake recipe yet but it looks delicious. One thing we do when making the whipped cream for our shortcake is use confectioner’s sugar instead of granulated. It stiffens the cream more and will last longer, especially if there is any left over. Thanks for your labor of love.
Thank you so much for sharing that with me.
Natasha . . . if I am going to take the strawberry shortcake to another person’s home, for dessert, how can I make the whipped cream ahead of time and preserve the integrity of it for later in the evening when the shortcake is assembled?
Hi Marilyn, it’s best to whip heavy cream and serve soon after, but I have whipped it before, placed in a bowl, covered and refrigerated for several hours and it worked out well.
Can you freeze the biscuits?
Hi Margo, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Greeting from the Sunshine State we are in the Strawberry season and this is my second time this week I make Strawberry shortcake, recipe was very easy..Thank you Natasha.
Yum! I’ve been craving this! I’m so glad you enjoyed this recipe!
I love everything you prepare! You are so bubbly and have a beautiful smile. You’re a terrific cook. Everybody loves a good cook!! Blessings…
Thank you for that wonderful compliment! You’re so nice!
Hi Natasha
It is a great recipe and could I substitute the all purpose flour for Gluten free all purpose flour
Or what would be a good substitution
Hi Denise, I haven’t tested this with gluten-free flour. If you happen to experiment, I would love to know how you like that.
Thank you Natasha! Tried this recipe since it is without eggs n outcome was superb! Will try this biscuit with raspberry custard as well 🙂
Hi Natasha! I have tried several or your recipes, including this one, and let me tell you…….your recipes never disappoint!!! Thank you for sharing them!!!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I have not tried this recipe but i am planning to but if you don’t have a pastry cutter or food processor, can you use a blender or a fork?
Hi, I haven’t tested with a blender but I don’t think a blender would be ideal. It would blend the butter into the flour instead of cutting it in. Two sharp knives might be better than a fork and will take a little longer than a food processor, but should work.
Very yummy recipe! Macerated strawberries for about 6 hours by the time we ate it, also added some brown sugar to macérate. Brushed the top of my biscuits with cream and next time will sprinkle some turbinado on top for a little sweet crunch!
Hi Natasha, can the biscuits be made ahead of time (2-3 days) and refrigerated till needed?
Hi Diane, that should work!
Natasha, can I make the dough in the mixer or it should be done by hand?
Hi J, it’s best done in a food processor or with a pastry cutter to ensure that you are cutting the butter into the flour.
So delicious!! Thank you!!
You’re welcome! I’m so glad you enjoyed that Julie!
So easy to do and absolutely delicious……it looked prettier than I’d imagined…..thanks for the recipe
That’s just awesome!! Thank you for that wonderful review!
I have made several things of your website-they are delicious and your videos are great. you should be on food network. keep them coming.
You’re so nice! Thank you!
Love your videos! Your recipes are the best
Can you link your bench scraper that you use in most of your videos?
I think that’s what it’s called. Thank you
Hi Tracy, we use this scraper here.
So good and amazing. My reaction was just like yours in the video lol. My kids absolutely loved it. Biscuits were wonderful and perfect toppings, to satisfy and please everyone!
That is the best when kids love what we moms make. That’s so great!
I recently found you through a recipe my cousin shared on FB. I made your Strawberry Shortcake as my first and I just want to thank you! I have 3 kids and 2 of them are picky eaters (my youngest is 7 months so can’t be picky yet). Your strawberry shortcake not only was liked and EATEN by all the family members, the biscuit was EATEN this morning as well. Aaahhhh, I couldn’t believe it!!! I cried. So, thank you. I can’t wait to try all your recipes and cry more tears of joy.
That’s so awesome! I love the idea of repurposing biscuits for next day breakfast!
How can I find your roast beef recipe. The one you cook in the oven on a cookie sheet with asparagus and small quartered potatoes all around it. Wish I had your cookbook with all your recipes in it. I really love everything you cook.
Hi Carolee, we have a Roast Beef recipe here. I hope that helps.
Really loved your strawberry cake recipe.
Actually I am fond of Chocolates and strawberries. I always prefer to order online whenever I feel the craving. I will definitely gonna try your recipes if it works for me otherwise I usually order from winni.in
You can also have a look on the site maybe you can get many more cake ideas.
Thank you for sharing that with me, Aanchal! I’m so glad you enjoyed this recipe!
I’m a new viewer to your site. I’ve made a few of your recipes with success. My family loves the results. I will def try this shortcake recipe soon! I love your videos and recipes, I also love your laughter and when you taste test your dish. Keep up the good work!!!
You are so nice. Thank you for that awesome feedback!
I have whole strawberries in the freezer would that work to make with this recipe? I’ve never made strawberry shortcake before. For the biscuits can I make my own heavy cream or buttermilk? I’ve made my own biscuits a few times but didn’t know about not twisting the cutters thanks for the tip.
Hi, frozen strawberries would work fine, but frozen do tend to discolor faster so keep that in mind. I haven’t tried this particular recipe with buttermilk, but you can use your favorite buttermilk biscuit recipe as a base and assemble them as strawberry shortcakes.
Can we use normal cream instead of whipping cream?
Hi Maryam, I haven’t tested it using a different cream to advise. If you do an experiment please share with us how it goes.
Strawberry shortcake is one of the most delicious treats you can make with fresh strawberries! The trick is to find the ripest, sweetest strawberries you can find and then finish it off with homemade whipped cream.
Hello Natasha,
I am a regular follower to your recipes. The recipe you have sharing is really new to me. Keep sharing like this am regularly waiting for your recipe.
Thank you for that thoughtful feedback and support!
hi do you use 15ml tablespoons or 20ml thanks this is an old favourite of mine keen to try yours love .
Hi Betty, 1 Tbsp = 15 ml. I hope you love the strawberry shortcake recipe.
I love your recipes and love your personality!
Hi Ann, thank you so much for your inspiring and encouraging comment. I sure appreciate it and I’m so glad you are enjoying our recipes.
yummy.. I made this Shortcake this evening. My daughter and I both took a bite and at the same nodded our heads and said yummmmm. Thank you so much for the recipe. I enjoy watching you make delicious dishes❤
Hi Debbie, I am so happy you both loved the strawberry shortcake recipe! Thank you for that amazing review. I’m smiling big reading your comment.
A huge favorite of mine. Yum!
I’m so happy you enjoyed that!
This is what summers are made of! The perfect dessert to end the day.
It sure is! Thank you for sharing that awesome review with us!
So yummy! We love to make this when we can find the best, sweet strawberries!
That is the best! Thank you for the wonderful review Cindy!
Yes! Totally using our leftover biscuits for the morning. I also drizzled a couple of tablespoons of butter after I pulled them out of the oven. And totally made them pop!
Strawberry shortcake has always been my favorite and this recipe was INCREDIBLE! Just like my grandmother’s!
That’s so awesome, Lauren! I’m so happy you enjoyed that!
This Strawberry Shortcake recipe was so easy and delicious! I will definitely be making it again.
Hi Echo, I’m so happy you loved the strawberry shortcake recipe! Thank you for sharing your amazing review.