Our Individual Strawberry Shortcake recipe is easy to make using basic pantry staples. Soft, flaky biscuits are layered with juicy strawberries and a light, sweet homemade whipped cream for a classic dessert that’s never too sweet.
Easy Homemade Strawberry Shortcake Recipe
Strawberry shortcake is a perfect choice when you want a sweet treat that’s light and refreshing. This version uses pantry basics and fresh strawberries to create a dessert that’s both simple and impressive. Buttery, golden biscuits paired with lightly sweetened berries and whipped cream—what’s not to love?
Below is a clear, streamlined guide to making individual shortcakes from scratch. The full ingredient amounts and exact steps are included in the recipe card further down.
How to Make Strawberry Shortcake from Scratch
This dessert is built from three easy components and comes together in under an hour. Summary of the process:
See the recipe card below for precise ingredient measurements and full instructions.
- Combine sliced strawberries and sugar in a bowl, cover, and refrigerate to macerate.
- In a food processor or by hand, cut cold butter into the flour, sugar, baking powder, baking soda, and salt until the mixture resembles coarse cornmeal. Transfer to a bowl and add buttermilk just until the dough begins to hold together.
- Turn the dough onto a floured surface, knead a couple times, press into a rectangle, and cut into six squares.
- Place squares on a lined baking sheet, brush with heavy cream, sprinkle coarse sugar on top, and bake until golden. Cool completely before assembling.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Slice each shortcake in half, spoon 2–3 tablespoons of strawberries on the bottom half, add a dollop of whipped cream, top with the other half, and add more strawberries and cream. Serve immediately.
Tips and Notes for Homemade Strawberry Shortcake
- Cool biscuits completely before adding toppings—warm biscuits will melt the whipped cream.
- Assemble and serve right away for the best texture; the biscuits will soften after sitting with the berries and cream.
- If fresh berries aren’t available, thawed and drained frozen strawberries work in a pinch.
- Other berries like raspberries, blueberries, or blackberries are delicious alternatives.
- If you don’t have coarse sugar, regular granulated sugar will work—texture will be slightly different.
- For extra fruit flavor, stir a tablespoon or two of strawberry or raspberry jam into the berry mixture.
Make Ahead and Storage
Making Ahead: You can bake the biscuits ahead of time and store them in an airtight container at room temperature for 1–2 days, refrigerate for 4–5 days, or freeze for 2–3 months. Thaw completely before assembling.
The whipped cream can be prepared and kept in the refrigerator for up to 4 days. The strawberry mixture can be made 30–60 minutes before serving to allow the berries to release their juices.
Storing: Fully assembled shortcakes are best enjoyed immediately; leftovers will become soggy and are not recommended for extended storage.
What is the Difference Between a Cake and a Shortcake?
Shortcake is more like a biscuit in texture—flakier and slightly crisp—whereas cake is tender, soft, and airy. Shortcake is designed to be split and layered with fruit and cream.
What is the Difference Between Shortcake and Biscuit Dough?
The ingredients and texture are very similar. The main distinction is how shortcake is served—typically split and layered with strawberries and whipped cream to create the classic dessert.
More Strawberry Sweets You’ll Love
- Strawberry Cream Popsicles
- Apple Strawberry Crisp
- Braided Strawberry Puff Pastry
Strawberry Shortcake Recipe
What You’ll Need
Strawberries
- 4 to 5 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
Shortcake Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 8 tablespoons unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ to ¾ cup buttermilk
- 1 tablespoon heavy cream
- 2 tablespoons coarse sugar
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
How to Make It
For the Strawberries
- Combine strawberries and sugar in a medium bowl. Cover and refrigerate until ready to use.
For the Biscuits
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place flour, butter, sugar, baking powder, baking soda, and salt in a food processor and pulse until the mixture resembles coarse cornmeal.
- Transfer mixture to a large bowl. Drizzle in buttermilk and stir until the dough just comes together; it should not be sticky.
- Turn the dough onto a lightly floured surface, knead a few times, and shape into a rectangle about ½–¾ inch thick.
- Cut into 6 equal squares and place on the prepared baking sheet, spacing 1–2 inches apart.
- Brush the tops with heavy cream and sprinkle with coarse sugar. Bake 14–16 minutes until golden. Cool completely on a wire rack.
For the Whipped Cream
- Combine heavy cream, powdered sugar, and vanilla in a large bowl. Mix on low until combined, then increase speed to medium and whip until stiff peaks form (about 3–5 minutes).
Assemble
- Slice each shortcake horizontally. Spoon 2–3 tablespoons of strawberries onto the bottom half, add whipped cream, and top with the other half. Add extra strawberries and cream as desired.
- Serve immediately. See notes for storage options.
Notes
*For tips, variations, and frequently asked questions, refer to the recipe post text above.
Nutrition
Calories: 573 kcal
Carbohydrates: 67 g
Protein: 7 g
Fat: 32 g
Sugar: 33 g