Classic Strawberry Shortcake (Easy Homemade Biscuits with Fresh Strawberries)

This classic strawberry shortcake is made with soft homemade biscuits, fresh strawberries, and whipped cream.

This strawberry shortcake is one of those desserts that just feels like home. Simple, a little messy, and always better made from scratch.

Soft, buttery biscuits layered with sweet, juicy strawberries and fresh whipped cream… it doesn’t need to be fancy to be good. In fact, the less perfect it looks, the better it usually tastes.

I didn’t have buttermilk on hand when I made this, so I used whole milk instead. And honestly? It turned out so soft and tender that I wouldn’t hesitate to do it that way again.

If you’re looking for a classic strawberry shortcake recipe that’s easy, cozy, and perfect for spring and summer, this is the one.

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Why you’ll love this strawberry shortcake

• soft, buttery homemade biscuits
• fresh strawberries that get perfectly juicy
• simple ingredients you probably already have
• no fuss, no complicated steps
• perfect for spring and summer

Ingredients

For the strawberries

• 6 cups strawberries, quartered
• 1/4 cup granulated sugar

For the biscuits

• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup cold butter, cubed or shredded
• 1 cup cold whole milk (or buttermilk)
• 2 tablespoons heavy cream (for brushing)
• sugar for topping

For the whipped cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

You can find my detailed homemade whipped cream instructions here.

Ingredient Notes

• Fresh strawberries work best, but frozen can be used in a pinch
• Whole milk works fine for the biscuits if you don’t have buttermilk
• Cold butter is key to tender biscuits

How to make strawberry shortcake

Prep the strawberries

Add the sliced strawberries and sugar to a bowl. Stir and let them sit for about 20–30 minutes.

The strawberries get nice and juicy while everything sits, and that’s what really makes the whole thing come together.

Make the biscuits

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold, cubed or shredded butter and cut it in until the mixture looks like coarse crumbs.

Pour in the milk and gently mix until the dough just comes together. The dough should look slightly shaggy, not smooth.

Turn the dough out onto a lightly floured surface, fold it over itself 2–3 times, and pat it out to about 1 inch thick.

Cut into rounds and place on a baking sheet or a cast iron skillet.

Brush the tops with heavy cream and sprinkle with coarse sugar.

Bake at 400°F for 18–20 minutes, or until lightly golden on top.

The biscuits don’t have to be perfect, mine never are, and they still turn out just right.

Make the whipped cream

In a bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the shortcakes

Slice the biscuits in half.

Spoon strawberries over the bottom half, add whipped cream, then place the top half on.

Add more strawberries and cream on top if you want.

Helpful Tools for Strawberry Shortcake

This strawberry shortcake is simple, but the right tools make the biscuit-style shortcakes easier to mix, cut, and bake.

• Pastry blender: Helps cut the butter into the flour for tender, flaky shortcakes.
• Biscuit cutter: Gives the shortcakes a classic round shape.
• Cast iron skillet: Use to bake biscuits.
• Mixing bowls: You’ll need bowls for the dough, strawberries, and whipped cream.

Tips for the best strawberry shortcake

• Keep your butter cold (I put mine in the freezer for about 10 minutes)
• Don’t overmix the dough
• Let the strawberries sit long enough to get juicy
• A slightly messy shortcake is the best kind

Make ahead tips

• Biscuits can be baked ahead and stored at room temp
• Strawberries can be prepped a few hours in advance

Storage tips

• Store biscuits separately from strawberries
• Best assemble fresh

What to serve with strawberry shortcake

• Lemon blueberry loaf
• Blueberry muffins
• Homemade whipped cream
• Lemonade

More cozy desserts you’ll love

• Banana nut bread
• Chocolate cake with peanut butter frosting
• Mini chocolate chip muffins

Classic Strawberry Shortcake (Biscuit Style)

5 from 1 vote

Soft, buttery homemade biscuits layered with fresh strawberries and whipped cream. A simple, classic dessert that’s perfect for spring and summer.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

Strawberries

• 6 cups strawberries quartered
• 1/4 cup granulated sugar

Biscuits

• 2 3/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon baking soda see notes
• 1 teaspoon salt
• 3/4 cup unsalted butter cold and cubed or shredded
• 1 cup whole milk or buttermilk
• 2 tablespoons heavy cream for brushing
• sugar for topping

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Method

 

Prepare the strawberries

1. In a large bowl, combine the sliced strawberries and sugar.
2. Stir well and let sit for 20–30 minutes until the strawberries become juicy.

Make the biscuits

1. Preheat oven to 400°F.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed or shredded butter and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Pour in the milk and gently mix until the dough just comes together. Do not overmix.
5. Turn the dough onto a lightly floured surface and gently bring it together.
6. Fold the dough over itself 2–3 times, then pat it out to about 1 inch thick.
7. Cut into rounds and place on a baking sheet or cast iron skillet.
8. Brush the tops with heavy cream and sprinkle with sugar.
9. Bake for 18–20 minutes, or until lightly golden.

Make the whipped cream

1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the shortcakes

1. Slice the biscuits in half.
2. Spoon strawberries over the bottom half.
3. Add whipped cream.
4. Place the top half of the biscuit on and add more strawberries and whipped cream if desired.

Notes

• Whole milk works well if you don’t have buttermilk.
• If using whole milk, reduce baking soda slightly.
• Do not overmix the dough for the most tender biscuits.
• Best served fresh.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, just thaw them first and drain excess liquid.

Can I make strawberry shortcake ahead of time?
You can prep the components ahead, but assemble just before serving.

Can I use milk instead of buttermilk?
Yes, whole milk works great and still gives you soft, tender biscuits.