There’s something undeniably magical about a Classic Homemade Strawberry Shortcake. Juicy, sweet strawberries paired with tender shortcake biscuits and fluffy whipped cream create a dessert that’s as timeless as it is delicious. This treat is perfect for summer gatherings, family picnics, or simply when you want to spoil yourself with a homemade delight.

Fun fact: the very first shortcake recipe dates back to the late 1500s, making this dessert a true piece of culinary history! And the best part? You can make it at home in under an hour with simple ingredients from your pantry.

What is Strawberry Shortcake?

Strawberry shortcake isn’t just a dessert—it’s an experience. At its core, it’s a buttery biscuit layered with sweet strawberries and topped with whipped cream. Unlike store-bought cakes, the homemade version has a rustic charm that makes every bite feel like a warm hug. It’s simple, comforting, and guaranteed to impress your family and friends.

Why You’ll Love This Recipe

Fresh & Flavorful – Nothing beats ripe, juicy strawberries bursting with flavor.
Simple & Affordable – Made with pantry staples, this dessert is budget-friendly.
Quick to Make – Ready in under an hour—perfect for last-minute gatherings.
Customizable – Add a citrus twist, swap in other berries, or flavor your whipped cream.
Family Favorite – A classic that never fails to bring smiles to the table.

Ingredients You’ll Need

For the Shortcake

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1 cup heavy cream

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup sugar

For the Whipped Cream

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

Step-by-Step Instructions

Preheat Oven – Set your oven to 425°F (220°C).
Prepare Strawberries – Mix sliced strawberries with sugar. Let them sit to release juices.
Mix Dry Ingredients – In a bowl, whisk flour, sugar, baking powder, and salt.
Cut in Butter – Blend chilled butter into the flour until it looks like coarse crumbs.
Add Cream – Pour in heavy cream and stir just until combined (don’t overmix).
Shape & Bake – Pat dough into a 1-inch-thick rectangle. Cut into circles or squares. Bake 15–20 minutes until golden.
Whip Cream – Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble – Slice shortcakes, layer with strawberries and whipped cream, then top with more cream and berries.

Serving Suggestions

Pair with a scoop of vanilla ice cream for extra indulgence.
Serve alongside iced tea or lemonade for a refreshing summer treat.
Add a light fruit salad for a complete picnic-style dessert spread.

Pro Tips for Perfect Strawberry Shortcake

Use fresh strawberries for the best flavor.
Keep butter and cream cold for light, fluffy shortcakes.
Don’t overmix the dough—gentle handling gives a tender texture.
Flavor variations: add lemon zest to the dough or almond extract to the cream.
Assemble just before serving to avoid soggy shortcakes.

Storage & Reheating

Shortcakes – Store in an airtight container at room temp for up to 2 days. Reheat in a 350°F oven for 5–10 minutes.
Strawberries – Keep in the fridge for up to 3 days.
Whipped Cream – Best fresh but lasts up to 24 hours in the fridge.

Classic Homemade Strawberry Shortcake

A delightful dessert featuring layers of fluffy shortcake, fresh strawberries, and whipped cream, perfect for any gathering.

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Prep Time 30

Cook Time 20

Total Time 50

Course Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

For the shortcake

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced Ensure butter is cold for best results
1 cup heavy cream

For the strawberries

4 cups fresh strawberries, hulled and sliced Use ripe strawberries for best flavor
1/4 cup sugar To sweeten strawberries

For topping

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

Instructions

Preparation

Preheat your oven to 425°F (220°C).
In a medium bowl, combine hulled and sliced strawberries with 1/4 cup sugar. Stir gently and let them sit to release their juices.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Add the diced butter to the dry ingredients and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
Pour in the heavy cream and stir until just combined. Don’t overmix!
Turn out the dough onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Cut into squares or circles and place on a parchment-lined baking sheet.
Bake for 15-20 minutes or until golden brown.
In a separate bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Assembly

Once baked and cooled, slice the shortcakes in half.
Layer the strawberries between the halves and top with dollops of whipped cream.
Finally, place the top half back on and add more whipped cream on top if desired.

Serving

Serve immediately and watch smiles light up faces!

Notes

For the best flavor, use fresh strawberries. Prevent sogginess by keeping strawberries and shortcake separate until serving. Experiment with flavors by adding lemon zest to the biscuit mixture.

Keyword Classic Dessert, Fresh Strawberries, homemade dessert, strawberry shortcake, Summer Dessert