From Scratch Strawberry Shortcake

Strawberries are hands down my favorite fruit. As the temps rise, I swear I buy a carton of strawberries every week when I head to the grocery store. I love them straight up but I also love finding different things to do with them, like this Strawberry Shortcake. It’s so delicious, so summery and fairly simple to make! It works great for a crowd too (see my note at the end for a crowd dessert idea)! And this homemade whipped cream .. there’s literally nothing I love more than anything with this whipped cream.

Making Strawberry Shortcake

The Buttery Biscuit Base

The shortcake part of Strawberry Shortcake is typically just a cake that has butter as the fat. Some people use actual vanilla cake, some people use buttermilk biscuits, I use a cream scone recipe. It’s buttery, flakey and actually pretty easy to make. I know biscuits or scones can be a little intimidating, but this one’s not too bad. It doesn’t require any one-off ingredients (like buttermilk) or unusual equipment. It does take a little patience though! But I know you’ve got it in you! 

First thing is measuring and mixing the dry ingredients: four, baking powder, sugar and salt. Then add in cold cubed butter. The most important part of this recipe is COLD BUTTER. Keep the cubed butter in the freezer if it’s an extra hot day. In the oven, the cold butter will melt and create layers in the biscuit. And those layers are what we all love right?? So keep the butter cold! 

After you add the butter into the dry mixture, use your hands to squeeze the butter cubes into small pea-sized pieces. It’s important to work quickly here (cause of the warmth from your fingers) to keep that butter COLD. Yeah I’m gonna keep saying it cause it’s that important. Now that the butter is in small pieces, throw the bowl in the freezer for about 10 mins. It’s all in the name of cold butter.

Macerating the Strawberries

While that butter’s getting cold again, we can move onto the strawberries. You *could* just chop up the strawberries and leave them as is. But I like to macerate them, which is just a fancy term for softening and sweetening fruit. To do this, chop up the berries, add some sugar and lemon juice, mix everything up and let it sit for at least 15 minutes or up to a day! Store covered in the fridge until ready to use!

Finishing Up the Biscuits

Take out that biscuit mix from the freezer and add in cream and vanilla. This is where the patience comes in. Mix everything together in the bowl and when it starts to form a shaggy sort of dough, pour it out onto a lightly floured surface. It’ll be dry and a little craggly, but no worries. Work the dough with your hands, gently folding everything together, kneading almost, and it’ll start to come together. If after a few minutes, it still isn’t quite coming together, add just a touch more of cream and that should do the trick. 

Once the dough comes together, it’s time to shape. You could form the dough into a 1-inch thick circle and cut into triangles; you could form the dough into a 1-inch thick square and cut into squares; or you could pat the dough down to 1-inch thickness and use a cup or biscuit cutter to cut into circles. Any shape will work! 

After you shape and cut the dough, place on a parchment-lined baking sheet and then put the sheet in the fridge/freezer in the name of COLD BUTTER. Keep them in there for at least 10 minutes or up to overnight (for easy fresh biscuits for breakfast the next morning! Just make sure to cover with saran wrap). Preheat the oven and then when it’s ready, bake the biscuits!

Buckle Up, It's Time for Whipped Cream

While the biscuits are chilling, make the whipped cream. If you’ve never made your own whipped cream before, you are in for a treat! It’s the easiest yet yummiest thing in the world. All it takes is cold heavy cream, sugar, vanilla and an electric mixer. Mix it all together on high just until medium peaks start to form, when you can lift the cream up and a peak forms and stays! On high, it’ll take about 2-4 minutes. Only 2-4 minutes, until you taste the sweetest, easiest delight! Store covered in the fridge until assembly time!

The Final Strawberry Shortcake Assembly

When the biscuits are done and it’s time to assemble le Strawberry Shortcakes, take a biscuit and cut it in half like a hamburger bun. Layer the bottom half of the biscuit with a spoonful of whipped cream then a spoonful of berries and top with the other half of the biscuit. If you’re feelin frisky you could also add in some vanilla ice cream.

A Crowd Pleasing Dessert Idea

My favorite thing about this dessert is that it’s pretty customizable. It could even be turned into a sort of Strawberry Shortcake bar. Set out the biscuits, strawberries (you could experiment with macerated blueberries too), the whipped cream, some vanilla ice cream, maybe some chocolate syrup or chocolate chips. Everyone can serve themselves with whatever combo they want! It’s a super fun and kinda different way to do dessert.

Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!

Strawberry Shortcake

Flakey, buttery biscuits topped with juicy macerated strawberries and sweet vanilla whipped cream
Servings: 6
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients
  

Biscuits

  • 1 tsp salt
  • 2 C flour
  • 1 Tbs baking powder
  • ¼ C sugar
  • ½ C unsalted butter cubed and cold
  • 1 C heavy cream plus about 2 Tbs for brushing on top
  • 2 tsp vanilla extract

Macerated Strawberries

  • 1 carton fresh strawberries about 2 C
  • ¼ C sugar
  • 1-2 tsp lemon juice about a quarter of a lemon

Whipped Cream

  • 1 C heavy cream cold
  • 1 Tbs vanilla
  • 1 Tbs sugar

Instructions
 

  • Mix together 1 tsp salt, 2 C flour, 1 Tbs baking powder and ¼ C sugar in a large bowl. Add in the cubed cold butter (½ C), coat everything in the flour mix and use your fingers to break the butter into pea-sized pieces. Place the bowl in the freezer for about 10 minutes.
  • Cut up the strawberries into halves or quarters. In a medium bowl, add the strawberries, ¼ C sugar and the juice of about a quarter of a lemon. Mix everything well, cover and store in the fridge until ready to use.
  • Take the biscuit mix out of the freezer and add in 1 C cold heavy cream and 2 tsp vanilla. Mix well with a spatula. Once the mix starts to form a shaggy dough, turn it out onto a lightly floured surface. Gently fold the dough into itself for a few minutes, until the dough starts to really come together. Be patient. If it just ain't happening, add just 1-2 tsp more cream and that should do the trick.
    Once it all comes together, pat the dough into a 1-inch thick circle or squares and cut into 8 triangles or squares. (To cut into circles use a biscuit cutter or a cup). Place the biscuits on a parchment lined baking sheet and stick in the fridge for 15 minutes.
    Preheat the oven to 400°F.
  • Using an electric mixer, beat together 1 C cold heavy cream, 1 Tbs vanilla and 1 Tbs sugar on high for about 2-4 minutes until medium/stiff peaks form. (you should be able to scoop some out and the remaining cream holds its shape and forms a sort of peak/mountain. Store covered in the fridge until ready to use.
  • Bake the biscuits for about 15-17 minutes until they're golden brown on top.
  • To assemble, slice a biscuit in half like a hamburger bun. To the bottom half of the biscuit, add a dollop of whipped cream, then a spoonful of strawberries and top with the other half of the biscuit. Enjoy!
Course Breakfast, Dessert, Pastry
Cuisine American
Keyword 45 Minutes, Summer

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