Homemade Strawberry Shortcake Recipe

Side view of individual strawberry shortcakes on a wire baking rack with the focus on the front strawberry shortcake with others in the background on a blue gray counter.

Homemade Strawberry Shortcake Recipe

Strawberry Shortcake has fresh, juicy strawberries, on top of a sweet flaky biscuit, made from scratch, and topped with pillows of sweet whipped cream. They are perfect anytime but especially for Valentine's Day, Easter, Mother's Day, or any day!

Course Dessert

Cuisine American

Keyword Homemade Strawberry Shortcake, Old Fashioned Strawberry Shortcake, Strawberry Shortcake, Strawberry Shortcake From Scratch, Vintage Strawberry Shortcake

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 507kcal

Author Michele @ Flavor Mosaic

Ingredients

Strawberry Topping

6 cups strawberries, sliced
4 tablespoons granulated sugar
1 teaspoon vanilla extract

Strawberry Shortcake Biscuits

3 cups all purpose flour
Zest from 1 lemon
3 tablespoons sugar
2 tablespoons baking powder (yes, 2 Tablespoons)
1 teaspoon salt
3/4 cup unsalted butter (very cold, cut into tablespoons)
1-1/4 cup buttermilk
2 Tablespoons heavy whipping cream
Coarse sugar, for sprinkling

Whipped Cream

8 ounces cream cheese
2 cups heavy whipping cream
6 tablespoons granulated sugar
2 teaspoons vanilla (clear if possible)

Instructions

Strawberry Topping

Place the sliced strawberries, sugar, and vanilla in a bowl and toss to combine. Cover with plastic wrap and place in the refrigerator until ready to use.

Strawberry Shortcake Biscuit

Preheat oven to 375°. Spray a cookie sheet with nonstick cooking spray.
Place all the dry ingredients in a food processor. Pulse to mix. Add the cold butter and pulse in bursts till butter is covered with flour and it is like gravel. Add the buttermilk and pulse till a dough forms. This will only take a few seconds.
Dust a mat or counter with flour and dump the dough onto the flour. The Dough may be sticky and this is fine.
Dust a bit of flour over the dough and press dough out with your hand into a ½ inch round.
Using a large biscuit or cookie cutter, cut out circles. Place them on the cookie sheet. Gather remaining dough and gently form a new ball and press out, cut out more circles. You can gather the remaining dough and make one small circle with this.
Brush the tops of the shortbread with the whipping cream and sprinkle with coarse sugar.
Bake for 18 to 20 minutes. The tops will be lightly golden in color. Remove and let cool for 2 to 3 minutes before cutting.

Whipped Cream

In a mixing bowl, beat the cream cheese till soft and add the sugar and vanilla. Whip until it is light and a bit fluffy.
In a separate bowl, whip the whipping cream till fluffy. Fold it into the cream cheese mixture.

Assemble The Strawberry Shortcakes

Cut the shortbread in half lengthwise.
Add strawberries and some of the delicious bourbon juice.
Add a large spoon of whipped cream.
Place the top on and add more strawberries, juice, and whipped cream. Sprinkle with a little bit of the coarse sugar.

Video

Notes

Food Processor. You can make these by hand, or use a food processor. The butter needs to be very cold. If it begins to warm up, it needs to go back into the refrigerator until it hardens back up. Pulse the butter into the flour before you add the buttermilk.
The Dough may be a bit sticky, that is fine. Just put some flour down and dump the dough out. Gently push it out with your hand to form a large ½ inch thick circle. Then using a circle cutter, cut out the shortcakes. You don’t want to overwork the dough or it won’t be soft.
Use The "Scraps." After all the circles have been cut out, gather the remaining pieces of dough and gently form a ball. Press it down into another ½ inch circle and cut out more shortcakes.
Don't Do The Twist. Make sure not to twist the cutter, this will seal the edges preventing it from rising.
Whipped Cream is elevated by adding some cream cheese or mascarpone cheese to it.

Nutrition