There’s nothing like biting into a homemade strawberry shortcake! 🍓 It’s the perfect combination of fluffy biscuits, sweet strawberries, and whipped cream that makes you feel like it’s summer all year round. My family goes wild for this dessert, especially when I use fresh, juicy strawberries. It’s a little messy, but that’s part of the fun, right?

This recipe is simple yet feels so fancy when you serve it up. Plus, it’s a great way to use up extra strawberries you might have lying around. Trust me, once you make this, it’ll become a favorite at your table too.

Why I Love Strawberry Shortcake

I love how light and fresh this dessert is—it’s sweet but not heavy. The strawberries add a natural sweetness and tanginess, while the whipped cream and biscuits tie everything together. You can make it as individual servings or as a big shareable cake. Either way, it’s a crowd-pleaser!

What You’ll Need to Make Fresh Strawberry Shortcake

For the strawberries:

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the biscuits:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
2/3 cup milk

For the whipped cream:

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

How to Make Fresh Strawberry Shortcake

Prepare the strawberries: In a bowl, mix the sliced strawberries with the sugar. Let them sit for at least 30 minutes to release their juices. This step makes the strawberries extra sweet and syrupy.
Make the biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Scoop the dough onto a baking sheet, forming 6-8 biscuits, and bake for 12-15 minutes, or until golden brown.
Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Don’t overbeat, or it will become grainy.
Assemble the shortcakes: Slice the biscuits in half. Layer the bottom half with strawberries and whipped cream, then top with the other biscuit half. Add more whipped cream and strawberries on top if you like.

More Dessert

Fun Variations

Want to make your shortcake unique? Try swapping strawberries for other fruits like blueberries, peaches, or raspberries. You can also flavor the whipped cream with a little lemon or orange zest for a citrusy twist. Or, add a drizzle of chocolate sauce for an extra indulgent treat!

Why This Dessert is Perfect for Gatherings

Strawberry shortcake is a dessert that looks impressive but is so simple to make. It’s great for birthdays, summer picnics, or even a casual weeknight treat. The individual servings make it fun and customizable for guests—they can add as many strawberries or as much whipped cream as they like!

FAQs

Can I use store-bought biscuits?
Absolutely! Store-bought biscuits save time, and they work great in a pinch. Just make sure they’re plain or slightly sweet for the best flavor.
Can I prepare this dessert ahead of time?
You can prepare the strawberries and biscuits ahead, but wait to whip the cream and assemble the shortcakes until just before serving for the freshest taste.
How do I store leftovers?
Store the biscuits separately in an airtight container, and keep the strawberries and whipped cream in the fridge. Assemble only what you plan to eat, as the biscuits can get soggy if stored with the toppings.
What’s the best way to hull strawberries?
Use a small knife or a straw to remove the green tops. A strawberry huller tool works too, but a knife is quick and easy!
Can I make this dairy-free?
Yes! Use a dairy-free whipped topping and substitute the butter and milk in the biscuits with plant-based alternatives like coconut milk and vegan butter.