Homemade Strawberry Shortcakes
These Homemade Strawberry Shortcakes feature tender sweet cream biscuits topped with juicy macerated strawberries and fluffy whipped cream. A true from-scratch summer classic that highlights fresh fruit and buttery biscuits.
Equipment
- Mixing bowls
- Biscuit Cutter
- Baking sheet
- Electric mixer
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups heavy cream (plus extra for brushing)
- coarse sparkling sugar, for topping
- 2 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar (for strawberries)
- 1/2 tsp vanilla extract (optional)
- 1 1/2 cups heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Combine sliced strawberries and sugar (and vanilla if using). Let sit at room temperature for 30–60 minutes until syrupy.
- Preheat oven to 400°F. Whisk flour, sugar, baking powder, and salt. Pour in heavy cream and stir gently until a shaggy dough forms.
- Turn dough onto a floured surface and pat into a 1-inch thick square. Cut into 6–8 rounds using a biscuit cutter without twisting.
- Place biscuits on a parchment-lined baking sheet. Brush tops with cream and sprinkle with coarse sugar. Bake 15–18 minutes until golden brown.
- Beat heavy whipping cream, powdered sugar, and vanilla until medium-stiff peaks form.
- Split warm biscuits. Spoon strawberries and syrup over the bottom half, add whipped cream, and top with the biscuit lid. Serve immediately.
Notes
This recipe focuses on classic sweet cream biscuits rather than sponge cake for an authentic shortcake texture.