Homemade Strawberry Shortcakes
Few treats capture the essence of spring quite like strawberry shortcakes. When I was growing up, our household had three springtime birthdays, and you can bet we enjoyed those crumbly shortcake layers, juicy strawberries, and just-whipped fresh cream … Every. Single. Year.
It was the perfect balance of flavors and textures and one of my favorite childhood memories. When I recently re-created the recipe, I was surprised to learn just how simple it is to make strawberry shortcakes from scratch! It’s also a terrific recipe to welcome your kids into the kitchen to join you, as you teach them vital skills.
So, give it a try! Whether you’re hosting a backyard barbecue, celebrating a special occasion, or indulging in a sweet weekend treat after a busy homeschooling week, these easy-to-make strawberry shortcakes are sure to be a hit.
Why You’ll Love This Recipe for Strawberry Shortcakes
- Quick and easy: Just 20 minutes of prep and 15 minutes in the oven.
- Made from scratch: No store-bought biscuits here—these homemade shortcakes are buttery, tender, and delicious.
- Fresh and light: The combination of fresh strawberries and real whipped cream makes this dessert taste heavenly.
- Customizable: Add a drizzle of chocolate, a scoop of ice cream, or even swap the strawberries for other fruits like peaches or blueberries.
Ingredients You’ll Need for the Strawberry Shortcakes
For the Shortcakes:
- 2 ¼ cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cubed
- 1 egg
- ¾ cup half and half
- 1 teaspoon vanilla
For the Strawberry Topping:
- 4 cups diced strawberries
- ⅓ cup sugar
For the Whipped Cream:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Step-by-Step Instructions
Step 1: Prepare the Shortcakes
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry cutter or two forks until the mixture is crumbly.
- Add in the egg, half and half, and vanilla. Stir gently until just combined—the batter will be slightly lumpy.
- Scoop the batter into 9 equal portions onto the baking sheet, shaping each into a rough disc.
- Bake for 15 minutes or until golden brown. Let them cool slightly.
Step 2: Prepare the Strawberries
- While the shortcakes bake, dice the strawberries and toss them with sugar. Let them sit so they become juicy and syrupy.
Step 3: Make the Whipped Cream
- In a stand mixer (or with a hand mixer), whip the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. This takes about 2-3 minutes.
Step 4: Assemble the Strawberry Shortcakes
- Slice the shortcakes in half while still slightly warm to prevent crumbling. Let them cool completely.
- Spread a thin layer of whipped cream on the bottom half of each shortcake.
- Add a generous spoonful of the sweetened strawberries.
- Place the top half of the shortcake over the strawberries and repeat with another layer of whipped cream and berries.
- Serve the strawberry shortcakes immediately. I don’t have to tell you to enjoy them … I know you will!
Storage Tips
- Store leftover shortcakes in an airtight container in the refrigerator for up to 2 days.
- For best results, assemble them just before serving to keep them fresh and delicious.
Make It Your Own!
Feeling creative? Try these variations:
- Lemon Zest Twist: Add a teaspoon of lemon zest to the shortcake batter for a citrusy zing.
- Chocolate Lover’s Dream: Drizzle melted chocolate over the assembled shortcakes.
- Berry Bonanza: Swap strawberries for raspberries, blueberries, or a mix of your favorite berries.
Homemade Strawberry Shortcakes
Ingredients
For the shortcakes –
- 2 ¼ c flour
- ¼ c sugar
- 1 T baking powder
- ½ t salt
- ½ c butter, cubed
- 1 egg
- ¾ c half and half
- 1 t vanilla
For the strawberry topping –
- 4 c diced strawberries
- ⅓ c sugar
For the whipped cream –
- 1 ½ c heavy cream
- ¼ c powdered sugar
- 1 t vanilla
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside.
- To make the shortcakes – in a medium bowl, combine the flour, sugar, baking powder, salt and butter. Use a couple of forks or a pastry cutter to cut in the butter until the mixture is crumbly.
- Add in the egg, half and half and the vanilla – mix just until combined. The batter will be a little lumpy.
- Scoop out the batter into 9 equal sized portions onto the parchment lined baking sheet. Shape into a round disc as best as possible.
- Bake in the preheated oven for approximately 15 minutes or until the tops are golden brown. Allow to cool slightly.
- Meanwhile, cut the strawberries into pieces and sprinkle with the sugar while the shortcakes bake.
- For the whipped cream – in the bowl of a stand mixer, combine the heavy cream and powdered sugar. Whip on medium/high speed for about 2-3 minutes or until stiff peaks. Set aside until ready to assemble.
- Once cool enough to handle, slice the shortcakes in half. If you wait until they are completely cool to the touch, they are more likely to crumble and fall apart so we recommend slicing while still a bit warm. Then allow to cool completely.
- Spread a thin layer of whipped cream on the top of the bottom half of each shortcake. Top with a spoonful of cut strawberries.
- Place the top of the shortcake back on the strawberries and repeat another layer of whipped cream and another spoonful of strawberries. Best enjoyed immediately.
More Strawberry Recipes
In the springtime, it’s the best season for getting fresh strawberries (or picking them from your backyard garden!) and using them for all kinds of recipes. If you enjoyed the strawberry shortcakes recipe, here are a few more ideas:
A Super Creative Strawberry “Sandwich” Recipe
Dainty Strawberry Tulip Cookies
