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strawberry shortcake biscuit recipe with strawberries and whipped cream recipe
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4.91 from 10 votes

Strawberry Shortcake Recipe

This classic Strawberry Shortcake recipe is the real deal and so easy to make at home.  With its sweet flaky biscuits, juicy strawberries and freshly whipped cream you’ll be wanting to make this dessert all summer long.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 469kcal
Author: The Carefree Kitchen

Ingredients

Sweet Biscuits

  • 2 cups All-Purpose Flour
  • 1 ½ Tablespoons Baking Powder
  • ¼ cup Sugar
  • ½ teaspoon Salt
  • cup Butter room temperature
  • ¾ cup Milk

Egg Wash for Biscuits

  • 1 large Egg
  • 1 Tablespoon Milk
  • 2 Tablespoons Raw Sugar to top Biscuits before baking
  • 1 Tablespoon Butter melted, to brush on after baking

Strawberries for Strawberry Shortcake

  • 1 pound Strawberries
  • ¼ cup Sugar

Whipped Cream for Strawberry Shortcake

  • 1 ½ cups Heavy Whipping Cream
  • ¼ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions

Sweet Biscuits for Strawberry Shortcake

  • Preheat oven to 425 degrees F.
  • In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
  • Add the room temperature butter to the dry ingredients and use a fork or pastry blender to mix until it resembles coarse crumbs.
  • Make a well in the center of the butter and flour mixture, then add milk and mix just until the dough comes together (dough will be sticky and a little lumpy). Let the dough rest for 2-3 minutes.
  • On a floured surface, lightly knead dough by hand until smooth (about 30 seconds), then roll dough out with a rolling pin until the dough is even and about ¾" thick.
  • Cut dough with a 3-4" round biscuit cutter or the bottom of a cup/jar (you can also cut into squares using a sharp knife) and place 1-2" apart on a lightly greased baking sheet. Use your thumb and make a small indent on the top of each biscuit (this will help them rise straight on all sides).
  • Make the egg wash by whisking together the egg and milk, then brush over the tops of each biscuit using a pastry brush and sprinkle them with raw sugar.
  • Bake the biscuits in a preheated oven for 12-15 minutes, or until lightly golden brown.
  • Remove from the oven and brush with melted butter.

Strawberries for Shortcake

  • Wash fresh strawberries and remove the stems. Cut strawberries as desired, then place in a medium bowl. Add the sugar and mix until combined.
  • Cover the bowl with plastic wrap and let the strawberries sit at room temperature for at least 30 minutes, or up to 4 hours.

Homemade Whipped Cream

  • In a large chilled bowl using an electric mixer, or a stand mixer with the whisk attachment, add the cold heavy cream, powdered sugar and vanilla extract.
  • Whip the cream on medium high speed for about 3-4 minutes, or until soft peaks form.

Assembling Strawberry Shortcake

  • Cut each biscuit in half. On the bottom of the biscuit, add a couple of heaping spoonfuls of the prepared strawberries.
  • Top with a generous dollop of whipped cream, then covor gently with the top biscuit. Serve immediately and enjoy!

Video

Nutrition

Calories: 469kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 265mg | Potassium: 427mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1017IU | Vitamin C: 34mg | Calcium: 175mg | Iron: 2mg