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5.0 from 90 votes

Homemade Strawberry Shortcake Recipe

This Strawberry shortcake Recipe with Homemade Biscuits and Fresh Whipped Cream is the absolute perfect spring and summertime recipe.

Prep Time
20 mins
Cook Time
20 mins
Servings: 8
Calories: 342 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 quart of hulled and quartered fresh strawberries
  • ¾ cup cold simple syrup
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons sugar
  • 1 ¼ stick cold unsalted butter shredded
  • 2 large eggs
  • 1 cup + 2 Tablespoons buttermilk
  • ½ whipped cream recipe
  • sugar in the raw for garnish

Instructions

    Cup of Yum
  1. Take about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork.
  2. Next, add in the remaining cut strawberries and toss them with the simple syrup. Cover and keep in the refrigerator until you’re ready to use them.
  3. In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
  4. Fold in the shredded cold butter until mixed in and then form a well with your hand.
  5. In a separate small bowl whisk together the eggs and buttermilk. Reserve 2 tablespoons in a small bowl for later.
  6. Pour the egg mixture to the center of the well and use a fork to combine all the ingredients to form a thick dough.
  7. Transfer the dough to a clean surface and roll out the dough until it is roughly 1” thick.
  8. Use a circle cookie cutter to make a circle that is about 2 inches across and place them in a 10” cast iron skillet or pan, or a 13x9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. You should get a total of 8 biscuits.
  9. Reroll out leftover dough after taking out the first biscuit rounds and continue to make biscuits until all the dough has been used.
  10. Brush the tops of the biscuits with leftover egg and buttermilk mixture and then sprinkle on some sugar in the raw and bake at 375° for 25 to 30 minutes or until browned on top and cooked throughout.
  11. let cool completely on a rack.
  12. Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.

Notes

  • Make-Ahead: You can make the biscuits, strawberries, and whipped cream up to 2 days ahead of time if they are stored separately.
  • How to Store: Cover the strawberries in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. The strawberries and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
  • If you do not want to use simple syrup, you can toss the fresh-cut strawberries with a ½ cup of granulated sugar or ¾ cup of powdered sugar.
  • When rolling out the dough your surface area does not need to be dusted with flour but if it starts to stick a little then I recommend doing it.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 73g (24%) Protein 8g (16%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 45mg (15%) Sodium 428mg (18%) Potassium 458mg (13%) Fiber 4g (16%) Sugar 34g (68%) Vitamin A 127IU (3%) Vitamin C 70mg (78%) Calcium 136mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 73g 24%
Protein 8g 16%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Sodium 428mg 18%
Potassium 458mg 10%
Fiber 4g 16%
Sugar 34g 68%
Vitamin A 127IU 3%
Vitamin C 70mg 78%
Calcium 136mg 14%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.