Video Tutorial

Before you dive into baking, I highly recommend watching this step-by-step video tutorial. It visually guides you through the entire process, showing you exactly how to make this delicious strawberry shortcake from scratch, ensuring perfect results every time. It’s truly as easy as it looks!

Achieving the best **homemade strawberry shortcake** starts with understanding your ingredients. Here’s a breakdown of what you’ll need and why each component is crucial:

• Strawberries: The undisputed star of this dessert! We use fresh strawberries, sliced and lightly sweetened. This process, known as macerating, causes the berries to release their natural juices, creating a rich, syrupy goodness that coats every bite. For the best flavor, opt for **the ripest, most vibrant strawberries** you can find. Riper berries are naturally sweeter and juicier, meaning you’ll need less added sugar. While you prepare the shortcakes, let the berries sit with the sugar; this gives them ample time to soften and develop their delicious syrup.
• Granulated Sugar: A modest amount of granulated sugar is added to the sliced strawberries. This isn’t just for sweetness; it’s key to drawing out the strawberries’ natural moisture and intensifying their flavor. You can always adjust the quantity based on the inherent sweetness of your berries and your personal preference. A little sugar goes a long way in making those berries shine.
• All-Purpose Flour: This is the backbone of our flaky shortcakes. All-purpose flour provides the perfect balance of softness and structure, giving the biscuits their classic texture without being too dense or too crumbly. There’s no need for specialty flours like cake flour; keeping it simple yields the best results.
• Baking Powder: This leavening agent is critical for giving the shortcakes their signature rise. A generous tablespoon of baking powder might seem like a lot, but it’s precisely what’s needed to achieve those wonderfully tall, light, and tender layers that are essential for a perfect shortcake.
• Salt: A pinch of salt is crucial for balancing the sweetness from the strawberries and whipped cream. It enhances all the other flavors, ensuring the dessert isn’t overly sweet but perfectly harmonious.
• Heavy Cream: This ingredient plays a dual role in this recipe. Firstly, it acts as both the primary fat and liquid in the biscuit dough, replacing traditional butter. This unconventional method results in exceptionally flaky, ultra-tender shortcakes with a rich, decadent flavor profile. Secondly, heavy cream is, of course, the foundation for our dreamy **homemade whipped cream**. A crucial tip for success: ensure both the cream for the dough and especially the cream for whipping are very cold. Cold cream whips up faster and holds its shape better.
• Sanding Sugar: This is an optional but highly recommended finishing touch. Sprinkling sanding sugar on top of the shortcakes before baking gives them a beautiful, sparkly crust and a delightful, sweet crunch. It adds that professional, bakery-style appeal.

For precise measurements and detailed instructions, please refer to the full recipe card below.

Creating this **classic strawberry shortcake** from scratch is surprisingly straightforward, proving that homemade doesn’t have to mean complicated. With just a few basic ingredients and no specialized equipment, you’ll soon be enjoying warm, buttery shortcakes layered with sweet strawberries and luscious whipped cream. Let’s walk through the simple steps:

1. Macerate the Strawberries: Begin by preparing your star ingredient. Slice the fresh strawberries and gently toss them with the granulated sugar in a small bowl. Set this bowl aside while you work on the shortcakes. As the berries rest, the sugar will draw out their natural juices, creating a beautiful, flavorful syrup. The longer they sit, the juicier and more syrupy they will become, intensifying their sweet flavor.

2. Prepare the One-Bowl Shortcake Dough: In a large mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Whisk them together thoroughly to ensure the leavening agent is evenly distributed. Next, gradually stir in the cold heavy cream. Mix just until the dough comes together. It’s perfectly normal for the dough to look a bit shaggy and slightly lumpy at this stage – this is exactly what you want!

A critical tip: Do not overmix the dough! Overworking the dough develops the gluten too much, which can lead to tough, dense shortcakes instead of the tender, flaky texture we’re aiming for. A few lumps are a sign of a perfectly mixed, lightly handled dough. See below for an example of ideal “shaggy” dough:

3. Roll and Cut the Shortcake Dough: Lightly flour a clean work surface and turn the shaggy dough out onto it. Gently knead the dough just once or twice to bring it fully together into a cohesive mass. Avoid excessive kneading. Using a rolling pin, roll the dough evenly to a thickness of approximately 1/2-inch. Now, for cutting: you can use a 3-inch round cookie cutter to create classic circular shortcakes, yielding about 8 pieces. Alternatively, for a quick and no-waste shortcut, simply trim the dough into a neat square or rectangle and use a sharp knife to cut it into 8 equal square shortcakes.

No cookie cutter on hand? No problem! A drinking glass or even a jar lid of a similar size works perfectly to cut out your shortcakes.

4. Bake the Shortcakes: Carefully transfer your cut biscuits to a baking sheet lined with parchment paper. For that beautiful golden-brown finish and extra crunch, lightly brush the tops of each shortcake with a little extra heavy cream and, if desired, sprinkle them with decorative sanding sugar. Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes, or until they are puffed up and golden-brown. Once baked, move them to a wire rack to cool slightly while you prepare the whipped cream.

5. Whip the Secret Ingredient Cream: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine the very cold heavy cream, sour cream (my secret ingredient!), sugar, and vanilla extract. Beat on high speed until soft peaks form. The sour cream adds an incredible richness and a subtle tang that perfectly complements the sweetness of the strawberries, making this **homemade whipped cream** truly special.

6. Assemble and Serve: Once the shortcakes have cooled slightly and are still warm, carefully slice each one in half horizontally. Spoon a generous amount of the macerated strawberries, along with their delicious syrupy juices, onto the bottom half of each shortcake. Top with a dollop (or a mountain!) of your freshly whipped cream. Finally, place the top half of the shortcake over the cream. Serve your glorious **easy strawberry shortcake** immediately to enjoy its fresh, warm, and creamy perfection!

Make-Ahead Tips for Effortless Entertaining

One of the best things about this **easy strawberry shortcake recipe** is how adaptable it is for make-ahead preparation. If you’re hosting or simply want to enjoy this treat without a last-minute rush, here are some helpful tips:

• Shortcakes: You can bake the biscuits up to 1 day in advance. After they’ve cooled completely, store them in an airtight container at room temperature. For that wonderful “just-baked” feel, warm them slightly in the oven or microwave before assembling and serving.
• Macerated Strawberries: The sliced strawberries tossed with sugar can be prepared and refrigerated in an airtight container for up to 24 hours ahead of time. In fact, the longer they sit, the more syrupy and intensely flavored they become, making them even more delicious. To prevent any soggy bottoms on your shortcakes, you might want to use a slotted spoon to scoop the berries, allowing any excess juice to drain.
• Whipped Cream: My **Secret Ingredient Whipped Cream**, with its unique tang and richness from the sour cream, can also be made ahead. Prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. Before assembling your shortcakes, give the chilled whipped cream a quick stir or a brief whisk to restore its fluffy texture.

Kelly’s Tip: For the freshest and most satisfying experience, always store all three components (shortcakes, strawberries, and whipped cream) separately. Assemble your **homemade strawberry shortcake** just before serving to ensure the biscuits remain perfectly light and the cream is at its peak fluffiness.

If this **easy strawberry shortcake** has ignited your love for strawberry desserts, you’re in luck! There are so many incredible ways to enjoy this vibrant fruit. Explore more of my favorite strawberry sweets below and discover your next go-to recipe:

• Simple Strawberry Galette
• Strawberry Rhubarb Crisp
• Stovetop Strawberry Dumplings
• Strawberry Slab Pie
• Strawberry Cake with Chocolate Ganache

Course: Dessert

Author: Kelly Senyei

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

Servings: 8 servings

User Rating: 5 out of 5 stars (from 3 votes)

Equipment

• 3-inch circular cookie cutter (optional)
• Large Mixing Bowl
• Baking Sheet
• Parchment Paper
• Wire Rack
• Stand Mixer (with whisk attachment) or Hand Mixer

Ingredients

For the shortcakes:

• 4 cups sliced strawberries
• 2 Tablespoons sugar
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 ⅓ cups heavy cream, plus additional for brushing on shortcakes
• 2 teaspoons decorative sanding sugar (optional)

For the whipped cream:

• 1 cup chilled heavy cream
• ¼ cup sour cream
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract

Instructions

Make the shortcakes:

1. Preheat your oven to 425°F (220°C) with a rack positioned in the middle. Line a baking sheet with parchment paper to prevent sticking.
2. In a small bowl, gently stir together the sliced fresh strawberries with 2 tablespoons of sugar. Set this mixture aside to allow the strawberries to macerate and release their sweet juices.
3. In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined. Gradually stir in 1 ⅓ cups of cold heavy cream. Mix just until a shaggy dough forms. Gather the dough into a ball and lightly knead it on a lightly floured surface only one to two times to bring it together. Be careful not to over-knead the dough, as this will result in tough biscuits.
4. Roll out the dough until it is approximately ½-inch thick. Using a 3-inch circular cookie cutter (or a drinking glass), cut out 8 shortcakes. Carefully transfer the cut shortcakes to your prepared baking sheet. (As an alternative, you can trim the sides of the dough into a square or rectangle and use a sharp knife to cut it into 8 square shortcakes.)
5. For a beautiful golden crust, brush the tops of the shortcakes with a little extra heavy cream. If desired, sprinkle them with 2 teaspoons of decorative sanding sugar. Bake the shortcakes for 15 to 20 minutes, or until they are golden brown and puffed up. Once baked, transfer them to a wire rack to cool slightly.

Make the whipped cream:

1. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), combine 1 cup of chilled heavy cream, ¼ cup of sour cream, 3 tablespoons of sugar, and 1 teaspoon of vanilla extract. Whisk on high speed until soft, fluffy peaks form.

Assemble the shortcakes:

1. Once the shortcakes are slightly cooled (still warm is best!), carefully slice each one in half horizontally. Spoon a generous amount of the macerated strawberries and their delicious syrup onto the bottom half of each shortcake. Top with a dollop of your freshly made whipped cream, then place the top half of the shortcake over the cream. Serve immediately and enjoy!

Video

Easiest-Ever Strawberry Shortcake Recipe

🍓 Easy Strawberry Shortcake with Homemade Whipped Cream! 🍓 This classic summer dessert starts with the easiest-ever one-bowl biscuits-no butter cutting required! Layer them with juicy, macerated strawberries and my secret ingredient whipped cream for the ultimate from-scratch strawberry shortcake.

Kelly’s Notes

• Make-Ahead Tips:
  • Shortcakes: Bake and cool the shortcakes up to 1 day in advance. Store them in an airtight container at room temperature. Warm them slightly before serving for that wonderful just-baked experience.
  • Macerated Strawberries: You can prepare the sliced strawberries with sugar and refrigerate them in an airtight container for up to 24 hours ahead of time. They will become more syrupy and flavorful the longer they sit. For best results, use a slotted spoon to scoop the berries onto the shortcakes to prevent soggy bottoms.
  • Whipped Cream: This special whipped cream can be made up to 24 hours ahead and refrigerated in an airtight container. Give it a quick stir or whisk before assembling to bring back its fluffy texture.
• If you’re prepping all three components ahead, always store them separately and assemble them just before serving to maintain optimal freshness and texture.
• ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Information (per serving)

Calories: 422 kcal,
Carbohydrates: 39g,
Protein: 5g,
Fat: 27g,
Saturated Fat: 16g,
Cholesterol: 98mg,
Sodium: 180mg,
Potassium: 357mg,
Fiber: 2g,
Sugar: 11g,
Vitamin A: 1075 IU,
Vitamin C: 42.7mg,
Calcium: 134mg,
Iron: 1.9mg