Attention all strawberry shortcake lovers: you absolutely need to try this recipe for making an OMG-worthy strawberry shortcake. When you combine this dreamy shortcake with the thick homemade whipped cream, you end up with a restaurant-quality dessert that you can enjoy in the comforts of your own home.

How to Make Strawberry Shortcake

Here’s everything that you’ll need to know in order to make this unbelievably yummy strawberry shortcake from scratch:

  1. Preheat the oven. Preheat your oven to 450℉.
  2. Process ingredients. Add the all purpose flour, sugar, fine sea salt, and aluminum free baking powder to a food processor and pulse a few times.
  3. Cut the butter. Cut ⅔ of the cold butter into cubes.
  4. Process the butter. Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
  5. Add the heavy cream. Add the heavy cream and pulse a few times until the dough just forms into large clumps.
  6. Knead the dough. Turn out the dough onto a floured surface and gently knead it until it comes together.
  7. Flatten the dough. Use either a floured rolling pin or your own floured hands to flatten the dough into a ¾ inch thick rectangle.
  8. Cut the dough. Cut the dough into 3-inch circles with a biscuit cutter.
  9. Reroll if necessary. Reroll or flatten any leftover scraps of dough to make more shortcakes if necessary.
  10. Freeze the shortcakes. Place the shortcakes on a baking sheet lined with parchment paper and freeze them for 15 minutes.
  11. Melt the butter. Melt the remaining butter.
  12. Brush. Remove the shortcakes from the freezer and brush them with the melted butter.
  13. Sprinkle. Sprinkle the shortcakes with extra sugar.
  14. Bake. Bake the shortcakes in the preheated oven for 10 to 15 minutes or until golden.
  15. Cool. Remove the shortcakes from the oven and allow them to cool completely.
  16. Toss the strawberries. Add the sliced strawberries and 4 tablespoons of sugar to a bowl and toss to combine.
  17. Macerate. Leave the strawberries to macerate for 30 minutes.
  18. Serve. Slice the shortcake biscuits in half and place one half on a plate. Top with the homemade whipped cream (see below for details on how to prepare it) and sliced strawberries and cover with the other slice of shortcake. Finally, garnish with extra whipped cream and strawberries.
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake

How to Make Homemade Whipped Cream

I usually like to prepare the homemade whipped cream while I’m waiting for my strawberries to macerate; simply follow these instructions to whip it up from scratch:

  1. Whip. Add the cold heavy cream, pure vanilla extract, and 2 tablespoons of sugar to a bowl and whip until soft peaks form.
  2. Serve. Slice the shortcake biscuits in half and place one half on a plate. Top with the whipped cream and sliced strawberries and cover with the other slice of shortcake. Finally, garnish with extra whipped cream and strawberries.
Strawberry Shortcake

Can I Store Strawberry Shortcake in the Freezer?

While this strawberry shortcake is definitely best when you enjoy it the day that you make it, it’s still also possible to freeze any leftovers in order to extend their shelf life.

Simply slice the shortcake into smaller pieces and then wrap each piece tightly with plastic wrap. You can then store the pieces in either a freezer-safe bag or airtight container before freezing for up to 1 month.

Strawberry Shortcake

Try This Strawberry Shortcake Recipe as Cupcakes!

You can easily modify this recipe to make strawberry shortcake cupcakes – I highly recommend trying it!

To make cupcakes instead, simply divide your shortcake batter amongst a muffin pan lined with either paper or silicone cups instead of flattening it out to place on a baking sheet as usual.

Strawberry Shortcake

(You may also like: Chocolate Raspberry Cake with Cream Cheese Frosting)

Heavenly Strawberry Shortcake

A heavenly homemade strawberry shortcake with layers of sugar-coated macerated strawberries, butter shortcake & fluffy whipped cream.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 10

Ingredients 

For the thick whipped cream:

  • 6 tbsp granulated sugar, divided
  • 1 cup cold heavy cream
  • 1 tsp vanilla extract
  • 1 ½ pounds strawberries, sliced

For the shortcake:

  • 3 cups all- purpose flour plus extra for dusting
  • 3 tbsp granulated sugar plus extra for sprinkling
  • 4 tsp aluminum free baking powder
  • 1 tsp fine sea salt
  • 1 cup cold butter, divided
  • 1 cup heavy cream

Instructions 

  • Preheat oven to 450ºF.
  • Add the flour, sugar, sea salt and baking powder to a food processor and pulse a few times. 
  • Cut 2/3 cup of butter into cubes. 
  • Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
  • Add the heavy cream and pulse a few times until the dough just forms into large clumps. 
  • Turn out the dough onto a floured surface and gently knead until it comes together.
  • Using a floured rolling pin or floured hands, flatten into a 3/4 inch thick rectangle. 
  • Cut into 3-inch circles with a biscuit cutter.
  • Re-roll or flatten any scraps to make more shortcakes. 
  • Place the shortcakes on a baking sheet lined with parchment paper. 
  • Freeze for 15 minutes. 
  • Melt the remaining butter. 
  • Remove the baking sheet from the freezer and brush the shortcakes with melted butter. 
  • Sprinkle with extra sugar. 
  • Bake in preheated oven for 10-15 minutes or until golden. 
  • Remove from the oven and allow to cool completely. 
  • Add the strawberries and 4 tablespoon of sugar to bowl and toss to combine. 
  • Leave to macerate for 30 minutes. 
  • In a bowl, whip the heavy cream, vanilla extract and 2 tablespoons of sugar until soft peaks form. 
  • To serve, slice the biscuits in half.
  • Place one half of the shortcake on a plate and top with whipped cream and strawberries.
  • Cover with the other slice of shortcake and garnish with whipped cream and strawberries.

Nutrition

Calories: 526kcalCarbohydrates: 46gProtein: 6gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 103mgSodium: 519mgPotassium: 196mgFiber: 2gSugar: 16gVitamin A: 1275IUVitamin C: 40mgCalcium: 171mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

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