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Strawberry Shortcake Recipe

Homemade strawberry shortcake recipe for that summer dessert everyone craves.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Dessert,, strawberries, strawberry shortcake
Servings: 12
Calories: 350kcal

Equipment

  • Food Processor
  • KitchenAid or hand mixer

Ingredients

Biscuits

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup cold unsalted butter
  • 1/2 tsp salt
  • 1 egg
  • 2/3 cup milk

Strawberry Filling

  • 2 lbs package fresh strawberries
  • 3-4 TBS sugar
  • 1 tsp lemon juice

Whipped cream topping

  • 1 pint heavy whipping cream
  • 3-4 TBS sugar
  • 1 tsp vanilla extract

Instructions

  • Start by chilling the mixing bowl and beaters in the freezer for 10 or more minutes. These will be for the homemade whipped cream.

For the biscuits

  • Preheat oven to 450°.
  • In food processor add 2 cups flour, 2 tsp baking powder, 1/2 cup sugar, 1/2 tsp salt and 1/2 cup unsalted butter. Blend until it resembled crumbs.
    shortcake biscuits in food processor
  • Add 2/3 cup milk and 1 egg to food processor. Mix until combined. Do not over mix.
  • Drop by spoonfuls onto cookie sheet. Makes 12 biscuits.
    Golden shortcake biscuits fresh out of the oven
  • Bake for 12-15 minutes or until light golden brown.

Strawberry filling

  • While the biscuits are baking, prepare your strawberry filling. Start by rinsing and cutting off the tops of the fresh strawberries.
    Slice and place in bowl along with 3-4 TBS sugar and 1 tsp lemon juice. Mix and set in refrigerator until ready to serve.
    strawberry shortcake strawberries with sugar and lemon juice

Whipped cream topping

  • Take your chilled bowl and beaters from the freezer. Add 1 pint heavy whipping cream to mixing bowl ( I use my KitchenAid but you can also use a hand mixer.)
    Beat on medium high and add 3-4 TBS sugar and 1 tsp vanilla. Beat until stiff peaks form. Just around one minute.
    homemade whipped cream with a KitchenAid
  • Place in refrigerator until ready to use.

Assemble

  • When ready to serve, slice biscuit in half and add strawberries and whipped topping.

Notes

Sometimes whipped cream can end up extra soft if kept in the fridge over night. Try using 3 TBS powdered sugar in place of granulated sugar for a more stable whipped cream.
Canned whipped cream or cool whip are great options if you decide not to make your own whipped cream topping. 
If using salted butter leave out the 1/2 tsp salt. 
Optional- sprinkle tops of biscuits with a pinch of sugar before baking.
  • The nutrition information provided is an estimate and will very based on different brands of ingredients that are used and cooking methods. 

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 195mg | Potassium: 78mg | Fiber: 1g | Sugar: 15g | Vitamin A: 858IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg