Strawberry Shortcake

How to make Strawberry Shortcakes

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Easy recipe for home made shortcakes. Buttery and sugar filled biscuit dough is cut into 2-1/2 ” biscuits, baked and split in half with fresh whipped cream and strawberries.


Units Scale

4 cups all purpose flour

2/3 cup sugar + 1/4 cup for sprinkling over shortbread before baking

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon sea salt

2 tablespoons sour cream

1 cup cubed frozen butter

1 cup buttermilk

1 egg, room temperature

1 teaspoon vanilla or orange extract

Glaze: Egg wash- 1 egg, 1 tablespoon water, sprinkle with sugar, OR just use cream and sprinkle with sugar.


2 quarts, rinsed, drained, hulled and sliced as desired

1 /2 cup sugar

Fresh Whipped Cream

2 cups heavy whipping cream, chilled

1/4 cup confectioners sugar

1 teaspoon vanilla extract

1 teaspoon orange extract


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside.
  2. In large mixing bowl, add flour, baking powder, baking soda, sugar and salt. Toss to combine.
  3. Add grated butter and sour cream crumble with fingers to create crumble like consistency.
  4. Add egg to buttermilk with extracts. Whisk egg to blend, add to dry ingredients. Toss with fork or use hands to form a dough ball on flour surface. Try not to add to much additional flour it will make your shortcakes dry. 
  5. Pat dough into 1″ thickness, dip 2-1/2″round cookie cutter into flour and cut out shortcakes. Do not twist cookie cutter when cutting biscuits, use straight up and down method of cutting. Twisting cutter will make the shortcakes bake crooked and prevents even rise in biscuits/shortcakes.
  6. Place on baking sheet about 2″ apart.
  7. Mix egg wash together and brush on biscuit tops. Sprinkle with granulated sugar if desired.
  8. Bake in hot oven for 15 minutes. Remove from oven and allow to cool before assembling shortcakes.

Making Fresh Whipped Cream

In medium mixing bowl and whisk attachment on hand mixer, add chilled heavy cream, whip on low speed for about 3-5 minutes until soft peaks form, add 1/4 cup confectioners sugar and extract, whip on high speed until stiff peaks form about 10-12 minutes total.

To Assemble:

Best assembled right before serving. Cut shortcakes in half, add dollop of fresh whipped cream and strawberries, add the top of shortcake and more whipped cream. Serve immediately.


You can use grated frozen butter instead of cubed if desired when mixing dough. Key is well chilled butter.

Shortcakes can be baked a day or week ahead. Cool shortcakes before freezing in freezer zip lock bags. Day of serving, remove from freezer and thaw to room temperature.

Do not freeze whipped cream or fresh strawberries, the berries will be mushy and whipped cream could lose it’s consistency.

Storing leftover whipped cream in small sealed container until keep refrigerated up to 2 days. You may have to rewhip the cream if it loses consistency.