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Classic Strawberry Shortcake Recipe

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Our Classic Strawberry Shortcake recipe includes homemade sweet biscuits, macerated fresh strawberries and made from scratch whipping cream.

Old Fashioned Strawberry Shortcake
Old Fashioned Strawberry Shortcake

This is one of those old fashioned recipes for a classic Strawberry Shortcake passed down through the family.

My mother made dishes like this. Any time we saw Mama reading recipes, we knew something good was about to happen!

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Ingredients for Homemade Strawberry Shortcake

The Strawberries

  • 4-5 Cups fresh strawberries, hulled and sliced
  • 1/3 Cup sugar

Sweet Biscuit Ingredients

  • 3 Cups All Purpose flour
  • 1/4 Cup sugar
  • 2 Tbsp. aluminum free Baking powder, like this brand
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 1 1/2 Cups Cold buttermilk, divided
  • 3/4 cup cold unsalted butter, cubed
  • Coarse sugar for sprinkling on top, like this Turbinado

Whipped Cream Ingredients

  • 2 cups cold Heavy cream
  • 1 tsp. Vanilla extract, I like this brand
  • 1/3 Cup powdered sugar

Making this recipe

There are multiple steps to this recipe. We begin by soaking the strawberries in sugar to bring out their natural juices. We want that strawberry syrup! Then we make those sweet biscuits and finally we will whip up some homemade whipped cream to go on top.

Preparing the strawberries

Step 1

Wash your strawberries and then slice off the tip end, the part with the leaves. You can toss this into your compost pile.

sliced strawberries on a wood cutting board

Step 2

Slice the strawberries lengthwise. Depending on how big your strawberries are, you should be able to get at least three slices per strawberry.

Kitchen Tip: You can use an egg slicer, like this one to get nice even slices in your strawberries.

Step 3

Macerate the strawberries. Place the strawberries in a large bowl. Sprinkle with the sugar then toss to coat all. Cover with plastic wrap and sit in the refrigerator several hours or overnight. Stir occasionally while the strawberries are soaking. You can see the syrup beginning to form.

Making the sweet biscuits

Step 1

Preheat your oven to 400° and prepare the dough. In a large bowl, combine the flour, sugar, baking powder and salt.

butter cut up in a white bowl

Step 2

Add the cubed cold butter to the dry ingredients. We do not want room temperature butter for this recipe. Cold butter is important to these homemade biscuits.

How To Cut Butter Into Flour

Cut in the butter with a pastry cutter. If you have a food processor, this step can be done on pulse or the old fashioned way with two butter knives. You want the mixture to be crumbly.

Adding buttermilk to the flour mixture for sweet biscuits

Step 3

Add 1 1/4 cups cold buttermilk to the flour mixture and stir just until combined. The dough should be a little wet but still just a bit crumbly too. Be careful not to over work the dough.

biscuit dough on a parchment sheet
Biscuit dough rolled out

Step 4

Time to roll out and shape the dough.

Spread a sheet of parchment paper or use a silicone baking mat on your counter top for easier clean up. These disposable counter covers are the ideal solution for quick clean up.

Place the dough onto your prepared surface then use a rolling pin to roll the dough into a rectangle shape, about 3/4″ thick.

Trim the edges using a sharp knife. Be careful not to cut through your parchment paper.

biscuit dough cut into squares
Biscuit dough cut into squares, brushed with buttermilk and sprinkled with Turbinado sugar

Step 4

Now cut the dough into 12 equal squares to shape your sweet biscuits.

Lightly brush the tops of your biscuits with the remaining buttermilk.

Sprinkle a little sugar onto the top of the biscuits.

Golden brown Sweet biscuits fresh from the oven

Step 5

Transfer the biscuits carefully to a large, rimmed baking sheet. Place in your pre-heated oven and bake for about 14-15 minutes or until nice and golden brown. Oven temps vary so you need to begin checking after about 10 minutes.

Allow the biscuits to cool for a minute or so after removing from the oven then transfer to a wire rack to completely cool.

How to make the whipped cream

While your sweet biscuits are cooling, go ahead and make the whipped cream.

Remove the heavy whipping cream from the refrigerator, we need it to be cold for this recipe. Beat all three ingredients in a large mixing bowl using a hand mixer or stand mixer, until light and fluffy.

You can sit the fresh made whipped cream in the refrigerator, covered while you prepare your Strawberry shortcakes.

Printable recipe below.

Assemble the Classic Strawberry Shortcakes

Step 1

Cut your beautiful fresh from the oven, cooled biscuits in half.

Step 2

Top the bottom half of the biscuit with whipped cream. Then top the whipped cream with a generous scoop of your soaked strawberries.

Strawberry Shortcake with whipped cream on a dessert plate

Step 3

Add the sweet biscuit top followed by more strawberries and finally another big dollop of whipped cream.

Serve and enjoy!

Making the biscuits a day ahead?

You can make the sweet biscuits a day or so ahead of your event. Store them in an airtight container until ready to use. Then simply follow the assembly instructions.

Do not make your whipping cream until you are ready to use it.

Old Fashioned Strawberry Shortcake
Old Fashioned Sweet Biscuit Strawberry Shortcake

Classic Strawberry Shortcake Recipe

Strawberry shortcake is one of the classic summer desserts we all look forward to. It’s a perfect dessert idea for Mother’s Day or any gathering during the summer months.

A lot of folks use a sponge cake but I’m confident that once you enjoy this old-fashioned strawberry shortcake recipe with those made from scratch sweet biscuits, you won’t go back to sponge cake.

Print the recipe below.

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Yield: 12

Rustic Homemade Classic Strawberry Shortcake

Strawberry Shortcake with whipped cream on a dessert plate

Old Fashioned Sweet Biscuit Strawberry Shortcake recipe made completely from scratch. Recipes included for the sweet biscuits, soaking the strawberries and making homemade whipped cream. This recipe is a real treat, especially during strawberry season.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 4-5 Cups fresh strawberries, hulled and sliced
  • 1/3 Cup sugar

Sweet Biscuit Ingredients

  • 3 Cups All Purpose flour
  • 2 Tbsp. aluminum free Baking powder
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 1 1/2 Cups Cold buttermilk, divided
  • 3/4 cup cold unsalted butter, cubed
  • Coarse sugar for sprinkling on top

Whipped Cream Ingredients

  • 2 cups cold Heavy cream
  • 1 tsp. Vanilla extract
  • 1/3 Cup powdered sugar

Instructions

Preparing the Strawberries

Wash your strawberries and then slice off the tip end, the part with the leaves

Slice the strawberries lengthwise. Depending on how big your strawberries are, you should be able to get at least three slices per strawberry.

Place the strawberries in a large bowl. Sprinkle with the sugar then toss to coat all. Cover with plastic wrap and sit in the refrigerator several hours or overnight. Stir occasionally while the strawberries are soaking. You can see the syrup beginning to form.

Making the Biscuits

Preheat your oven to 400° and prepare the dough. In a large bowl, combine the flour, sugar, baking powder and salt.

Add the cubed cold butter to the dry ingredients. Cut in the butter with a pastry cutter. Dough should be crumbly when finished.

Add 1 1/4 cups cold buttermilk to the flour mixture and stir just until combined. The dough should be a little wet but still just a bit crumbly too. Be careful not to over work the dough.

Prepare your surface with a disposable kitchen papers or mat and a dusting of flour

Place the dough onto your prepared surface then roll into a rectangle shape, about 3/4″ thick.

Trim the edges using a sharp knife. 

Cut the dough into 12 equal squares.

Lightly brush the tops of your biscuits with the remaining buttermilk.

Sprinkle the Turbinado sugar onto the top of the wet biscuits.

Transfer the biscuits carefully to a large, rimmed baking sheet. Place in your pre-heated oven and bake for about 14-15 minutes or until nice and golden brown. Oven temps vary so you need to begin checking after about 10 minutes.

Allow the biscuits to cool for a minute or so after removing from the oven then transfer to a wire rack to completely cool.

Making the Whipped Cream

Make the whipped cream while the biscuits are cooling.

Remove the heavy cream from the refrigerator, we need it to be cold for this recipe. Beat all three ingredients in a large bowl using an electric mixer until light and fluffy.

How to assemble your Strawberry Shortcakes

Cut your cooled biscuits in half.

Top the bottom half of the biscuit with whipped cream. Then top the whipped cream with a generous scoop of your soaked strawberries.

Add the biscuit top followed by more strawberries and finally another dollop of whipped cream.

These can be garnished with a sprig of mint.

Serve and enjoy!

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 492Total Fat 27gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 9gCholesterol 77mgSodium 467mgCarbohydrates 58gFiber 7gSugar 26gProtein 7g

Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.

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