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Two plates of strawberry shortcakes lined up, both garnished with strawberries and cream., with additional strawberries on the side
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Strawberry Shortcakes

Recipe for homemade strawberry shortcakes, these soft buttery biscuits are layered with juicy strawberries and fluffy whipped cream.
Course Dessert, Sweets
Cuisine American, North American
Keyword Biscuits, Shortcakes, Strawberries and cream, Summer
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 9

Ingredients

For the shortcake biscuits:

  • 2 ½ cups all-purpose flour 250 grams + 60 grams (aprox)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup salted butter, softened 113 grams
  • ½ cup granulated white sugar 100 grams
  • ¾ cup buttermilk 175 ml

For the strawberry filling and topping:

  • 3 cups chopped strawberries
  • 2 tablespoons granulated white sugar
  • Whipped cream for topping

Instructions

  • Preheat the oven to 425°F (215°C).
  • Add 2 cups of flour (250 grams), baking soda, baking powder, and ½ cup of sugar to a large mixing bowl and whisk to combine.
    Shortcake biscuit dough being prepared in a glass bowl on a kitchen counter
  • Add the butter to the bowl and work it into the dry ingredients with your hands until it resembles moist crumbs.
    Shortcake biscuit dough being prepared in a glass bowl on a kitchen counter
  • Add the buttermilk to the bowl and stir until the dough comes together.
    Shortcake biscuit dough being prepared in a glass bowl on a kitchen counter
  • If the dough is too wet, add the remaining flour, ¼ cup (25-30 grams) at a time, until it reaches a biscuit-dough consistency.
    Shortcake biscuit dough being prepared in a glass bowl on a kitchen counter
  • Turn the dough out onto a moderately floured surface, knead it a few times, and form it into a 7-inch (18 cm) square.
    A square piece of dough on a kitchen counter
  • Cut the dough into 9 equal-sized squares.
    A square piece of dough cut into 9 squares
  • Arrange the squares on a greased and lightly floured baking sheet.
    Overhead shot of a baking sheet with several shortcake biscuits before baking
  • Bake the shortcakes in the preheated oven for 12-14 minutes, or until the bottoms are golden brown. Transfer the shortcakes to a wire cooling rack to cool completely.
    Overhead shot of a baking sheet with several shortcake biscuits after baking
  • While the shortcake biscuits are baking and/or cooling down prepare the strawberry filling. Sprinkle two tablespoons of sugar over the chopped strawberries and stir to combine. Set aside.
    A bowl with cut strawberries sprinkled with sugar
  • Once the shortcakes are cooled, cut them in half lengthwise, and layer the prepared strawberries and whipped cream on the bottom half.
    Overhead shot of a baking rack with several shortcake biscuits, with one of them cut in half and topped with strawberries and cream
  • Place the top half back on and top with extra whipped cream and strawberries.
    Close up of a shortcake biscuit with strawberries and cream in the middle and on top