Last Updated on May 1, 2025 by Toya

Want a deliciously simple strawberry shortcake recipe? This easy homemade strawberry shortcake is just what you’re looking for! It’s made with easy to find ingredients, tastes so good and looks even better!

I have a big sweet tooth! In fact I believe seafood and sweets are my favorite things in this world!

That’s why when I tried this and it turned out so good, I just had to share it with you!

My easy strawberry shortcakes are made using lightly sweetened lemon-vanilla drop biscuits, a quick macerated strawberry mix with a hint of orange zest, and the best homemade whipped cream!

As you can see, It’s simple, but each element adds a little oomph to this classic dessert that just takes the whole thing up a notch!

By the way, if you’re also looking for a soft beautifully made strawberry shortcake cake, you need to check mine out here.

Ingredients

For the Strawberries:

1⅓ pounds fresh strawberries, hulled and sliced (about 5–5½ cups)
4 tablespoons granulated sugar
¾ teaspoon orange zest
1½ teaspoons fresh orange juice (optional)

For the Biscuits: (Makes 8):

1⅓ cups all-purpose flour (about 167g)
1½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons granulated sugar
¾ teaspoon salt
6 tablespoons cold unsalted butter, cubed
⅔ cup buttermilk (or 2% milk)
¾ teaspoon vanilla extract

For the Whipped Cream:

1 cup heavy whipping cream (240 ml), chilled
4 tablespoons powdered sugar (about 30g)
⅓ teaspoon vanilla extract

Tools I Used for This Recipe

Mixing Bowls – For tossing the strawberries, mixing biscuit dough, and whipping the cream.
Pastry Cutter or Food Processor – To cut cold butter into the biscuit dough.
Rolling Pin – To gently flatten and fold the biscuit dough (you can also use your hands).
Biscuit Cutter (2.75–3 inch) – To cut perfect rounds for your shortcakes.
Baking Sheet or Cast Iron Skillet (10-inch) – For baking the biscuits.
Precut Parchment Paper or Silicone Baking Mat – Prevents sticking and ensures even baking.
Electric Hand Mixer or Stand Mixer – To whip the heavy cream to stiff peaks.
Fine Grater or Zester – For zesting the orange.
Measuring Cups & Spoons – For accuracy in both dry and liquid ingredients.
Rubber Spatula – To gently fold ingredients together.

How to make Strawberry Shortcake

Start with the Strawberries

Toss the sliced strawberries with sugar, orange zest, and juice in a large bowl like this one.
Then set them aside and let them sit for at least 30 minutes at room temp (or up to 4 hours in the fridge). This process helps to create a beautiful, naturally sweet strawberry syrup and the best macerated strawberries!

Then Make the Biscuits

While the strawberries are doing their thing, you will preheat your oven to 425°F (220°C). Also lightly grease a baking sheet (or line a baking sheet with parchment paper.)
Then grab your food processor or a large mixing bowl, and start mixing the ingredients for your biscuits. Start by pulsing the flour, granulated sugar, baking powder, baking soda, and salt together until combined.
Then, add the cold, cubed butter to the flour mixture and use a pastry cutter like this one or your fingertips to rub the butter into the flour until it resembles coarse crumbs (think small pea-sized bits). If you have a food processor, you can also just pulse several times in your processor and keep pulsing until coarse crumbs form. Keep in mind that you need to work quickly so the butter stays cold.
Grab a small bowl or measuring cup, and mix the buttermilk (or milk) with the vanilla extract. Then quickly pour this liquid mixture into the dry mixture.
Use a spatula or fork to gently stir just until the dough comes together. It may look a bit shaggy and even a bit crumbly — that’s perfect since you do not want to overwork the dough.
Keep and open jar of flour nearby. Then turn the crumbly dough out onto a floured surface and use your hands to gently knead the dough until just combined — again, do not over mix.
Then, using floured hands or a floured rolling pin, form the dough into a rectangle about 1-inch thick. Fold the dough in half, rotate, and flatten it down again. Repeat this folding process 2 more times — this helps create flaky layers for the biscuits.
Finally, flatten the dough to about ¾-inch to 1-inch thick. Then use a biscuit cutter (or a glass) to cut out rounds. Press straight down—you do not want to twist!
Gather any scraps of dough, and gently press them together, before cutting out more biscuits.
You’ll get about 8 biscuits.
Finally, place the biscuits unto your prepared baking sheet and brush the tops with the two tablespoons of buttermilk.
Then bake for 12–15 minutes or until golden brown on top. Let them cool slightly before you start to assemble.

💡 Tip: Soft vs. Crisp Biscuit Edges

Place the biscuits on the baking sheet close together for soft sides or spaced apart for crispy edges.

Whip the Cream

Place your mixing bowl and beaters (or whisk) in the freezer for 15 minutes before starting.
Then, pour the chilled heavy cream and vanilla extract into the cold bowl. Then beat on medium-low speed for about 1–2 minutes, until the cream begins to slightly thicken up.
Slowly add the powdered sugar while continuing to whip.
Increase to medium-high speed and beat for another 2–3 minutes, or until stiff peaks form — the whipped cream should hold its shape and form peaks that stand tall without collapsing.
Stop immediately once stiff peaks form. Over whipping the cream can make it grainy or turn it into butter.

Lastly, Assemble the Shortcakes

To assemble the shortcakes, you need to slice your cooled biscuits in half.
Then spoon a dollop of whipped cream and strawberries and their syrup over the bottom half.
Top with the other half of the biscuit and add a little more cream + a strawberries so it looks amazing.

Easy Homemade Strawberry Shortcake Recipe