I have been making strawberry shortcake from scratch for so many years, and I can tell you with complete confidence, this is the recipe you want! Not the version from a box, not the spongy store-bought cups, and not the one with a laundry list of ingredients you have to hunt down. This strawberry shortcake recipe uses self-rising flour, cold butter, sugar, and milk, that’s it for the biscuits, and the result is a buttery, golden, slightly crisp shortcake that holds up beautifully under a mountain of fresh strawberries and real whipped cream!
Give my strawberry muffins a try too!
My family requests this recipe by name every single spring the moment strawberries hit the farmers market or we go strawberry picking. My kids know the smell of these biscuits baking, that warm, buttery, slightly sweet scent, and they come running from anywhere in the house. We’ve made this for birthday celebrations, lazy Sunday mornings, and more “just because it’s Tuesday” evenings than I can count. It has never once failed us!
This is the easiest dessert to make! There’s no laminating dough, no chilling time (unless you want a slightly flakier biscuit, more on that below), and no fancy equipment. The fact that it comes together in under 30 minutes, start to finish, and tastes like something from a bakery is the whole reason it’s become our most-requested summer dessert. If you make it once, it will be yours too!
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What Is in Classic Strawberry Shortcake?
Classic strawberry shortcake has three components: a biscuit-style shortcake, sweetened fresh strawberries, and whipped cream. This is the old-fashioned Southern version, not the yellow sponge cake variation you’ll sometimes see.
The biscuit is made from self-rising flour, which already contains baking powder and salt, so you need fewer ingredients and get consistent fluffy biscuits every time. The strawberries are sliced and macerated with a little sugar so they release their juices and become syrupy. The whipped cream is either homemade or store-bought, the more the better!
The magic is in the biscuit texture. Because we’re using cold butter and cutting it into the flour, you get small pockets of fat that steam during baking, creating layers and a tender, slightly flaky crumb. It’s not a scone and it’s not a dinner biscuit, it’s its own thing, and it’s perfect for catching all those strawberry juices.
Ingredients to Gather
- For the shortcake biscuits- 2 cups self-rising flour - 2 tablespoons granulated sugar - 6 tablespoons cold unsalted butter, cut into small cubes - ¾ cup whole milk (or buttermilk — see substitutions) - 2 tablespoons melted butter, for brushing tops
- For the strawberries- - 2 pounds fresh strawberries, hulled and sliced - 3–4 tablespoons granulated sugar (adjust to how sweet your berries are) - 1 teaspoon fresh lemon juice (optional but brightens the flavor)
- For the whipped cream- - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - 1 teaspoon pure vanilla extract
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Self-rising flour. If you don’t have self-rising flour on hand, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon fine salt. This is the only all-purpose swap that works reliably. I always have self rising flour in my pantry! I use it to make chocolate chip muffins, blueberry muffins, and especially self rising flour pancakes!
- Butter. Unsalted butter gives you the most control, but salted butter works fine, just skip any added salt if you’re making the flour from scratch. Margarine and shortening will technically work but produce a flatter flavor. Cold is non-negotiable. Warm butter will melt into the flour before baking instead of steaming inside the dough, and you’ll lose all the flakiness.
- Milk. Whole milk produces the richest biscuit. Buttermilk is my second choice and adds a tang that pairs really well with sweet strawberries, use the same amount. 2% milk works, but the biscuits will be slightly less rich. Almond or oat milk can be used in a pinch but I'd stick with a higher fat milk.
- Strawberries. Any fresh berry works here, blueberries, raspberries, blackberries, or a mix. Frozen strawberries work but need to be thawed and well-drained first or they’ll make the biscuit soggy.
- Whipped cream. Store-bought whipped topping works if you’re in a hurry. For a dairy-free option, full-fat coconut cream (chilled overnight) whips beautifully with a little powdered sugar.
Step by Step Instructions
Step 1
Macerate the strawberries. Slice your strawberries and toss them with 3–4 tablespoons of sugar and the lemon juice if using. Let them sit at room temperature for at least 30 minutes. They’ll release their juices and become syrupy, this is what you want on your shortcake. You can do this up to 2 hours ahead and keep them covered at room temperature, or up to 8 hours ahead in the refrigerator.
Step 2
Preheat the oven. Heat your oven to 450°F. This high heat is intentional, it’s what gives you that beautiful golden crust in under 12 minutes. Line a baking sheet with parchment or lightly grease it.
Step 3
Cut the butter into the flour. In a large bowl, whisk together the self-rising flour and sugar. Add your cold, cubed butter. Use a pastry cutter or two knives to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces still visible. Those chunks are good, they create flaky layers. Do not overwork this. If your kitchen is warm, pop the bowl in the freezer for 5 minutes before adding the milk.
Step 4
Add the milk. Pour in the milk all at once and stir with a fork just until the dough comes together. It will look shaggy and a little rough, that’s exactly right. Overmixing activates the gluten and makes tough biscuits. Stop the moment there are no dry flour streaks.
Step 5
Turn the dough out onto a lightly floured surface, pat it to about ¾-inch thickness, and cut with a biscuit cutter for more uniform rounds or cut the dough with a sharp knife. Bake for 10–12 minutes until the tops are golden and the edges look set.
Step 6
While the biscuits cool slightly (5 minutes is enough, you want them warm), beat the heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form. A stand mixer or hand mixer works fastest, but a whisk and some elbow grease gets the job done.
Step 7
Split each warm biscuit in half. Spoon a generous amount of strawberries and their syrup over the bottom half. Add a dollop of whipped cream. Set the top half on and add more strawberries and cream over that. Serve immediately.
Tips and Tricks
- Keep everything cold. The colder your butter and milk, the flakier your biscuit. I cut my butter and put it back in the freezer for 10 minutes before I start, especially in summer.
- Don’t twist the biscuit cutter. If you’re cutting round biscuits, press straight down and lift straight up. Twisting seals the edges and prevents the biscuit from rising properly.
- Taste your strawberries before you sugar them. Early-season berries need more sugar. Peak-season berries at their sweetest might only need two tablespoons.
- The drop biscuit method is fast and just as good. Drop biscuits are a great option too! If you want your shortcakes to look a little more rustic, try using drop biscuits instead!
- Serve warm. Shortcake biscuits are best within an hour of baking. They lose their crispness as they sit. If you need to make them ahead, see the make-ahead section below.
- For extra golden tops, brush the unbaked biscuits with a little cream or milk before they go in the oven in addition to the butter brush after.
Storage Info
I would not put the strawberry shortcakes together ahead of time, but you can make each part of the shortcakes and then assemble when you are ready. Assembled shortcake gets soggy within about 20 minutes. Build them right before serving.
To make the strawberries ahead of time. Slice and sugar up to 8 hours ahead. Store covered in an airtight container in the refrigerator. Take them out 20–30 minutes before serving so they come back to room temperature.
To make the whipped cream ahead of time. Make up to 4 hours ahead and store covered in the refrigerator. If it softens, whisk it briefly before serving.
Make the dough ahead of time. Mix the dry and wet ingredients separately and store covered in the refrigerator for up to 24 hours. Combine and bake when you’re ready. This method actually produces a slightly more flavorful biscuit because the flour has time to fully hydrate.
Make the biscuits ahead of time. Bake, cool completely, and store at room temperature in an airtight container for up to 2 days. To refresh them, warm at 350°F for 5–7 minutes before serving. Alternatively, freeze completely cooled biscuits for up to 2 months. Reheat from frozen at 350°F for 12–15 minutes.
Frequently Asked Questions
Yes, but with some preparation. Thaw them completely in a colander over a bowl, then press gently to drain off excess liquid. They’ll be much softer than fresh and won’t hold their shape, but once you sugar them they’ll still produce a good syrup. Fresh strawberries in season are always the better choice when you have them.
The three most common culprits: butter that was too warm, overmixed dough, or self-rising flour that is past its prime. Self-rising flour loses its leavening power over time. If yours has been in the pantry for more than 6 months, open a fresh bag.
Absolutely! Press the dough into a lightly greased 8-inch round cake pan or cast iron skillet, pat it to about 1 inch thick, and bake at 425°F for 18–22 minutes until golden and a toothpick comes out clean. Slice into wedges and serve. This is a great option for a crowd!
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📖 Recipe
Homemade Strawberry Shortcakes (with Biscuits)
Ingredients
For the biscuits
- 2 cups Self rising flour MUST be self rising flour
- 2 tablespoon Granulated sugar
- ½ cup Butter VERY cold
- ¾ cup Milk or Buttermilk
For the strawberries
- 3 cups Strawberries cleaned, hulled, and sliced
- 3 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
For the whipped cream
- 1 cup Heavy Whipped Cream
- 3 tablespoon Powdered sugar
- 2 teaspoon Vanilla extract
Instructions
- Toss sliced strawberries with sugar and lemon juice. Let sit at room temperature for at least 30 minutes until the berries release their juices and become syrupy.
- Preheat oven to 450°F. Line a baking sheet with parchment.
- Whisk together flour and sugar in a large bowl. Add cold cubed butter and cut it in with a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized pieces remaining. You can also grate the butter with a cheese grater so the butter is cut into the flour.
- Pour in the milk all at once and stir with a fork just until the dough comes together. It will look shaggy, that's fine. Do not overmix.
- Turn the dough onto a lightly floured surface and form it into a disk. Cut the dough with a biscuit cutter or a knife in the shape you would like. Place the biscuits onto the prepared baking sheet. Brush the top of the biscuits with a little bit of heavy cream and a little sugar. Bake for 10–12 minutes until the tops are golden brown.
- While the biscuits cool, beat the heavy cream, powdered sugar, and vanilla in a chilled bowl until soft peaks form.
- Split each warm biscuit in half. Spoon strawberries and their syrup over the bottom half, add a generous dollop of whipped cream, then set the top half on and finish with more strawberries and cream. Serve immediately.
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