Homemade Strawberry Shortcake Recipe

Lightly sweetened biscuits with juicy strawberries and homemade whipped cream. Making homemade strawberry shortcake from scratch is simple and delicious!

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SERVINGS: 8 SHORTCAKES FOR THE STRAWBERRIES: – 2 pints fresh strawberries , stems removed and sliced (or chopped) – 1/3 cup (65 grams) granulated sugar FOR THE SHORTCAKE BISCUITS: – 2 cups (250 grams) all-purpose flour , spooned & leveled – 1/4 cup (50 grams) granulated sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 6 tablespoons (85 grams) unsalted butter , cold and cubed – 2/3 cup (160ml) half and half FOR THE WHIPPED CREAM: – 1 cup (240 ml) heavy whipping cream – 1/4 cup (30 grams) powdered sugar – 1 teaspoon pure vanilla extract

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INSTRUCTIONS

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Mix the sliced (or chopped) strawberries with the granulated sugar in a large bowl until coated. Cover tightly and wait 30–60 minutes.

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Warm the oven up to 204°F (400°C). Put a silicone baking mat or parchment paper on a large baking sheet and set it aside.

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Mix flour, granulated sugar, baking powder, and salt in a large bowl. A pastry cutter or fork should make pea-sized crumbs from the cubed cold butter. Add half-and-half to make dough. Crumbling is fine.

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Scoop and pat dough into a 1/2-inch rectangle on lightly floured surface. Cut 6 2.5-inch biscuits, then re-roll the scrap dough and cut 2 more. Cut without twisting your biscuit cutter.

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Brush biscuit tops with half-and-half or heavy whipping cream on prepared baking sheet. Bake the biscuits for 16–20 minutes at 400°F (204°C) until the tops are lightly golden brown and the middle is done.

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Foil biscuits that brown too much before baking. Take it out of the oven and put it somewhere to cool.

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Mix heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large bowl with a hand-held mixer. Mix slowly, then medium-high until stiff peaks form.

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After the biscuits cool, slice them in half and top with 1/2 cup of strawberries and 1/4 cup of whipped cream. Serve and enjoy!

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Homemade Strawberry Shortcake Recipe

Lightly sweetened biscuits with juicy strawberries and homemade whipped cream. Making homemade strawberry shortcake from scratch is simple and delicious!

INGREDIENTS

INSTRUCTIONS

Mix the sliced (or chopped) strawberries with the granulated sugar in a large bowl until coated. Cover tightly and wait 30–60 minutes.

Warm the oven up to 204°F (400°C). Put a silicone baking mat or parchment paper on a large baking sheet and set it aside.

Mix flour, granulated sugar, baking powder, and salt in a large bowl. A pastry cutter or fork should make pea-sized crumbs from the cubed cold butter. Add half-and-half to make dough. Crumbling is fine.

Scoop and pat dough into a 1/2-inch rectangle on lightly floured surface. Cut 6 2.5-inch biscuits, then re-roll the scrap dough and cut 2 more. Cut without twisting your biscuit cutter.

Brush biscuit tops with half-and-half or heavy whipping cream on prepared baking sheet. Bake the biscuits for 16–20 minutes at 400°F (204°C) until the tops are lightly golden brown and the middle is done.

Foil biscuits that brown too much before baking. Take it out of the oven and put it somewhere to cool.

Mix heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large bowl with a hand-held mixer. Mix slowly, then medium-high until stiff peaks form.

After the biscuits cool, slice them in half and top with 1/2 cup of strawberries and 1/4 cup of whipped cream. Serve and enjoy!

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