Don’t even think about going through summer without making this classic homemade strawberry shortcake recipe! Our scrumptious Homemade Strawberry Shortcake biscuits are filled with fluffy whipped cream and sweet juicy strawberries that will make you swoon with just one bite!
The first time I had strawberry shortcake was at The Cheesecake Factory many years ago. It was a giant strawberry shortcake filled to the brim with whipped cream and fresh berries. I loved it so much, I ordered it as a meal a few times, because it was giant! I’m sure I can still pack that giant shortcake down, but nowadays I prefer these reasonably sized homemade Strawberry Shortcake biscuits.
Homemade Strawberry Shortcake Biscuits
These homemade strawberry shortcake biscuits are more like scones. They’re made with butter and yogurt which makes these strawberry shortcake biscuits so soft and moist, and just absolutely scrumptious overall. And of course homemade whipped cream is a must to top these homemade strawberry shortcake biscuits, but I’m not against store-bought if you’re tight on time. Also, the strawberries are macerated in a little bit of sugar an hour or two before serving to release all the wonderful juice.
Homemade Strawberry Shortcake Recipe Tips and Tricks
- When cutting the butter into the flour for the homemade strawberry shortcake biscuits, you can use a pastry cutter so you don’t have to get your hands covered in flour. However, if you don’t have a pastry cutter, don’t run out and buy one because I actually always use my hand to cut the butter in when making these homemade strawberry shortcake biscuits. I find it to be more effective and quicker. But only work with the tips of your fingers and work quickly to avoid melting the butter. Cold butter is key when making biscuits of any kind.
- Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon. The batter will be very wet. To keep the biscuits soft and moist, avoid adding more flour.
- The best way to divide this batter is with an ice cream scoop. I love my ice cream scoop, it’s the perfect device to portion everything perfectly. Especially with a wet batter like this recipe, it keeps everything clean and the biscuits nicely domed.
These Homemade Strawberry Shortcake Biscuits are the perfect make ahead summer dessert for all your backyard BBQ and summer celebrations. Enjoy!
More Delicious Summer Dessert You’ll Love
- Peach Shortcakes
- Strawberry and Cream Pie
- Strawberry Dole Whip
- Carlota de Limon – Lime Charlotte
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Homemade Strawberry Shortcake Biscuits
Don't even think about going through summer without making this classic homemade strawberry shortcake recipe! Our scrumptious Homemade Strawberry Shortcake biscuits are filled with fluffy whipped cream and sweet juicy strawberries that will make you swoon with just one bite!
Ingredients
For the shortcakes
- 1 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup cold butter
- 1/2 cup plain yogurt
- 3 tablespoon milk
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Turbinado sugar for sprinkling the top of shortcakes
For the strawberry filling
- 1 pound of strawberry
- 2 tablespoon granulated sugar
For whipped cream
- 1 cup heavy whipping cream
- 2 tablespoon granulated sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Hull and dice the strawberries into bite size pieces and toss with sugar. Refrigerate until ready to use.
Preheat the oven to 400°F.
Add flour, sugar, baking powder, baking soda and salt to a medium bowl and whisk to combine all the dry ingredients.
Cube the cold butter and add to the flour mixture, toss to coat all the butter pieces with flour and rub the butter into the flour until coarse crumbs form, working quickly so the butter doesn’t melt.
Mix the egg, yogurt, milk and vanilla in a small bowl and beat to combine.
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
Use a 2 oz ice cream scoop to portion the dough onto a parchment paper lined baking sheet. This will give you 8 shortcakes.
Sprinkle the top with plenty of turbinado sugar.
Bake at 400°F for 17 minutes.
Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
Chill a mixing bowl and the whisk attachment in the refrigerator for about 15 - 30 minutes before making whipped cream.
Add the heaving whipping cream, sugar and vanilla extract to the chill mixing bowl and mix on medium high speed until stiff peak.
To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife, add a generous spoon of whipped cream, spoon strawberries along with some juice over the cream, replace the top portion. Enjoy right away.
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