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Close up of strawberry shortcake on a plate

Homemade Strawberry Shortcake Recipe

Scrumptious, homemade strawberry shortcake biscuits are the perfect portion and are so easy to make. Everything from the shortcake biscuit dough to the strawberry filling and the whipped cream comes down to simple prep work. You will love these strawberry biscuits!
Course Dessert
Cuisine American
Keyword homemade strawberry shortcake, strawberry shortcake, Strawberry Shortcake biscuits
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 8
Calories 343kcal
Author Trang Doan


Shortcake Biscuit Dough Recipe

  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • cup butter cold
  • ½ cup yogurt plain
  • 3 tablespoons milk
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Turbinado sugar for sprinkling the top of shortcakes

Strawberry Shortcake Filling Ingredients

  • 1 pound strawberries
  • 2 tablespoons granulated sugar

Whipped Cream Recipe Ingredients

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract


How to Make the Strawberry Shortcake Filling

  • Cut off the tops of the strawberries and dice the berries into bite-size pieces. Toss with 2 tablespoons granulated sugar.
    Take a wooden spoon and press lightly until you have slightly crushed strawberries. This way the flavor of the strawberries bursts in your mouth when you take a bite.
    Refrigerate until ready to use or at least an hour before serving.
    Strawberries washed in a colander

How to Make Biscuit Dough for Shortcakes

  • Preheat the oven to 400°F.
    Add 1 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt to a medium bowl. Whisk to combine.
    After mixing dry ingredients for strawberry shortcake biscuits dough
  • Cube ⅓ cup 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. Work quickly so the butter doesn’t melt.
    AFter mixing wet ingredients for strawberry shortcake biscuits dough
  • Mix 1 large egg, ½ cup plain yogurt, 3 tablespoons milk, and ½ teaspoon vanilla extract in a small bowl. Beat to combine.
    Forming a well in the dry mixture for strawberry shortcake biscuits dough
  • 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.
    Dough formed in a mixing bowl for strawberry shortcake biscuits
  • 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.
    Portioning shortcake biscuits onto a parchment paper sheet
  • Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
    Strawberry shortcake biscuits fresh out of the oven

Making Homemade Whipped Cream

  • Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.
    Add 1 cup heavy whipping cream, 2 tablespoons granulated sugar, and ½ teaspoon vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
    Mixing whipped cream in a bowl with a whisk

Assembling the Shortcakes

  • To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife. Add a generous spoon of whipped cream, then juicy strawberries. Replace the top portion fo the biscuit and enjoy right away!
    strawberry shortcake biscuit on a plate with a spoon



  • 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! I always use my hand to cut the butter in when making these homemade strawberry shortcake biscuits. I find it to be quicker and more effective. 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.


Calories: 343kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 204mg | Potassium: 223mg | Fiber: 1g | Sugar: 16g | Vitamin A: 735IU | Vitamin C: 33.5mg | Calcium: 84mg | Iron: 1.5mg