The words strawberry and shortcake go hand in hand and this easy recipe made from scratch will have you asking for more!
Honestly, I will eat strawberries and cream in just about any configuration so add this to my already long list of easy recipes with strawberries and I will be one happy mama.
Old Fashioned Strawberry Shortcake Ingredients
The wonderful thing about this classic strawberry shortcake recipe is how easy it is to make!
My mom made this all the time and now I can see why. I always thought it was super fancy, but really there’s not much to it! Yay mom!
Add these items to your strawberry shortcake shopping list:
- Strawberries (the star of the show!)
- Granulated sugar
- All-purpose flour
- Baking powder
- Unsalted butter (cold and cut into small pieces)
- Heavy Cream
- Coarse sugar (for sprinkling on top of the shortcakes)
- Vanilla extract
How to Make Strawberry Shortcake
The main event for this recipe is of course, the shortcakes. But there is a little bit to the timing of it all.
The first thing you need to do is slice your strawberries and sprinkle them with sugar.
Let them rest in the refrigerator while you do everything else and when it’s time to eat, the sugar will have drawn out the sweetness and juices in the berries. Yum!
To make the biscuits in a food processor, pulse together the dry ingredients.
Then add the butter pieces and finally the milk as noted in the recipe below.
Roll out your dough and you are ready to cut!
Before you put the shortcakes in the oven, brush them with a bit of cream and sprinkle with coarse sugar.
While they are baking, go ahead and whip your cream for the topping. This part is my favorite!
Waiting for the cakes to cool enough to handle will be the hardest part of this process, I assure you!
Print: Strawberry Shortcake Recipe from Scratch
- 1 pound (16 ounce) strawberries
- ¼ cup granulated sugar
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¾ cup (1 + ½ sticks) unsalted butter, very cold, cut into small pieces
- 1 cup heavy cream plus more for brushing biscuits
- Coarse sugar for sprinkling on shortcakes
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon clear vanilla extract
Clean and slice strawberries and add to large bowl
Sprinkle with sugar
Cover and place in refrigerator
For the shortcakes
Preheat oven to 400 degrees and prepare baking sheet with parchment paper or silicone mat
In a food processor, add flour, baking powder, salt and sugar ** see notes
Pulse until well combined
Add butter and mix until butter is broken and mixture is coarse
Pour milk on top of flour mixture and mix just until the dough begins to form a ball
Remove dough onto lightly floured surface
Form dough into large disk
Roll dough out slowly until about 1 inch thick
Use a floured biscuit cutter to cut circles
Lightly brush with extra heavy cream or buttermilk
Sprinkle with coarse sugar
Place close together on prepared baking sheet
Bake for 15-20 minutes or until golden brown
Remove from oven onto wire rack and cool
Prepare whipped topping while shortcakes are cooking
Mix cold heavy cream, sugar and vanilla with an electric mixer fitted with a whisk until stiff peaks form, about 10 minutes
Slice biscuits in half
Top bottom with whipping cream and strawberries
Add top of cake, plus more whipping cream and strawberries
Food Processor: You can also use a pastry cutter or fork to cut butter into flour mixture
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 583Total Fat: 35gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 106mgSodium: 752mgCarbohydrates: 59gFiber: 1gSugar: 19gProtein: 9g
Nutrition information is estimated and may vary based on products used. Please verify with your ingredients.