Homemade strawberry shortcakes are a delicious and fruity dessert perfect for any spring or summertime occasion. These are made with sweet shortcakes layered with sliced strawberries and whipped cream.
These homemade strawberry shortcakes are so delicious with the sweet, crumbly biscuits that are highlighted with sweet strawberries and creamy whipped cream. They make a perfect dessert for any summer event.
Strawberry desserts are always a hit, here are some others you might try: strawberry pretzel pie, strawberry jello salad or mini strawberry crunch cheesecakes.
With just 10 simple ingredients, these are super easy to make. They can be prepped, baked and ready to eat in about 35 minutes.
Ingredients
- Flour
- Sugar
- Baking Powder
- Salt
- Butter - cubed
- Egg
- Half and Half
- Vanilla
- Strawberries - diced
- Heavy Cream
- Powdered Sugar
See recipe card for quantities.
Instructions
Follow along with these easy process photos and directions to bake up your own strawberry shortcakes from scratch.
Step one: preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Step two: Combine flour, sugar, baking powder, salt and batter in a bowl. Use a fork or pastry cutter to cut the butter until mixture is crumbly.
Step three: Add in egg, half and half and vanilla and mix until combined.
Step four: Scoop batter into 9 equal sized balls and place onto baking sheet. Bake for about 15 minutes.
Step five: Cut strawberries into pieces and sprinkle with sugar. Let sit with shortcakes bake.
Step six: Make whipped cream by adding heavy cream, vanilla and powdered sugar to a bowl. Whip on medium high for 2 - 3 minutes or until stiff peaks form.
Step seven: Slice shortcakes in half spread a layer of whipped cream and top with strawberries. Place top back on and repeat with another layer of whipped cream and strawberries.
Recipe Tips for Success
- Cut shortcakes while still warm so they don't crumble and fall apart.
- Add an extra layer of whipped cream and strawberries on top of the top of each shortcake for extra flavor
Storage
They can be kept for 2 - 3 days in an airtight container in the fridge.
They can be frozen for up to 3 months, but the whipped cream may not have the same creamy consistency when thawed.
Homemade Strawberry Shortcakes
Equipment
- Mixing Bowls
- Baking Sheet
- measuring cups
- Measuring Spoons
- Hand or Stand Mixer
Ingredients
For the shortcakes
- 2 ¼ cup Flour
- ¼ cup Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup Butter cubed
- 1 Egg
- ¾ cup Half + Half
- 1 teaspoon Vanilla
For strawberry topping
- 4 cup Strawberries Diced
- ⅓ cup Sugar
For whipped cream
- 1 ½ cup Heavy Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment and set aside.
- Combine 2.25 cup flour, .25 cup sugar, 1 TBS baking powder, .5 teaspoon salt and .5 cup cubed butter in bowl.
- Use a fork or pastry cutter to cut butter into the mixture until it is crumbly.
- Add in 1 egg, .75 cup half and half and 1 teaspoon vanilla. Mix until well combined. Will be a little lumpy.
- Scoop batter into 9 equal sized portions on parchment lined baking sheet. Shaped into round discs.
- Bake at 425 degrees Fahrenheit for 15 mins until tops are golden brown.
- Cut strawberries into pieces and sprinkle with sugar while shortcakes are baking.
- Make whipped cream by adding 1.5 cup heavy cream, .25 powdered sugar and 1 teaspoon vanilla into mixing bowl. Whip on medium high for 2 - 3 minutes until stiff peaks form.
- Once shortcakes are cooled, cut in half.
- Spread a layer of whipped cream and a spoonful of strawberries on each shortcake then top it with the other half of the shortcake.
Notes
- Cut shortcakes while still warm so they don't crumble and fall apart.
- Add an extra layer of whipped cream and strawberries on top of the top of each shortcake for extra flavor
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
