Strawberry Shortcake

How can anyone not love a sweet crumbly biscuit loaded up with fresh strawberries and freshly whipped cream? Strawberry shortcake has been a long-time favorite of mine.

Homemade cream biscuits are the base for this recipe and are incredibly easy to make!

Sweet cream biscuits topped with whipped cream, strawberries, and blueberries on a white dinner plate

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Strawberries and whipped cream taste great on just about anything. Angel food cake. Sponge cake. However, nothing can quite compare to this strawberry shortcake!

For the full instructions and ingredient measurements, jump down to the full recipe by pushing the button above. Keep scrolling for step-by-step picture instructions.

Recipe and Instructions

Strawberry shortcake is made up of three main parts: the cream biscuit, strawberries, and whipped cream.

For the Strawberries

Sliced strawberries topped with granulated sugar

Wash one quart of strawberries. πŸ“ Remove the stems and slice the strawberries. Mix in about 2 tablespoons of granulated sugar. Let the strawberries sit in the refrigerator for at least 15 minutes or until juices begin to develop.

The juicer the berries the better! These juices will soak into your biscuits for an amazing taste! πŸ˜‹

For super quick removal of strawberry stems use a strawberry huller like this one here. OR… if you are one of those people that just doesn’t like kitchen gadgets you can always just use the simple method. A knife.

For the Cream Biscuits

Flour, salt, baking powder, and sugar in a mixing bowl.

In a large mixing bowl, combine all of the dry ingredients.

Flour. Salt. Baking Powder. Sugar.

Heavy cream is being mixed into the dry ingredient mixture with a fork.

Slowly, stir just 1 cup of the heavy cream into the dry mixture. Add up to 1/2 cup more of the heavy cream until the dough begins to hold together.

Briefly, knead the dough on a floured board for just one minute.

Shape the dough into 6 rounds balls and flatten to about 3 inches in diameter.

biscuit dough in bowl of melted butter

Melt the butter in a microwave-safe dish.

Dip each shaped dough into the melted butter and coat well.

Place the dough about 2 inches apart on a baking sheet lined with parchment paper (or ungreased). I find that using parchment paper yields the best results.

Parchment paper… my most reliable friend.

If you wish, you can sprinkle the tops of the biscuits with sugar. I like to use sanding sugar for topping any baked goods. Sanding sugar is just coarsely ground sugar. It adds a nice sparkle to the tops of the finished product, and because it is much thicker than regular sugar it holds up better during the baking process. However, it is completely optional.

The biscuit dough is placed on a baking sheet that has been lined with parchment paper

baked biscuit is slightly brown

Bake at 425 degrees F for about 12-15 minutes. Remove from the oven when the tops begin to slightly brown.

biscuit cut in half horizontally with a serrated knife

Let the cream biscuits cool slightly, and then slice each biscuit in half horizontally.

For the Whipped Cream and Assembly

biscuit topped with whipped cream, strawberries, and blueberries

Place the sliced berries and whipped cream on the bottom half of the biscuit. Cover with the top portion of the biscuit. If you wish, load on more whipped cream and berries on top!

The more the merrier, right!?

For instruction on how to whip up a batch of your own from-scratch whipped cream, check out my blog post on it here. Once you taste you own freshly whipped cream, you will never buy whipped topping ever again!

Classic Strawberry Shortcake

A sweet crumbly biscuit loaded up with fresh strawberries and freshly whipped cream.

Course: Dessert
Keyword: strawberry
Servings: 6


Cream Biscuits

  • 2 cups Flour
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • 1 tbsp Sugar
  • 1 1/2 cups Heavy Cream
  • 6 tbsp Butter melted

Whipped Cream

  • 1 cup Heavy Whipping Cream
  • 2 tsp Vanilla Extract
  • 2 tbsp Powdered Sugar


  • 1 qt Strawberries
  • 2 tbsp Sugar


  • Preheat the oven to 425 degrees F.
  • Combine the flour, salt, baking powder, and sugar in a large mixing bowl. Slowly stir in 1 cup of the cream to the dry mixture. Add up to 1/2 cup more if needed. The dough should hold together.
  • If the dough is too dry add a little more cream. Knead dough on a lightly floured board for 1 minute. Shape dough into 6 rounds about 3 inches in diameter and about Β½ thick.
  • Dip shaped dough in the melted butter. Sprinkle tops with sugar if you wish. Place 2 inches apart on a baking sheet. Bake for 12-15 minutes or until lightly browned on an ungreased baking pan.
  • Remove the stem and slice the strawberries. Mix sliced strawberries with 2 tbsp sugar, let sit for at least 15 minutes to allow juices to develop.
  • Whip the cream with powdered sugar and vanilla until light and fluffy.
  • Slice biscuits in half. Top with berries and whipped cream. Top with the other half of the biscuit. Top with more whipped cream and fresh berries if desired. Enjoy!

If you made this recipe please let me know how it turned out for you! Leave a message in the comments below and don’t forget to share this recipe with your friends if you enjoyed it!

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