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Homemade Strawberry Shortcake

by Jessie Daye

First published: June 25, 2025 | Updated: June 10, 2026
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Homemade Strawberry Shortcake

Yield: 8 servings

Recipe adapted from the NYTimes recipe

Biscuits

4 cups all purpose flour

3 tablespoons sugar

¼ teaspoon salt

5 teaspoons baking powder

3/4 cup butter, room temp. * (Plus 1/4

cup more, melted, for brushing)

1 1/4 cups whipping cream

Filling

2 lbs ripe, well-rinsed strawberries

½ cup sugar, or more to taste

Whipped cream

1 3/4 cups whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla paste (or extract)

Homemade Strawberry Shortcake

Author: Jessie Daye
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Cook 15 minutes
A classic strawberry shortcake made with homemade biscuits, fresh strawberries, and whipped cream.
Servings 8 servings

Ingredients

  • 4 cups all purpose flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • ¾ cup butter room temperature, plus 1/4 cup more melted for brushing
  • 1 ¼ cups whipping cream
  • 2 lbs ripe strawberries well-rinsed
  • ½ cup sugar or more to taste
  • 1 ¾ cups whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla paste or extract

Method

  1. Clean and slice your strawberries. Add sugar and gently crush with the back of a fork to release their juices. Set aside, covered, for about 30 minutes until the juices release.
  2. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. In a large mixing bowl, sift together flour, 3 tablespoons sugar, salt, and baking powder. Add ¾ cup of softened butter, and use a fork to smash into dry ingredients. Add 1¼ cups heavy cream, and mix with your hands until you have a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut 8 rounds.
  4. Brush butter over the biscuits and bake for 15 minutes, or until golden brown.
  5. Remove from the oven, and slice shortcakes apart. Brush the insides with some of the remaining melted butter.
  6. Beat remaining heavy whipping cream, powdered sugar, and vanilla bean paste until thick.
  7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of whipped cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Notes

Recipe adapted from the NYTimes recipe.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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