Classic Strawberry Shortcake

As Mother's Day approaches and the sweet scent of fresh strawberries fills the air, why not celebrate Mom with a classic dessert that's bursting with flavor? This homemade strawberry shortcake recipe is the perfect way to show your love. With fluffy biscuits, a dollop of whipped cream, and juicy summer berries, it's a delightful and easy-to-make treat that the whole family will adore.

How to Make


Strawberry Sauce:

1 pint strawberries, hulled and quartered

1/3 cup granulated sugar

Whipped Cream:

1 cup heavy whipping cream

1/2 tsp vanilla extract

1/4 tsp almond extract (optional)

2 Tbsp powdered sugar

 Shortcake Biscuits:

3 cups all purpose flour

3 Tbsp granulated sugar

4 1/2 tsp baking powder

1 1/2 tsp salt

1 1/3 - 1 1/2 cups half & half (or whole milk*)

6 Tbsp unsalted butter, cold and cubed

raw sugar, optional

Homemade Shortcake:

1. Mix all purpose flour, sugar, baking powder and salt together in a large bowl. 

2. Next, add in the cold and cubed butter to the dry ingredients. 

3. Using a fork or pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. 

4. Lastly, add in the half & half and mix until combined. 

5. Using two spoons, scoop the shortcake dough onto parchment paper lined baking sheet. 

Sauce, Cream & Assembly

Strawberry Sauce:

In a medium sized bowl, mix strawberries and sugar together. Let sit for at least 20-30 minutes.

Whipped Cream:

While the shortcakes are cooling, make the whipped cream.

Using a standing mixer or a hand mixer, whisk heavy whipping cream on medium speed until it begins to thicken. Add in the powdered sugar, almond extract, and vanilla extract. Continue to whisk on medium speed until it begins to make stiff peaks.


Slice each shortcake in half. Spread some of the strawberries and whipped cream on one side of the biscuit shortcake. Place the other half of the shortcake on top. If desired, add a little more whipped cream on top.

Tips and Tricks

  • Cold Butter: Make sure you use cold butter when making the biscuits. This makes for a very fluffy and buttery shortcake. 
  • Don’t Over Bake: Once the biscuits begin to turn gold brown on top, they are done. 
  • Biscuit Size: As pictured in this recipe, I made 6 large shortcakes. And they are very, very large. If you want to make smaller biscuits, this recipe can make up to 12 biscuits. 
  • Whipped Cream: Homemade whipped cream is very rich and creamy, which I think really takes a strawberry shortcake recipe from an 8 to a 12, but you can definitely use canned whipped cream for shortcake.
  • Strawberries: I like to sugar the berries to make a sweet strawberry sauce of sorts, but you can omit this step and use fresh strawberries as they are. 

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