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–+ servings
Homemade Strawberry Shortcake

Homemade Strawberry Shortcake

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What's summer without Homemade Strawberry Shortcake? A super simple and tender homemade shortcake biscuit is halved and layered with a luscious, ruby-red, fresh strawberry topping and dollops of homemade whipped cream.
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, from scratch, homemade, shortcake, strawberry, summer dessert
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 8 servings
Author Laurie McNamara

Ingredients

FOR THE SHORTCAKE BISCUITS:

  • 2 cups unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon fine salt sea salt or Himalayan
  • 10 tablespoons cold unsalted butter quartered into 1/4-inch cubes
  • 2 tablespoons turbinado sugar (like Sugar in the Raw)
  • 3/4 cup whole buttermilk

FOR THE STRAWBERRIES:

  • 2 pounds fresh strawberries trimmed and sliced 1/4-inch slices (see notes)
  • 1/2 cup granulated sugar
  • 3 tablespoons seedless raspberry jam

FOR THE HOMEMADE WHIPPED CREAM:

  • 2 cups heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar sifted
US Customary - Metric

Instructions

MAKE THE SHORTCAKE BISCUITS:

  • Preheat your oven to 425° and line a rimmed baking sheet with parchment or a silicone mat.
  • In a medium mixing bowl, measure and add; unbleached all-purpose flour, cornstarch, baking powder, baking soda, sugar and fine salt.
    Whisk to combine.
  • Add in the cubed, cold unsalted butter. Using your impeccably clean hands, rub the butter into the flour. Stop once the mixture is coarse with pea-size clumps of butter throughout.
  • Pour in the buttermilk and use a rubber spatula to stir until the mixture comes together and forms a shaggy dough. If you’re noticing a bit of dry ingredients in the bottom of the bowl, go ahead and add 1 extra tablespoon of buttermilk.
  • Divide the dough into 8 equal portions and roughly shape into 8 craggy looking balls. The less perfect the ball, the better it will turn out once baked.
  • Place the balls onto your prepared pan, sprinkle with 2 tablespoons of turbinado sugar. I gently press on the balls a little to flatten them a smidgen. This way they hold more of the sugar.
  • Bake for 12 to 14 minutes on the middle rack of your preheated oven. Rotate the pan halfway to insure even baking and browning.
  • Remove and let cool slightly. (see notes)

MAKE THE STRAWBERRIES:

  • While the shortcake biscuits are baking, rinse or soak the strawberries before trimming off the green strawberry tops. (See Notes)
  • Next, add 1/3 of the sliced strawberries to a bowl and mash with a potato masher. You can stop once it resembles a thick yet lumpy puree.
  • Add the remaining sliced strawberries to the bowl along with the granulated sugar and seedless raspberry jam. Stir well to combine and set off to the side for at least 10 to 15 minutes.

MAKE THE WHIPPED CREAM:

  • Place a metal or glass mixing bowl plus the whisk attacment into your freezer 20+ minutes before making whipped cream.
  • Once the bowl has chilled, place it into your stand mixer and pour in the heavy cream and vanilla. Start whisking on low speed and gradually increase the speed to high.
  • When the whipped cream has thickened but isn't too thick yet, add in the sifted powdered sugar.
  • Start on low speed and gradually increase the speed to high until the cream is think and forms stiff peaks.

TO ASSEMBLE:

  • Use a serrated knife and cut the shortcake biscuits in half horizontally.
  • Spoon some of the strawberry topping over top of the bottom half of the biscuit, spilling some it onto the plate.
  • Next, top with a dollop of whipped cream and replace the top half of the biscuit.
  • Add a second dollop of whipped cream and a small spoonful of strawberries.
  • Serve immediately.

Notes

A note about the biscuits:
I personally think these are best right after baking. You can make these in advance but I feel they are best freshly baked.
A note about the strawberries:
Because I’m using local michigan strawberries, I don’t find it necessary to hull or cut out the center part of the strawberry.
If you're someone who likes extra strawberry topping, increase strawberries to 2½ or 3 pounds (total).
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.