There’s nothing quite like Old Fashioned Easy Strawberry Shortcake made with sweet, juicy fresh-picked strawberries. If strawberries are in season where you are, it’s time to grab your basket and get picking!
Homemade strawberry shortcake is simple. Like Grandma made. Dripping spoonfuls of juicy strawberries and dollops of freshly whipped cream top warm, homemade buttered biscuits.
First, slice strawberries and add some granulated sugar. You’ll need more or less sugar depending on how sweet and ripe the berries are.
Allow the berries to macerate for an hour or so with the sugar. This draws out that wonderfully sweet strawberry juice.
While the berries macerate, bake a pan of homemade biscuits. Add a few tablespoons of sugar to your traditional biscuit recipe. Or use my recipe below.
Here’s the biscuit recipe I use from the back of my Original Bakewell Cream can. (Bakewell Cream is a traditional New England powdered leavening agent that originated over 60 years ago in Maine. Bakewell Cream makes baked goods rise higher and contains no additives or aluminum. Also gluten-free. You can use Bakewell Cream in most any recipe in place of baking powder or cream of tartar.)
(If you can’t get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda)
Right before baking, brush biscuit tops with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.
After baking and while biscuits are still warm from the oven, slice ’em in half, place a pat of butter inside to melt.
While that butter pat melts, whip the whipping cream, powdered sugar and vanilla together until stiff peaks form. Assemble individual strawberry shortcakes by topping the bottom biscuit half with spoonfuls of fresh strawberries, juice and whipped cream.
Add biscuit top, more berries and a dollop of whipped cream. Yum!
I won’t say that we haven’t enjoyed strawberry shortcakefor dinner around here. And on more than one occasion too. Let’s see, strawberries = veggie/fruit. Whipped cream = dairy. Biscuit = grains. We’re good!
This Old Fashioned Easy Strawberry Shortcake is a fresh and simple strawberry dessert, perfect on the patio in summertime. You’ll have some extra biscuits, lucky you! Perfect for breakfast smothered with jam or honey.
Tips for making Strawberry Shortcake:
- Use freshly picked strawberries.
- Wash the berries right before using, they will quickly mold in the refrigerator when wet.
- Let the sliced berries macerate with sugar for about an hour.
- Use your favorite biscuit recipe and add a couple tablespoons of sugar to the recipe for great strawberry shortcake biscuits. Or use my biscuit recipe here.
- Leftover biscuits are great for breakfast the next day.
Other strawberry shortcake recipes you might like to try: Very Best Strawberry Shortcake Recipe and Strawberry Shortcake In a Jar
Old-Fashioned Easy Strawberry Shortcake Recipe
- 1 quart fresh strawberries washed, hulled and sliced
- 1/2 cup granulated sugar or more depending on sweetness of the berries
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Bakewell Cream Biscuits:
- 4 cups flour
- 4 teaspoons Bakewell Cream
- If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup shortening or butter
- 1 1/2 cups cold milk
- 2-3 tablespoons crunchy sparkling white sugar or turbinado sugar
- Gently combine sliced strawberries in bowl with 1/2 cup granulated sugar.
- Let sit for an hour or so to draw out the juices.
- Preheat oven to 475 degrees.
- Mix and sift flour, Bakewell Cream, baking soda, 2 tablespoons sugar and salt.
- Add shortening and mix together with pastry blender.
- Add milk all at once, and stir quickly with a fork.
- (Some flours may require a little more liquid to make a nice soft dough.)
- Turn out on a floured board and knead 5 or 6 times.
- Roll or pat dough to 1/2 inch or 3/4 inch thickness.
- Cut 8-10 biscuits with biscuit cutter.
- Brush with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.
- Bake at 475 degrees for 5 minutes.
- Turn off heat and leave in oven for 5 - 10 minutes until golden brown.
- Split each biscuit in half and place a pat of butter in the middle.
- !Whipped Cream:
- Whip cream, powdered sugar and vanilla until stiff peaks form.
- Assemble strawberry shortcakes by layering berries and whipped cream inside and on top of the biscuit.
You may also enjoy: Fresh Strawberry and Lemon Curd Angel Food Cake
This looks great! This recipe is amazing and so gourmand 😉
This looks amazing! I haven’t made strawberry shortcake in ages, but I need to try this ASAP!
Erin @ Miss Scrambled Egg says
Allie – I’m glad that I’m not the only one who uses Bakewell Cream. Whenever we go to Maine, which is usually at least four times a year, we pick up a few cans of this stuff! This shortcake is wonderful. I can’t wait until strawberries are in season. Our local pick-your-own farm says that berries should be ready by the first weekend in June. It’s so close!
Erin – yay! another New England baker who uses Bakewell Cream. Can’t wait ’til our strawberries are in either. I bet ours will be about week behind yours in CT.
Do you deliver? I’ll take one, or two, or three!
HA! I do share, and I could send it along in June…but it might be wilted by the time it gets to you…XO
Susie Mandel says
I’m with Susan…delivery, please! 🙂 I’m glad you posted this, because the strawberry shortcakes I’ve had with biscuits were on the dry side, so I need to try this one!
Sharon @ What The Fork Food Blog says
I make my strawberry shortcake with biscuits too – it’s so good!
A great summertime dessert. Strawberry short cake reminds me of my great grandmother! Allie I am so glad you told us how to prevent a dry strawberry short cake. Really, I always thought I just never had enough juice for it! Perfect! Love your pics!!!
Mmmm, a summertime favorite! Tucking this recipe away to enjoy at some point in the (very near) future! Thank you for sharing!
Linda Jenkins says
Allie, this is by far my all time favorite dessert. I never tire of it. Thanks for this yummy recipe.
This is almost exactly how I make it except I use ice cream instead of whipped cream. SO good. In fact sometimes we just have this for dinner… 🙂
ICE CREAM, Marye. We will definitely have to try it with ice cream. Sounds fabulous!!!
Julie @ Julie's Eats & Treats says
This is what memories are made of! YUM!
Would I be confessing too much to tell you we had strawberry shortcake for DINNER last night? It was just too hot for anything else 🙂
Julie – true confession is good for the soul!!! Ha ha ha.
Aunt Pinkie says
Looks absolutely fabulous! Where do you get the Bakewell product? Your pictures are absolutely wonderful! We have lovely strawberries -now just need to make the biscuits! Yummmm!
How nice your strawberries are in Aunt Pinkie. We still have another few weeks to wait. Bakewell Cream is sold around here in the grocery stores near the baking powder and cream of tartar. If you can’t find it, you can just use baking powder in place of the Bakewell Cream. Hope you love it! XO
Dear Allie, your shortcakes look like perfection!! I love the traditional strawberry shortcake. This just sounds wonderful. My daughter loves strawberry shortcake more than anything. I will be sharing this with her. Have a beautiful evening my dear. xo, Catherine
Ashley @ Big Flavors from a Tiny Kitchen says
I hadn’t heard of Bakewell cream, but now I’m totally intrigued! This shortcake looks absolutely divine!
Karen @ On the Banks of Salt Creek says
I have a lifelong love affair with strawberry shortcake. Something I look forward to every summer.
Barbara Child says
Thanks for the tip about Bakewell Cream. Strawberry Shortcake is one of my most favorite things! Your sounds particularly yummy!
This looks so delicious! I love the extra mile you go when cooking/baking.
Kristi @ Inspiration Kitchen says
Allie, you have officially made me hungry at 8 p.m. YUM! This looks fantastic!
Louise Achor says
They look fabulous! Yum!
A wonderful dessert. I’ve made strawberry shortcake two weeks ago and was planning to post the recipe this weekend. Such a simple and delicious cake, I can’t believe it took me so long to finally make it.
I cannot wait to get my hands on some nice fresh strawberries and make some summer treats. We got over our freak snow storm here and now are dealing with huge amounts of rain(everything this year seems to be a new record), -not too much hope to see that beautiful sunshine, so a nice treat would sure help!
I can hardly wait for the fresh delicious peaches too! We have a delicious time of year ahead. Love to enjoy all these seasonal treats as much as possible while they are in season!
Hope you and your family are enjoying the weekend
Oh thank you Carol! I am so glad you got past the snow, but now the rain!!! What gives? It seems the weather is so strange everywhere, whatever it is comes in megadoses – heat, rain, snow cold, etc. Mother Nature on steroids. We did finally get some beautiful sunshine here over the weekend and now rain is forecasted for the next few days. Your mention of the peaches makes me think fresh peach shortcakes would also be very delicious, have never tried that before, thanks for the inspire. Hope your bathroom reno is now complete or at least you are closing in on the finish line soon….and yes, delicious times ahead!!! I just planted basil in pots this weekend and my husband Jon got the garden in on Memorial Day. No greenhouse here, but nice to have tomatoes, beans, peppers, jalapenos, lettuce and even an “icebox” watermelon in the ground. Have a super week Carol, I hope the sunshine arrives your way soon. XO
Just look at those perfect biscuits! I wonder if I can find Bakewell Cream around here—I’m going to look! Your shortcakes look fabulous!
Kathy @ Beyond the Chicken Coop says
Love strawberry shortcake. Adding sugar to the top of the biscuits is a great idea!
Quel beau et gourmand dessert tu nous propose Allie,j’aime beaucoup, bisous, belle journée!
Made the strawberry shortcakes with my grandkids today. Very good! The bakewell cream really made the shortcakes nice and fluffy. This recipe will be the one I use when I make strawberry shortcakes from now on.😊
Hey great Kris – so glad you enjoyed. That’s a great and delicious idea to do with your grand kids. They must have loved it. So glad it was a hit, and many thanks for dropping by!
My kids were the first to find this site. They asked me to bake this and I told them that I’m going to try this on the weekend during my day off from work. I can’t wait! Thanks a lot for sharing!