Homemade Strawberry Shortcake

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 6 People


Homemade Biscuits

  • 1 1/2 Cups All Purpose Flour
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Kosher Salt
  • 6 Tbsp Unsalted Butter Cold & Cubed
  • 1/2 Cup Cold Buttermilk


  • 3 1/2 Cups Halved Strawberries
  • 2 Tbsp Granulated Sugar
  • 1 Tbsp Brown Sugar Topping

Whipped Cream

  • 1 Tbsp Granulated Sugar
  • 1/2 Cup Heavy Cream
  • 1/2 Tsp Vanilla Extract


Homemade Biscuits

  1. Preheat the oven to 420 Degrees. 

  2. Mix the all-purpose flour, baking powder, salt, and sugar together in a food processor. Pulse until combined. 

  3. Add the cubed butter into the processor and pulse until crumbs form. Then pour the crumbs into a mixing bowl. 

  4. Pour the buttermilk over the crumb mixture and mix slightly until combined. Sprinkle a bit of flour on a separate work surface. Move the dough to the work surface and mold dough until it is 1/2 inch thick. Cut into 3-4 inch circles by using a cookie cutter or cup. Re-roll and continue to cut into the 1/2 inch thick 3-inch circles until you have 6 biscuits. 

  5. Arrange the biscuits to a parchment paper lined baking sheet. Bake for 15-20 minutes until tops are golden brown. Remove from oven and allow them to cool for 10 minutes. 


  1. Stir the strawberries and the granulated sugar together in a bowl. 

Whipped Cream

  1. Beat the heavy cream, vanilla and sugar together for about 3 minutes on high speed. 

  2. Cut the biscuits in half and layer with the strawberries and whipped cream. Add a sprinkle of brown sugar on top. Serve.