I love the website Sally’s Baking Addiction. It’s one of my go-to spots for great recipes to try and I have yet to be disappointed in any recipe Sally has recommended. The ingredients and the process are very simple. The results were excellent.

Strawberries + Whipped Cream ingredients:

6-7 cups hulled and quartered strawberries
1/4 cup + 2 Tablespoons granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup heavy cream

Sweet Biscuits:

3 cups all-purpose flour
1/4 cup sugar
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup unsalted butter, cold and cubed
1 cup cold buttermilk
2 Tablespoons heavy cream
Coarse sugar, for sprinkling


Start with the strawberries: Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.

Make the biscuits: Preheat oven to 425 degrees. Mix the flour, sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter.

Pour buttermilk on top. Stir everything together until just about combined – do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re=roll any scraps until you have about 12 biscuits.

Arrange on on a lined baking sheet.

Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. (I used vanilla bean sugar). Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

Recipe originally posted on Sally’s Baking Addiction.

These sweet biscuits remind me a bit of a moist scone. In fact, I can recommend that the leftover biscuits are great with a cup of coffee or tea the next day!

1 Comments on “Easy Homemade Strawberry Shortcake”

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