Strawberry Shortcake

A sweet California strawberry shortcake recipe made with homemade biscuits and fresh, juicy strawberries. This dessert is layered with whipped cream and strawberries and has a sweet strawberry flavor. It’s perfect for summer! Recipe by Sugar and Charm.

strawberry shortcake

Strawberry Shortcake

Prep Time: 25 minutes
Cook Time: 12 minutes
Yield: 6 Shortcakes

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  • Mixing Bowls, Electric Mixer, Baking Sheet


  • All-purpose flour
  • Baking Powder
  • Salt
  • Unsalted Butter
  • Whole Milk
  • California Strawberries
  • Sugar
  • Heavy Whipping Cream
  • Vanilla Extract
  • Powdered Sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 12 tsp salt
  • 6 tbsp unsalted butter
  • 3/4 cup milk
  • 1 Lb strawberries washed and sliced
  • 1/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 3 tbsp powdered sugar


  • Preheat the oven to 450 degrees.
  • In a mixing bowl combine flour, baking powder and salt.
  • Cut in the butter to the dry ingredients until the butter is pea size.
  • Make a hole in the center of the flour mixture and add milk.
  • Fold just until the dough comes away from the sides.
  • Knead the dough on a floured surface about 8 times.
  • Roll the dough out to 1/2 inch thick.
  • Use a 1 1/2” pastry cutter to make round shapes.
  • Place each biscuit on an un-greased baking sheet.
  • Bake until slightly brown, 12 minutes.
  • While the biscuits are baking, slice the strawberries.
  • Add them into a bowl with 1/4 cup sugar and fold the ingredients together.
  • Set aside.
  • In a medium mixing bowl, add heavy whipping cream, vanilla extract and powdered sugar.
  • Beat on high until soft peaks form.
  • When the biscuits are baked, cut them in half and layer with strawberries and whipped cream.

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