Homemade Strawberry Shortcake

4.38 avg. rating (86% score) - 8 votes

Homemade Strawberry Shortcake

When fresh berries abound, who can resist the charm of a classic homemade strawberry shortcake? Let the sliced, sugared berries sit for at least an hour to get good and juicy.

Total Time: 35
Yield: 8 servings


  • 1 quart (about 2 pounds) fresh strawberries
  • 1/2 cup confectioners’ sugar
  • 2 cups all-purpose flour, plus extra for work surface
  • 4 teaspoons baking powder
  • 2 tablespoons granulated sugar, divided
  • 1/2 teaspoon table salt
  • 5 tablespoons cold unsalted butter, plus extra for pie dish
  • 3/4 cup milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla


Preheat oven to 425°. Grease a 9-inch pie dish and set aside. Slice strawberries into a medium-size bowl and toss gently with confectioners’ sugar. Set aside.
In a large bowl, whisk together flour, baking powder, 1 tablespoon granulated sugar, and salt. Using a pastry cutter or two forks, cut butter into flour mixture until it resembles coarse crumbs. Make a well in the center and add milk, stirring with a fork just to blend. Dough will look shaggy.
Gather up dough and knead it twice on a floured board. Pat into pie dish and bake until lightly browned, about 15 minutes. Cool slightly.
Meanwhile, make whipped cream: Using a handheld or standing mixer, whip cream with remaining 1 tablespoon sugar and vanilla until medium-size peaks form.
Cut shortbread into wedges. Split each wedge and fill with sweetened berries. Top with another spoonful of berries and whipped cream.
  • With a mid-June birthday, Strawberry Shortcake was always my dad’s birthday cake ever since he was a kid. My mom would use a cake pan for the shortcake and split the whole thing crosswise. Sometimes it came off in one piece, sometimes it didn’t – but it didn’t matter. She would piece it back together in the end. The berries she would hull and cut the day before, reserving several especially nice ones for the top. The cut ones she would sprinkle with granulated sugar and a few drops of water, cover and put in the refrigerator. They would create the best juice ever for the cake.

    With the shortbread warm from the oven, she would split it, cover the bottom half with the strawberries and juice. Cover it with the top half and place large dollops of home made real whipped cream on top with a large one in the middle. The reserved whole berries went on top of the dollops. It was served warm with extra whipped cream to add as you liked.

    My sister always said the next day’s left overs out of the fridge were the best because the juice and whipped cream had saturated the shortcake and made a delicious “mess.” :)

  • Gabrielle

    This recipe reminds me of summer days,growing up in Maine. I first found your recipe in the early ’80s and lost it. I have searched for it ever since. Today was my LUCKY day ! This is THE BEST !!!

  • I have made this recipe many times and have shared it with family and friends. It is the best recipe that I have ever had for strawberry shorcake!!


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