Easy Strawberry Shortcake Recipe

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Strawberry Shortcake is one of our favorites desserts!  Light and delicious it’s the perfect way to end a meal.

If you’ve never made Strawberry Shortcake homemade from scratch before it’s actually quite easy! This recipe makes a sweet crumbly biscuit style pastry with fresh strawberries and whipped cream. While some people use white cake or angel food cake in strawberry shortcake, I think the biscuit style tastes the best!  Of course strawberries are the traditional topping but you can certainly add any kind of fruit into shortcake including blueberries, raspberries or even peaches.

Classic strawberry shortcake with a biscuit style cake, fresh juicy strawberries and homemade whipped cream. This is easy to make homemade from scratch and a favorite around here!

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Whether in a Strawberries & Cream Pie or if they’re being stuffed with cheesecake or chocolate cheesecake, sweet fresh strawberries are the perfect dessert.  (And they can be made into beautiful strawberry roses in no time at all).  But of course at the top of the list is a Classic Strawberry Shortcake!

This shortcake is light, fluffy and has just a hint of lemon flavor.  I make this in a food processor but it can also be made by hand using a pastry cutter.   It’s important to make sure your butter is cold when cutting it in which keeps these light and fluffy.     For the best results, add the liquid all at once and mix just until combined.

View this recipe on YouTubeClassic strawberry shortcake with a biscuit style cake, fresh juicy strawberries and homemade whipped cream. This is easy to make homemade from scratch and a favorite around here!

You’ll want to mascerate the strawberries (which is just a fancy word for adding sugar so they release their juices).  I add a bit of fresh lemon juice because I just love the brightness lemon adds to strawberries.  If you have enough you can certainly add some lemon zest as well or even orange zest.  Leave the strawberries at room temperature for at least 30 minutes (longer is better) to make sure you get more liquid creating a delicious syrup to spoon over the shortcakes.

Tools You’ll Need For This Recipe

Pastry Cutter  or Food Processor *  Baking Pan * Parchment Paper *

5 from 5 votes
Review Recipe


Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 biscuits
Author Holly
Course Dessert
Cuisine American
Strawberry Shortcake is one of our favorites desserts! Light and delicious it’s the perfect way to end a meal.


  • 1 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • lemon zest
  • pinch of salt
  • 1/2 cup buttermilk
  • 4 oz cold unsalted butter
  • coarse sugar
  • 3 cups fresh strawberries sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • lemon zest
  • Whipped Cream

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  1. Preheat oven to 425 degrees F and line a baking pan with parchment paper.
  2. Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
  3. Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
  4. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
  5. Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
  6. Serve biscuits with strawberries and whipped cream.

Recipe Notes

Note: If you don’t have buttermilk, place 1 tablespoon lemon juice in a 1/2 cup measuring cup. Top to 1/2 cup with milk. Set aside.
Nutrition Information
Calories: 317, Fat: 16g, Saturated Fat: 10g, Cholesterol: 42mg, Sodium: 117mg, Potassium: 338mg, Carbohydrates: 39g, Fiber: 2g, Sugar: 12g, Protein: 4g, Vitamin A: 10.3%, Vitamin C: 52.5%, Calcium: 11.6%, Iron: 10.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Strawberry shortcake

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Classic strawberry shortcake with a biscuit style cake, fresh juicy strawberries and homemade whipped cream. This is easy to make homemade from scratch and a favorite around here!

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. All I’m wanting is the recipe Off the box of Bisquick, for The Shortcake recipe ingredients!! I know it’s 2 1/4cups of Bisquick mix, 2/3cup milk, 2tblsp. of sugar & ????…!! Is it baking pwd.?? If so how much?? It would greatly be Appreciated, very much. Thank you

  2. Cant wait to try this I grew up on strawberry shortcake with homemade b.m. biscuits and back then everyone my mom served it to loved it but never heard of shortcake with biscuits they were used to the sponge cake. One thing we do differently is we chop up our strawberries add the sweetener so there more juicy and reserve whole or cut strawberries for garnish we like it a bit wet. Another recipe I saw added chocolate chunks or chips to the biscuits I loved that idea. And just so everyone knows most of these desert recipes can be tweaked to be more healthy for example by replacing regular flour with grain free flour almond, coconut, hazelnut, cassava, etc and using stevia or xlitol for sweetener if you have candida or a natural sweetener like honey if you can have that. Fruit recipes can be interchangeable for instance you could use blueberries in this recipe or cherries raspberries peaches or a combo. You can use coconut or almond milk which is realy easy to make homemade, just make sure yer almonds arnt processed with ppo gas call the company make sure they arnt putting gas engine fuel on yer almonds if they are organic or imported raw from certain countries like italy then they are healthy and not treated with gas. You can make coconut whipped cream using a healthy sweetener if get caned coconut make sure its a bpa free can. In recipes that call for peanut butter You can switch out peanut butter with almond butter hazelnut butter walnut butter pistachio butter which are all easy to make homemade. Peanut butter is not healthy even the natural kind contrary to what most think. That’s enough tips for now I think only bec I’m tired and have brain fog. Have a great evening everyone God bless

  3. This was super delicious! My kids and I devoured them…all, haha. The shortcake was super tender, and the lemon was a brilliant touch to both. I’m definitely saving this recipe for future use. Thank you for sharing!

  4. Just made these in my food processor and it was so quick and easy.  I did have to add more buttermilk but they were absolutely delicious!!!

  5. My dough was dry too. Just added more buttermilk. Sprinkled with cinnamon sugar. Can this recipe be doubled successfully. Thanks

    1. Yes, you can double this recipe easily Sandy. You may find it easier to mix each batch of shortcake separately.

  6. I needed a good dessert tonight for a Church group that would fit into my timeline. Busicuits smell wonderful with the added lemon zest and strawberries are sliced and ready to go. Thank you for helping me to find the perfect dessert for the occasion.

  7. Thanks Holly for this great and simple recipe! I made this with some personal substitutes like mixed  2% milk and low fat yogurt in place of buttermilk (1:1) and sweetener instead of sugar and it turned out perfect. A great tip, use frozen whip (thawed for a little while in fridge). 

  8. Looking forward to trying this recipe! Just wanted to pass on a tip that my grandmother gave me for cutting cold butter into a flour mixture…use a cheese grater! The large hole size of course. I do this every time I want to make a crumbly crust for a pie. The “shredded” butter is the perfect size for a crumbly flour mixture. Works even better if the butter is frozen first! Can’t wait to try this recipe, I love strawberry shortcake! :) 

  9. A huge hit with my family. The lemon definitely adds something light and special! Needed to add just a tad more buttermilk; otherwise followed the recipe exactly!

  10. I plan to make these tonight for our friends coming over but want to double it to be sure we have enough. If there is extra, I thought about freezing. Have you ever successfully frozen these?

  11. I have just put these biscuits in the oven. The recipe is simple to put together. 1/2 C is indeed sufficient liquid for the dough to form. I got 8 decent sized biscuits from the measurements stated. Can’t wait for them to come out of the oven

  12. Thank you for sharing! My shortcake recipe is similar, never thought of adding lemon zest to the biscuits. I always added it to the berries. Love all your recipes so far!

  13. Followed the recipe exactly and 1/2 cup liquid is NOT EVEN CLOSE to making a dough; almost half the flour mixture was still dry. And you do not specify the SIZE of dough portion in step four – you only say to “drop dough onto the prepared pan”. Hack.

    1. I just made these this morning and 1/2 C milk brought my dough together perfectly. Could you be that you are at a higher altitude?

  14. Thanks for the recipe! The shortcake biscuits were absolutely delicious. I made them with orange zest and loved it. They were very light and soft in the center and slightly toasted on the outside…just perfect! My new go-to shortcake recipe!

    1. Cheesecake stuffed strawberries are great for a crowd and not too difficult to prepare. {https://www.spendwithpennies.com/cheesecake-stuffed-strawberries/} or mini cheesecakes are always a hit! {https://www.spendwithpennies.com/mini-cheesecakes/}. I hope this helps!

  15. Looks great! Thinking about making these for Mother’s Day… Is it ok to make shortbread a few days in advance?

    1. I usually make it just before serving although I think 1 day in advance would be just fine. Be sure to seal them well overnight so they don’t dry out. Happy Mother’s Day!