Strawberry Shortcakes (from scratch – without a packaged mix)

P1050852Sunshine, Summer, Simplicity, Strawberries, and Shortcakes. They just all go together too well to not make this dessert at least once this summer!

Strawberry Shortcakes make such a pretty little dessert to the eye and a yummy dessert to the taste!

There are many different styles of this classic berry treat. Some people use pound cake or a plain yellow cake, and some people prefer angel food cakes to absorb those yummy strawberries!

My personal favorite version is with the slightly sweet individual biscuit-like shortcakes. The most well-known way to make these are with a pre-packaged biscuit mix, like Bisquick.

But, you can make them quick as a wink on your own with ingredients you probably already have in your pantry. This will be cheaper, as well as better for you than a packaged and preserved mix.

These shortcakes are buttery, slightly sweet, with a fluffy inside and a little crunch on the outside from the sprinkled sugar!

Here’s how to make them!


You will need:

Strawberries– sliced or cut into chunks. Sprinkle just lightly with sugar, if desired.  It is best if this is done several hours before serving, so that the strawberries have time to release some of their juices to soak into the shortcakes!

Whipped Cream:

  • 1 1/2 cups heavy cream
  • 3 Tbs. sugar

See how to make it, here


  • 2 cups unbleached flour (or use a combination of white and wheat flour)
  • 3 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 cup cold butter (1 stick)
  • 3/4 to 1 cup of good quality, thick buttermilk.
  • additional 3 Tbs. butter, melted
  • Sugar for sprinkling

Combine the dry ingredients in a bowl.

Cut in the butter with a pastry blender or forks until butter is in small pieces and the flour looks crumbly

Pour in the buttermilk. Start with 3/4 cup and then add the rest, as needed. You just want all the dry ingredients to be moistened and to all come together.

Turn dough onto a floured surface and fold over and press down a couple of times, just until the dough is no longer sticky. Add more flour to your surface as needed.

Pat the dough out lightly. Don’t go really thin. You don’t want flat shortcakes. The dough should still look a little puffy.

Cut with a biscuit cutter. Bring remaining dough together and re-shape and cut until all the dough is used up.

You should end up with approximately 8 shortcakes

Place on a baking stone or baking sheet

Melt 3 Tbs. butter and brush over the tops of the biscuits

Sprinkle the tops and sides of biscuits with sugar

Bake at 450 for about 10 minutes. The bottoms should be slightly brown and the tops should be beginning to turn golden.

Remove from the oven and remove to a wire rack

Begin assembling and serving immediately.

To assemble the shortcakes:

Cut a shortcake in half. Spoon on some strawberries and whipped cream.

Replace the top. Spoon on more strawberries and top with plenty of whipped cream!






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