The Strawberry Shortcake We Can’t Stop Baking (and Eating)
It’s that time of year again—when the strawberries are juicy, the kitchen smells like warm vanilla, and my girls are pulling up their little stools to help me bake one of our favorite summer treats: strawberry shortcake.
There’s something about this dessert that feels timeless. It’s simple, yet stunning. Easy enough for a weekday afternoon, but special enough to serve to friends gathered around the table. And if I’m honest, it’s been on repeat in our home lately—because when something is this easy and this delicious, why not make it over and over again?
A Family Favorite (With Plenty of Little Helpers)
One of the things I love most about this recipe is how hands-on it is. The girls help hull and slice the strawberries (usually sneaking a few bites in the process), stir the biscuit dough, and whip the cream until soft peaks form. It’s one of those moments where the kitchen is loud and messy but full of life—the best kind of baking in my opinion.
We keep it simple: fresh strawberries tossed in a little sugar to make their own syrupy sauce, tender homemade biscuits that are buttery and flaky, and whipped cream sweetened just right. I often use raw cream from our local farm, but you could use whatever cream you have on hand.
Easy Strawberry Shortcake From Scratch
Here’s our version of this classic dessert:
Strawberry Sauce
• 1 pint fresh strawberries, hulled and quartered
• 2–3 tablespoons cane sugar (adjust to taste)
• Splash of lemon juice (optional, but brightens the flavor)
Toss together and let sit for 20–30 minutes until juicy.
Shortcake Biscuits
• 3 cups all-purpose flour
• 3 tablespoons cane sugar
• 4 teaspoons baking powder
• 1 teaspoon sea salt
• 6 tablespoons cold butter, cubed
• 1 ⅓ cups raw milk or half & half (plus more as needed)
• Raw sugar for sprinkling on top (optional)
How to Make Them:
1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
4. Slowly pour in the milk, starting with 1 ⅓ cups, and stir gently until a shaggy dough forms. Add a splash more milk if needed.
5. Scoop dough onto the baking sheet (we like rustic spoonfuls—no need for perfection here).
6. Sprinkle with raw sugar and bake for 12–15 minutes, until lightly golden.
Homemade Whipped Cream
• 1 cup raw cream or heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Optional: splash of almond extract for something special
Whip until soft peaks form. Don’t overthink it.
Assembly (The Fun Part)
Split a warm shortcake in half, spoon the juicy strawberries over the bottom, add a generous dollop of whipped cream, and top with the other biscuit half. Add more strawberries and cream on top if you’re feeling extra.
This strawberry shortcake is one of those recipes that feels like summer on a plate. Easy, beautiful, and the perfect reminder that the best moments often happen right in our kitchens—sticky hands, flour-dusted counters, and all.
If you try it, tag me—I’d love to see your family enjoying it too.
Happy baking,
Jill
