Homemade strawberry shortcake made with fresh, local strawberries and real whipped cream is a classic summertime dessert that we look forward to every year.
For best results, make this strawberry shortcake with freshly picked strawberries, real whipped cream and homemade biscuits. It’s simply irresistible and relatively easy to make – cut strawberries, whip cream, bake biscuits then assemble.
There are three key parts to this dessert that are all easy and straight forward to make. Strawberries mixed with honey or liqueur is part one. Real whipped cream with sugar and vanilla is part two. And a simple sweet biscuit is the third. Put them all together and you have these gorgeous individual sized strawberry shortcake desserts.
If you’re having an informal party, you can let guests assemble the shortcakes themselves – tons of fun – just make extra of everything!
Strawberry Shortcake Recipe
Thanks to Tam Anderson of Prairie Gardens and Adventure Farm in Bon Accord, Alberta for the inspiration behind this recipe. It’s her idea to add a little Grand Marnier to the strawberries – brilliant!
Homemade Strawberry Shortcake
- 4-5 cups Strawberries fresh
- 2 Tbsp Honey
- 1 Tbsp Grand Marnier optional
- 1 cup Whipping Cream at least 35% fat
- 1 Tbsp Sugar
- Drop Biscuit
- 2 cups All-purpose Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Tbsp Sugar
- ¼ tsp Salt
- 1/3 cup Butter cold
- 1 cup Buttermilk*
- Slice strawberries and mix with honey and liqueur (if using). Set aside to draw out juices.
- Beat whip cream with sugar until stiff peaks form. Set aside in fridge.
- Preheat oven to 450°F (230°C).
- In medium bowl, combine flour, baking powder, baking soda, sugar and salt.
- Cut in butter until mix resembles crumbs. Make a well in the center.
- Add buttermilk to dry mix. Stir until just moistened. Overmixing can lead to tough biscuits.
- Drop dough onto lightly greased cookie sheet into 8 equal mounds. Leave 1 inch between.
- Bake for 10 to 12 minutes or until golden.
- Slice biscuits in half. Layer with strawberries and whipped cream, top with top of biscuit and add more strawberries and whipped cream. Be sure to get all the juices from the strawberry bowl – drizzle it on the bottom layer of the biscuits or use it on top as a drizzly garnish.
Read How to Make Whipped Cream for more tips and detailed instructions.
Biscuits are best eaten fresh. If you can’t eat them all at once, freeze them after they’ve cooled. Pull them out of the freezer and bake in 300°F oven for 5 to 10 minutes.
Nutrition Facts (per serving)
Strawberry Shortcake or Strawberry Cream Puffs?
We’ve been having a very difficult and heated debate in our house about which we prefer best – strawberry shortcake or strawberry cream puffs.
It has required much taste testing. A good excuse to get fresh local strawberries.
We made these strawberry cream puffs as finger food for Canada Day celebrations. They were a big hit at the party.
Let’s face it, both are amazing! No one is going to frown or say no to whichever of these desserts is offered – certainly not my family. But here’s what we have concluded:
- For a sit down dessert we prefer this strawberry shortcake. We love that classic combination and when you have a plate and fork you can load up on strawberries and whipped cream and not worry about things getting gooey.
- For a more delicate finger food to serve at a stand up gathering, the mini strawberry cream puffs are perfect. They’re easy to handle and just require a couple of bites.
- For either one fresh strawberries and real whipped cream are key ingredients!
Do you have a preference?
When you make this strawberry shortcake, take a photo, post it on Instagram and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.