Shortcake Recipe For Strawberries

This shortcake recipe for strawberries has delightful layers of flaky shortcake, sweet strawberries, and fluffy whipped cream.

With all of the ripe, juicy strawberries available, it’s time for some strawberry desserts! Today I’m sharing a recipe for strawberry shortcake that is perfect for summer.

How To Make Sugared Strawberries

This strawberry shortcake recipe starts with making sugared strawberries. Wash, hull, and slice the strawberries. You can use a knife or a strawberry slicer like I did.

Put all of the strawberries in a bowl and top with granulated sugar.

Can I used frozen strawberries?

Yes, frozen strawberries can be used instead of fresh. When it isn’t strawberry season it can be hard to find ripe strawberries, so frozen ones are a great choice.

Stir the strawberries until coated. Then, cover the bowl and place it in the fridge.

How can I make this with less sugar?

You can simply add less sugar to the strawberries. Or if you prefer you can use your favorite sugar alternative. Another option is to skip the sugar altogether and simply serve the strawberry shortcake with fresh berries.

How To Make Shortcake For Strawberries

Put bisquick and sugar in a bowl. Stir to combine.

What can I use instead of bisquick?

If you don’t have any bisquick on hand, it is really easy to make it from scratch with only four basic ingredients: flour, baking powder, salt, and shortening. You can find my recipe for Homemade Bisquick Copycat Recipe here.

Make a well in the center and pour in the buttermilk and vanilla.

Is there a buttermilk substitute?

I am right there with you! I rarely have buttermilk on hand. If you want to skip the buttermilk, you can use whole milk instead.

If you want to make buttermilk there are a couple of options. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.

Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using it. For this recipe, you’ll need 1 1/3 cups (1 1/4 cup for the biscuits and 1 tablespoon for brushing on top).

Stir until the dry ingredients are moistened and a rough dough forms.

Turn the dough onto a well floured surface. Sprinkle the top with flour. Gently pat into a rectangle about 1/2 inch to 3/4 inch thick.

What kind of mat is the dough on?

I’m using a silicon mat called a Roul’Pat. It is a non-stick, non-skid work surface that is perfect for working with dough, chocolate, and sugar. It can also be used as a baking mat like a Silpat.

Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.

Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 15 shortcakes.

Or as a faster option use a sharp knife to cut the dough into squares.

Place the shortcakes on a parchment-covered baking sheet. Brush the tops with buttermilk and sprinkle with coarse sugar such as turbinado sugar or sanding sugar.

The buttermilk will help the shortcakes get golden brown on top. The coarse sugar will give the strawberry shortcake a little extra sweetness as well as some crunch on top.

Bake the shortcakes at 425˚F for 15-20 minutes, until the tops are golden.

How is this shortcake recipe for strawberries different from a biscuit recipe?

It is very similar. The only differences are the sugar and vanilla added to the dough as well as the coarse sugar sprinkled on top. And of course, the strawberries and whipped cream turn it into a dessert.

If you want to make biscuits instead, you can find my bisquick biscuits with buttermilk recipe here.

Can shortcake be made ahead of time?

Yes, you can make this shortcake recipe for strawberries ahead of time! That’s one of the reasons strawberry shortcake is such a great dessert to serve guests. Store the cooled shortcakes in an airtight container or ziptop bag until ready to serve.

When ready to serve, cut the shortcakes in half and top with the sugared strawberries and whipped cream.

How should leftover shortcakes be stored?

Wrap any leftover shortcakes tightly in plastic wrap and store at room temperature for several days. Or store in the freezer in an airtight container or ziptop freezer bag.

Want more strawberry recipes? Try these next:

This Strawberry Rhubarb Pie recipe is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.

Fluffy Strawberry Jello Salad is a delicious side dish for every occasion from summer barbeques and holiday dinners!

This Strawberry Cheesecake Dessert recipe is creamy and smooth with strawberry pie filling and whipped cream. It’s been part of our family for generations!

Strawberry Pecan Pretzel Salad is one of the MOST POPULAR recipes. It’s cool and creamy with caramelized brown sugar pretzels and diced strawberries.

Continue to Content

Strawberry Shortcake

Yield: 15

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This shortcake recipe for strawberries has delightful layers of flaky shortcake, sweet strawberries, and fluffy whipped cream.

Print

Ingredients

Sugared Strawberries

• 2 quarts strawberries
• 1/2 cup sugar

Shortcakes

• 4 cups bisquick (find my homemade bisquick copycat recipe here)
• 3 tbsp granulated sugar
• 1 1/4 cups buttermilk
• 1 tsp vanilla extract
• 1 tbsp buttermilk, for brushing tops
• 1/2 tbsp turbinado sugar
• 2 cups whipped cream

Instructions

Sugared Strawberries

1. Wash, hull, and slice the strawberries. Add the sugar and stir to coat. Cover and refrigerate.

Shortcakes

1. Preheat oven to 425˚F.
2. Mix together the bisquick and granulated sugar. Make a well in the center and pour in the buttermilk and vanilla extract. Stir until the dry ingredients are moistened and a rough dough forms.
3. Turn the dough out onto a floured surface. Sprinkle the top with flour. Gently pat into a rectangle about 1/2 inch to 3/4 inch thick. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat into a rectangle again.
4. Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 15 shortcakes. Or as a faster option use a sharp knife to cut the dough into squares.
5. Place the shortcakes on a parchment-covered baking sheet and brush the tops with buttermilk and sprinkle with turbinado sugar.
6. Bake the shortcakes at 425˚F for 15-20 minutes, until golden on top.
7. When ready to serve, cut the shortcakes in half and top with sugared strawberries and whipped cream.
   

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Westmark Germany Multipurpose Stainless Steel Wire Egg Slicer (Grey)
• 
  HULISEN Biscuit Cutter Set (5 Pieces/Set)
• 
  Sugar In The Raw Turbinado Cane Sugar, Made Using 100% Natural Pure Cane Sugar, 6 lbs
• 
  Silpat Roul'Pat Non-Stick Silicone Mat Non-Slip Grip, 16.5-Inch by 24.5-Inch

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 42mgCarbohydrates: 20gFiber: 2gSugar: 17gProtein: 2g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.