Homemade Strawberry Shortcake

I was at the grocery store on Friday and the strawberries were pretty inexpensive, only $2.99 a punnet.  I grabbed two because not only do we love strawberries on their own, or sprinkled with some sugar and dipped in whipped cream, but strawberry shortcake is one of those simple desserts that is perfect for warm weather.

Usually I would buy the packs from the supermarket, you know the ones with the already made shortcake?  But here's the thing, homemade is always better and I find the ones from the store get a little rubbery and chewy over time.

So I went on a hunt for a simple recipe that would produce flaky yummy shortcake, and as always, Sally's Baking Addiction came through.  I can't stress enough how much her website has changed my baking life.  There is not one single recipe that I have tried that didn't turn out right.

Now, let's make some shortcake.  I am only sharing the shortcake part of the recipe because that is all that I used.  But if you're wanting to make the full recipe including preparing the strawberries and making your own whipping cream, please head on over and check out the full recipe on Sally's site.

Homemade Strawberry Shortcake

Adapted recipe from: Sally's Baking Addiction

3 cups (375g) all-purpose flour* (spoon and leveled)
1/4 cup (50g) granulated sugar
2 Tablespoons baking powder (yes, Tablespoons!)
1 teaspoon salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream (or buttermilk)
coarse sugar, for sprinkling



Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Pour buttermilk on top. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. Turn the dough out onto a work surface and gently mold it together in a ball using your hands. Gently flatten until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits.

Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (Make sure they’re touching.)

Brush the tops with 2 Tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.


Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.