Strawberry Shortcake: 3 steps to a delicious summer desert! (#recipe)

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For my family, food usually changes with the seasons.  Since I try to choose produce that is grown as locally as possible, the types of fruits and vegetables we eat depends on what can actually be grown here in any given month.  I am lucky to live close to Florida where I can get fresh strawberries starting in late March!  Last week I picked up tons of fresh strawberries since we were having company and I wanted to make strawberry shortcake for desert.  I know you can use frozen strawberries for strawberry shortcake but that just seems wrong somehow!  Here is a recipe for homemade strawberry shortcake that is incredibly easy…and YES, you should make your shortcake from scratch but I have been known to use Bisquick biscuits if I am in a huge hurry.  You should NOT skimp on the homemade whipped cream, however.  Nothing in a can or plastic tub can compare to the flavor of homemade whipped cream on your strawberry shortcake!

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Homemade Strawberry Shortcake


strawberry shortcakeStep One:  Prepare the strawberries.  Wash and slice 2 quarts of strawberries.  Remove stems and place sliced strawberries in a bowl with 1/2 cup sugar.  Mix well and let sit at room temperature for a few hours.  I used Driscoll’s strawberries.  I love Driscoll’s because they are one of the few that I can actually find organic on occasion!





strawberry shortcakeStep Two: Make the shortcake.  This is easy to do from scratch!

2 cups flour

2 tsp baking powder

1/2 cup butter

1 beaten egg

2/3 cup milk


Mix the flour and baking powder together.  Cut in butter until mixture resembles coarse crumbs (I use my Kitchenaid mixer!).  Add in egg and milk.  Mix just until combined.  Spread in greased 8 inch square baking pan and bake 15 to 18 minutes at 450 degrees or until golden brown and toothpick inserted into center comes out clean.  Let cool in pan and divide into 9 pieces.


strawberry shortcakeStep Three:  Make the whipped cream.  Into a large bowl (again I use my Kitchenaid mixer!) add 2 cups heavy cream.  Beat on high until it resembles whipped cream (only a few minutes!  Keep an eye on it or you will end up with butter!)  Add 1/4 cup (or so) of powdered sugar as it is whipping to sweeten it.  Chill until you need it.


Strawberry shortcake is an incredibly easy summer desert to make and everyone will be impressed if you make your biscuits and whipped cream from scratch. You don’t have to tell them how easy it really is!




Disclaimer: As per FTC guidelines, I received coupons from Driscoll’s to use for purchasing strawberries in exchange for my honest review. I received no monetary compensation. All opinions expressed here are mine and mine alone.

Diane Signature


  1. Yummy! Definitely looks delicious. Where's mine?
  2. This looks delicious. I guess you ate my share too? :)
  3. Sounds great! I may have this for dinner tonight, lol! :)
  4. I love this dessert and I think it is such a refreshing one to eat especially for the summer months.
  5. Mmm, tasty!
  6. This looks so great! You are making me hungry.
  7. Our strawberries are growing and almost ready to harvest so can't wait to try this!
  8. Baking soda or baking powder for the shortcake? Recipe refers to both, and I want to make sure to get it right, as my mouth is salivating over the thought of strawberry shortcake!
  9. I made the shortcake exactly as stated. I'm not sure if anybody else has tried, but WOW is this a horrible recipe. I'm curious if the cake in the picture is even made from the same recipe given. It turns into a sticky mess of a dough and tastes HORRIBLE. My husband even tried it to make sure it wasn't just me and he spit it right out. Looking at the recipe, there is no flavor so maybe that's it. But texture alone is not appealing. I'm not an inexperienced cook or baker either so I was really surprised. Will not be making again.
    • I just made it again and had to add a smidge more milk but it came out fine. It is not supposed to have a ton of flavor because you are putting sweet, liquidy strawberries and whipped cream on top. Not sure why it didn't work for you...
  10. Agree with Susan. I had to press the dough in the pan and it didn't rise. I did add a bit of salt and 2T of sugar to try to attempt to flavor it. It wasn't bad, it just didn't turn out like the picture. Cobbled top, not smooth and didn't rise.
    • I'm sorry it didn't work out for you. maybe altitude and climate have to do with the consistency of the dough and rising. Last time I used the recipe it worked okay but I will try again and remeasure things.
  11. I agree with several of the others—I expected more of a cornbread-like textured cake (because of the picture) and it was more like dropped biscuit look and texture. It wasn’t a bad taste, but it was a bit too thick to soak up the strawberry juices. My husband liked it, though, so that’s what matters! But I think I’ll look around for another recipe to try for next time.

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