Easy Strawberry Shortcake with Homemade Cream is an easy, delicious way to enjoy juicy red strawberries during the spring and summer months. This picture-perfect recipe takes less than an hour to make with prep, cleanup is minimal, and the final product is mouthwatering!
In a large mixing bowl, place the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until incorporated.
⅓ cup sugar, 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
Add the cubed butter to the dry ingredients. Toss the butter until coated with flour. Then, use your hands to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold.
½ cup butter
Pour 1 cup of the heavy whipping cream into the flour mixture. Using a rubber baking spatula, gently fold in the cream just until the cream is incorporated. Then, use your hands to knead the dough a couple of times to fully incorporate the cream and flour. Be careful to not over mix.
2 cups heavy whipping cream
Place the dough onto a floured surface and use your hands to gently pat the dough into a 5x6-inch rectangle. Cut the dough in half lengthwise, then cut those rectangles in half crosswise, forming 4 equal rectangles.
Then, stack the four rectangles to form a tall stack of dough. Press down on the stack to form back into a rectangle. Press the dough into a 1-inch thick 7x5-inch rectangle.
Cut the rectangle in half lengthwise, then cut each rectangle into 3 squares. Place the squares on the baking sheet and sprinkle with the turbinado sugar. Place in the oven and bake for 15-20 minutes or until golden.
1 tablespoon coarse sugar
Once baked, transfer the shortcakes onto a cooling rack to cool.
Strawberries
While the shortcakes cool, place 1 cup of strawberries in a mixing bowl. Gently mash the berries with a fork to release the natural juices. Add the remaining 2 cups of strawberries and ⅓ cup of sugar. Mix until the berries are well-coated in sugar and juice. Set aside until assembly.
3 cups ripe strawberries
Easy 2-Ingredient Whipped Cream
Place 1 tablespoon of sugar and 1 cup of heavy whipping cream in a chilled bowl. Whisk by hand or use an electric mixer until the cream forms stiff peaks.
Assembly
Allow the biscuits to cool for 15-20 minutes. Then, gently split the biscuits in half by hand. Place the bottoms onto serving plates. Divide the whipped cream, strawberries, and juices onto each of the bottom halves. Place the shortcake tops on each of the plated bottoms. Enjoy immediately.