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Small Batch Strawberry Shortcakes

4.2 from 5 votes
Strawberry shortcakes can be made from scratch in 30 minutes! Sweet biscuits are layered with juicy strawberries and homemade whipped cream for a easy to make, classic summer dessert.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings


Macerated Strawberries

  • 2 cups fresh strawberries, hulled and sliced (about 10 strawberries)
  • 1 teaspoon lemon juice, about half a lemon
  • 2 Tablespoons granulated sugar

Sweet Biscuits

  • 1 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter, cold and cubed
  • cup + 2 teaspoons heavy cream, divided
  • coarse sugar, for sprinkling

Whipped Cream

  • cup heavy cream
  • 1 Tablespoon granulated sugar
  • ¼ teaspoon pure vanilla extract



  • In a medium bowl, toss strawberries with lemon juice. Sprinkle the tops with the granulated sugar and toss again to combine.
  • Cover and place in the fridge to let the juices release while you make the rest of the shortcake ingredients.

Sweet Biscuits

  • Preheat oven to 425°F. In a food processor, combine flour, sugar, baking powder, lemon zest and salt and pulse to combine.
  • If you're not using a food processor, whisk to combine in a large bowl.
  • Add the butter to the food processor and quickly pulse a few times until a coarse crumb forms. Pour ⅓ heavy cream into food processor and pulse only until just combined - you don't want to overwork the dough.
  • If you're not using a food processor, use a pastry cutter or fork to cut the butter into the dry ingredients. Then pour heavy cream into bowl and stir until combined.
  • The dough is going to be crumbly and that's how it should be! Turn the dough out onto a large silicon mat or other clean surface and shape into a ball. If you find it's not quite coming together after kneading, add a teeny bit more heavy cream and knead to combine. Flatten into a ½" high disc.
  • Use a 3" biscuit cutter or the top of a drinking glass to cut out 4 circles (re-rolling the dough as needed). Press straight up and down with the cutter - don't twist.
  • Place the biscuits on a baking sheet lined with a nonstick silicone mat, making sure the insides of biscuit are touching.
  • Use a pastry brush to coat the tops of each biscuit with the remaining 2 teaspoons heavy cream. Sprinkle with coarse sugar, if using.
  • Bake for 15 minutes or until the biscuits are golden brown. Let cool on the baking sheet while you make the whipped cream.

Whipped Cream

  • In a medium bowl using a hand mixer, beat the heavy cream, sugar and vanilla together on medium speed to combine, then increase to high and beat until soft peaks form.

Assemble your strawberry shortcakes

  • Pull apart or slice each biscuit in half, horizontally.
  • On the bottom half of the biscuit, add a layer of strawberries and whipped cream, then top with the other half of the biscuit.
  • Add another dollop of whipped cream and more strawberries if desired. Drizzle with the strawberry syrup leftover from the strawberries. Serve immediately and enjoy!


Calories: 445kcal | Carbohydrates: 46g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 377mg | Potassium: 182mg | Fiber: 2g | Sugar: 19g | Vitamin A: 986IU | Vitamin C: 44mg | Calcium: 166mg | Iron: 2mg
Course Dessert
Cuisine American
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