Homemade Buttermilk Shortcakes with Strawberries


Homemade Buttermilk Shortcakes with Strawberries

Homemade Buttermilk Shortcakes with Strawberries
Homemade Buttermilk Shortcakes with Strawberries

Strawberry shortcakes are a timeless dessert. They're made from simple ingredients that really let the flavor of the strawberries shine. These little sandwich cakes look great on the plate, too. The more effortless the presentation, the better! This is a great dessert recipe to make during the summer months when bright red strawberries are in season. You can take your family strawberry picking in the afternoon, and then whip up these delicious shortcakes in the evening!

Take your plain strawberry shortcake recipe up a notch by swapping out the store-bought mix for your own made-from-scratch dough. It's so satisfying to roll out the fresh dough and shape it into these tasty shortcake scones. This recipe also includes instructions for homemade whipped cream, which adds a special touch to the finished cakes. This yummy strawberry shortcake recipe is made even more unique with a touch of lemon zest, adding a wonderful brightness to this fresh, summer dessert.

Makes8 shortcakes

Cooking Time15 min


  • Strawberry Topping:
  • 1 pound fresh strawberries, hulled and sliced
  • Juice and zest of half a lemon
  • 1/4 cup granulated sugar
  • Pinch of salt
  • Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Buttermilk Shortcakes:
  • 1 1/2 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • Zest of half a lemon
  • Pinch of salt
  • 1/2 cup buttermilk (more may be necessary)
  • 4 ounces cold unsalted butter, cut into small pieces
  • Coarse raw sugar

To Prepare the Strawberries:

  1. Combine all ingredients -- strawberries, lemon zest and juice, sugar and salt -- in a large bowl allowing the berries to macerate and release their juices. Place in refrigerator overnight or for a few hours.

For the Buttermilk Shortcakes:

  1. Preheat oven to 425° F.  Line baking sheet with parchment paper.

  2. Combine flour, baking powder, baking soda, salt, sugar, salt, lemon zest in a bowl.

  3. Add cold butter by cutting in with a pastry cutter or two forks until you have course crumbs, similar in size to peas.

  4. Stir in buttermilk, being careful to not overmix.  More buttermilk may be necessary if your region is very dry.  Mixture will be slightly dry and crumbly. Pat it together.

  5. Using a large spoon, drop dough onto the prepared pan

  6. Sprinkle the tops with the course sugar.  Bake for 15 minutes or until lightly brown.

  7. Serve biscuits with strawberries and whipped cream.

For the Whipped Cream:

  1. Add 1 cup heavy whipping cream to the bowl of a stand mixer or use a bowl and an electric hand mixer. Begin mixing and slowly add in sugar, vanilla, and salt.

  2. Whip on high until soft peaks form. Continue to whip until desired consistency is reached. 

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I've always liked the concept of strawberry shortcake but never really could figure out why it puzzles me so much that it's basically made with biscuits instead of cake. The lemon zest and sugar makes a huge difference compared to just about every other strawberry shortcake recipe I've seen. I wonder if it would come out ok if vanilla or even strawberries were put into the shortcake batter to make it seem more like cake.

I love the step by step instructions with this recipe. I always find the pictures helpful so you know if your recipe is turning out right. I really like the look of this shortcake, they look scrumptious. Strawberries are so fresh and indulgent and they look great. I love using buttermilk too!

My friend makes a recipe very similar to this. It's delicious!


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