Strawberry Shortcake


Article by Emily Thibault

Photography by Photo KC (Taylor Douglas)

When I think of the perfect summer dessert, only one things comes to mind: strawberry shortcake. It's light and fluffy, and super easy to make. Not to mention it looks pretty impressive (if I do say so myself). So skip the store bought and make it from scratch, it's easier than you think. If you're lucky enough to live near any berry farms - highly recommend supporting local! And they always seem to taste better too. With a few ingredients (you probably already have at home!) you can whip up some homemade biscuits. Layer it with sweet strawberries and homemade whipped cream and we're in business.


Strawberries + Whipped Cream

  • 6 cups of sliced strawberries
  • 1/4 C + 2 Tbs granulated sugar, divided
  • 1 tsp pure vanilla extract
  • 1 C heavy cream


  • 3 C all purpose flour (leveled)
  • 1/4 C granulated sugar
  • 2 Tbs baking powder (yes tablespoons!)
  • 1 tsp salt
  • 3/4 C unsalted butter, cold and cubed
  • 1 C cold buttermilk*
  • 2 Tbs heavy cream
  • Coarse sugar for sprinkling


  1. Start with the strawberries: Stir the strawberries + 1/4 C sugar in a large bowl, cover and place in the fridge until needed.
  2. Make the biscuits: Pre-heat the oven to 425°F. Mix flour, sugar, baking powder and salt in a large bowl and whisk until combined. Add the cubed butter, and cut in with a pastry cutter* until coarse crumbs form.
  3. Add the buttermilk* to the bowl and stir until just combined. Don't overwork the dough! Turn the dough out on a work surface and make into a ball using your hands. Gently flatten to about 1/2 inch thick. Cut* into 3 inch circles, re-rolling scraps until you have about 12 biscuits.
  4. Arrange close together on a lined baking sheet, making sure they're touching (they'll help each other rise!)
  5. Brush tops with 2 Tbs heavy cream and sprinkle with coarse sugar. Bake for 15 minutes or until golden brown. Let them cool for 10 minutes before assembling.
  6. Make the whipped cream: Using a mixer with a whisk attachment beat the heavy cream + 2 Tbs granulated sugar and vanilla on medium-high speed until soft-medium peaks form.
  7. Assemble and enjoy: Slice the biscuits in half and layer with strawberries and whipped cream.
Bon Apetit!

Charger (affiliate) // White plate // Bowl (similar) // Silverware (on sale!) // Dress (similar) // Marble Board (on sale!)

*Wannabe-Chef's Notes:

  • I did not have buttermilk on hand, so here are a few substitutes for buttermilk: whole milk, or add 2 tsp lemon juice or white vinegar (I happened to have white vinegar on hand) to a glass measuring cup adding cold milk to make a cup and let sit for 5 minutes before using.
  • I also do not have a pastry cutter, so I used regular table forks (and my hands).
  • I do not have a biscuit cutter, so I improvised with a glass, making sure not to press too hard or twist when cutting.

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