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a strawberry shortcake on top of two white plates with floral designs

Strawberry Shortcake Recipe

Homemade strawberry shortcakes are a light and sweet dessert idea perfect for ending a comforting meal. This classic recipe pairs buttery biscuits with juicy strawberries and a soft, naturally sweetened whipped cream.

Category Dessert
Cuisine American, Canadian
Keyword homemade strawberry shortcake, strawberry shortcake, strawberry shortcake recipe
Prep Time 35 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 1 hour 5 minutes
Serves 6 people
Author Amanda | Naturally Sweet Kitchen


  • 200 g plain flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 100 g cold unsalted butter
  • 8 tbsp cold milk, divided
  • 2 tbsp unpasteurised honey
  • 2 tsp raw cane sugar (optional)
  • 300 g fresh strawberries
  • 1 batch Refined Sugar Free Whipped Cream (see notes for link)


  1. To make the biscuits, tip the flour, baking powder, baking soda, and salt into a large bowl. Whisk together well with a fork to combine.
  2. Grate the cold butter into the flour mixture using a box grater and cut it into the flour using the fork until it’s mostly broken up. A few larger pieces kicking about is okay.
  3. Whisk together 6 tablespoons of the milk and the honey in a separate cup and then pour it into the mixture. Bring the mixture together with the fork until it resembles a shaggy dough. It should be quite crumbly, so be sure not to overmix it at this point.
  4. Tip the dough out onto a lightly floured surface. Flour your hands and a rolling pin and then bring the dough together into a rough ball. Don’t work the dough too much, just enough so that it forms a ball. Roll the ball out into a rectangle 1.5 cm (0.5 inch) thick – it doesn’t have to be perfect.
  5. Cut the dough into 3 pieces and then stack them on top of each other. Gently press down and roll the dough out again into a rectangle and cut and repeat the stacking.
  6. Roll the dough out once more into a 1.5 cm (0.5 inch) thick rectangle. Using a 7.5 cm (3 inch) round cutter, chomp out 6 biscuits. You may have to reroll the dough a couple times to get 6. DO NOT TWIST the cutter when cutting out the biscuits or they will not rise. Simply cut down and then straight back up to retain the layers.
  7. Place the biscuits side by side (3x2) on a baking tray lined with non-stick paper. They should be touching. Chill the biscuits in the fridge for 20-30 minutes.
  8. Preheat the oven to 210°C (400°F). Once the biscuits are chilled, lightly brush the tops with the leftover milk and sprinkle over the optional cane sugar. Bake the biscuits for 10-12 minutes or until risen and golden on top. Let them cool on the baking tray for 10 minutes and then remove them to a wire rack to finish cooling completely.
  9. While the biscuits cool, slice the strawberries and prepare the whipped cream to medium peaks according to the recipe directions (see notes).

  10. To assemble the shortcakes, horizontally slice a cooled biscuit in half. Top the bottom half with slices of fresh strawberries and a hefty dollop of whipped cream. Place the top half of the biscuit on top of the cream and finish with another spoonful of whipped cream and extra strawberries. Serve immediately.