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  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake
  • Homemade Strawberry Shortcake

Homemade Strawberry Shortcake

Food | May 30, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 60 Minutes
  • 12
  • Moderate

Sliced strawberries nestled on a pillow of whipped cream, resting on a moist, rich biscuit – wait until you try our HOMEMADE STRAWBERRY SHORTCAKE!

Shortcakes from scratch never fail to impress. This recipe for HOMEMADE STRAWBERRY SHORTCAKE is easy to make if you follow our step-by-step guide. Give it a try and prepare to be amazed!

Truth be told, this recipe is as much about the presentation as it is about the taste, so we suggest you start by first watching the accompanying video (click HERE to view). It will give you confidence as you begin, and hopefully a bit of inspiration too.

There are three important parts to this recipe, and here are a few tips for each:

Homemade Strawberry Shortcake


Homemade shortcakes are the hallmark of the classic dessert recipe. If you’ve never made them before, just take your time as you get a feel for the recipe. We used both heavy cream and buttermilk for this recipe to add a richness to these little cakes and give them their distinctive crumbly texture. We also added lemon zest to give them even more flavour and fragrance.

Important – Don’t miss the all-important step of brushing the cakes with cream and sprinkling them with confectioners sugar. Doing this creates the attractive browning and sparkle to the tops of the cakes. Pretty!

Homemade Strawberry Shortcake


Fresh, ripened, locally grown strawberries are essential in this recipe. Using them creates a one-of-a-kind taste sensation that is the signature of this dessert. Serving extra strawberries on the side is a nice touch too!

Homemade Strawberry Shortcake


Don’t even think of using processed whipped cream or whipped dessert topping for this recipe, please! I absolutely will not allow it. Instead, go through the extra step of whipping fresh cream into the billowing, creamy confection that’s so perfect in this application. Homemade strawberry shortcake deserves it!

Of course, a quintessential summer dessert such as this has lots of play on your summer menus. Serve it as an afternoon snack with something wonderful like our GRILLED LEMONADE. It’s also the perfect ending to a summer meal. Imagine enjoying this after sitting down to our GRILLED TUSCAN RIBS served with WARM POTATO SALAD and our MEXICAN STREET CORN.

It’s the perfect summer combination of ripened fruit, cake and cream – HOMEMADE STRAWBERRY SHORTCAKE is like a taste of heaven with each and every bite!

Homemade Strawberry Shortcake


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3 Responses to “Homemade Strawberry Shortcake”

  1. Allan Johnson says:

    Love the new video and kitchen. Going to make the Strawberry Shortcake in the morning.
    Really have enjoyed all your work over the years. Wish we could see you on TV in the States.

    A Long Tiem Loyal Fan, Allan

  2. […] entertaining. Two of our most popular posts were THE BEST BROCCOLI SALAD recipe and our HOMEMADE STRAWBERRY SHORTCAKES – a salad and a dessert, that’s totally allowed. We also got our grill on with these extremely […]


Ingredients & Amounts

  • 2 cups of all-purpose flour
  • 1/3 cup of granulated sugar
  • teaspoons of baking powder
  • ¼ teaspoon of baking soda
  • ½ teaspoon of kosher salt
  • 10 tablespoons of butter
  • 1 egg
  • ¼ cup of 35% cream
  • ¼ cup of buttermilk
  • zest of one lemon
  • 2 tablespoons of 35% cream, to brush on cakes
  • 2 tablespoons of icing sugar to sprinkle on cakes
  • 1 pint of strawberries, ripened, locally grown
  • 1 tablespoon of lemon juice
  • 1 tablespoon of granulated sugar
  • 2 cups of heavy cream
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of pure vanilla extract


  1. Make the shortcakes: Preheat the oven to 350°F. Sift the dry ingredients together into a medium-sized mixing bowl. Add the butter and work it into the dry ingredients until it resembles a coarse meal. Whisk the egg with the buttermilk and heavy cream and add it to the mixture. Stir until it forms a dough.
  2. Turn the dough out onto a floured surface and knead it a few times. Roll it out to a ¼-inch thickness using a rolling pin. Using a 2-inch round cookie cutter, cut circles into the dough. Transfer circles onto a parchment-lined cookie sheet. Gather excess dough and repeat until all of the dough is used.
  3. Brush the top of each cake with 35% cream and sprinkle with confectioners sugar. Transfer to oven and bake for 30 minutes, or until shortcakes are golden. Remove from oven and allow to cool completely.
  4. Prepare strawberries: Wash, hull and slice strawberries into a small bowl. Add lemon zest and sugar. Stir and refrigerate until use.
  5. Prepare whipped cream: Pour cream into a stainless steel bowl and whip using a hand mixer. Once the cream begins holding shape, add the sugar and vanilla extract and continue whipping until it holds stiff peaks. Refrigerate until use.
  6. Assemble cakes: Using a serrated knife, slice shortcakes in half horizontally. Place bottom of cake onto a dessert plate and spoon on a dollop of whipped cream. Add a generous spoonful of strawberries and top with more whipped cream. Place the top of the cake onto the fruit and cream, and garnish with more whipped cream and strawberries. Serve immediately.

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Listen on MUSIC

Having something amazing to read is an important part of every Weekend at the Cottage. I just finished this incredible thriller I Am Pilgrim – Terry Hayes. Head to iBooks to download this book but fair warning – it’s a true page-turner and yes, it’s pretty scary!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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