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Homemade Strawberry Shortcake from Scratch with golden, flakey biscuits, jammy strawberry sauce, and yogurt whip cream.  The perfect American dessert with a twist.  This elevated version of the classic is subtly sweet and deeply satisfying. #strawberryshortcake

Strawberry Shortcake Recipe

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Luscious strawberry shortcake with flakey biscuits, jammy strawberry sauce and yogurt whip cream.  The perfect American dessert.


Shortcake Biscuits

  • 2 cups all purpose flour, 250 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 2 tablespoons sugar + more for sprinkling
  • 3/4 teaspoon sea salt
  •  zest of a lemon
  • 8 tablespoons, 1 stick, (4 ounces)  of cold unsalted butter, cut into 1/2 inch chunks
  • 12 teaspoon fresh lemon thyme (totally optional but so good!)
  • 1/2 cup greek yogurt (I prefer full fat)
  • 1/2 cup heavy cream
  • 1 egg yolk (optional, for egg wash)
  • 1/4 cup sliced almonds (optional)

Strawberry Sauce

  • 1 lb fresh strawberries, quartered or sliced
  • 1/8 cup sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch

Yogurt-Whip Cream Topping

  • 1 cup heavy cream
  • 1/2 cup greek yogurt
  • 1 teaspoon vanilla
  • 12 tablespoons of sugar


Turn oven on to 400 degrees.

Make the Shortcake Biscuits

  1. Mix together flour, baking powder, baking soda, sugar, and salt.  Stir in lemon zest and lemon thyme.
  2. Add cold butter chunks mixing in with your hands, forks or pastry cutter until they are coarsely mashed up.
  3. Mix together yogurt and cream.  Add into the flour mixture carefully mixing until just incorporated.
  4. Turn contents out onto the counter.  It is ok if there are still dry parts.  Press the dough roughly out in a square, about a 1/2 inch thick.  Fold over on itself and press out into a square again.  Repeat this process 4 times.
  5. Shape into a square with your hands, about 6 x 6 and close to 1/2 inch thick.  Cut into 6 pieces.  Brush with egg wash (see notes) sprinkle with sliced almonds and sugar.
  6. Freeze 10 minutes.
  7. Bake for 20-25 minutes in your preheated oven.

Make the Strawberry Sauce

  1. Place 1 1/2 cups of the sliced strawberries in a saucepan with sugar.  Cook about 7-10 minutes until just beginning to break down.
  2. Mix lemon juice and cornstarch until completely smooth.  Add to the cooking berries.  Bring just to a light boil, and remove from heat.  Allow to cool.
  3. Add remaining fresh sliced strawberries into the cooked jam.

Make the Yogurt Whip Cream Topping

  1. Whip cold heavy cream with a hand or stand mixer with vanilla and sugar until stiff peaks form.
  2. Gently fold in the greek yogurt.
  3. Chill until ready to use.


To make an egg wash; mix an egg yolk with 1-2 tablespoons of water.  This will give the biscuit a lovely golden crust and help the almonds and sugar stick.

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