Growing up, life simply didn’t get better than digging into a heaping plate of my mama’s homemade strawberry shortcake after a long day playing outside in the summer sun. This wasn’t store-bought angel food cake with cool whip… no, every piece was homemade with a little sugar and lots of love, and trust me, you could tell!
Now that I have a home of my own, I couldn’t wait to recreate this delicious treat for Andrew and me to enjoy this summer. Turns out, it’s surprisingly simple to make! The key? Giving the fresh strawberries and sugar lots of time to rest in the fridge.
I shared a peek on my Instagram Story (follow me HERE!) and got tons of requests for the recipe. So today, I’m thrilled to share with you my mama’s homemade strawberry shortcake recipe. It might just be the easiest, and yummiest, thing you make all summer! Keep in mind, there’s nothing about this recipe that’s pretending to be "healthy." If you’re on board with sugar, butter and flour, you’ll be just fine!
Before we begin, don’t forget to check out my other recipes here on Lonestar Southern: my mama’s cranberry salsa, easy lemon parmesan broccoli, my favorite gingerbread cookie
easy homemade strawberry shortcake
Serves 4-6, depending on how many/large the shortcakes you make are.
- 4 cups strawberries
- 1/2 cup sugar
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- 1 1/2 cups cold heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
Cut tops off of each strawberry. Laying them face down on a cutting board, slice from top to bottom into three or four slices. In a large bowl, mix the sliced strawberries and 1/2 cup of sugar and set in refrigerator. Let sit for 4 hours.
Once the strawberries are ready…
Heat oven to 425°F.
In a medium bowl, stir the Bisquick mix, the 1/2 cup of milk, the 3 of tablespoons sugar and the 3 tablespoons of melted butter until a soft dough forms.
On an ungreased cookie sheet, drop the dough into 4 to 6 spoonfuls. For larger servings (like the one pictured) make 4 spoonfuls. For smaller servings, make 6.
Bake 10 to 12 minutes, or until the tops are golden brown.
Using a handheld mixer or kitchenaid mixer (I prefer the kitchenaid mixer for this step) beat the whipping cream on high speed while gradually adding in the 3 tablespoons of sugar and 1 teaspoon of vanilla. Stop once firm peaks form. (Watch carefully, you don’t want to let it go too long!)
Split the warm shortcakes in half. Fill with strawberries and top with strawberries and the fresh whipped cream. Hint: make sure you get lots of the yummy, sugary "strawberry juice" on each serving.
I hope you make this special, summery dessert soon and enjoy every single sugary, buttery bite. If you do make it, be sure to tag me on Instagram (@LonestarSouthern) and let me know! In the meantime, feel free to Pin any of the below images to save this recipe for the future!
Sending a big thank you to my mama Janie for making this delicious treat a staple of my childhood summers. I love you, mama!
Love from Texas,