How to Make PERFECT Homemade Strawberry Shortcake (From Scratch & So Easy!)

Get ready to make the ultimate summer dessert! In this video, we’re tackling a classic recipe requested by Jamie: homemade Strawberry Shortcake, completely from scratch! This was my first time ever making this, so if I can do it, you can too! We’re showing you how to make flaky, tender shortcake biscuits, a luscious fresh strawberry filling, and the most delicious homemade whipped cream.

Join us in the kitchen with our furry, slightly damp kitchen helpers for a real-life cooking adventure. We’ll guide you through every step, from mixing the biscuit dough to creating the perfect strawberry syrup. This is the traditional biscuit-style shortcake that is so much better than the store-bought kind!

If you’re seeing this video, it means our baking experiment was a huge success! Find out if it’s as good as we remember and get ready to create the best strawberry shortcake you’ve ever had.

🐾 Our Kitchen Helpers: 🐾
🐶 Best Kitchen Helper Ever (Memphis): Fresh from the pool and ready to supervise.
🐶 Second Best Kitchen Helper Ever: Also slightly damp and waiting for strawberry tax.
🐶 Third Best Kitchen Helper Ever (Kira): Makes a special appearance to help clean the whipped cream beaters!

🍓 Ingredients (Makes 6 Servings): 🍓

For the Shortcake Biscuits:
► 2 and 1/4 cups All-Purpose Flour
► 1/4 cup Sugar
► 1 tbsp Baking Powder
► 1/2 tsp Sea Salt
► 3 tbsp Cold Butter, cut into small pieces
► 1 cup Cold Whole Milk
► 1 Large Egg

For the Strawberry Filling:
► 2 lbs Fresh Strawberries, hulled and quartered
► 1 and 1/4 cups Sugar

For the Homemade Whipped Cream:
► 1 and 1/2 cups Cold Heavy Whipping Cream
► 1 tbsp Sugar
► 1 tsp Vanilla Extract

⭐ Recipe Tips & Notes: ⭐
💡 Cold is Key: For flaky biscuits, make sure your butter and milk are very cold!
💡 Don’t Overmix: Mix the biscuit dough until it just comes together. A few lumps of butter are perfect and will create steam pockets for a fluffy texture.
💡 Shaping the Biscuits: We used 6 metal rings for perfectly round shortcakes, but you can simply drop the dough onto your baking sheet for a more rustic look. No need to grease the rings!
💡 Strawberry Syrup: Cooking a portion of the strawberries with sugar creates a beautiful syrup that soaks into the biscuits, while the remaining fresh strawberries provide great texture.
💡 Whipped Cream: Use a chilled metal bowl to help your heavy cream whip up faster and form stiff peaks.

👇 Let’s Connect! 👇
💬 This was way easier than I thought! Have you ever made shortcake from scratch? Let us know in the comments!
💬 We think this would be amazing with raspberries next. What other fruit would you use?
💬 Be sure to subscribe for more easy and delicious recipes from Snow Dogs Cooking!

Thanks so much for watching and for all your support. Stay positive, dream big, and we will see you again soon!

★FOLLOW US!
• http://Instagram.com/SnowDogsCooking
• http://Facebook.com/SnowDogsCooking

★Affiliate Links!
https://www.amazon.com/shop/gonetothesnowdogs

★SEND US THINGS
Snow Dogs Cooking
P.O. Box 12
Alpena MI 49707

If you send us taste test boxes, or food boxes, there is a good chance we will put them in a video!

★BUSINESS CONTACT
snowdogscooking@gmail.com

★About Us:
Cooking with the Snow Dogs ! Our cooking channel is all about cooking but in a fun and easy way! Not everyone wants to make fancy food, and not everyone knows how to cook! In fact, for the longest time, I thought I was a horrible cook! Cooking takes practice and we are going to help you learn how to cook! We will be showing you how to make dinners, how to make appetizers, how to make desserts, how to make breakfast, and how to make food in general! If you are looking for healthy cooking options, well we might not be the right place. We make food we love because we love food! We will always be joined by the dogs of Gone to the Snow Dogs, and the family and friends of Snow Dogs Vlogs as we cook in the kitchen with dogs!

We Love you all! Thanks for watching, Thanks for subscribing, Stay Positive, Dream Big, and we will see you again soon!
http://www.YouTube.com/SnowDogsCooking

#StrawberryShortcake #HomemadeDessert #SummerRecipe #FromScratch #EasyRecipe #DessertRecipe #SnowDogsCooking #Baking #StrawberryRecipe #WhippedCream #ClassicDessert #BakingFromScratch #summerbaking

00:00 How to Make Strawberry Shortcake
01:06 Ingredients for Strawberry Shortcake
02:18 Make your shortcake dough
04:29 Plop Your dough into your rings
05:13 Bake your Shortcake
05:26 Prepare your Strawberry Syrup
06:03 My dogs try strawberries
06:26 Continue making strawberry syrup
07:26 Shortcakes are done!
07:36 Finishing the strawberry syrup
08:04 Cooling the shortcake
08:26 Make your homemade Whipped Cream
09:07 Time to lick the beaters!
09:45 Assemble your Strawberry Shortcake
10:41 Strawberry Shortcake Taste Test
11:20 Do the thing!

Hey, look, ingredients and best kitchen helper ever, who’s slightly wet cuz she was in the pool today. And I’m sure you can tell by the title what we’re making. Welcome back to Snow Dog’s Cooking. If we can make it, so can you. I’m going to make something I’ve never made before. So, if I can do this, I believe in you. You can totally do it as well. If this doesn’t turn out, you’ll never see this video. So, if you’re seeing this, know that it turned out, just like the mistake we made not long ago. So, a couple weeks ago, we made strawberry salad and I bought a whole bunch of strawberries. This is actually like the day after we made strawberry salad in real life, but I bought a whole bunch of strawberries because Jamie requested homemade strawberry shortcake. So, today we’re going to try to make it and see if we could pull that off. And as I said, best kitchen helper ever. Second best kitchen helper ever, who is also slightly wet. I don’t have any food. Sorry. And third best kitchen helper ever. I don’t know where she’s going, but she’s looking that way. Oh, maybe cat friends out there. You’ll notice it’s a little bit darker. My hair is also wet. Friends showed up, so we took a break and went and swam in the pool. Now, let’s get back to making stuff. Ready to go over the ingredients? Let’s do it. You are going to need 2 and 1/4 cup of allpurpose flour. You are going to need a/4 of a cup of sugar. You are going to need a tablespoon of baking powder. You’re going to need a half a teaspoon of sea salt. You’re going to need 3 tablespoons of cold butter. Then you will need one cup of whole milk. And I’m using real whole milk, not my lactose-free milk. And then one large egg. That’s everything you’re going to need for the short cakes. Then for the strawberry filling, you’re going to need about 2 lbs of strawberries. And we’re going to go ahead and take the tops off these and quarter them. Yes, I know that you are there. So along with those strawberries, you’re going to need 1 and 1/4 cups of sugar. And that is going to be the strawberry filling part of this or strawberry syrupy stuff. And then you can either go buy cool whip or whipped cream or whatever you want. Or you can make your own. To make your own, you’re going to need 1 and 1/2 cups of cold heavy whipping cream. You’re going to need a tablespoon of sugar and a teaspoon of vanilla. So there’s everything you need for everything. Oh, and for the short cakes, we’re using these cool ring things to make them circular. You can also just drop the dough right on here. But we’re going to test this out and see if it works. Let’s start mixing stuff together. You really are the best kitchen helper ever. We got one cup of flour in the bowl. We’re getting the next cup of flour in the bowl. And then 1/4 of a cup on top of that. So 2 and 1/4 cups of flour. Next, we’re going to add an entire tablespoon of floof powder. This is aluminum free baking powder. Now we’re going to add 1/4 of a cup of sugar. And now a half a teaspoon of sea salt. Now we’re going to take and we’re going to lightly whisk together all the dry ingredients. Slowly but surely. Then Jamie gets to do the really fun next part. You got your pastry cutter? I got it. So now we’re going to take three tablespoons kind of cut up of cold butter and we’re going to take a pastry cutter and we’re going to drop the butter in here all over the place. Try not to make a huge mess. That’s all right. I’m going to do that. Do the thing. So we’re going to cut the butter into this mixture. A little more. Thanks. You kind of want it to be a little crumbly. That’s what we’re going for. We’re going to preheat the oven to 375. While Jamie’s doing that, I cracked an egg. I put it in this bowl. We’re going to slightly beat this egg together. Basically, I’m getting the wet ingredients ready. The other thing we need is one cup of cold milk. Cold whole milk. All right. So, Jamie’s got that all cut in there. Go ahead and add your milk. One cup of cold milk. And I will add the egg. And now we are going to mix this until it just barely comes together. You don’t want to over mix this because we want it to be shortcake like, right? This is supposed to be like floofy. I mean, there’s a lot of floof powder in there, so it’s going to be floofy. It’s going to be floofy like you, Memphis. Memphis says, “I’m napping. I was swimming. I’m napping.” So, we’re going to mix all this together. You can see the dough is starting to come together. Little chunks of butter. There’s still a few little chunks of butter in there. That’s perfect. That’s exactly how you want it. Yep. So, we’re kind of just folding it together. So, now we have our six rings. This is going to make six if you haven’t figured it out. So, we basically want to take and plop this dough down. And we’re going to spread it out and make sure that we fill all six rings. Yes, it is going to be sticky. If you don’t have rings, you’re fine to just plop it down. They won’t make perfect circles, but you know, that’s a pretty good band, by the way. And you don’t need to like if you’re using the rings, you don’t need to push it down into the ring. All that floof powder we used is kind of going to make them do their thing according to my research. They will. So, we’ll see. We’ve never done this before. Well, I’ve never done this before. Yeah. So, we’ll see. Jamie has faith in us. Oven preheated to 375. This looks pretty good. We’re going to take this, put it in the oven for about 15 to 18 minutes, checking it periodically, turning it halfway. That’s the plan. Is it going to work? We’ll find out. Just put them in the oven. Now, we’re going to prepare our strawberries. Our strawberries are already washed. We’re going to kind of quarter them, slice them, slice them however you want, but we’re pretty much going to quarter them cuz ours are small. And then we’re going to place them in this bowl. You need about 2 lbs. If you have a little bit less, that’s fine. you just use a little bit less sugar, but you want about 2 lbs of strawberries. So, basically, we’re cutting them like that. Look how red these strawberries are. And putting them in there. We’re going to measure out 2 lb. 2 lb. Now, we’re going to take and put a bowl in the freezer. I know it’s weird. Just trust the process. We have our two lbs of washed and cut up strawberries. And you know what that means? Do you love it? It’s like, holy man. Let’s find the other two. Well, hello. Would you like a strawberry? Good stuff. How about you? Would you like a strawberry? Go. Good stuff. Nice. All right. I got to go back to what I’m doing. Strawberries. Sauce pan. Sugar. How much sugar? We need about a cup and a quarter of sugar. And we’re going to take a third of these strawberries. Put them in here. And we’re going to heat it up until the sugar dissolves. We’re making strawberry syrup. I’m going to put sugar in here. So, you’re doing about one and one and a/4 cups and then about a third of the strawberries. It’s going to be about two cups, I think. Okay. So, we’re going to put those in there and then we’re going to cook it over medium heat. Say about two cups. That should work. So, we’re going to stir this together just a little bit and then we’re going to move it to the heat. So, it’s okay when you’re making this if some of your strawberries get a little smashed. That’s perfectly okay cuz like I said, we’re kind of making a strawberry syrup. You don’t need to stir this a whole bunch. Kind of stir it, let it sit, stir it, let it sit. And do this over like a low to medium heat. You really just want all of the sugar to dissolve. All right. You can see here all of that granulated sugar has dissolved. That’s what we want. Now, remember the bowl we put in the freezer? Take it out. Look at that. Our shortcakes are done. So, we did the full 17 minutes rotating them once in between. They did grow quite puffy. You can poke these with a toothpick to make sure they’re done. Now, back to this because those got done. So, we got to we got to go back to this now. So, here is our cold bowl. We’re gonna put all the rest of the cut up strawberries in here. And we’re going to take the hot strawberries and the hot sugar, mix it down in there. And then I’ll let you get a There you go. And then we’re just going to kind of stir it together. And then we’re going to put this entire thing in the fridge. So, basically the cold bowl and the rest of the cold strawberries are going to help cool this down pretty quick. So you’re not like making it too hot when it’s in your fridge. Yeah. Yeah. So I do want to note we did not oil these. We just let them do their thing. Came out just fine. So the parchment paper and that work just fine. We’re going to put them on this cooling rack. You want these to be completely cooled before you eat them. I think these are cooled. So now we’re going to go on to the next part. So now we’re going to make some homemade whipped cream. You need 1 and 1/4 cups of heavy whipping cream. You’re going to put that into this nice metal bowl. Put it in there. You could also do this in a stand mixer, but I don’t want to. I’m going to use my hand mixer. To this, we’re going to add a tablespoon of sugar and a teaspoonish of vanilla extract. You know, measure it or don’t put some in there. And then once again, I have my trusty KitchenAid hand mixer. And we’re going to whip this until it forms super stiff peaks. That’s what we’re doing. When it’s done, should look like that. Look at that. That’s beautiful. That’s so much easier to make than I ever thought it would be. Normally, I give those to the dogs. Well, is this for me? Yeah. Somebody’s got to lick the beers. What to share with me? What? Are you offended? He gave it to her first. Oh, I’m sorry. She’s like, “Oh, wait. Oh, it’s the beers.” Kira. Oh, it’s good stuff. Oh, I hear her. She’s actually coming. The oven’s off. There she is. Third best kitchen helper ever. Coming to lick the beers. And don’t worry, guys. The beers are going directly into the dishwasher after this. Don’t freak out. Got them nice and clean. Good stuff. Good job. Now, we’re going to take our shortcake and we’re going to cut it in half. So, you know, like right about there. We got to cut the top off of it. Okay. So, we have our shortcakes cut in half. Now we’re going to put some strawberries in the middle. So we got some strawberry in the middle. There you go. And then we’re going to put some homemade whipped cream in the middle, too. Don’t need too much. Mhm. Now you put the top on. Now you could eat it just like that. You could, but we’re going to put a little bit more whipped cream on the top. And and at least one more scoop. Strawberry. That still looks beautiful from this side. All right. And then we’re going to eat it. Oh my goodness. I think it’s time to try this. All right. Give us your taste test. A little bit of everything. Now, this is a traditional strawberry shortcake with the biscuit style shortcake. You can also make this with like an angel food cake or a sponge cake, but this is traditional strawberry shortcake. Is it delicious? Mhm. Should they do the thing? Better than the angel food cake. I I thought you were going to say that. Yep. Yep. That’s the This is the way to do it. That’s the way to do it. It’s delicious. All right. I guess uh I should probably eat mine as well. That was way easier than I thought it was going to be. Like way easier than I thought it was going to be. Super simple. Yeah, it was super simple. If you’ve never made it before, you should definitely do it. You should do the thing. Could you make raspberry shortcake? You could. Absolutely. There’s You pick raspberries at the at the AJ’s Farm up the road on 32. It’s raspberry. It’s raspberry season. Maybe we should go do that. Any Yeah. Anything sweet with that. Yeah, it’d be really really really good. Now I want to try it with raspberries. Anyway, do the thing. Way easier than I thought it was going to be. Turned out amazing. That was super good. We will definitely eat that for two more nights in a row for sure. It makes six, so it’s a perfect amount. You got a couple people in your house or whatever. Um, if you guys want to see more of some of the stuff we’ve done, there will be links all over the place on the screen and down in the video description below. As always, thanks so much for watching. Thanks for subscribing. Stay positive, dream big, and we will see you again soon. Goodbye, Pudience.