Name: Easy Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and sliced; 1/4 cup granulated sugar (for macerating strawberries); 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 2 tablespoons granulated sugar (for shortcakes); 1/2 cup unsalted butter, cold and cubed; 2/3 cup heavy cream (for shortcakes); 1 teaspoon vanilla extract (for shortcakes); 1 cup heavy cream (for whipped topping); 1 teaspoon vanilla extract (for whipped cream); 2 tablespoons powdered sugar (optional, for whipped cream)

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Why You’ll Love This Recipe

Strawberry Shortcake is a nostalgic favorite that’s both elegant and easy to make. It’s perfect for spring and summer when strawberries are at their peak, but can be enjoyed year-round with quality berries. The combination of soft shortcake biscuits, sweet macerated strawberries, and billowy whipped cream is light, refreshing, and satisfying without being overly rich.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries (hulled and sliced)
Granulated sugar
All-purpose flour
Baking powder
Salt
Unsalted butter (cold and cubed)
Heavy cream (for the shortcake and for whipping)
Vanilla extract
Powdered sugar (for sweetening whipped cream, optional)

Directions

In a bowl, toss sliced strawberries with granulated sugar. Let them sit for at least 30 minutes to release their juices.
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine flour, baking powder, salt, and a bit of sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add heavy cream and vanilla extract, stirring until just combined. Do not overmix.
Turn the dough onto a floured surface, gently knead a few times, and pat into a 1-inch thick round.
Use a biscuit cutter to cut out rounds and place them on a baking sheet lined with parchment paper.
Bake for 12–15 minutes or until golden brown. Let cool slightly.
In a chilled bowl, whip heavy cream with vanilla extract and powdered sugar (if using) until soft peaks form.
To assemble, slice each shortcake in half, spoon strawberries and their juice over the bottom half, top with whipped cream, and finish with the top half of the shortcake. Serve immediately.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 20 minutes
Resting time for strawberries: 30 minutes
Cook time: 15 minutes
Total time: 1 hour 5 minutes

Variations

Angel Food or Pound Cake Base: Use slices of angel food or pound cake instead of biscuits for a different texture.
Mini Shortcakes: Make smaller biscuits for bite-sized treats perfect for parties.
Lemon Zest: Add lemon zest to the biscuit dough or whipped cream for a citrusy twist.
Chocolate Drizzle: Top with a light drizzle of melted chocolate for extra indulgence.
Dairy-Free: Use plant-based butter, non-dairy milk, and coconut whipped cream for a vegan-friendly version.

Storage/Reheating

Store shortcake biscuits in an airtight container at room temperature for up to 2 days. The strawberries and whipped cream should be stored separately in the refrigerator and used within 1–2 days. To reheat the biscuits, warm them in a 300°F (150°C) oven for 5–7 minutes before assembling. It’s best to assemble the shortcakes just before serving to prevent sogginess.

FAQs

Can I make the biscuits ahead of time?

Yes, you can bake them a day in advance and store them in an airtight container until ready to use.

Do I have to macerate the strawberries?

Macerating draws out the juices and creates a natural syrup, enhancing the flavor and texture of the dessert.

Can I use frozen strawberries?

Fresh is best for texture, but thawed frozen strawberries can work in a pinch, especially if they’re sweet and ripe.

What’s the best type of cream to use?

Heavy cream or whipping cream is ideal for making a rich and fluffy whipped topping.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream provides better texture and flavor.

How do I keep the biscuits from being too dry?

Be careful not to overbake them and use cold butter to create a tender, flaky texture.

What if I don’t have a biscuit cutter?

You can use a round glass or shape the dough into squares and cut with a knife.

Can I make this dessert vegan?

Yes, with plant-based cream, butter substitutes, and non-dairy milk, it can be easily adapted.

How can I make it more decorative for guests?

Layer the components in clear dessert cups or jars for a beautiful presentation.

Is this dessert served warm or cold?

It can be served warm or at room temperature, but it’s best assembled right before serving.

Conclusion

Strawberry Shortcake is a fresh, simple, and delicious dessert that never goes out of style. With layers of tender biscuits, juicy strawberries, and fluffy whipped cream, it strikes the perfect balance between light and indulgent. Whether for a special occasion or a casual summer night, this classic treat is sure to delight.

Easy Strawberry Shortcake

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Strawberry Shortcake is a classic dessert made with tender, buttery biscuits layered with sweet macerated strawberries and freshly whipped cream. Light yet indulgent, it’s the perfect treat for spring and summer—or any time you’re craving something sweet and refreshing.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, toss sliced strawberries with 1/4 cup granulated sugar. Let sit for 30 minutes to macerate and release juices.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar.
Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
Add 2/3 cup heavy cream and 1 teaspoon vanilla extract. Stir until just combined—do not overmix.
Turn dough onto a floured surface, knead gently a few times, and pat into a 1-inch thick round. Cut out biscuits using a biscuit cutter or glass.
Place biscuits on the prepared baking sheet and bake for 12–15 minutes until golden. Let cool slightly.
Meanwhile, in a chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla and powdered sugar (if using) until soft peaks form.
To assemble, split each shortcake in half. Spoon strawberries and their juice onto the bottom half, add a dollop of whipped cream, then top with the other half. Serve immediately.

Notes

For extra flavor, add lemon zest to the shortcake dough or whipped cream.
Use cold butter and don’t overwork the dough for tender, flaky biscuits.
Make shortcakes ahead and reheat in the oven before serving.
Layer components in jars for a beautiful, portable presentation.
Use quality, ripe strawberries for the best flavor.

Nutrition

Serving Size: 1 assembled shortcake
Calories: 380
Sugar: 20g
Sodium: 200mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg