Why You’ll Love This Recipe

Easy Strawberry Shortcake is a timeless dessert featuring fluffy biscuits, juicy macerated strawberries, and sweet whipped cream. This step-by-step recipe is perfect for beginners and delivers a beautiful, fresh treat ideal for spring and summer gatherings. Whether for a picnic or a casual dinner, this shortcake is a showstopper that comes together quickly and effortlessly.

ingredients

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

fresh strawberriesgranulated sugarsaltall-purpose flourbaking powderunsalted butterheavy creamsugarvanilla extract

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Prepare the Strawberries

Wash, hull, and slice the strawberries.
Place them in a bowl and sprinkle with sugar.
Gently mash some of the berries to release juices and let sit for 30 minutes.

Make the Biscuits

In a large bowl, whisk together flour, baking powder, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add heavy cream and stir just until the dough comes together.
Turn the dough out onto a floured surface and gently pat into a 1-inch thick rectangle.
Cut into rounds using a biscuit cutter and place them on the prepared baking sheet.
Bake for 12-15 minutes or until golden brown.
Let cool slightly on a wire rack.

Make the Whipped Cream

In a chilled bowl, whip heavy cream, sugar, and vanilla extract until soft peaks form.

Assemble the Shortcakes

Slice the biscuits in half horizontally.
Spoon strawberries and their juices over the bottom half.
Top with whipped cream and the other biscuit half.
Add more cream and strawberries on top if desired.

Servings and timing

This recipe yields 6-8 shortcakes.Preparation time: 20 minutesResting time (for strawberries): 30 minutesBaking time: 12-15 minutesTotal time: 1 hour

Variations

Use angel food cake or pound cake slices instead of biscuits for a quicker version.
Add lemon zest to the biscuit dough for a bright citrus note.
Swap strawberries for mixed berries or peaches.
Make mini shortcakes using a smaller biscuit cutter for party-sized servings.

storage/reheating

Store unassembled components separately in airtight containers.
Strawberries and whipped cream can be refrigerated for up to 2 days.
Biscuits can be stored at room temperature for 2 days or frozen for up to 2 months.
Reheat biscuits in the oven at 300°F (150°C) for 5-7 minutes before serving.

FAQs

Can I use store-bought whipped cream?
Yes, but homemade offers the best texture and flavor.

Can I make the biscuits ahead of time?
Absolutely, just reheat slightly before assembling.

What’s the best way to slice the strawberries?
Thin slices or quartered berries work best to soak up the sugar.

Can I use frozen strawberries?
Fresh is best for texture, but thawed frozen strawberries can work in a pinch.

What’s the difference between shortcake and regular cake?
Shortcake is more like a biscuit or scone—crumbly and less sweet than traditional cake.

Can I make this dairy-free?
Yes, use plant-based butter, dairy-free cream, and milk alternatives.

Is this dessert very sweet?
It has a balanced sweetness thanks to the strawberries and cream. The biscuits themselves are lightly sweetened.

Can I freeze assembled shortcakes?
Not recommended, as the cream and berries don’t freeze well together.

Do I need a biscuit cutter?
No, a glass or jar rim can work as a substitute.

Can I use a food processor for the dough?
Yes, pulse the dry ingredients and butter together, then add cream until just combined.

Conclusion

Easy Strawberry Shortcake is a fresh, vibrant dessert that comes together with simple ingredients and classic flavors. Whether served at a summer barbecue or as a sweet ending to a cozy dinner, it’s a dish that’s sure to please every time. Give this recipe a try for a crowd-pleasing dessert that’s as beautiful as it is delicious