There’s nothing quite like biting into a cloud of delicate whipped cream, sweetened strawberries, and a melt-in-your-mouth biscuit—the perfect trifecta that is Easy Strawberry Shortcake. This iconic summer dessert manages to feel nostalgic and luxurious all at once, bringing together ripe berries and golden biscuits in a way that never fails to wow friends and family. Whether you’re a seasoned baker or just looking for a weekend treat, you’ll find that making Easy Strawberry Shortcake from scratch is simpler (and more rewarding) than you might think!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Easy Strawberry Shortcake lies in its honest ingredients—everything here serves a clear purpose, from adding brightness and flavor to building that classic, buttery texture. Gather these staples from your pantry and fridge, and you’re in for an impressive, crowd-pleasing dessert!
- Fresh Strawberries: The star of the show! Choose ripe, fragrant berries for maximum flavor and natural sweetness.
- Granulated Sugar (for strawberries): Sprinkling sugar on sliced berries brings out their juices, creating a luscious strawberry sauce.
- All-Purpose Flour: The solid foundation for classic homemade biscuits—go with a good-quality flour for the best crumb.
- Baking Powder: Essential for getting tall, fluffy shortcakes—make sure yours is fresh for a good rise.
- Salt: Just a pinch wakes up all the flavors without overpowering the sweetness.
- Granulated Sugar (for biscuits): Adds a subtle sweetness and helps the biscuits brown beautifully.
- Cold Unsalted Butter: The magic behind tender, flaky biscuits—work it in quickly to keep things cold!
- Whole Milk: Brings moisture and richness to the biscuit dough, creating that signature soft texture.
- Vanilla Extract: A dash in both the biscuits and whipped cream adds warm, cozy undertones throughout.
- Heavy Whipping Cream: When whipped, this becomes the pillowy topping that turns shortcake into pure decadence.
- Powdered Sugar: Sweetens the whipped cream ever so gently, blending in with zero grittiness.
How to Make Easy Strawberry Shortcake
Step 1: Macerate the Strawberries
Start by tossing your hulled and sliced strawberries with granulated sugar in a medium bowl. This little rest allows the berries to release their juices, forming a rosy, sweet syrup that soaks perfectly into the biscuits later. Let them sit for at least 30 minutes—the longer, the more syrupy the berries become!
Step 2: Make the Biscuit Dough
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and a couple tablespoons of sugar. Cut the cold, cubed butter into the dry ingredients using a pastry cutter or your fingertips, working quickly until you see coarse, pea-sized crumbs. Add the milk and vanilla, stirring gently just until a soft, slightly sticky dough forms—don’t overmix to keep your shortcakes tender.
Step 3: Bake the Shortcakes
Drop the dough in six equal mounds onto your prepared baking sheet. If you want extra golden tops, brush them lightly with a little cream. Bake for 12 to 15 minutes until beautifully risen and golden brown. Let the biscuits cool for a few minutes to set—resist the urge to dig in too early!
Step 4: Whip the Cream
Pour cold heavy whipping cream into a chilled mixing bowl. Add powdered sugar and vanilla. Using a hand mixer or stand mixer (or lots of elbow grease and a whisk!), beat until soft peaks form. You want the cream fluffy but not stiff, for that irresistible, cloud-like texture.
Step 5: Assemble the Easy Strawberry Shortcake
Carefully split each biscuit in half horizontally. Spoon plenty of macerated strawberries and their juices over the bottom half, add a generous swirl of fresh whipped cream, and crown each with the top half of the biscuit. Serve these right away, marveling at the beautiful layers and classic flavors!
How to Serve Easy Strawberry Shortcake
Garnishes
Dress up your Easy Strawberry Shortcake with finishing touches! Try a sprinkle of powdered sugar, a drizzle of the leftover strawberry syrup, or a small mint sprig for a pop of color. You could even add a few whole berries or a touch of lemon zest for extra sparkle.
Side Dishes
While Easy Strawberry Shortcake stands beautifully on its own, pairing it with something light and fresh can make dessert feel like a true occasion. Think of offering a sparkling lemonade, a scoop of vanilla ice cream, or a platter of more mixed berries. These additions brighten up the table and keep things feeling festive.
Creative Ways to Present
Get playful with presentation! Try assembling individual Easy Strawberry Shortcake trifles in clear glasses, stacking mini shortcakes for a party, or offering a DIY shortcake bar where everyone can assemble their own dessert. It’s a fun way to serve a crowd and lets guests customize to their liking.
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store biscuits, strawberries, and whipped cream separately in airtight containers. The biscuits will keep at room temperature for up to two days, while macerated strawberries and whipped cream should be refrigerated and enjoyed within 2 days for the best flavor and texture.
Freezing
Baked shortcake biscuits freeze beautifully! Let them cool completely, then store in zip-top bags or an airtight container. Pop them in the freezer for up to two months. When you’re ready to serve, simply thaw at room temperature (or warm gently in the oven).
Reheating
To refresh the biscuits, place them in a 300°F oven for about 5–7 minutes until warm and slightly crisp. This brings back that just-baked, buttery goodness without drying them out. Do not try to reheat with the strawberries and cream assembled.
FAQs
Can I use frozen strawberries for Easy Strawberry Shortcake?
You can! Just thaw the berries thoroughly and drain any excess liquid before adding sugar. The texture may be a bit softer, but the flavor will be delicious—especially when strawberries are out of season.
What’s the best way to cut in the butter if I don’t have a pastry cutter?
You can use your fingertips to quickly rub the butter into the flour mixture, or use two table knives for a similar effect. Work fast to keep the butter cold, which is key for flaky, tender biscuits.
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend (look for one with xanthan gum), and proceed as usual. You may need a tiny bit less milk to achieve a soft dough.
Is there a way to make Easy Strawberry Shortcake in advance?
Yes! You can bake the biscuits and prepare the strawberries a few hours ahead. Whip the cream just before serving, and assemble everything when it’s time for dessert—this keeps the textures at their best.
Can I substitute the homemade whipped cream with store-bought?
Of course! While homemade whipped cream tastes especially luxurious, store-bought is super convenient and makes this Easy Strawberry Shortcake even quicker to assemble. Serve as you like it best!
Final Thoughts
If you’ve been searching for a dessert that’s unfussy, joyful, and downright delicious, Easy Strawberry Shortcake is truly hard to beat. Don’t be surprised if this becomes your go-to treat for every summer picnic, celebration, or ordinary Tuesday night—once you taste the magic, you’ll want to make it again and again. Give it a try and watch everyone’s faces light up!
Print
Easy Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the classic flavors of summer with this Easy Strawberry Shortcake recipe. Tender, homemade biscuits are filled with juicy macerated strawberries and topped with billowy whipped cream for a delightful dessert that’s perfect for any occasion.
Ingredients
For the Strawberries:
- 1 pound fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter (cubed)
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, toss sliced strawberries with 1/4 cup sugar and let sit for at least 30 minutes to macerate and release juices.
- Make the Biscuits: Preheat the oven to 425°F. In a large bowl, whisk together flour, baking powder, salt, and 2 tablespoons sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla to form a soft dough. Drop portions onto a baking sheet and bake for 12–15 minutes.
- Whip the Cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Shortcakes: Slice each biscuit in half. Spoon strawberries and juices over the bottom half, add whipped cream, and top with the other half of the biscuit. Serve immediately.
Notes
- For extra richness, brush biscuit tops with cream before baking.
- You can prepare the strawberries and whipped cream ahead of time and assemble just before serving.
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 20g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
