I still remember the first time I made this Strawberry Shortcake for my family—it was a warm summer afternoon, and fresh strawberries were at their peak. The smell of the biscuit base baking filled the kitchen, and everyone gathered around the table with hopeful smiles. When I served it with a generous whipped cream topping, the honest reactions were priceless. This Strawberry Shortcake became an instant favorite, a simple dessert that feels like a summer hug in every bite.
This recipe fits perfectly into real home cooking because it uses straightforward ingredients you likely have on hand and doesn’t require fancy kitchen tools. It’s the kind of layered dessert you can pull together without stress, making it ideal for busy weeknights or last-minute gatherings.
That’s why I keep making this Strawberry Shortcake—it’s dependable, crowd-pleasing, and captures the best of fresh strawberries with a tender biscuit base and fluffy whipped cream topping. If you’re a fellow home cook looking for a reliable recipe that shines every time, I’m excited to share this one with you.
This Strawberry Shortcake is your go-to summer treat that you and your family won’t want to miss.
What You’ll Need:
Here’s what you’ll gather to make your Strawberry Shortcake. This recipe sticks to basics so you don’t need a special trip to the store.
- 2 cups fresh strawberries, sliced – Choose ripe, red berries for the best flavor. If you can’t find fresh strawberries, frozen ones thawed work too.
- 1/4 cup granulated sugar – For sweetening the strawberries. Feel free to reduce this if your berries are super sweet.
- 2 cups all-purpose flour – You can swap half the flour for whole wheat for a nuttier biscuit base.
- 1 tablespoon baking powder – This helps your biscuit base rise just right.
- 1/2 teaspoon salt – Balances out the sweetness.
- 1/4 cup granulated sugar – For the biscuit dough.
- 1/2 cup unsalted butter, cold and cubed – Look for this in the dairy aisle.
- 3/4 cup whole milk – I’ve tried buttermilk here too; it adds a nice tang.
- 1 large egg – Binds the biscuit dough.
- 1 teaspoon vanilla extract – Adds a subtle flavor.
For the whipped cream topping:
- 1 cup heavy cream – Whipped until soft peaks.
- 2 tablespoons powdered sugar – Sweeten to taste.
- 1/2 teaspoon vanilla extract – For that extra aroma.
This Strawberry Shortcake keeps costs reasonable because all ingredients are common pantry and fridge staples. One kitchen tip: measure your cold butter right before you start mixing for better texture.
You can prep the strawberries a few hours ahead and keep them covered in the fridge. Whip the cream just before serving for the fullest flavor.
Let’s Make It Together:
Here’s how to bring this Strawberry Shortcake to life—from start to finish it takes about an hour, but you’ll enjoy every minute.
- Prep the Strawberries: Toss your fresh strawberries with 1/4 cup sugar in a bowl. Let them sit while you make the biscuit base so they get nice and juicy. This step is key for that signature fresh strawberries flavor.
- Preheat Your Oven: Set it to 425°F (220°C). A hot oven helps the biscuit base get fluffy and golden.
- Mix Dry Ingredients: In a big bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.
- Cut in the Butter: Using your fingers or a pastry cutter, mix cold cubed butter into the dry ingredients until it resembles coarse crumbs. This is where I used to rush my Strawberry Shortcake—taking your time here really pays off!
- Add Wet Ingredients: Whisk milk, egg, and vanilla in a separate jug. Pour this into the flour mixture, stirring gently until just combined. Don’t overmix or your biscuit base will get tough.
- Shape the Biscuit Base: Turn the dough onto a floured surface, knead briefly, then pat or roll out to about 1-inch thick. Cut into rounds or squares.
- Bake: Place biscuit pieces on a baking sheet lined with parchment paper. Pop them into the oven and bake for 12-15 minutes. Your kitchen will smell amazing when your Strawberry Shortcake is ready.
- Whip the Cream: While biscuits bake, whip your heavy cream with powdered sugar and vanilla until you see soft peaks. This whipped cream topping makes the Strawberry Shortcake extra special.
- Assemble Your Dessert: Slice biscuits in half horizontally, layer the bottom with fresh strawberries, dollop a generous spoon of whipped cream topping, then crown with the biscuit top. Add more strawberries and cream on top if you like!
Don’t worry if your Strawberry Shortcake looks rustic; this homey charm is part of its appeal. While it finishes, set the table or pour a cool drink. I promise the wait is well worth it.
If you want more ideas for straightforward recipes, you can check out my easy, delicious chicken spaghetti, which pairs perfectly as a main dish for any meal.
How to Serve & Enjoy:
This Strawberry Shortcake shines best served fresh from the kitchen or fridge, making it a tender summer treat everyone loves.
I like to serve it right after assembling—it’s perfect for a simple family dessert or casual get-together. If you want sides, go for something light like a crisp green salad or a glass of chilled lemonade.
The bright layers of fresh strawberries, whipped cream topping, and warm biscuit base mean it doesn’t need anything fancy alongside. It’s the kind of layered dessert that steals the show effortlessly.
Got leftovers? No problem. Pop any extra biscuits in an airtight container—best eaten within 2 days. Strawberries can be gently stored covered in the fridge. You can also turn leftover components into a quick parfait—just layer biscuit crumbs, strawberries, and whipped cream in a glass for an easy breakfast or snack.
This Strawberry Shortcake is a family favorite during summer cookouts or weekend celebrations, but I’ve also made it for holiday dinners with seasonal twists using frozen strawberries or spiced biscuits.
Friends and family always ask for the recipe when I bring this Strawberry Shortcake. It’s a recipe that gathers people around, whether it’s simple weekend cooking or special occasions.
Your Questions Answered:
- Can I make this Strawberry Shortcake ahead of time?
Yes! You can prepare the biscuit base and strawberries in advance, but I recommend making the whipped cream just before serving for the best texture. Refrigerate biscuits in an airtight container and strawberries covered separately. - What’s a good substitute for heavy cream in this Strawberry Shortcake?
If you don’t have heavy cream, Greek yogurt or mascarpone make nice alternatives, but the whipped cream topping won’t be quite the same light, fluffy texture. - Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain any excess juice before sweetening. Using fresh strawberries gives the best summer treat vibe, but frozen works well for off-season. - How do I adjust this Strawberry Shortcake for more people?
This recipe scales up easily—just multiply the ingredients. Baking biscuits in batches works fine, and you can keep assembled portions refrigerated, covered, up to a few hours until serving. - Is there a gluten-free version of this Strawberry Shortcake?
Yes! I’ve tried a gluten-free biscuit base using a blend you can find in many stores. It’s a bit denser but still delicious. For those interested, check my gluten-free chicken tenders recipe—it’s another great gluten-free option. - Can I bake the biscuit base in one large pan instead of individual pieces?
You can, but individual biscuits make serving easier and keep the classic layered dessert look. Baking in one pan changes the texture, making it more cake-like. - What’s the best way to store leftovers?
Keep biscuits in an airtight container at room temperature up to 2 days or freeze for longer. Strawberries keep best covered and chilled. Whipped cream topping should be made fresh but can last a day if refrigerated tightly.
If you’re curious about different takes on this treat, the Easy Strawberry Shortcake Recipe from Swanky Recipes offers some fun variations. Also, the post on Sugarspunrun Facebook has some interesting thoughts on alternate bases like pound cake.
Final Thoughts:
This Strawberry Shortcake has earned a special place in my recipe collection because it’s simple, reliable, and always brings smiles. The combination of a flaky biscuit base, fresh strawberries, and airy whipped cream topping is a classic that never gets old.
My Best Strawberry Shortcake Tips:
– Use fully ripe, fresh strawberries for the juiciest layers.
– Take your time cutting in the cold butter to get the perfect biscuit texture.
– Don’t skip sweetening the strawberries—they add natural syrup that soaks into the biscuit beautifully.
I’ve tested variations where I swap the biscuit base for sponge cake, add a layer of lemon curd, or mix in some fresh mint with the strawberries. The version everyone ends up requesting the most? The classic layered dessert with fresh strawberries and that luscious whipped cream topping.
I hope you make this Strawberry Shortcake your own, whether you stick to the recipe or add your twist. It’s meant to be a dependable, satisfying recipe that fits right into your everyday cooking, especially when you want a summer treat without fuss.
You can also find more hearty recipes like my paleo crab louie salad or my easy chicken spaghetti for a complete meal plan your whole family will enjoy.
Happy baking, friend! I’m confident this Strawberry Shortcake will become one of your go-tos. Give it a try, and let me know how it turns out in your kitchen.
Links I mentioned along the way but worth revisiting:
- Easy, delicious chicken spaghetti
- Gluten-free chicken tenders
- Paleo crab louie salad
- Easy Strawberry Shortcake Recipe | Swanky Recipes
- While many strawberry shortcake recipes these days are made with …
- Strawberries – Deep South Dish
Strawberry Shortcake
Strawberry Shortcake is a classic American dessert featuring sweet, juicy strawberries layered over tender shortcake biscuits and topped with fluffy whipped cream. This refreshing treat perfectly balances fruity sweetness and creamy richness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons sugar (for shortcake)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Mix sliced strawberries with 1/4 cup granulated sugar in a bowl and let sit for 30 minutes to macerate.
- Preheat oven to 425°F (220°C).
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
- Stir in milk and vanilla extract until just combined; do not overmix.
- Drop dough by spoonfuls onto a baking sheet lined with parchment paper to form 6 shortcakes.
- Bake for 12-15 minutes or until golden brown. Remove and cool slightly.
- In a chilled bowl, whip heavy cream with powdered sugar until soft peaks form.
- Slice shortcakes in half horizontally, layer with macerated strawberries and whipped cream, then top with the other half.
- Serve immediately and enjoy!
Notes
For extra flavor, add a splash of balsamic vinegar to the strawberries while macerating or serve with a scoop of vanilla ice cream.