Easy Strawberry Shortcake

Why You’ll Love This Recipe

Easy Strawberry Shortcake is a timeless dessert made with sweet, juicy strawberries, fluffy whipped cream, and tender, biscuit-like shortcakes. It’s simple to make, incredibly satisfying, and perfect for spring and summer gatherings. With just a few ingredients and minimal prep, this classic treat comes together effortlessly and tastes like sunshine on a plate.

ingredients

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

fresh strawberriesgranulated sugarall-purpose flourbaking powdersaltunsalted butterheavy creamvanilla extractpowdered sugar (for whipped cream)

directions

this Recipe

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

Wash, hull, and slice strawberries. Toss with a few tablespoons of sugar and set aside to macerate for at least 20 minutes.

In a large bowl, mix flour, baking powder, sugar, and salt.

Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Stir in heavy cream and vanilla extract just until a soft dough forms.

Turn dough out onto a floured surface and pat into a 1-inch thick round.

Cut into rounds using a biscuit cutter and place on the baking sheet.

Bake for 12–15 minutes or until golden brown. Let cool slightly.

In a bowl, beat cold heavy cream with powdered sugar and vanilla until soft peaks form.

Split the shortcakes in half, spoon strawberries over the bottom half, and top with whipped cream. Place the other half on top and serve.

Servings and timing

This recipe makes 6 shortcakes.Preparation time: 20 minutesBaking time: 15 minutesCooling and assembly: 10 minutesTotal time: 45 minutes

Variations

Use store-bought shortcake or biscuits for an even quicker version.

Add lemon or orange zest to the dough for a citrus twist.

Drizzle with chocolate or strawberry syrup for extra indulgence.

Replace whipped cream with vanilla ice cream for a cool contrast.

Layer everything in a jar or glass for individual shortcake parfaits.

storage/reheating

Store baked shortcakes in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.Store strawberries and whipped cream separately in the refrigerator for up to 2 days.Reheat shortcakes in the oven at 300°F for 5 minutes before assembling.

FAQs

Can I use frozen strawberries?

Fresh strawberries are best, but thawed frozen berries work if well drained.

Can I make the dough ahead of time?

Yes, refrigerate dough up to 24 hours in advance or freeze unbaked rounds.

How do I keep shortcakes tender?

Use cold butter and don’t overwork the dough.

Can I use a food processor?

Yes, pulse the dry ingredients and butter, then mix in cream by hand.

Is this dessert very sweet?

The sweetness is balanced—adjust sugar in the berries or cream to your liking.

Can I use non-dairy cream?

Yes, use coconut cream or a non-dairy whipped topping for a dairy-free version.

Can I make them gluten-free?

Yes, use a gluten-free flour blend designed for baking.

Do shortcakes need to be split and filled?

Traditionally yes, but you can also serve everything layered or stacked.

What if I don’t have a biscuit cutter?

Use a glass or simply cut into squares or triangles.

Can I make mini versions?

Absolutely—just reduce the baking time slightly for smaller rounds.

Conclusion

Easy Strawberry Shortcake is a fresh, nostalgic dessert that never goes out of style. With its buttery shortcake, juicy berries, and fluffy cream, it’s a simple recipe that delivers big flavor and charm. Whether for a weekend treat or a holiday table, this classic is sure to delight.

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