Quick and easy, this is the very BEST Strawberry Shortcake recipe. Tender, flakey biscuits are topped with juicy strawberries and a freshly whipped vanilla kissed cream. Simply the most fabulous strawberry dessert for spring and summer.

Homemade Strawberry Shortcake on a white plate with a pastry fork on a blue background


Strawberry Shortcake

Strawberries are always a great dessert and this easy Strawberry Shortcake recipe is one of my favorite ways to enjoy them. It’s simple to make in advance for easy entertaining.

Biscuits topped with fresh berries and cream, this simple sweet treat is a great way to enjoy your favorite berries in season or out. It’s a fun way to get kids involved in the kitchen, too. My little guy loves to help make this simple recipe. His favorite part is whipping the cream!

Overhead shot of three of the Very BEST Strawberry Shortcake on a white plate and marble board on a blue background

What is Strawberry Shortcake

Strawberry Shortcake is a dessert made of a rich biscuit dough that’s baked and served with sweetened fruit. That’s kinda correct except they forgot the heaping piles of whipped cream that you absolutely HAVE to serve them with.

Such a simple description….which is quite fitting because this is a simple recipe.

Two of the BEST Strawberry Shortcake recipe on a white marble board on a blue background

How To Make Strawberry Shortcake

  1. To create my easy homemade Strawberry Shortcake recipe I started with the same biscuit recipe from my Peach Shortcakes from many years ago except I use AP flour instead of the whole wheat and I leave out the lavender.
  2. Make the whipped cream by beating the cream and sugar until light and fluffy.
  3. Macerating berries is one of the simplest ways to coax out the juices of your summer berries and only takes two ingredients. Your strawberries and a bit of sugar. Simply cut up a few berries and toss with sugar. Allow them to sit for a bit until the juices develop and then store in the refrigerator until you’re ready to use.
  4. You can use the shortcake recipe or this easy Buttermilk Biscuit recipe as the base.
Landon holding on of the very Best Strawberry Shortcake recipe on a blue plate

Can I macerate strawberries overnight?

YES, in fact, your strawberries will be even better if you macerate them overnight which allows the flavors to become even more flavorful and complex! So, rule of thumb for berry maceration is one hour or overnight.

How to Make In Advance

For best results, you can make the components of this easy strawberry shortcake recipe in advance and store them separately until you’re ready to serve.

  • Make the shortcakes and cool to room temperature. Wrap tightly in plastic wrap and store at room temperature for up to 24 hours.
  • Make the whipped cream and store in an airtight container in the refrigerator for up to 48 hours.
  • Macerate the strawberries overnight and store in an airtight container for up to 24 hours.

This recipe for strawberry shortcake is so simple your kids can make it themselves. With very minimal mess!!! Seriously, except they are kids so they may make more of a mess than is totally necessary so that’s the risk we take we we let them loose in the kitchen, am I right?

But….if you don’t let them make it and you do it yourself, they’re fantastic for Sunday brunch or a light lunch…or hey, how about Mother’s Day?

And a reminder that you can make the biscuits up to 24 hours in advance to make things go even faster or you can even freeze them up to two months ahead….if you’re a die-hard planner.

Close up of the very Best Strawberry Shortcake recipe on a white plate with a silver fork on a blue background

More Strawberry Recipes

And if you’re looking for even MORE super fast strawberry recipes you HAVE to check out this Chilled Strawberry Soup that I copied from my favorite Disney World recipe OR this kinda, sorta no-bake Strawberry Pie that’s my absolute favorite.

I also love making this classic Strawberry Pretzel Salad recipe and if you have a surplus of fresh strawberries this year be sure to FREEZE them using this guide so you can whip up THESE EASY STRAWBERRY SMOOTHIES all winter long!

AND if you really love me…can you please go give me a follow over on Facebook because I share some fun stuff there. So, the more you share..the more you’ll see from me. People helping people here. 🙂

Two of the BEST Strawberry Shortcake recipe on a white marble board on a blue background

Get the Recipe: The Best Strawberry Shortcake Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Quick and easy, the very Best Strawberry Shortcake recipe is a favorite spring and summer dessert that’s simple but flavorful.
5 from 3 votes
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Ingredients

  • 2 cups sliced fresh strawberries
  • 2 tablespoons granulated sugar
  • 2 cups all-purpose flour 
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup unsalted butter, cut into cubes
  • 1 large egg
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/2 cup milk
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar

Equipment

  • baking sheet

Instructions 

  • In a small bowl, combine the strawberries and 2 tablespoons of sugar.  Cover and refrigerate.
  • Preheat the oven to 400 degrees.
  • In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda.  Add the butter and mix on low speed until the butter is broken into pea sized pieces.  
  • In a small bowl, whisk together the eggs, 1 teaspoon vanilla and milk.  Add the mixture to the dry ingredients and stir just until moistened. (If the mixture still seems too dry add an additional tablespoon of milk.
  • Turn the dough out onto a lightly floured surface.  Knead lightly and then rool the dough into a circle about 3/4 of an inch thick. Using a 3-inch biscuit cutter or a small glass, cut out four circles and then ball the dough up to roll out again.  Cut out two more biscuits and then repeat for the remaining two biscuits.
  • Place the biscuits close together on a sheet pan lined with parchments and bake approximately 12-15 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.
  • While the biscuits bake, whip the cream, remaining vanilla and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form.
  • Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit. 
  • Serve immediately.

Video

YouTube video

Notes

Biscuits can be made up to 24 hours in advance and stored in an airtight container. They can also be frozen for up to 2 months in an airtight container or wrapped tightly in plastic wrap.
Calories: 382kcal, Carbohydrates: 37g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 93mg, Sodium: 243mg, Potassium: 239mg, Fiber: 1g, Sugar: 10g, Vitamin A: 845IU, Vitamin C: 21.4mg, Calcium: 97mg, Iron: 1.8mg
Author: Kellie
Course: Dessert
Cuisine: American