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This strawberry shortcake recipe is made with tender homemade biscuits, juicy macerated strawberries, and fluffy vanilla whipped cream for an easy spring and summer dessert everyone loves. It comes together in about 40 minutes and tastes special enough for holidays and brunch, but simple enough for a weekend treat.
Table of Contents
- Kellie’s Note Easy Strawberry Shortcake
- What is Strawberry Shortcake
- Strawberry Shortcake Ingredient Notes
- How to Make Strawberry Shortcake
- How to Make In Advance
- Can I macerate strawberries overnight?
- How to Store Leftovers
- Can You Freeze the Biscuits?
- What to Serve With Strawberry Shortcake
- Strawberry Shortcake Recipe
- More Strawberry Recipes
Absolutely Delicious! I can’t wait to make it again.
– Stephanie
Kellie’s Note
Easy Strawberry Shortcake
Strawberry shortcake is one of the easiest desserts to make from scratch, but when it’s done well, it feels extra special. This version combines warm, buttery biscuits with sweet strawberries and fresh whipped cream for a dessert that’s simple, classic, and full of fresh flavor.
It’s also a great make-ahead option for entertaining because you can prep the components separately and assemble them just before serving. Whether you’re making it for Mother’s Day, brunch, a cookout, or a simple family dessert, this recipe keeps things easy without sacrificing that homemade feel.
I love this version because the biscuits bake up soft and tender, but still sturdy enough to hold plenty of berries and cream without getting soggy right away. If you want a classic dessert that feels homemade and impressive without being fussy, this is the one I come back to every strawberry season.
What is Strawberry Shortcake
Strawberry shortcake is a classic dessert made with lightly sweetened biscuits, fresh strawberries, and whipped cream. Unlike a traditional layer cake, the “shortcake” part is usually a tender biscuit-style base that’s split and filled with berries and cream.
What makes it so good is the contrast of textures — soft biscuits, juicy strawberries, and fluffy whipped cream all layered together in one simple dessert.
Strawberry Shortcake Ingredient Notes
- Strawberries – Use the ripest, sweetest strawberries you can find for the best flavor. If your berries are extra sweet, you can slightly reduce the sugar used for macerating.
- Flour – All-purpose flour gives the biscuits structure while still keeping them tender.
- Vanilla – Vanilla bean paste adds a deeper vanilla flavor to the whipped cream, but vanilla extract works just as well.
- Heavy Cream – Use cold heavy cream for the whipped cream so it whips up light and fluffy.
- Butter – Cold butter helps create tender, flaky biscuits with the best texture.
How to Make Strawberry Shortcake
Making homemade strawberry shortcake is easier than you might think, and the key is to prep the strawberries first so they have time to get nice and juicy while you make the biscuits.
- Macerate the strawberries. Toss the sliced strawberries with sugar and let them sit so they release their juices. This creates that syrupy berry mixture that soaks into the biscuits.
- Make the biscuit dough. Mix the dry ingredients, then cut in the butter until the mixture looks crumbly. Stir in the wet ingredients just until the dough comes together. You want the dough to look soft and a little shaggy, not overmixed.
- Bake the biscuits. Shape and bake until the tops are lightly golden and the centers are set. Let them cool slightly before splitting.
- Whip the cream. Beat the cream, sugar, and vanilla until soft peaks form. It should look fluffy and smooth, not stiff or grainy.
- Assemble just before serving. Split the biscuits, spoon the strawberries and their juices over the bottom half, add whipped cream, then top with the other half of the biscuit.
For the best texture, serve these shortly after assembling so the biscuits stay tender while still holding up to the berries and cream.
How to Make In Advance
For the best results, make the components ahead and store them separately until you’re ready to serve.
- Biscuits: Bake the biscuits and let them cool completely. Store them in an airtight container at room temperature for up to 24 hours.
- Whipped cream: Make the whipped cream and store it in an airtight container in the refrigerator for up to 48 hours.
- Strawberries: Macerate the strawberries and refrigerate them in an airtight container for up to 24 hours.
When you’re ready to serve, split the biscuits and assemble with the strawberries and whipped cream.
Can I macerate strawberries overnight?
Yes. In fact, macerating the strawberries overnight gives them even more time to release their juices and develop flavor. If you have the time, overnight is a great option. If not, even an hour will make a big difference.
How to Store Leftovers
If you have leftover assembled strawberry shortcake, store it in the refrigerator and enjoy it within 1 day. Keep in mind that the biscuits will soften as they sit with the berry juices and whipped cream.
If possible, store leftover biscuits, strawberries, and whipped cream separately. That will give you the best texture when serving later.
Can You Freeze the Biscuits?
Yes. Once baked and cooled, the biscuits can be frozen for up to 2 months. Wrap them tightly and store them in an airtight container or freezer-safe bag. Thaw at room temperature before serving.
What to Serve With Strawberry Shortcake
Strawberry shortcake is perfect on its own, but it’s also great for spring and summer gatherings. Serve it for Mother’s Day brunch, weekend cookouts, baby showers, or an easy warm-weather dessert after dinner.
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Fresh strawberries are best for the best texture, but frozen strawberries can work in a pinch. Thaw them first and know that they will be softer and a bit juicier than fresh.
Yes. The biscuits can be baked a day ahead and stored in an airtight container at room temperature. You can also freeze them for longer storage.
Assemble the shortcakes just before serving. Storing the biscuits, berries, and whipped cream separately is the best way to keep the texture right.
You can, but homemade biscuits give this recipe the best flavor and texture. If you need a shortcut, use a biscuit you enjoy and assemble the dessert just before serving.
Yes, but freshly whipped cream will taste lighter and fresher. If you want the best version of this recipe, homemade whipped cream is worth it.
Strawberry Shortcake Recipe
Equipment
- baking sheet
- hand mixer
- measuring cup
- measuring spoon
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
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
Notes
- For the best texture, assemble the shortcakes just before serving.
- Biscuits can be made up to 24 hours in advance and stored in an airtight container.
- Baked biscuits can be frozen for up to 2 months.
- The strawberries can be macerated 1 hour ahead or overnight.
- Whipped cream can be made ahead and refrigerated for up to 48 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Strawberry Recipes
If you’re looking for more easy strawberry desserts, here are a few favorites to try next:
- Strawberry Pie with Cream Cheese
- Chilled Strawberry Soup Recipe // Video
- Easy Strawberry Pretzel Salad
- How to Freeze Strawberries
- Strawberry Gazpacho
- Strawberry Banana Smoothie
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Hello is there an option If I don’t have heavy cream? I would love to try and make this today just don’t have the cream.
Unfortunately you do need heavy cream to make the whipped cream.
Is it OK to use Pillsbury flakey layers biscuits instead of doing it all from scratch. I plan on cutting the berries, using some blueberries on top also to match for memorial day? It’s my son’s birthday also. It will be pretty quick but I also think with shortcake tarts aka cups,layered with strawberries and fresh whipped cream on top…I hope it’ll work out well! I’ll vote n if it’s not like I suspected them to be as good. I have a great feeling these will work out just as good or use regular biscuits from scratch, maybe I’ll roll some sugar or pour some on top when they bake, anyone have an other advice of how to cook or how I should while making it fast quicker than normal please let me know!
They will definitely work but won’t taste as great as homemade….and the homemade doesn’t take long to make at all but I’m for shortcuts when needed. So, go for it! 🙂
Absolutely Delicious! I can’t wait to make it again.
Nice twist on an old fashioned recipe. Add some lemon zest into the macerating berries. Yum.
Good tip!