This easy Strawberry Shortcake recipe is everyone’s favorite summer dessert! Tender, sweet biscuits topped with macerated strawberries and freshly whipped cream make this the best Strawberry Shortcake EVER! Easy to make and perfect for small or large gatherings.
Love strawberries? Try my Strawberry Shortcake Roulade and Mini Strawberry Pies too!
Easy Strawberry Shortcake
This classic Strawberry Shortcake recipe is a winner! It’s so quick and simple to make, we enjoy it year round but particularly during the summer months when we can pick fresh strawberries right in our backyard.
There is just something special about this simple, layered dessert that screams summer. A mouthwatering combination of sweetened strawberries, freshly whipped cream and sweet biscuits (scones) that the whole family will love.
What Is Strawberry Shortcake?
Only the most epic dessert EVER! Seriously though, it’s one of those desserts that you look forward to all year and as soon as strawberries are in season, you make on repeat for the next three to four months savoring every.single.bite.
But, to be more technical, there are three components to this dessert. Let’s take a look at those in more detail:
Biscuits or Scones.
This is the “shortcake” and my version is a cross between my biscuit recipe and my lemon blueberry scones (minus the lemons and blueberries of course!) It’s a tender, sweetened biscuit that can be made with milk or buttermilk if you prefer. So good! Take a walk on the wild side and try pound cake, angel food cake or even chocolate pound cake instead!
Strawberries.
Macerated strawberries to be specific. Fresh is best and rule the show when it comes to homemade strawberry shortcake. Slice or chop and toss with some granulated sugar and let them sit while the biscuits are cooling. The sugar dissolves with the strawberry juice and creates the most delicious syrup. (Leftovers can be used on buttermilk pancakes for breakfast tomorrow!)
Whipped cream.
Can you use a can? Sure, but why would use when my homemade whipped cream recipe uses just 3 ingredients and takes just minutes to make. I like to whip to soft peaks – so soft and creamy!
Once you have the three components ready, it’s just a matter of assembling and devouring – easy, peasy!
What To Serve With This Strawberry Shortcake Recipe
Homemade Strawberry Shortcake is a delicious summer dessert that is perfect no matter what we’re having for dinner. Here are a few of our faorite pre-shortcake meals:
- The BEST Steak Kabobs
- Grilled Potatoes
- Shrimp Foil Packets
- Chicken Marinade
- Homemade Baked Mac and Cheese
- The BEST Chicken Salad
Ingredients Needed
There are three components to this classic strawberry shortcake recipe and I’m breaking down each one for you here. You can find the full printable recipe in the recipe card at the end of this post. Let’s take a quick look at what you’ll need:
For the Biscuits (Scones)
- all-purpose flour – this is the structure of our biscuits.
- granulated sugar – a bit more than my classic biscuit recipe but not too much because we’re sweetening the strawberries and whipped cream.
- salt – for flavor
- baking powder – this is our leavening agent for the biscuits.
- cream of tartar – this is an optional ingredient but if you have some on hand, use it! I love it in this recipe.
- unsalted butter – you want your butter very cold. Cut into small cubes and then cut in with a pastry cutter OR you can grate frozen butter and stir into the dry ingredients.
- whole milk or buttermilk – which one you use is entirely up to you, the recipe works both ways. I prefer the buttermilk, my kids prefer the milk.
- heavy cream – brushed on top of the biscuits right before they go in the oven.
- coarse sugar or turbinado sugar or sanding sugar – sprinkle on the biscuits before baking for added texture and sweetness.
For Macerated Strawberries
Only 2 ingredients!
- fresh strawberries – I like to get about 2 pounds. We like a lot of strawberries in our strawberry shortcake recipe. Take the time to pick through, wash, trim and hull the strawberries before slicing or quartering.
- granulated sugar – depending on the sweetness of my strawberries, I like to use between one quarter and one third cup.
Whipped Cream
Just 3 ingredients! See my whipped cream post for more tips and tricks.
- heavy cream – you want this to be extra cold along with the bowl and the beater. You can place in the freezer for 10 to 15 minutes.
- powdered sugar – to sweeten the whipped cream.
- vanilla extract – for flavor.
Let’s Make Strawberry Shortcake!
Make Strawberry Shortcake Biscuit Recipe
- Combine dry ingredients. Whisk together flour, sugar, salt, baking powder and cream of tartar (if using) in a large bowl.Â
- Cut in butter. Use a pastry cutter to cut really cold butter into flour mixture.
- Add milk. Stir in the milk (or buttermilk) and mix just until the ingredients are combined.
- Pat out dough. Turn the dough out onto a generously floured surface and pat into a rectangle about one inch thick. Fold in half and then pat out again. Repeat a few more times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to ¾ – 1 inch thickness.
- Cut out biscuits. Cut with a biscuit cutter or glass.
- Bake. Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet. Brush top of biscuits with heavy cream and sprinkle sanding sugar or coarse sugar on top. Bake for 10 to 15 minutes or until golden brown on top.
- Let cool. Remove and let cool while preparing strawberries and whipped cream.
Prepare Macerated Strawberries
- Prep strawberries. Place sliced or chopped strawberries in a large bowl. Sprinkle granulated sugar on top and stir gently to combine.
- Let sit. Let sit for about 20 to 30 minutes, stirring once or twice.
You’ll know the macerated strawberries are ready when the sugar has completely dissolved and there’s a nice syrup developing in the bottom of the bowl.
Make Whipped Cream
- Chill everything. Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. The whipping cream can also be chilled.
- Beat. Pour heavy whipping cream into mixing bowl and beat on medium to medium high speed with the whisk attachment until the cream gets bubbly and starts to thicken.
- Sweeten and flavor. Add the powdered sugar and vanilla extract. Continue beating on medium-high speed until soft peaks form, being careful not to over beat.
How To Assemble Strawberry Shortcake
Assembling the shortcakes is super simple and easy to do. There are a number of ways to build your easy strawberry shortcake but this is how I like to do it:
- Use a serrated knife to split the biscuit in two.
- Place a generous scoop of macerated strawberries directly onto the bottom half, about ¼ cup or so.
- Top with whipped cream, a few more strawberries and finally the top half of the biscuit.
- We like to add another dollop of whipped cream and a few strawberries to the very top of the shortcake.
For extra sweetness, spoon the strawberry syrup that is has developed from the macerated strawberries right on top of the strawberry shortcake. Enjoy immediately.
How To Store Leftovers
Store each component separately and assemble when ready to serve. Macerated strawberries and whipped cream are good for 1 day in the fridge while the biscuits will stay fresh for up to 3 days.
Variations To Try
Instead of biscuits, consider making scones! They are so decadent and delicious and perfect served with strawberries and whipped cream. Check out my Lemon Blueberry Scones for inspiration!
Angel cake strawberry shortcake is a lovely light take on this classic strawberry shortcake recipe. Simply replace the biscuits with angel food cake.
Boozy berries. Consider adding a few tablespoons of raspberry liqueur or Amaretto to the strawberries when macerating.
DIY buttermilk. Want the tangy taste of buttermilk but don’t have any on hand? Make your own. In a liquid measuring cup, add 2 teaspoons of white vinegar or fresh squeezed lemon juice. Next, add enough cold whole milk to measure 1 cup. Whisk to combine and let sit for 5 minutes before using.
Strawberry Drinks
Craving more strawberry recipes? Here are some of our favorite strawberry drinks to enjoy with these shortcakes:
More Strawberry Desserts
These are some of our go-to strawberry desserts, perfect for summer!
- Mini Strawberry Pies
- Strawberry Shortcake Roulade
- Strawberry Sorbet
- 4 Ingredient Strawberry Oat Crumb Bars
- Strawberry Sauce
How To Make Strawberry Shortcake
Strawberry Shortcake Recipe
Ingredients
Biscuits (Scones)
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar optional
- ¾ cup unsalted butter cold, cut into small cubes OR grated
- 1 cup whole milk or buttermilk
- 2 tablespoons heavy cream
- 2 tablespoons coarse sugar or turbinado sugar or sanding sugar
Macerated Strawberries
- 2 pounds strawberries picked through, washed, trimmed and hulled
- ¼ to ⅓ cup granulated sugar
Whipped Cream
- 1 ½ cups heavy cream extra cold, can place in the freezer for 10 to 15 minutes
- ¼ to ⅓ cup powdered sugar depending on how sweet you want your whipped cream
- 1 teaspoon vanilla extract
Instructions
Biscuits
- Preheat oven to 450°F
- Whisk together flour, sugar, salt, baking powder and cream of tartar (if using) in a large bowl.Â
- Use a pastry cutter to cut really cold butter into flour mixture. Don't go too crazy here – you want to see small, pea-sized pieces of butter throughout the dough.Â
- Stir in the milk (or buttermilk) and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
- Turn the dough out onto a generously floured surface. Sprinkle some flour on top of dough so it won't stick to your fingers and pat into a rectangle about one inch thick. Fold in half and then pat out again. Repeat a few more times. If the dough is super sticky just sprinkle on some additional flour. Pat the dough out to ¾ – 1 inch thickness.
- Cut with a biscuit cutter or glass or even cut into squares or rectangles if you prefer. I usually end up with about nine.
- Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet. Brush top of biscuits with heavy cream and sprinkle sanding sugar or coarse sugar on top.
- Bake for 10 to 15 minutes or until golden brown on top. Remove and let cool while preparing strawberries and whipped cream.
Macerated Strawberries
- Place sliced or chopped strawberries in a large bowl. Sprinkle granulated sugar on top and stir gently to combine. You want to coat. the pieces of strawberry.
- Let sit for about 20 to 30 minutes, stirring once or twice. You'll know they're ready when the sugar has completely dissolved and there's a nice syrup developing in the bottom of the bowl.
Whipped Cream
- Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
- Pour heavy whipping cream into mixing bowl and beat on medium to medium high speed with the whisk attachment until the cream gets bubbly and starts to thicken
- Add the powdered sugar and vanilla extract. Continue beating on medium-high speed until soft peaks form, being careful not to over beat.
Assembly.
- Use a serrated knife to split the biscuit in two. Place a generous scoop of macerated strawberries directly onto the bottom half, about ¼ cup or so. Top with whipped cream, a few more strawberries and finally the top half of the biscuit.
- We like to add another dollop of whipped cream and a few strawberries to the very top of the shortcake. For extra sweetness, spoon the strawberry syrup that is has developed from the macerated strawberries right on top of the strawberry shortcake. Enjoy immediately.
Video
Notes
- This is a version of my This easy Strawberry Shortcake recipe is everyone’s favorite summer dessert! Tender, sweet biscuits topped with macerated strawberries and freshly whipped cream make this the best Strawberry Shortcake EVER! Easy to make and perfect for small or large gatherings.biscuit recipe. To simplify the recipe, I have eliminated the egg and reduced the amount of flour to compensate for the reduced moisture. You can use the original biscuit recipe if you prefer.
- Want the tangy taste of buttermilk but don’t have any on hand? Make your own. In a liquid measuring cup, add 2 teaspoons of white vinegar or fresh squeezed lemon juice. Next, add enough cold whole milk to measure 1 cup. Whisk to combine and let sit for 5 minutes before using.
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