The Best Strawberry Shortcake Recipe

A Sweet Treat for Any Occasion

There’s nothing quite like a classic strawberry shortcake! With its buttery, flaky biscuits, sweet and juicy strawberries, and fluffy whipped cream, it’s the perfect dessert for warm-weather days. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe is sure to impress.

One of the best things about strawberry shortcake is how easy it is to make. Unlike fancy cakes that require lots of effort, this dessert comes together quickly with simple ingredients. You don’t even need a mixer! Just a little baking, some fresh strawberries, and a few minutes of prep, and you’ll have a delicious homemade dessert.

I remember the first time I had strawberry shortcake—it was at a summer picnic, and I was amazed at how fresh and light it tasted. Since then, it has become one of my favorite desserts, especially when strawberries are in season. If you love sweet, fruity treats that aren’t too heavy, this recipe is for you!

---

Why You’ll Love This Strawberry Shortcake

• Easy to Make: This recipe is beginner-friendly, so you don’t need to be an expert baker.
• Uses Simple Ingredients: You probably already have most of the ingredients in your kitchen!
• Perfect for Any Occasion: Whether it’s a birthday, picnic, or just a sweet craving, this dessert fits any moment.
• Light and Fresh: The combination of juicy strawberries, soft biscuits, and whipped cream is perfectly balanced.
• Customizable: You can swap the biscuits for pound cake, add different berries, or even drizzle with chocolate!

---

Ingredients for Strawberry Shortcake

This recipe is made with fresh, simple ingredients. Here’s what you’ll need:

For the Strawberries:

• 1 pound (about 2 cups) fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (adjust based on sweetness of berries)
• 1 teaspoon lemon juice (optional, but enhances flavor)

For the Biscuits:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup heavy cream (plus extra for brushing)
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Kitchen Tools Needed

Before you start, gather these kitchen tools to make the process easier:

• Mixing bowls – for preparing the strawberries, biscuit dough, and whipped cream
• Pastry cutter or fork – to blend the butter into the flour for the biscuits
• Baking sheet – to bake the biscuits
• Parchment paper – to prevent the biscuits from sticking
• Rolling pin (optional) – if you prefer rolling out the dough instead of shaping by hand
• Knife and cutting board – to slice the strawberries
• Whisk or hand mixer – to whip the cream until fluffy
• Measuring cups and spoons – to ensure accurate ingredient amounts
• Pastry brush – for brushing cream on the biscuits before baking (optional)

---

How to Make Strawberry Shortcake

Step 1: Prepare the Strawberries

1. Wash, hull, and slice the strawberries.
2. Place them in a mixing bowl and sprinkle with sugar and lemon juice.
3. Stir everything together and let the mixture sit for at least 15–30 minutes. This helps release the strawberries’ natural juices, creating a sweet syrup.

Step 2: Make the Biscuits

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to mix until the butter resembles small crumbs.
4. Pour in the heavy cream and vanilla extract. Stir gently until the dough comes together. Don’t overmix!
5. Turn the dough onto a lightly floured surface and gently press it into a ¾-inch thick rectangle. Use a biscuit cutter or a knife to cut out round or square biscuits.
6. Place the biscuits on the baking sheet and brush the tops with a little extra heavy cream.
7. Bake for 12–15 minutes, or until golden brown. Remove and let them cool slightly.

Step 3: Make the Whipped Cream

1. In a clean mixing bowl, add the heavy cream, powdered sugar, and vanilla extract.
2. Use a whisk or hand mixer to beat the cream until soft peaks form. Don’t overbeat, or it may turn into butter!

Step 4: Assemble the Shortcake

1. Slice each biscuit in half.
2. Add a dollop of whipped cream onto the bottom half.
3. Spoon a generous amount of macerated strawberries on the cream.
4. Place the top half of the biscuit over the cream and add more strawberries and whipped cream if desired.
5. Serve immediately and enjoy!

---

Tips and Tricks for the Best Strawberry Shortcake

• Use Cold Butter – Keeping the butter cold helps create flaky, tender biscuits. If your kitchen is warm, chill the dough for a few minutes before baking.
• Don’t Overmix the Dough – Mixing too much can make the biscuits tough instead of soft and crumbly.
• Let the Strawberries Sit – The longer they sit in sugar, the juicier and sweeter they become. If possible, let them rest for at least 30 minutes.
• Fresh Whipped Cream is Best – Store-bought whipped cream works, but homemade is fluffier and more flavorful.
• Customize Your Shortcake – Try adding blueberries, raspberries, or even a drizzle of honey or chocolate for a twist!

This strawberry shortcake is easy, delicious, and perfect for any occasion. Whether you’re making it for a picnic, birthday, or just because you love strawberries, it’s sure to be a hit!

Ingredient Substitutions and Variations

Want to switch things up or work with what you have? Here are some great substitutions and variations:

Substitutions:

• Flour: Use whole wheat flour for a heartier biscuit, or a 1:1 gluten-free flour blend if you need a gluten-free option.
• Butter: If you’re out of butter, try using cold coconut oil or shortening. The texture will be slightly different but still delicious.
• Heavy Cream: For a lighter option, use whole milk or buttermilk instead. Buttermilk will give the biscuits a slight tang.
• Sugar: Swap white sugar for honey, maple syrup, or a sugar substitute like monk fruit sweetener.

Variations:

• Chocolate Shortcake: Add 2 tablespoons of cocoa powder to the biscuit dough for a chocolaty twist.
• Berry Mix: Instead of just strawberries, mix in blueberries, raspberries, or blackberries for a colorful dessert.
• Lemon Shortcake: Add a teaspoon of lemon zest to the biscuit dough and whipped cream for a fresh, citrusy flavor.
• Ice Cream Version: Instead of whipped cream, serve the strawberries over vanilla ice cream for a cool summer treat.
• Savory Shortcake: Skip the sugar in the biscuits and top them with fresh strawberries, basil, and balsamic glaze for a unique sweet-savory dish.

---

Serving Suggestions

• Classic Style: Serve the shortcake warm with a generous amount of strawberries and whipped cream.
• Drizzle with Sauce: Try adding a drizzle of honey, chocolate syrup, or caramel sauce for extra sweetness.
• With Ice Cream: Pair with a scoop of vanilla or strawberry ice cream for an even richer dessert.
• Brunch Option: Serve the biscuits with strawberries and a side of bacon or eggs for a sweet and savory breakfast.
• Mini Shortcakes: Use smaller biscuits to create individual bite-sized treats for parties or gatherings.

---

Storage and Reheating Instructions

How to Store:

• Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
• Strawberries: Keep macerated strawberries in the fridge for up to 2 days. The longer they sit, the juicier they get.
• Whipped Cream: Store in the fridge for 1–2 days, but it’s best when fresh.

How to Reheat Biscuits:

• Oven: Warm the biscuits at 300°F (150°C) for 5–7 minutes to refresh their texture.
• Microwave: Heat for 10–15 seconds, but be careful not to overheat, as they can become tough.

Freezing Instructions:

• Biscuits: Freeze unbaked biscuits for up to 3 months. Bake straight from the freezer, adding 2–3 minutes to the baking time.
• Baked Biscuits: Cool completely, then freeze in an airtight container for up to 3 months. Reheat in the oven before serving.
• Strawberries and Whipped Cream: Freezing is not recommended, as they lose texture when thawed.

---

Frequently Asked Questions (FAQ)

1. Can I make this ahead of time?

Yes! You can prepare the biscuits and strawberries in advance. Store the biscuits at room temperature and refrigerate the strawberries. Assemble everything just before serving for the best texture.

2. Can I use store-bought biscuits?

Absolutely! If you’re short on time, you can use pre-made biscuits or even angel food cake as a base.

3. What if my strawberries aren’t very sweet?

If your strawberries are tart, add a bit more sugar or a drizzle of honey to enhance their sweetness. Letting them sit longer will also help develop their natural juices.

4. Can I make this dairy-free?

Yes! Use coconut cream instead of heavy cream, dairy-free butter or coconut oil for the biscuits, and a plant-based milk alternative.

5. What if I don’t have a pastry cutter?

No worries! You can use a fork or even your hands to mix the butter into the flour until it looks like coarse crumbs.

6. How do I make the biscuits fluffier?

Make sure your butter is cold, and don’t overwork the dough. You can also refrigerate the biscuits for 10 minutes before baking to help them rise better.

7. Can I make this recipe for a large group?

Yes! You can easily double or triple the recipe. For a crowd, consider making a large sheet pan biscuit and cutting it into squares for serving.

8. What can I do with leftover biscuits?

If you have extra biscuits, you can serve them with butter and jam for breakfast, use them as a base for a savory dish, or even turn them into biscuit croutons for salads.

---

Strawberry shortcake is such a simple yet delicious dessert, perfect for any time of the year! Whether you make it the classic way or try one of the fun variations, it’s sure to be a hit. Enjoy every bite!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!