Go Back

The Best Strawberry Shortcake Recipe

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • Mixing Bowls
  • Pastry cutter or fork
  • Baking Sheet
  • Parchment paper
  • Rolling pin (optional)
  • Knife and Cutting Board
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Pastry Brush

Ingredients
  

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

Instructions
 

Step 1: Prepare the Strawberries

  • Wash, hull, and slice the strawberries.
  • Place them in a mixing bowl and sprinkle with sugar and lemon juice.
  • 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

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cold, cubed butter to the flour mixture and use a pastry cutter or fork to mix until the butter resembles small crumbs.
  • Pour in the heavy cream and vanilla extract. Stir gently until the dough comes together. Don’t overmix!
  • 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.
  • Place the biscuits on the baking sheet and brush the tops with a little extra heavy cream.
  • Bake for 12–15 minutes, or until golden brown. Remove and let them cool slightly.

Step 3: Make the Whipped Cream

  • In a clean mixing bowl, add the heavy cream, powdered sugar, and vanilla extract.
  • 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

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

Notes

Estimated Nutritional Value (Per Serving)

  • Calories: 350–400 kcal
  • Carbohydrates: 45g
  • Protein: 5g
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 300mg
  • Fiber: 2g
  • Sugar: 20g
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword strawberry shortcake recipe