Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar (plus 3 tablespoons, divided); 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cubed; 2/3 cup whole milk; 1 large egg; 1 teaspoon vanilla extract (divided); 1 1/2 pounds fresh strawberries, hulled and sliced; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

Hey y’all! If you’re craving a dessert that’s bursting with juicy strawberries, pillowy homemade biscuits, and dollops of fluffy whipped cream, this Strawberry Shortcake recipe is the answer. It’s the perfect sweet treat for spring, summer, or any celebration. Whether you’re hosting a backyard party or looking for a cozy weekend dessert, strawberry Shortcake never disappoints. Let’s get cooking!

Why You’ll Love This

Fresh, juicy strawberries paired with light, buttery biscuits create a taste of summer in every bite.
Quick and simple prep—ready in under an hour from start to finish.
Perfect for making ahead, or for serving large groups at gatherings.
Customizable toppings let you get creative with flavors.
An impressive, crowd-pleasing dessert that’s surprisingly easy to make!

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar (plus 3 tablespoons, divided)
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
2/3 cup whole milk
1 large egg
1 teaspoon vanilla extract (divided)
1 1/2 pounds fresh strawberries, hulled and sliced
1 cup heavy whipping cream
2 tablespoons powdered sugar

Directions

Step 1: Prep the Strawberries

In a medium bowl, toss the sliced strawberries with 3 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract. Let them macerate at room temperature for at least 30 minutes so they become syrupy and sweet.

Step 2: Make the Shortcakes

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt.
Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
In a small bowl, whisk together the milk, egg, and 1/2 teaspoon vanilla extract. Pour into the dry ingredients and stir just until combined (do not overmix).
Turn the dough out onto a lightly floured surface. Pat gently into a 3/4-inch-thick circle. Use a 2 1/2-inch round cutter to make 8 biscuits, re-rolling scraps if needed. Place them 2 inches apart on the prepared baking sheet.
Bake for 12-15 minutes, or until golden brown. Transfer to a wire rack to cool.

Step 3: Make the Whipped Cream

Using a mixer (hand or stand), beat the heavy whipping cream, powdered sugar, and remaining 1/2 teaspoon vanilla extract on medium-high until soft peaks form (about 2-3 minutes). Keep chilled until serving.

Step 4: Assemble the strawberry Shortcakes

Split each shortcake biscuit in half. Spoon a generous layer of macerated strawberries and syrup onto the bottom halves. Top with whipped cream, then add the biscuit tops. Serve immediately and enjoy!

Notes

If you prefer sweeter whipped cream, add up to 3 tablespoons powdered sugar.
Don’t overwork the biscuit dough—handling it gently keeps the texture light and fluffy.
For extra shine, brush the tops of unbaked biscuits with cream and sprinkle with coarse sugar before baking.

Variations

Lemon Shortcake: Add 1 tablespoon lemon zest to the biscuit dough and a splash of lemon juice to the strawberries.
Chocolate strawberry Shortcake: Mix 2 tablespoons cocoa powder into the dry biscuit ingredients for a chocolatey twist.
Berry Medley Shortcake: Use a combination of strawberries, blueberries, and raspberries for a colorful variation.

Required Equipment

Mixing bowls
Measuring cups and spoons
Pastry blender or fork
Whisk
Baking sheet
Parchment paper
Electric mixer (hand or stand)
Wire rack
2 1/2-inch round biscuit cutter

Storage Instructions

Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Macerated strawberries are best fresh but can be refrigerated for up to 2 days.
Whipped cream should be kept refrigerated and is best used within 24 hours.
Assembled Strawberry Shortcakes are best enjoyed immediately.

Suggested Pairings / Serving Recommendations

Pair with a light dessert wine or fresh lemonade for a refreshing finish.
Serve with a scoop of vanilla ice cream for extra indulgence.
Garnish with fresh mint leaves for a pop of color and flavor.

Pro Tips

Chill your mixing bowl and beaters before making whipped cream for loftier peaks.
Use ripe, in-season strawberries for maximum flavor and sweetness.
Allow the macerated strawberries to sit long enough—the syrupy result is key for authentic Strawberry Shortcake.

FAQ

Can I use store-bought biscuits for Strawberry Shortcake?: Yes, you can use store-bought biscuits in a pinch, but homemade ones offer the best texture and flavor.
Can I make the components ahead of time?: Absolutely! Prepare the biscuits and strawberries in advance, but assemble the shortcakes right before serving.
What if I don’t have a biscuit cutter?: You can use a drinking glass or simply cut the dough into squares with a knife.

Prep Time:

20 minutes

Cook Time:

12-15 minutes

Total Time:

45-50 minutes

Yield:

8 servings

Strawberry Shortcake

Why You’ll Love This

Ingredients