Best Easy Strawberry Shortcake

why make this recipe

Strawberry shortcake is a classic dessert that many people love. It’s light, fluffy, and bursting with fresh strawberry flavor. The Best, Easiest Strawberry Shortcake is perfect for any occasion, whether it’s a summer picnic, a birthday party, or a cozy family dinner. This recipe is simple and quick, making it easy to whip up when the craving hits. With just a few ingredients, you can impress your friends and family with a delicious homemade treat.

how to make The Best, Easiest Strawberry Shortcake

Ingredients

• 1 pound strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Whipped cream for serving

Directions

1. In a bowl, combine the sliced strawberries with the sugar and let them macerate for about 30 minutes.
2. Preheat the oven to 425°F (220°C).
3. In a large bowl, mix together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and vanilla extract until just combined.
5. Turn the dough onto a floured surface, knead gently, and pat it into a 1-inch thick round.
6. Cut the dough into biscuits and place them on a baking sheet.
7. Bake for 12-15 minutes or until golden brown.
8. Once cooled, slice the biscuits horizontally and layer them with strawberries and whipped cream. Serve immediately.

how to serve The Best, Easiest Strawberry Shortcake

Serve the strawberry shortcake right away for the best experience. Stack the layers of biscuit, fresh strawberries, and whipped cream on a plate. You can also add extra strawberries on top or drizzle a little chocolate sauce for a special touch. Each slice will be a beautiful combination of fluffy biscuit, juicy strawberries, and creamy whipped topping.

how to store The Best, Easiest Strawberry Shortcake

To store leftover strawberry shortcake, it’s best to keep the components separate. You can store the biscuits in an airtight container at room temperature for up to 2 days. The sliced strawberries can be kept in the fridge for about 3 days. Whipped cream can also be stored in the fridge, but it might lose its fluffiness. For the best taste, assemble the shortcake right before you are ready to serve.

tips to make The Best, Easiest Strawberry Shortcake

• Make sure the butter is very cold for flaky biscuits.
• Feel free to adjust the sugar level based on the sweetness of the strawberries.
• You can add a splash of lemon juice to the strawberries for a little extra zing.
• If you want a richer flavor, substitute some of the heavy cream with buttermilk in the biscuit dough.

variation

You can add other fruits like blueberries or raspberries to the strawberries for a mixed berry shortcake. You can also try using flavored whipped cream, such as adding a little almond extract or cocoa powder for a different twist.

FAQs

Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain the excess liquid before using them.

Can I make this recipe ahead of time?
You can prepare the biscuits and strawberries in advance, but it’s best to assemble the shortcake just before serving for the freshest taste.

What can I use instead of heavy cream?
If you prefer, you can use half-and-half or make a vegan version using coconut cream or a dairy-free whipping cream substitute.

Strawberry Shortcake

This light and fluffy strawberry shortcake is perfect for any occasion, bursting with fresh strawberry flavor and easy to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 pieces

Calories 320 kcal

Ingredients

  

For the Strawberries

• 1 pound strawberries, hulled and sliced
• 1/4 cup granulated sugar

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed Make sure the butter is very cold for flaky biscuits.
• 1 cup heavy cream You can substitute some with buttermilk for a richer flavor.
• 1 teaspoon vanilla extract

For Serving

• Whipped cream Serve immediately. You can also add extra strawberries or drizzle chocolate sauce.

Instructions

 

Preparation

• In a bowl, combine the sliced strawberries with the sugar and let them macerate for about 30 minutes.
• Preheat the oven to 425°F (220°C).

Making Biscuits

• In a large bowl, mix together the flour, baking powder, and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Stir in the heavy cream and vanilla extract until just combined.
• Turn the dough onto a floured surface, knead gently, and pat it into a 1-inch thick round.
• Cut the dough into biscuits and place them on a baking sheet.
• Bake for 12-15 minutes or until golden brown.

Assembly

• Once cooled, slice the biscuits horizontally and layer them with strawberries and whipped cream.
• Serve immediately.

Notes

It's best to store the components separately. Store biscuits in an airtight container at room temperature for up to 2 days, strawberries in the fridge for about 3 days, and whipped cream in the fridge but it may lose fluffiness.

Keyword Dessert, easy recipe, Fruit Dessert, Strawberry Shortcake, Summer Dessert