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Easy Strawberry Shortcake Recipe

Strawberry Shortcake

iamwinfred
This classic Strawberry Shortcake brings together tender, buttery drop biscuits, sweet macerated fresh strawberries bursting with homemade syrup, and billowy clouds of homemade whipped cream. Ready in just 35 minutes with no special equipment required, it's the ultimate crowd-pleasing summer dessert that celebrates simple, seasonal ingredients at their very best.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 shortcakes
Calories 485 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter or fork For cutting cold butter into flour
  • Baking sheet Half sheet pan recommended
  • Parchment paper or silicone baking mat To prevent sticking
  • Ice cream scoop or large spoon For portioning drop biscuits
  • Electric hand mixer or stand mixer For whipping cream
  • Sharp knife For hulling and slicing strawberries
  • Cooling rack
  • Serrated knife For slicing biscuits in half
  • Small paring knife For hulling strawberries
  • Biscuit cutter (optional) — recipe uses drop biscuit method, no cutter needed

Ingredients
  

For the Biscuits

  • 2 cups all-purpose flour 240g
  • 1/3 cup granulated sugar 65g
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 115g, cold, cut into small cubes
  • 2/3 cup heavy cream 160ml, cold, plus extra for brushing tops
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse sugar optional, for topping

For the Strawberries

  • 2 lbs fresh strawberries 900g, hulled and sliced 1/4-inch thick
  • 1/4 cup granulated sugar 50g
  • 1 teaspoon lemon juice freshly squeezed

For the Whipped Cream

  • 1 1/2 cups heavy whipping cream 360ml, cold
  • 3 tablespoons powdered sugar 23g
  • 1 teaspoon vanilla extract

Instructions
 

  • Hull and slice {10} into 1/4-inch pieces, then toss with {11} and {12} in a medium bowl. Set aside at room temperature for at least 20 minutes, stirring occasionally, until a syrup forms.
  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Whisk together {1}, {2}, {3}, and {4} in a large mixing bowl for at least 30 seconds to ensure the baking powder is evenly distributed.
  • Add cold cubed {5} to the flour mixture and use a pastry cutter or two forks to cut it in quickly until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.
  • In a small bowl, whisk together {6}, {7}, and {8} until fully combined and smooth.
  • Pour the cream mixture into the flour mixture all at once and stir gently with a fork just until a shaggy, slightly sticky dough forms — do not overmix.
  • Scoop about 1/2 cup of dough per biscuit onto the prepared baking sheet, spacing them 2 inches apart, then brush tops with extra cream and sprinkle with {9} if using.
  • Bake for 12–15 minutes until the tops and bottoms are golden brown and a toothpick inserted in the center comes out clean.
  • Let the biscuits rest on the pan for 5 minutes, then transfer to a cooling rack and cool for another 10 minutes until warm but not hot.
  • Beat cold {13} in a chilled bowl on medium-high speed, adding {14} and {15} after the first minute, until soft peaks form (2–3 minutes total) — stop before the cream becomes grainy.
  • Slice each warm biscuit in half horizontally, spoon macerated strawberries and syrup over the bottom half, add a generous dollop of whipped cream, and top with the biscuit lid at a slight angle with a final dollop of cream and a few strawberry slices.

Notes

  • Keep it cold: Cold butter and cold cream are the secrets to tender, flaky biscuits — work quickly and don't let the dough warm up.
  • Don't overmix: Mix the dough just until it comes together; a few dry streaks are fine. Overmixing develops gluten and results in tough biscuits.
  • Macerate time matters: Give the strawberries at least 20 minutes (up to 24 hours refrigerated) so they release their natural juices and create a beautiful syrup.
  • Taste and adjust: If your berries are on the tart side, add an extra tablespoon of sugar to the macerated strawberries before assembling.
  • Serve warm biscuits: The contrast of a warm biscuit with cold whipped cream is part of what makes this dessert irresistible — don't skip it.
  • Make-ahead tips: Biscuits can be baked up to 2 days ahead and stored in an airtight container at room temperature; reheat at 350°F for 5 minutes before serving.
  • Freeze biscuits: Wrap cooled biscuits individually and freeze for up to 2 months; reheat from frozen at 350°F for 10–12 minutes.
  • Whipped cream timing: Make the whipped cream just before serving for the best texture; if made ahead, refrigerate up to 24 hours and re-whip briefly if it separates.
  • Dairy-free option: Substitute coconut oil for butter, coconut milk for heavy cream in the dough, and chilled canned coconut cream for the whipped topping.
  • Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour with no other changes needed.

Nutrition

Serving: 1ShortcakeCalories: 485kcalCarbohydrates: 58gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 285mgPotassium: 320mgFiber: 3gSugar: 28gVitamin A: 18IUVitamin C: 94mgCalcium: 12mgIron: 11mg
Keyword fresh strawberries, homemade biscuits, strawberry shortcake, summer dessert, whipped cream dessert
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