Why You’ll Love This Recipe

This Strawberry Shortcake is everything you love about summer desserts—simple, delicious, and bursting with fresh flavor. The combination of light, buttery biscuits, juicy strawberries, and creamy whipped topping creates a perfect balance of textures and tastes. It’s a dessert that’s easy to make, but always looks impressive on the table. With just a few ingredients, you can create a dessert that’s both satisfying and elegant, making it a favorite for gatherings and special occasions.

Strawberry Shortcake

Ingredients

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, combine flour, sugar, baking powder, and salt.
Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and vanilla extract, and stir until the dough just comes together.
Turn the dough out onto a floured surface and gently knead it 2-3 times. Roll the dough out to about 1-inch thickness.
Use a round biscuit cutter or a glass to cut the dough into circles. Place them on a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the biscuits are golden brown.
While the biscuits are baking, prepare the strawberries. In a medium bowl, toss the sliced strawberries with 1/4 cup of sugar. Let them sit for 10-15 minutes to release their juices.
Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the biscuits have cooled slightly, slice them in half. Layer the bottom half of each biscuit with the sweetened strawberries and top with whipped cream. Place the top biscuit half on top and add more strawberries and cream as desired.
Serve immediately and enjoy!

Servings and Timing

Servings: 6
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Total time: 30 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend to make the biscuits.
Dairy-Free: Swap the butter with a dairy-free margarine or coconut oil, and use coconut cream instead of heavy cream.
Vegan: Use plant-based milk and cream, and replace the butter with a vegan alternative.
Chocolate Strawberry Shortcake: Add a drizzle of melted chocolate on top of the strawberries for a decadent twist.
Lemon Shortcake: Add a teaspoon of lemon zest to the biscuit dough and garnish with lemon zest or a squeeze of lemon juice on the strawberries.

Storage/Reheating

Storage: Store any leftover shortcake components (biscuits, whipped cream, and strawberries) separately in airtight containers in the refrigerator. The biscuits will last for up to 2 days, and the whipped cream for 1-2 days.
Reheating: Reheat the biscuits in the oven at 350°F (175°C) for about 5 minutes, or until warm. Fresh whipped cream and strawberries should be used immediately, as they don’t store well.

FAQs

1. Can I make the biscuits ahead of time?

Yes, you can make the biscuits ahead of time and store them in an airtight container at room temperature for up to 2 days.

2. Can I use frozen strawberries for this recipe?

Fresh strawberries are ideal for this recipe, but you can use frozen strawberries. Just be sure to thaw them first and drain excess liquid before using.

3. Can I make the whipped cream ahead of time?

It’s best to make whipped cream just before serving, as it can lose its texture and become runny if made too far in advance.

4. Can I use store-bought biscuits for this recipe?

Yes, you can use store-bought biscuits as a shortcut, though homemade biscuits do make the dessert extra special.

5. How can I prevent the biscuits from becoming too hard?

Be sure not to overwork the dough when mixing or kneading it, as this can result in dense biscuits. Gently handle the dough to keep the biscuits light and flaky.

6. Can I make a strawberry shortcake cake instead of biscuits?

Yes, you can layer the whipped cream and strawberries between layers of sponge cake or angel food cake for a twist on the traditional biscuit.

7. Can I use a different type of fruit for this shortcake?

Absolutely! Raspberries, blueberries, or blackberries work wonderfully in place of strawberries for a delicious variation.

8. How do I know when the biscuits are done baking?

The biscuits should be golden brown on top and should sound hollow when tapped on the bottom.

9. Can I freeze the biscuits?

Yes, you can freeze the biscuits after baking. Allow them to cool completely, then wrap them tightly and freeze for up to 1 month. Reheat in the oven before serving.

10. How can I make this recipe sugar-free?

Use a sugar substitute like stevia or monk fruit in both the biscuit dough and the strawberries for a sugar-free version.

Conclusion

This Strawberry Shortcake recipe is a timeless classic that’s perfect for any occasion. With its light, buttery biscuits, fresh strawberries, and airy whipped cream, it’s a dessert that everyone will love. Whether you’re making it for a special event or just to enjoy a sweet treat, this recipe delivers big on flavor with minimal effort. Give it a try, and you’ll understand why this dessert has stood the test of time!