Introduction
Craving something sweet, fresh, and totally irresistible? The Easiest Strawberry Shortcake Recipe is a timeless dessert that comes together in minutes — light, fluffy biscuits layered with juicy strawberries and clouds of whipped cream. It’s the kind of dessert that feels fancy but is unbelievably simple to make, perfect for any season or celebration.
Whether you call it classic strawberry shortcake, easy shortcake biscuits, or strawberries and cream dessert, this quick version brings that homemade taste you love with minimal effort.
Ingredients List
For the Shortcake Biscuits
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup (115 g) cold unsalted butter, cubed
- ⅔ cup (160 ml) milk (or heavy cream for richer texture)
- 1 tsp vanilla extract
For the Strawberry Filling
- 1 lb (450 g) fresh strawberries, hulled and sliced
- 3 Tbsp sugar
- 1 tsp lemon juice
For the Whipped Cream
- 1 cup (240 ml) heavy whipping cream
- 2 Tbsp powdered sugar
- ½ tsp vanilla extract
Substitutions:
- Swap butter with coconut oil for a dairy-free option.
- Use frozen strawberries if fresh aren’t available (thaw first and drain).
- Try coconut cream for a vegan whipped topping.
Timing
- Prep Time: 15 minutes
- Bake Time: 15–18 minutes
- Total Time: ~35 minutes
🍰 That’s 50% faster than traditional layered shortcake recipes — simple, quick, and delicious!
Step-by-Step Instructions
Step 1: Prep the strawberries
In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 15 minutes to release natural juices.
Step 2: Make the shortcakes
Preheat oven to 425°F (220°C).
In a large bowl, mix flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until the mixture looks crumbly. Stir in milk and vanilla just until combined — don’t overmix.
Scoop dough onto a parchment-lined baking sheet (6–8 rounds). Bake for 15–18 minutes until golden brown.
Step 3: Whip the cream
In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form. Don’t overwhip — you want it light and airy.
Step 4: Assemble
Split the warm shortcakes in half. Spoon strawberries and syrup over the bottom half, top with whipped cream, and cover with the other half. Add another dollop of cream and more strawberries on top.
Nutritional Information (per serving)
- Calories: 340 kcal
- Fat: 18 g
- Carbohydrates: 40 g
- Protein: 5 g
- Sugar: 22 g
Healthier Alternatives
- Use whole wheat flour or oat flour for extra fiber.
- Sweeten strawberries with honey or maple syrup instead of sugar.
- Swap heavy cream for Greek yogurt whipped with vanilla for a lighter option.
- Top with chia seed “jam” for a refined sugar-free twist.
Serving Suggestions
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Add blueberries for a patriotic red, white & blue summer dessert.
- Make mini versions for parties using a cookie cutter.
- Drizzle melted white chocolate for an elegant finish.
Common Mistakes to Avoid
- Overmixing the dough: Makes biscuits tough instead of tender.
- Skipping maceration: Letting strawberries sit in sugar enhances sweetness and syrup.
- Using warm cream: Cold cream whips faster and holds better.
- Overbaking: Check at 15 minutes to keep them soft and crumbly.
Storing Tips
- Shortcakes: Store in an airtight container for 2 days at room temperature or 5 days in the fridge.
- Strawberries: Keep covered and chilled for up to 2 days.
- Whipped cream: Store for 1 day in the fridge — rewhip slightly if needed.
- Assemble just before serving for the best texture.
Conclusion
This Easiest Strawberry Shortcake Recipe gives you soft, buttery biscuits, juicy berries, and fluffy cream — the perfect trio for a quick homemade dessert that feels special every single time. 🍓✨
👉 Try it today, leave a comment, and subscribe for more easy, family-favorite dessert recipes!
FAQs
Q1: Can I make the biscuits ahead of time?
Yes — bake and store them airtight; reheat for 5 minutes at 350°F before serving.
Q2: Can I use whipped topping instead of fresh cream?
Yes, but fresh whipped cream gives a richer, more authentic flavor.
Q3: How do I make it vegan?
Use vegan butter, plant-based milk, and coconut whipped cream.
Q4: Can I double the recipe?
Absolutely — it scales perfectly for crowds or potlucks.
Leave a Reply