This easy strawberry shortcake recipe is a classic, quick dessert featuring tender biscuits, juicy macerated strawberries, and fresh whipped cream. Perfect for warm weather gatherings or a simple weeknight treat.

Simple Summer Dessert

Flavor: This fresh tasting dessert has bright, juicy strawberry sweetness balanced by tender, buttery shortcake and soft, lightly sweet whipped cream.
Skill: Beginner friendly baking made simple! Just mix, pat, and cut while the strawberries rest, so everything comes together quickly and effortlessly.
Technique: Fold the dough gently a few times to create light, tender, and flaky layers with almost no extra effort.
Make Ahead: For the best make ahead results, bake the shortcakes earlier in the day and store them at room temperature. Whip the cream closer to serving so it stays light, airy, and fresh.

flour , milk , heavy cream , sugar , baking powder , salt , powdered sugar , butter and strawberries with labels to make Strawberry Shortcake

Ingredient Notes

Strawberry Layer:
- Use ripe, fragrant strawberries berries because they will create the best naturally syrupy topping.
- Sugar is the perfect sweetener and helps pull the juices out of the berries.
Shortcakes:
- Flour provides structure and keeps shortcakes tender.
- Cut cold butter into cubes before mixing into the dough to create the best flaky, biscuit style texture.
- Use fresh baking powder to give shortcakes that little bit of lift!
- For a soft dough, use only as much milk as you need to bring the dough together.
Topping:
- Heavy cream whips into a soft, airy topping that adds a velvety sweetness and balances the bright, juicy strawberries.
- A little powdered sugar sweetens the cream without a grainy feel.

adding sugar to strawberries to make topping for Strawberry Shortcake

Variations

Use a glass instead of a biscuit cutter to cut shortcakes, but be sure to press straight down for the best rise.
Brighten the strawberries even more with a little lemon zest.
If strawberries are not at their peak, a mix of strawberries, raspberries, and blueberries work well for extra color and flavor. Strawberry preserves could work in a pinch.
Add a splash of vanilla to the whipped cream for a bakery style flavor.
While homemade whipped cream has the best flavor, the store bought version is a very convenient option. For a dairy free option, you could use full fat coconut cream but it will have a different flavor and texture.

adding wet and dry ingredients together to make shortcakes for Strawberry Shortcake

adding butter to flour mixture to make Strawberry Shortcake

How to Make Strawberry Shortcake

Toss together sliced strawberries and sugar.
Mix dry ingredients together, then cut in cold butter. Stir in milk.
Fold the dough, pat it out, and cut into rounds.
Bake (full recipe below).
Whip together cream with powdered sugar.
Split the shortcakes and layer with strawberries, whipped cream, and berries.

adding shortcakes to sheet pan to bake for Strawberry Shortcake

adding powdered sugar to heavy cream to make whipping cream for Strawberry Shortcake

Tips for Best Shortcake

The sugar, and a bit of time, helps draw the juices out of sliced strawberries for maximum flavor.
Cold butter creates steam pockets while baking and helps the shortcakes rise and flake nicely.
Mix the dough just until it comes together, since over mixing can make the shortcakes dense instead of light and tender.
Use a lightly floured cutter, or a glass, between cuts to create cleaner edges and help the shortcakes rise more evenly.
Press the cutter straight down without twisting, because twisting can seal the edges and prevent the shortcakes from rising tall and flaky.
Assemble the shortcakes just before serving to keep them light, fresh, and perfectly crisp instead of soggy.

Strawberry Shortcake with a bite taken out of it

Storing Strawberry Shortcake

Assembled strawberry shortcakes are best eaten right away because the berry juices soften the shortcakes.
It is best to store all components separately for the best texture.
Store plain baked shortcakes in an airtight container or in a zippered bag. Keep at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 2 months. Thaw frozen shortcakes at room temperature and warm briefly in the oven before serving.
Strawberries and whipped cream can be refrigerated for up to 3 days.

More Fresh Strawberry Favorites

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Easy Strawberry Shortcake Recipe

Tender biscuit style shortcakes are split and layered with syrupy fresh strawberries and lightly sweetened whipped cream. A classic summer dessert that is easy enough for any day.

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Prep Time 15

Cook Time 15

Total Time 30

Servings 6 to 8 servings

Author Candace

Equipment

Baking tray

Large mixing bowl

3 inch Cookie Cutter

Ingredients

Strawberries

▢ 2 pounds fresh strawberries sliced
▢ ¼ cup sugar

Whipped Cream

▢ 1 cup heavy cream
▢ 2 Tablespoons powdered sugar

Instructions

To a medium bowl, add sliced strawberries and sugar and toss to combine. Allow to rest for 30 minutes to release their juices.
Meanwhile, preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
In a large bowl, whisk together flour, baking powder, and salt. Add cold butter and cut butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the milk and stir just until a soft dough forms.
Place dough on a lightly floured surface. Pat down dough and fold it over 2 to 3 times to create layers. Roll dough out to ¾ inch thickness.
Using a 3 inch round cookie cutter, or a glass, cut out 6 to 8 rounds, pressing straight down on the cutter (or glass). Do not twist the cutter or shortcakes will not rise properly. Place shortcakes on the parchment lined baking tray.
Bake for 12 to 15 minutes, or until golden on top.
Meanwhile, in a medium bowl, whip the cream with powdered sugar until soft peaks form.

To Serve:

Split shortcakes in half lengthwise and place on a plate or platter. Layer with strawberries and dollop with whipped cream. Drizzle with juices and serve.

Notes

Keep leftovers in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, and in the freezer for up to 3 months.

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Nutrition Information

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Dessert

Cuisine American

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