This delicious Strawberry Shortcake Recipe is easy to make, and the best summertime treat. From the sweet biscuits to the strawberry topping and homemade whipped cream, it does not disappoint.
With easy-to-follow instructions, this recipe for Strawberry Shortcake will be a new tradition. My family requests that I make this year after year. I don’t mind at all and it’s absolutely delicious.
This classic strawberry shortcake is one of my favorite Strawberry Desserts and could not be any easier! This made from scratch recipe will impress the entire family. If you have any leftover strawberries, also try Strawberry Fluff Salad and Easy Homemade Cream Puffs Recipe,
Table of contents
Why we love this recipe
It has the perfect amount of sweetness without being overly sweet. The biscuits pair perfectly in this Strawberry Shortcake Recipe.
The fresh strawberry topping and Homemade Whipped Cream Recipe make each bite spectacular.
Ingredients
- Strawberries (sliced)
- Granulated Sugar
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Heavy Cream
- Vanilla Extract
For the Whipped Cream
- Heavy Whipping Cream
- Granulated Sugar
- Vanilla Extract
Find the entire recipe list at the bottom of the page.
Variations
- Room Temperature Ingredients – Make sure the eggs and cream cheese are at room temperature before using.
- Use Fresh Fruit – When preparing these cupcakes we recommend using fresh fruit as the texture is better. They also hold up better as a topping.
- Change the Topping – You can change the frosting, add on some sprinkles or use different fruit. We love that this recipe can be changed to what we have on hand. It is also tasty with Cool Whip Cream Cheese Frosting.
- Use different cake –Use a cake mix instead of biscuit dough. You can also change the flavor of the cake. A white or yellow cake mix would pair perfectly with the whipped topping.
- Other fruit varieties. Try raspberries, blackberries or blueberries. You can also use a mix of berries. I like Blueberry Sauce Recipe.
How to make Strawberry Shortcake
- Step 1. First prepare the strawberries. Stir together the sliced strawberries and granulated sugar in a large bowl. Cover and refrigerate while you prepare the shortcake.
Step 2. Next, get out a food processor. Place the flour, sugar, baking powder, baking soda and salt in it. Pulse until all the ingredients are combined.
Step 3. Then add the diced cold butter to the dry ingredients. Pulse for about 10 seconds until the flour mixture looks crumbly and the butter is evenly distributed.
Step 4. Pour the mixture into a mixing bowl and pour in the heavy cream and the vanilla extract. Stir until just combined with a rubber spatula.
Step 5. Pour the mixture onto a floured work surface. Use a rolling pin to roll the dough into a rectangle. Then use a biscuit cutter to cut the dough into round circles.
Step 6. Place the biscuits on a baking pan lined with parchment paper. Refrigerate for 20-30 minutes before baking. Brush the top of the biscuits with 2 tablespoons of heavy cream and sprinkle the additional granulated sugar on top.
Step 7. Finally, bake for 15-20 minutes until the biscuits are golden brown. Let the biscuits cool completely.
Step 8. Use a cold bowl and add the sugar, vanilla extract and heavy whipping cream. Use an electric mixer to whisk until the cream gets soft peaks.
Step 9. Cut the biscuits in half and serve topped with the strawberries and whipped cream over the bottom half of the biscuit.
Step 10. Then top with the other half of the biscuit.
Step 11. Top with more strawberries and whipped cream.
FAQs
We recommend using fresh strawberries. They texture is better and it holds up better than frozen strawberries. But if this is all you have then it will work.
Thaw your frozen strawberries and rinse and drain them. Using thawed strawberries might be a good option if you are placing strawberries inside of your cupcakes.
Yes, any fruit will work. We love using blueberries and strawberries for the topping. They are so delicious together and look beautiful.
Another option would be pineapple or mango. Use what you have but I would still chose fresh fruit over frozen fruit.
Store the shortcake in an airtight container. Place the fruit and whipped cream in separate containers. Wait to assemble each one until ready to serve.
I do not suggest storing these assembled. They will get soggy.
More Easy Strawberry Dessert Recipes
- Strawberry Swirl Cheesecake
- Paula Deen Strawberry Cake
- Strawberry Crunch Cake
- Easy Strawberry Pretzel Dessert Recipe
- Strawberry Shortcake Cupcakes
Do yourself a favor and make this scrumptious dessert. Then leave a comment and star rating once you try easy strawberry shortcake.
Strawberry Shortcake Recipe
Ingredients
For the Strawberries:ย
- 1 ยฝ pounds strawberries (sliced)
- 2 Tablespoons granulated sugar
For the Shortcake:ย
- 3 cups all purpose flour
- 1/4 cup granulated sugar plus 2 Tablespoons for topping
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon baking soda room temperature
- 1 teaspoon salt
- 3/4 cup Cold Butter (diced into cubes)
- 1 cup heavy cream plus 2 Tablespoons for Brushing on topย
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 2 cups Heavy Whipping Creamย
- 1/4 cup Granulated Sugarย ย
- 1 teaspoon Vanilla Extractย
Instructions
- Stir together the sliced strawberries and granulated sugar in a large bowl.ย Cover and refrigerate while you prepare the shortcake.ย ย
- Place the flour, sugar, baking powder, baking soda and salt in a food processor. ย Pulse until all the ingredients are combined.ย
- Add in the diced cold butter.ย Pulse for about 10 seconds until the flour mixture looks crumbly and the butter is evenly distributed.ย ย
- Pour the mixture into a mixing bowl.ย Add in 1 cup of heavy cream and the vanilla extract.ย Stir until just combined.ย
- Pour the mixture onto a floured work surface and gently knead the dough together to incorporate all the ingredients.ย Be careful not to over mix.ย ย
- Use a rolling pin to roll the dough out to a 9 X 12 rectangle. It will be about ยพ inch thick.
- Use a biscuit cutter to cut the dough into 2.75-3 inch round circles (do not twist the biscuit cutter when pressing down into the dough).ย Re-roll any scrapes and continue to cut out the biscuits until you have 10-12 biscuits.ย ย
- Place the biscuits on a baking sheet lined with parchment paper.ย Place in the refrigerator and chill for 20-30 minutes before baking.ย
- While the dough is chilling, prepare the oven to 425 degrees Fahrenheit.ย
- Brush the top of the biscuits with 2 tablespoons of heavy cream and sprinkle the additional granulated sugar on top.ย
- Bake for 15-20 minutes until the biscuits are golden brown.ย ย
- Let the biscuits cool completely at room temperature.ย ย
- While the biscuits are cooling, prepare the whipped cream.ย
- Make sure the mixing bowl and cream are very cold (I like to put in the freezer for about 15 minutes).
- Place the sugar, vanilla extract and heavy whipping cream into the chilled mixing bowl.ย ย
- Whisk until the cream gets stiff peaks.
- When assembling, cut the biscuits in half horizontally.ย Serve topped with the strawberries and whipped cream over the bottom half of the biscuit.ย Then top with the other half with more strawberries and whipped cream on top.ย Enjoy!ย ย
