Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Biscuits:; 2 cups all-purpose flour; 4 tablespoons granulated sugar; 2½ teaspoons baking powder; ½ teaspoon salt; 1½ cups heavy cream, cold; 4½ teaspoons granulated sugar (for topping); Strawberries:; 3 cups chopped strawberries; 1 tablespoon granulated sugar; 1 teaspoon vanilla extract; Whipped Cream:; 1½ cups heavy whipping cream, cold; ¼ cup powdered sugar; 1 teaspoon vanilla extract

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Homemade Strawberry Shortcake is a timeless summer dessert featuring tender sweet cream biscuits layered with juicy macerated strawberries and topped with fluffy whipped cream. This classic treat is simple to make and comes together in just 30 minutes, making it perfect for gatherings, holidays, or an easy weeknight indulgence.

Why You’ll Love This Recipe

This recipe brings together all the textures and flavors you crave in a strawberry shortcake—light, buttery biscuits, sweet and syrupy strawberries, and pillowy whipped cream. The biscuits are made with just a few ingredients and no rolling or cutting required. It’s a fuss-free dessert that looks beautiful and tastes even better. Perfect for showcasing fresh strawberries, this dessert is nostalgic, crowd-pleasing, and delightfully satisfying.

Strawberry Shortcake

Ingredients

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

For the Biscuits:

2 cups all-purpose flour
4 tablespoons granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream, cold
4½ teaspoons granulated sugar (for topping)

For the Strawberries:

3 cups chopped strawberries
1 tablespoon granulated sugar
1 teaspoon vanilla extract

For the Whipped Cream:

1½ cups heavy whipping cream, cold
¼ cup powdered sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Make the biscuits: In a large bowl, whisk together flour, 4 tablespoons sugar, baking powder, and salt.
Add cold heavy cream and stir just until the dough comes together—do not overmix.
Use a large cookie scoop or ¼-cup measuring cup to portion out dough onto the prepared baking sheet.
Gently press down the tops of each mound to form a round biscuit shape.
Sprinkle ½ teaspoon of granulated sugar over each biscuit.
Bake for 12–15 minutes or until lightly golden brown. Let cool.
Prepare the strawberries: In a bowl, combine chopped strawberries with 1 tablespoon sugar and vanilla extract. Let sit while biscuits bake and cool—this allows the strawberries to release their juices.
Make the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble: Slice the biscuits in half. Layer the bottom half with whipped cream and strawberries, then top with the remaining biscuit half. Add more whipped cream and berries on top, if desired.

Servings and timing

Servings: 9
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Berry blend: Mix in raspberries, blueberries, or blackberries with the strawberries.
Citrus twist: Add lemon or orange zest to the biscuit dough or whipped cream for a fresh pop.
Chocolate chip biscuits: Add mini chocolate chips to the biscuit dough for a fun twist.
Gluten-free: Use a 1:1 gluten-free flour blend for the biscuit dough.
Mini shortcakes: Make smaller biscuits and create individual two-bite shortcakes for parties or kids.

Storage/Reheating

Storage:
Store unassembled biscuits in an airtight container at room temperature for up to 2 days. Keep strawberries and whipped cream refrigerated in separate containers for up to 3 days.

Reheating:
To reheat the biscuits, place them in a 300°F oven for 5–7 minutes. Assemble shortcakes just before serving for best texture and flavor.

FAQs

Can I use frozen strawberries?

Yes, but thaw them completely and drain excess liquid before macerating with sugar and vanilla.

Do I have to use heavy cream for the biscuits?

Yes, heavy cream adds richness and moisture. Substituting with milk or a lower-fat option will change the texture.

How far in advance can I make this?

You can make the biscuits and macerated strawberries a day ahead. Whip the cream fresh or a few hours before serving and store it in the fridge.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream tastes fresher and holds up better with the warm biscuits and juicy strawberries.

Can I freeze the biscuits?

Yes. Freeze cooled biscuits in a zip-top bag for up to 2 months. Thaw and warm in the oven before serving.

What’s the best type of strawberry to use?

Fresh, ripe strawberries are best for flavor and texture. If using underripe berries, add a little extra sugar.

How do I prevent soggy biscuits?

Assemble just before serving to avoid moisture from the strawberries soaking into the biscuits.

Can I make this recipe dairy-free?

Use plant-based heavy cream alternatives for both the biscuits and whipped cream, and ensure your butter substitute is also dairy-free.

Can I add almond extract to the whipped cream?

Yes! Almond extract pairs beautifully with strawberries. Add ¼ teaspoon in place of or in addition to vanilla.

Is this a good dessert for a crowd?

Absolutely. Double or triple the recipe and serve deconstructed so guests can build their own shortcakes.

Conclusion

Strawberry Shortcake is a classic dessert that’s always in season when fresh berries are available. With its sweet cream biscuits, juicy vanilla-kissed strawberries, and fluffy whipped cream, this easy, homemade version comes together quickly and tastes like summer on a plate. Perfect for picnics, holidays, or simply indulging in something sweet and nostalgic.