Easy Strawberry Shortcake Recipe: Fluffy Biscuits, Fresh Berries and Whipped Cream – A Classic You’ll Crave
This is one of those desserts I make the second strawberries start tasting like actual strawberries again. It’s nostalgic in the best way—simple, a little messy, and somehow always the first thing to disappear.
Nothing says summer like strawberry shortcake. It’s simple, nostalgic, and always hits the spot. This version keeps things classic: tender, fluffy biscuits, juicy macerated berries, and a cloud of lightly sweetened whipped cream.
You don’t need special equipment or fancy techniques, just a few basics and about 45 minutes. Whether it’s a weeknight treat or a casual dinner party dessert, this recipe delivers every time.
Why This Recipe Works
This shortcake leans on buttermilk biscuits for a soft, tender base that stays light under the berries and cream. Macerating the strawberries with a little sugar pulls out their juices, creating a natural syrup that soaks into the biscuit.
The whipped cream is barely sweet, which balances the fruit and keeps the dessert from feeling heavy. A touch of vanilla in both the berries and cream brings out their flavors. It’s a straightforward formula with a high reward.
Ingredients
- For the strawberries:
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4–1/3 cup granulated sugar (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of fine salt
- For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk, plus 1–2 tablespoons if needed
- 1 teaspoon vanilla extract
- Cream or milk for brushing (optional)
- Coarse sugar for sprinkling (optional)
- For the whipped cream:
- 1 cup cold heavy cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of fine salt
How to Make It
- Prep the strawberries. In a bowl, toss sliced strawberries with sugar, vanilla, and a pinch of salt.Let them sit at room temperature for 20–30 minutes. They’ll release juices and become glossy and syrupy.
I always sneak a taste after 10 minutes and adjust. If the berries are super sweet, I stop at 1/4 cup sugar. If they’re a little underwhelming (hello, grocery store berries), I go closer to 1/3 cup and let them sit the full 30 minutes. - Heat the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until well combined.
- Cut in the butter. Add cold butter cubes.Use a pastry cutter or your fingertips to work the butter into the flour until you have pea-sized bits. Keep it a little rough; visible butter means flakier biscuits.
- Add buttermilk and vanilla. Pour in the buttermilk and vanilla. Stir gently with a fork until the dough just comes together.If dry spots remain, add 1–2 tablespoons more buttermilk. Do not overmix.
The dough should look a little shaggy and imperfect. If it looks “smooth and neat,” it’s usually already overmixed—stop while it still looks like it needs a nap. - Shape the dough. Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick rectangle.Fold it in thirds like a letter, then pat again to 1 inch thick. This quick fold creates layers.
- Cut the biscuits. Use a 2 1/2–3-inch round cutter, pressing straight down without twisting. Gather scraps, pat, and cut again.You should get 6–8 biscuits.
- Bake. Place biscuits on the baking sheet, close but not touching. Brush tops with cream or milk and sprinkle with coarse sugar if using. Bake 12–15 minutes, until golden and puffed.Cool on a rack for 10 minutes.
- Whip the cream. In a cold bowl, beat heavy cream, powdered sugar, vanilla, and a pinch of salt to soft-medium peaks. Keep it billowy, not stiff.
I aim for that soft peak where it holds its shape but still looks glossy—like a cloud, not frosting. - Assemble. Split warm biscuits. Spoon on strawberries and juices, add a generous dollop of whipped cream, and top with the biscuit lids.Finish with more berries and cream if you like.
Serve immediately if you can. Once the berries hit the biscuit, the clock starts—and honestly, that “slightly soaked” bite is part of the charm.
How to Store
- Biscuits: Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze up to 2 months. Rewarm in a 325°F oven for 8–10 minutes.
- Strawberries: Keep macerated berries in the fridge for up to 2 days. They’ll get juicier over time.
- Whipped cream: Store in the fridge up to 24 hours.For longer hold, whisk in 1 tablespoon mascarpone or use stabilized whipped cream with a bit of gelatin.
- Assembled shortcakes: Best eaten right away. If needed, assemble just before serving to avoid soggy biscuits.
Benefits of This Recipe
- Quick and approachable: From start to finish in under an hour, with simple steps and basic tools.
- Balanced sweetness: Lightly sweet biscuits and cream let the strawberries shine.
- Flexible: Works with other berries or stone fruit, and offers easy dairy-free or gluten-free swaps.
- Make-ahead friendly: Prep components separately and assemble at the last minute for a fresh finish.
- Seasonal or year-round: Peak summer berries are ideal, but the maceration trick makes even average berries taste great.
Pitfalls to Watch Out For
The biggest secret is temperature: cold butter, cold buttermilk, hot oven. That’s what makes the biscuits feel bakery-level without any fancy effort.
- Overworking the dough: This leads to tough biscuits. Mix gently and stop as soon as it holds together.
- Warm butter: If the butter melts into the flour, you’ll lose flakiness.Keep ingredients and tools cold.
- Under-seasoned berries: A pinch of salt and the right sugar level make the fruit pop. Taste and adjust.
- Overwhipped cream: Stiff cream feels heavy. Aim for soft peaks with a silky texture.
- Waiting too long to serve: Assembled shortcakes can go soggy.Build them just before serving.
Alternatives
- Fruit swaps: Try raspberries, blueberries, or sliced peaches. A mix of berries adds color and flavor.
- Flavor twists: Add lemon zest to the biscuit dough or a splash of balsamic to the berries. Swap vanilla for almond extract in the cream.
- Gluten-free: Use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk if needed.
- Dairy-free: Replace butter with chilled coconut oil or a plant-based butter, and use coconut cream for the topping with a splash of vanilla.
- Shortcuts: Use store-bought biscuits or pound cake in a pinch.It won’t be quite the same, but it still satisfies.
- Stabilized cream: Whisk 1 teaspoon powdered milk into the cream before whipping for extra hold.
FAQ
Can I use frozen strawberries?
Yes, but they’re softer and release more liquid. Thaw, drain a bit, then macerate with sugar and vanilla. The flavor is good, but you’ll get a saucier topping.
What if I don’t have buttermilk?
Make a quick substitute: stir 1 tablespoon lemon juice or white vinegar into 3/4 cup milk and let it sit for 5 minutes.
It won’t be as rich, but it works well for tender biscuits.
How do I know when the biscuits are done?
They should be golden on top and bottom, with dry, set sides. Tap the top; it should sound slightly hollow and feel springy. If in doubt, bake another 1–2 minutes.
Can I make the biscuits ahead?
Yes.
Bake and cool them, then store airtight for up to 2 days or freeze. Rewarm in the oven before serving to refresh the texture.
How sweet should the whipped cream be?
Keep it lightly sweet, around 2 tablespoons powdered sugar per cup of cream. It balances the dessert without overpowering the fruit.
Why add salt to the strawberries and cream?
A tiny pinch of salt sharpens flavors and rounds out sweetness.
You won’t taste “saltiness,” just a brighter, more balanced bite.
Can I make mini shortcakes for a crowd?
Absolutely. Cut smaller biscuits using a 2-inch cutter and reduce the bake time by 1–2 minutes. Set up a build-your-own bar with berries and cream.
In Conclusion
Strawberry shortcake doesn’t need bells and whistles to impress.
With tender biscuits, juicy berries, and soft, vanilla-scented cream, every bite feels like summer. Keep the components simple, assemble at the last minute, and let the fruit lead. It’s easy, nostalgic, and always a crowd-pleaser—the kind of dessert you’ll make again and again.
If you’re serving this to people, make extra whipped cream. Someone always “just wants a little more,” and they’re always right.
And if a biscuit cracks or the berries slide off? Perfect. Strawberry shortcake is supposed to be a little chaotic.
