Easy Strawberry Shortcake That Tastes Like Summer in Every Bite
There’s something undeniably nostalgic about strawberry shortcake. Fluffy biscuits, sweet macerated strawberries, and clouds of whipped cream—it’s the dessert equivalent of a warm breeze and sunshine on your face. Simple, fresh, and timeless, this recipe is made for spring afternoons, summer picnics, or anytime you’re craving a little sweetness without the fuss.
Why This Recipe Works
This isn’t the sponge-cake version. We’re keeping it old-school with buttery homemade biscuits that soak up the berry juices without turning soggy. The shortcakes come together in under 30 minutes, and the flavor payoff? Bright, creamy, and satisfyingly soft with just the right crumble.
Ingredients
For the Strawberries:
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup sugar
- 1 teaspoon lemon juice (optional for brightness)
For the Biscuits:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup whole milk (plus more for brushing)
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prep the Strawberries
In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 20–30 minutes to draw out the juices and create a syrupy coating.
2. Make the Biscuits
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla just until the dough comes together.
Turn the dough out onto a floured surface, gently pat into a 1-inch thick rectangle, and cut into 6 rounds or squares. Place on a baking sheet, brush with milk, and bake for 12–15 minutes until golden.
3. Whip the Cream
Using a hand mixer or whisk, beat cold cream, powdered sugar, and vanilla until soft peaks form.
4. Assemble
Slice warm biscuits in half. Spoon over strawberries and their juices, add a generous dollop of whipped cream, and top with the other biscuit half. Finish with extra berries and cream on top.
Tips & Swaps
- No fresh strawberries? Use frozen ones, thawed and lightly sweetened.
- Want extra flavor? Add lemon zest to your biscuit dough.
- For crunch, sprinkle the biscuit tops with coarse sugar before baking.
Final Thoughts
Strawberry shortcake is one of those desserts that feels like a memory in the making. It’s simple, seasonal, and always a crowd-pleaser. Whether you’re baking for someone special or just spoiling yourself, this recipe brings the sweet without the stress.
Stick around—every visit tastes better than the last at The Buttered Bliss
