Strawberry Shortcake Recipe

This easy Strawberry Shortcake Recipe brings together juicy summer berries, tender homemade biscuits, and cloud-light whipped cream—a classic dessert that’s delightfully simple. Ready in under an hour, it’s the perfect homemade treat for backyard barbecues, festive gatherings, or just a sweet finish to any meal.

If you’ve ever chased strawberries through sun-warmed fields (like I did as a kid in North Carolina), you know there’s nothing quite like that fresh-picked flavor. This classic Strawberry Shortcake Recipe celebrates bright, natural sweetness with minimal added sugar, letting the fruit shine. What makes it special? The flaky, buttery biscuits are made from scratch—no boxed mixes here—and the whipped cream is whipped right in your own kitchen. I love to serve this easy dessert at summer picnics or cool-down brunches, often while sipping iced tea on the porch. And here’s a fun fact: Google Trends shows searches for “Strawberry Shortcake Recipe†spike by nearly 45% between June and August—so you’re definitely on trend!

H2: Why You’ll Love This Strawberry Shortcake Recipe

• No exotic ingredients—just pantry staples and fresh fruit.
• Ready in under 60 minutes, berries macerating while biscuits bake.
• Perfect balance of tender baking and refreshing summer flavor.
• Fully customizable (gluten-free, vegan, chocolate twist—you name it).
• Minimal sugar highlights the natural juiciness of fresh strawberries.
• Homemade whipped cream that outshines any canister spray.
• A timeless, crowd-pleasing dessert for kids and grown-ups alike.
• Light enough for brunch, elegant enough for dinner parties.

H2: Ingredients for Strawberry Shortcake Recipe
• 2 cups all-purpose flour (or 1:1 gluten-free blend)
• ¼ cup granulated sugar, divided (or coconut sugar)
• 1 tbsp baking powder (for lift)
• ½ tsp salt
• 6 tbsp cold unsalted butter, cubed (or vegan spread)
• ⅔ cup whole milk or buttermilk (or plant-based milk)
• 1 large egg (or 1 flax egg: 1 Tbsp ground flax + 3 Tbsp water)
• 1 lb fresh strawberries, hulled & sliced
• 2 Tbsp powdered sugar (for macerating berries)
• 1 cup heavy whipping cream (or chilled coconut cream)
• 2 tsp vanilla extract

(Tip: Keep butter and milk ice-cold to help biscuits rise. For extra-fluffy whipped cream, chill your bowl and beaters for 5 minutes.)

H2: Directions for Strawberry Shortcake Recipe

1. Preheat & Prep
   Set oven to 425°F. Line a baking sheet with parchment. In a bowl, whisk flour, half the sugar, baking powder, and salt.

2. Cut in Butter
   Drop in cold butter cubes. Using a pastry cutter (or two forks), work until mixture resembles coarse crumbs—pea-sized bits of butter mean flaky layers.

3. Mix Wet Ingredients
   Whisk milk (or buttermilk), egg, and vanilla. Pour into dry mix. Stir gently until a shaggy dough forms—overmixing = dense biscuits.

4. Shape & Bake
   Turn dough onto a lightly floured surface. Pat to 1″ thickness and cut out eight 2½″ rounds. Place on sheet, brush tops with milk, sprinkle remaining sugar. Bake 12–15 minutes until golden. Cool on a rack.

5. Macerate Strawberries
   Toss berries with powdered sugar. Let sit 15–20 minutes at room temp; juices develop a natural syrup.

6. Whip the Cream
   Chill a bowl and beaters briefly. Beat cream, vanilla, and a pinch of sugar on medium-high until soft peaks form (about 3–4 minutes).

7. Assemble & Enjoy
   Split biscuits, spoon on strawberries, top with whipped cream, then cap. Garnish with fresh mint or extra berries for a pop of color.

(Pro tip: Stir in 1 Tbsp cornstarch before whipping to stabilize cream for picnics.)

H2: Servings & Timing
Makes 8 shortcakes
Prep Time: 20 minutes (including berry maceration)
Bake Time: 15 minutes
Chill/Rest Time: 15–20 minutes
Total Time: about 50–55 minutes

H2: Variations on Strawberry Shortcake Recipe
• Lemon-Blueberry Mix: Swap half the strawberries for blueberries, add 1 tsp lemon zest.
• Cocoa Kiss: Stir 2 Tbsp unsweetened cocoa into the biscuit dough.
• Vegan Version: Use coconut oil for biscuits, coconut cream for topping.
• Gluten-Free Swap: Replace flour with a gluten-free blend + ½ tsp xanthan gum.
• Boozy Berries: Macerate berries in a splash of Grand Marnier or aged balsamic.
• Crunchy Top: Brush biscuits with melted butter and sprinkle turbinado sugar.

H2: Storage & Reheating Strawberry Shortcake
Store assembled shortcakes in the fridge up to 24 hours (cream will soften biscuits). Keep extra biscuits in a sealed bag at room temp for 2 days; freeze for up to 1 month, then thaw before serving. Whipped cream and berries are best added just before eating—make-ahead whipped cream should include a stabilizer (cornstarch or gelatin).

H2: Notes on Strawberry Shortcake Recipe
Cold butter and minimal handling are your secret weapons—never overwork the dough. I always let my berries sit just long enough for juices to pool without turning mushy. In high-humidity kitchens, a quick chill of the dough (10 minutes) improves rise. And if you want a richer biscuit, swap 2 Tbsp sugar for brown sugar.

H2: FAQs About Strawberry Shortcake Recipe
Q: Can I use frozen strawberries?
A: Yes—thaw, drain excess liquid, then toss with sugar to refresh their flavor.

Q: My biscuits are doughy inside—help!
A: Likely underbaked or too-thick. Try a lower oven rack and a few extra minutes.

Q: How do I keep whipped cream stiff?
A: Use chilled equipment and add a pinch of powdered gelatin or cornstarch.

Q: Can I prep this in advance?
A: You can bake the biscuits and macerate berries ahead; whip cream just before serving.

Q: Any shortcuts?
A: Store-bought biscuit dough works, though from-scratch tastes best.

Q: Dairy-free tips?
A: Swap in vegan butter, coconut cream, and your favorite plant milk.

H2: Conclusion
This classic Strawberry Shortcake Recipe is summer on a plate: fresh, easy, and utterly satisfying. Next time you crave a light homemade dessert, give these biscuits, berries, and whipped cream a whirl. Let me know which variation you tried, leave a comment, or explore our Homemade Berry Tart and Easy Lemon Bars for more sunny-day sweets!