I still remember the first time I made this Strawberry Shortcake Recipe and how amazing my kitchen smelled. The sweet strawberries and warm biscuits made it feel like a special occasion. I couldn’t believe something so simple could taste so good. Every bite was soft, creamy, and perfectly balanced.

Since then, it has become one of my favorite desserts to make for family and friends. You can also enjoy similar comforting meals like one-pan-chicken-meatballs-with-orzo-recipe and one-pot-beefy-broccoli-rice-recipe for more delicious inspiration.

Ingredients

2 ¼ cups all-purpose flour – Creates the soft base for tender shortcake biscuits. Using fresh flour ensures better texture.
1 tablespoon baking powder – Helps the biscuits rise and become fluffy. Make sure it is fresh for best results.
¼ cup granulated sugar – Adds light sweetness to the biscuit dough.
½ teaspoon fine salt – Enhances all flavors and balances sweetness.
3 tablespoons cold unsalted butter – Cold butter creates flaky layers. Keep it refrigerated until ready to use.
1 cup whole milk – Adds moisture and richness to the dough. Room temperature milk blends better.
1 large egg, lightly beaten – Helps bind ingredients and adds structure.
2 pounds fresh strawberries, hulled and sliced – Fresh strawberries give the best flavor and natural juice. Avoid frozen berries for this recipe.
1 ¼ cups granulated sugar (for strawberries) – Helps create a sweet syrup from the berries.
1 ½ cups cold heavy whipping cream – Whips into soft, fluffy cream for topping.
1 tablespoon sugar (for cream) – Lightly sweetens the whipped cream.
1 teaspoon vanilla extract – Adds warm flavor and aroma to the cream.

Note: Serves about 6 people.

Variations

Dairy-Free Option: Use almond milk or oat milk and coconut cream for whipping instead of heavy cream.
Lower Sugar Version: Replace sugar with a baking-friendly sugar substitute.
Berry Mix: Add blueberries or raspberries for extra color and flavor.
Lemon Twist: Add lemon zest to the biscuit dough for a fresh citrus taste.
Whole Wheat Option: Substitute half of the flour with whole wheat flour for added fiber.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 15–17 minutes
Total Time: About 45 minutes

Equipment You Need

Mixing Bowls – For combining dry and wet ingredients.
Baking Sheet – To bake the biscuits evenly.
Parchment Paper – Prevents sticking and makes cleanup easy.
Pastry Cutter or Fork – To cut butter into flour properly.
Electric Mixer – To whip the cream quickly and easily.
Cooling Rack – Helps biscuits cool evenly before assembling.

How to Make Strawberry Shortcake Recipe?

Prepare the Biscuit Dough

I start by mixing flour, sugar, baking powder, and salt in a large bowl. Then I cut in the cold butter until the mixture looks crumbly and resembles coarse sand. Next, I stir in milk and egg just until combined, making sure not to overmix so the biscuits stay soft and tender.

Bake the Shortcakes

I spoon the dough onto a lined baking sheet, forming even mounds with space between them. Then I bake them in a preheated oven at 375°F (190°C) for about 15–17 minutes until golden on top. Once baked, I let them cool completely before assembling the dessert.

Prepare Strawberries and Whipped Cream

While the biscuits bake, I mix sliced strawberries with sugar and let them sit so they release their natural juices. This creates a sweet, syrupy mixture. In another bowl, I whip cold cream with sugar and vanilla until soft peaks form, making it light and fluffy.

Assemble and Serve

After everything is ready, I slice each biscuit in half. I spoon strawberries and syrup over the bottom half, add a generous layer of whipped cream, and place the top half over it. I like to serve it immediately so the biscuits stay fresh and fluffy.

Additional Tips for Making This Recipe Better

I always use very cold butter because it makes the biscuits flaky and soft.
I avoid overmixing the dough to prevent tough biscuits.
I chill my mixing bowl before whipping cream so it stays thick and stable.
I taste the strawberries before serving and adjust sweetness if needed.
I assemble the shortcakes just before serving to prevent sogginess.

How to Serve Strawberry Shortcake Recipe?

I love serving this dessert on a clean white plate so the colors stand out. A few extra fresh strawberries on the side make it look beautiful. A light dusting of powdered sugar adds an elegant touch. You can also add mint leaves for freshness or serve with a scoop of vanilla ice cream for extra indulgence.

Nutritional Information

Approximate values per serving:

Calories: About 620
Protein: Around 9g
Carbohydrates: Around 108g
Fat: Around 18g

Make Ahead and Storage

Storing

Store baked biscuits in an airtight container at room temperature for up to 2 days. Keep strawberries and whipped cream refrigerated separately.

Freezing

You can freeze the baked biscuits for up to 1 month. Wrap them tightly in plastic wrap before freezing. Thaw at room temperature before using.

Reheating

To refresh biscuits, warm them in a low oven for a few minutes. Let them cool slightly before assembling with strawberries and cream.

Why You’ll Love This Recipe?

This strawberry shortcake is simple, fresh, and incredibly satisfying.

Easy to Make: The steps are straightforward and beginner-friendly.
Perfect for Summer: Uses fresh strawberries at their peak flavor.
Customizable: Works with different dietary needs and flavor additions.
Great for Gatherings: A beautiful dessert for parties and family dinners.
Homemade Taste: Every layer is made from scratch for the best flavor.

This strawberry shortcake recipe is a timeless dessert that never disappoints. It’s soft, creamy, sweet, and full of fresh flavor. Once you try it, I’m sure it will become one of your favorite treats too! 🍓

Ash Tyrrell