Easy Strawberry Shortcake Recipe

This strawberry shortcake recipe is one I’ve been making for years now. It’s simple, buttery, and loaded with real strawberries and whipped cream.

The shortcakes have that perfect biscuit flavor — soft, crumbly, and just a little sweet. No special tools or tricks needed, just a bowl, some fresh ingredients, and a love for all things strawberry.

If you’ve never made shortcake strawberry dessert from scratch, don’t worry — I’ll walk you through it.

This is the kind of recipe that’s great for backyard cookouts, birthdays, or just because it’s a Tuesday and strawberries were on sale.

How To Make Strawberry Shortcake Recipe?

Recipe Overview

A classic strawberry shortcake made with fluffy biscuit-style shortcakes, juicy macerated strawberries, and homemade whipped cream. It’s a fresh, simple dessert that tastes like summer.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Cuisine: American
• Course: Dessert
• Difficulty: Easy
• Yield: 6 shortcakes
• Calories: ~390 per serving

Equipment You’ll Need

• Mixing bowls
• Whisk
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Measuring cups & spoons
• Electric mixer or hand whisk (for the whipped cream)
• Serrated knife (for slicing the shortcakes)

Ingredients

Shortcakes

• 2 ¼ cups (292g) all-purpose flour
• 1 tablespoon (12g) aluminum-free baking powder
• 1/4 cup (50g) sugar
• 1/2 teaspoon (2g) fine sea salt
• 3 tablespoons (42g) cold butter, cubed
• 1 cup (236ml) whole milk
• 1 large egg, lightly beaten

Strawberry Filling

• 2 pounds (907g) fresh strawberries, hulled and quartered
• 1 ¼ cups (250g) sugar

Whipped Cream

• 1 ½ cups (355ml) cold heavy whipping cream
• 1 tablespoon (12g) sugar
• 1 teaspoon vanilla extract

Ingredient Notes

1. Flour: Regular all-purpose flour works perfectly, but if you’ve got Fine Pastry Flour, you’ll get a softer crumb.

2. Butter: Use cold butter to create those tender layers in the shortcake.

3. Milk: Whole milk gives a nice rich texture, but 2% can work too.

4. Strawberries: Fresh strawberries are the star — don’t skip them. Frozen ones won’t give the same texture.

5. Sugar: I use cane sugar here. You can sub in coconut sugar, but it’ll give a deeper flavor.

6. Cream: Keep your cream cold so it whips up light and fluffy.

Instructions

Step 1: Prep the Strawberries

In a large bowl, mix the quartered strawberries with sugar. Stir well and let them sit for at least 30 minutes. They’ll release their juices and create a sweet strawberry syrup.

Step 2: Make the Shortcakes

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a bowl, whisk flour, baking powder, sugar, and salt.

3. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs.

4. Add milk and the beaten egg. Stir until just combined — don’t overmix.

5. Drop large spoonfuls of dough onto the baking sheet (you should get 6).

6. Bake for 12–15 minutes until golden on top. Let cool on a wire rack.

Step 3: Make Whipped Cream

Whip the cold cream, sugar, and vanilla in a chilled bowl until soft peaks form. You can do this with a hand mixer or whisk if you’re feeling strong.

Step 4: Assemble

Split the shortcakes in half. Spoon strawberries with syrup onto the bottom half, add a generous dollop of whipped cream, then cap with the top half of the shortcake. Add more cream and berries on top if you’d like (I always do!).

Nutrition Facts (Per Serving)

• Calories: 390
• Carbs: 50g
• Protein: 5g
• Fat: 20g
• Sugar: 30g
• Fiber: 2g

How long does strawberry shortcake last in the fridge?

Strawberry shortcake is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 2 days. Just keep the shortcakes, strawberries, and whipped cream separate until serving.

Does strawberry shortcake need to be refrigerated?

Yes, if you’ve already assembled your strawberry shortcake, it should be refrigerated—especially because of the whipped cream and strawberries. For the best texture, eat it within a day.

Can I make strawberry shortcake ahead of time?

You can prep the components of strawberry shortcake a day in advance. Store the shortcakes at room temperature, the strawberry mixture in the fridge, and whip the cream just before serving.

Tips & Variations

1. Make ahead: Bake shortcakes the night before and store in an airtight container. Warm them slightly before serving.

2. Switch up the fruit: Try this with blueberries, peaches, or a mix of berries.

3. Want less sweet? Reduce sugar in the strawberry filling or skip the added sugar in the whipped cream.

4. Storage: Keep leftover assembled shortcakes in the fridge and eat within a day. Store unassembled parts separately for 2–3 days.

Expert Tips

1. Shortcakes too dry? You may have overbaked them or overworked the dough. Next time, mix until just combined and watch the oven closely.

2. Cream not whipping? Make sure it’s very cold — and if it’s humid, chill the bowl too.

3. Strawberries too watery? Let them sit longer before using, or drain a bit of the syrup if needed.

Serving Suggestions

Serve strawberry shortcake on a dessert plate with extra syrup drizzled on top. I like to sprinkle a little sugar on the whipped cream for texture. It’s great with iced tea, lemonade, or coffee after dinner.

FAQ

Conclusion

This cake strawberry shortcake is one of those desserts that never fails to impress, but it’s so easy to make. If you try this recipe, let me know how it turned out! Tag me or leave a comment — I love seeing your kitchen wins.

And hey, if you’ve got extra strawberries, I’ve got more strawberry dessert recipes coming your way soon. Stay tuned!