Easy Strawberry Shortcake Recipe
This easy Strawberry Shortcake recipe is a classic spring dessert made with tender homemade biscuits, sweet strawberries, and fluffy whipped cream. It’s the perfect light and fresh dessert for Easter, brunch, Mother's Day, or other warm weather gatherings.
Servings: 6 servings
Calories: 565kcal
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup sugar
- ½ cup unsalted butter cold and cut into cubes
- ¾ cup milk
- 2 cups strawberries fresh, sliced
- ½ cup sugar for strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Prepare a baking sheet lined with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined. Do not overmix.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until golden brown.
- While shortcakes are baking, combine sliced strawberries and sugar in a bowl. Let it sit for 15 minutes.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Split warm shortcakes and spoon strawberries and whipped cream over the bottom half. Top with the other half of the shortcake. Serve immediately.
Notes
- Keep the butter cold. Cold butter helps create flaky, tender shortcakes, so handle it quickly and avoid letting it soften.
- Don’t overmix the dough. Stir just until combined to prevent the shortcakes from turning dense.
- Use ripe strawberries. The sweeter and juicier the berries, the better the flavor and syrupy texture.
- Let the strawberries rest. Give them at least 15 minutes with the sugar to draw out their natural juices.
- Chill the bowl for whipped cream. A cold bowl and whisk help the cream whip faster and hold its shape longer.
- Bake on parchment paper. It prevents sticking and gives the shortcakes a nice, even bottom.
- Serve shortcakes warm. The contrast between warm biscuits and cool whipped cream makes this dessert extra special.
- Make ahead. Bake the shortcakes earlier in the day and reheat before serving; keep the strawberries and whipped cream chilled until ready to assemble.
- Add a flavor boost. A touch of lemon zest or almond extract in the whipped cream adds brightness.
- Store components separately. Keep shortcakes at room temperature and refrigerate the berries and cream to maintain the best texture.
Nutrition
Calories: 565kcal | Carbohydrates: 66g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 502mg | Potassium: 208mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1111IU | Vitamin C: 28mg | Calcium: 239mg | Iron: 2mg