Easy Strawberry Shortcake

Introduction

Strawberry shortcake is the ultimate summer dessert—light, sweet, and bursting with fresh flavor. This easy strawberry shortcake recipe brings together buttery biscuits, juicy strawberries, and homemade whipped cream to create a refreshing treat you’ll want to make all season long.

Strawberry shortcake has long been a summer staple in many households. Whether you’re serving it at a backyard barbecue, family picnic, or weekend brunch, it’s one of those crowd-pleasing recipes that never goes out of style. The bright, refreshing flavor of fresh seasonal strawberries, combined with rich, airy whipped cream, creates a perfectly balanced bite every time.

Plus, with just a few pantry staples and minimal prep time, this recipe is perfect for both beginner and experienced home bakers alike. Let’s dive into why this fresh strawberry shortcake will become your favorite easy summer dessert.

Why You’ll Love This Strawberry Shortcake

There’s a lot to love about this easy strawberry shortcake recipe, and here’s why it’s sure to become one of your go-to summer desserts:

• Quick and easy to prepare – With simple steps and no fancy equipment required, you can whip up this dessert in under an hour. It’s perfect for those last-minute summer cravings.
• Uses simple, fresh ingredients – There’s nothing artificial here—just real butter, fresh strawberries, and homemade whipped cream. Chances are, you already have many of these ingredients stocked in your pantry.
• Family-friendly and perfect for gatherings – Whether you’re making dessert for the family or entertaining guests, everyone will love this sweet treat. Plus, it’s easy to double or triple the batch.

Ingredients for This Fresh Strawberry Shortcake Recipe

Here’s what you’ll need to bring this delightful dessert to life:

For the Shortcake Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup buttermilk (or milk + lemon juice as a substitute)
• 1 teaspoon vanilla extract (optional, for added flavor)

For the Strawberry Filling

• 1 pound fresh strawberries, hulled and sliced
• 2 to 3 tablespoons granulated sugar
• 1 teaspoon lemon juice (to enhance flavor and balance sweetness)

For the Whipped Cream

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

How to Make Strawberry Shortcake: Step-by-Step

Preparing the Shortcake

1. Set your oven to 425°F (220°C) and prepare a baking tray by lining it with parchment paper.
2. In a spacious bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and sugar, and whisk until well mixed.
3. Using a pastry cutter or your fingers, incorporate the cold butter until the mixture takes on a crumbly texture.
4. Stir in the buttermilk and vanilla extract just until a dough forms. Do not overmix.
5. Turn the dough out onto a floured surface, pat it into a rectangle, and fold it over itself a couple of times for flakier layers.
6. Cut into circles using a biscuit cutter or shape by hand. Place biscuits on the prepared sheet and bake for 12–15 minutes or until golden brown. Let cool slightly.

Macerating the Strawberries

1. While the shortcakes bake, place the sliced strawberries in a bowl.
2. Sprinkle with sugar and lemon juice, then gently stir.
3. Let the mixture sit for 20–30 minutes to allow the strawberries to release their juices and become syrupy. This step enhances their natural sweetness and softens them slightly.

Whipping the Cream

1. In a cold mixing bowl, pour in the chilled heavy cream.
2. Add the powdered sugar and vanilla extract.
3. Beat using a hand mixer or stand mixer on medium-high speed until soft peaks form. Be careful not to over-whip, or it can turn grainy.

When you’re ready to serve, slice the shortcakes, add a generous spoonful of the juicy strawberries and their syrup, and finish with a dollop of freshly whipped cream. For optimal texture and taste, assemble just before serving.

Expert Tips for the Best Strawberry Shortcake

Want to take your strawberry shortcake to the next level? These helpful tips will ensure your dessert comes out just right every single time:

• Choosing ripe strawberries: The key to a flavorful shortcake is using fresh, ripe strawberries. Look for berries that are bright red, firm, and fragrant. Avoid any that are mushy or pale, as they can lack sweetness and flavor.
• Avoiding soggy shortcakes: To prevent your shortcake biscuits from getting soggy, wait until just before serving to assemble. If strawberries sit too long on the shortcake, they can soak in too much and make it mushy.
• Assembling right before serving for freshness: For the best texture and presentation, assemble each serving fresh. Split the biscuits, layer with juicy strawberries and syrup, and top with whipped cream right before placing them on the table.

Creative Strawberry Shortcake Recipe Variations

Strawberry shortcake is a versatile dessert that welcomes creativity. Here are a few fun twists to try:

• Using angel food cake or pound cake: Swap the biscuit base for slices of angel food cake for a lighter, sponge-like texture or pound cake for a denser, richer bite. These alternatives are especially good for those who prefer a more cakey dessert.
• No-bake versions for hot days: Too hot to turn on the oven? Go no-bake by using store-bought biscuits, sponge cake rounds, or graham cracker layers. You’ll still get the layered effect without the heat.
• Vegan and gluten-free options: For vegan versions, use dairy-free whipped cream and plant-based butter and milk in the biscuit dough. For gluten-free, substitute a gluten-free flour blend and make sure your baking powder is certified gluten-free.

Serving Suggestions

Make your strawberry shortcake experience even more delightful with these tasty serving ideas:

• Ideal pairings: Add a scoop of vanilla ice cream, a drizzle of chocolate syrup, or a few sprigs of fresh mint for added flavor and visual appeal. You can even sprinkle lemon zest or toasted almonds for a gourmet touch.
• Great for brunch, picnics, and summer BBQs: This dessert is the ultimate summer crowd-pleaser. Serve it at brunch gatherings, garden parties, or bring it to your next BBQ—it travels well and is always a hit with both kids and adults.

Storage Instructions

Strawberry shortcake is best enjoyed fresh, but here’s how to store leftovers properly:

• How to store leftovers: Store each component separately. Keep shortcake biscuits in an airtight container at room temperature for up to 2 days. Refrigerate macerated strawberries and whipped cream in sealed containers for up to 3 days.
• Best practices for freezing components separately: You can freeze the biscuits after baking—just wrap them tightly in plastic and store in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in the oven for a few minutes before serving. Avoid freezing the whipped cream or strawberries, as they lose texture when thawed.

Frequently Asked Questions

Conclusion

Strawberry shortcake is one of those timeless, feel-good desserts that brings smiles with every bite. It’s light, refreshing, and easy to make—perfect for warm weather and gatherings with loved ones. With just a handful of ingredients and a few simple steps, you can create a dessert that’s as beautiful as it is delicious.

So why not treat yourself and your family to this sweet summer delight? Give it a try, and let us know how it turned out!
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