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This Easy Strawberry Shortcake Recipe is soon to be a dessert you always keep in your recipe arsenal. Fresh strawberries, homemade whipped cream, and sweet biscuits, all tie in for an amazing treat.

Finished Strawberry Shortcake Recipe on white plate showing all the layers

Is Strawberry Shortcake not the most summer recipe you can think of?! It is for me, there is just something about a recipe like this that screams summer.

This Strawberry Shortcake Recipe is one that is close to my heart as well. My northern Grandma made this recipe for us growing up, I always think of her when I make this!

I love when there are memories and stories attached to a recipe and I love that I can use my grandma’s recipe to pass down to my family and to share with all of you.

This really is a great and easy recipe. We make this Strawberry Shortcake Recipe at least no less than 4 times a summer, they are just too good that we keep making them.

They have easy ingredients and are super easy to put together because it’s pretty much just layering and I love when you can easily put a dessert together which means this is one of my favorites.

Some of my other favorite strawberry recipes I have on my site include: Strawberry Cheesecake Bundt Cake, Strawberry Earthquake Cake, and Strawberry Cheesecake Bars.

Overhead of Strawberry Shortcake Recipe with 2 on white plates topped with garnishes

WHY THIS RECIPE WORKS:

  • Easy pantry staple ingredients help this come together quickly.
  • You can double this recipe to make more for gatherings.
  • If you want you can fill it with other fruit if you like!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Strawberries
Granulated sugar
All-purpose flour
Baking powder
Baking soda
Sea salt
Heavy cream
Vanilla extract
Powdered sugar

Ingredients needed to make a Strawberry Shortcake Recipe

HOW TO MAKE A STRAWBERRY SHORTCAKE RECIPE:

  1. Mix the berries and sugar in a medium-sized bowl, cover with plastic wrap, and place in the fridge for one hour, up to overnight.
  2. Preheat the oven to 400°F degrees. Sift together one tablespoon of the granulated sugar, flour, baking powder, baking soda, and salt into a large bowl, stir to combine. 
  3. Add the cream and vanilla to the bowl, stir with a wooden spoon until just combined, with no dry spots. 
  4. Freeform two drop biscuits out of the dough by dividing the dough in half on an ungreased baking sheet. Sprinkle each biscuit with the remaining sugar. 
  5. Bake for 18-20 minutes, until lightly golden brown. Transfer to a wire rack and let cool completely. 
  6. Just before serving, make the whipped cream by placing the cream in a large bowl, using a hand mixer (or you can whip by hand with a whisk), mix on high until soft peaks form. Add the powdered sugar and vanilla to the bowl, whip until medium peaks form.
  7. Cut the biscuits in half lengthwise. Fill with 1/4 of the strawberry mixture and whipped cream. Make sure to drizzle some of the strawberry juice on the biscuit. Place the biscuit tops on top, add on the remaining strawberries and whipped cream. 

Step by step photos on how to make a Strawberry Shortcake Recipe

This is a classic, homemade strawberry shortcake. Made with homemade sweet biscuits, sugared strawberries, and fresh whipped cream. No skimping on the good stuff with this recipe!

You really can’t get more simple than this Easy Strawberry Shortcake Recipe from scratch. Yes, it is a homemade recipe, but it’s super easy, fun, and totally worth it!

CAN THIS BE MADE IN ADVANCE?

You can make the sweet biscuits and strawberries for the Strawberry Shortcakes in advance, then right before serving make the whipped cream and throw them together!

You don’t want to assemble in advance otherwise the liquid from the strawberries themselves will make the biscuits soggy and you won’t want that.

SHOULD THIS BE SERVED WARM?

You can serve these Strawberry Shortcakes warm or cooled. If you are wanting to serve them warm then you will want to eat them right away. The biscuits will melt the whipped cream if they sit too long.

Angled photo of assembled Strawberry Shortcake Recipe on white plate topped with whipped cream, strawberries and mint

HOW TO STORE:

If you’ve made a larger batch or have any of your ingredients leftover you can store each separately. The strawberries will last up to 3-4 days covered in the refrigerator.

The biscuits themselves will last up to 1 week when placed in an airtight container in the refrigerator and the whipped cream will last up to 4 days covered in the refrigerator.

TIPS AND TRICKS:

  • You can easily double this recipe to serve more people.
  • You can make this in advance, see my tips above.
  • This can be served warm or cold, that is a personal preference.
  • Try topping with other fruit such as blueberries or even peaches.
  • If you don’t want to use homemade whipped cream you can use store-bought.
  • The strawberries need to sit for at least an hour, do not skip this step.

Bite cut out of shortcake showing the inside filling

If you want a classic summertime recipe that everyone will love then you have to make my Easy Strawberry Shortcake Recipe, absolutely to die for!

If you like this recipe you might also like:

If you’ve tried this EASY STRAWBERRY SHORTCAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 2 votes

Easy Strawberry Shortcake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 20 minutes
Resting Time 1 hour
Total: 40 minutes
This Easy Strawberry Shortcake Recipe is soon to be a dessert you always keep in your recipe arsenal. Fresh strawberries, homemade whipped cream, and sweet biscuits, all tie in for an amazing treat.
Servings 2 servings

Ingredients
  

Macerated Strawberries:

Shortbread Biscuits:

Whipped Cream:

Instructions

  • Mix the berries and sugar in a medium-sized bowl, cover with plastic wrap, and place in the fridge for one hour, up to overnight.
  • Preheat the oven to 400°F degrees. Sift together one tablespoon of the granulated sugar, flour, baking powder, baking soda, and salt into a large bowl, stir to combine.
  • Add the cream and vanilla to the bowl, stir with a wooden spoon until just combined, with no dry spots.
  • Freeform two drop biscuits out of the dough by dividing the dough in half on an ungreased baking sheet. Sprinkle each biscuit with the remaining sugar.
  • Bake for 18-20 minutes, until lightly golden brown. Transfer to a wire rack and let cool completely.
  • Just before serving, make the whipped cream by placing the cream in a large bowl, using a hand mixer (or you can whip by hand with a whisk), mix on high until soft peaks form. Add the powdered sugar and vanilla to the bowl, whip until medium peaks form.
  • Cut the biscuits in half lengthwise. Fill with 1/4 of the strawberry mixture and whipped cream. Make sure to drizzle some of the strawberry juice on the biscuit. Place the biscuit tops on top, add on the remaining strawberries and whipped cream.

Notes

  1. You can easily double this recipe to serve more people.
  2. You can make this in advance, see my tips above.
  3. This can be serve warm or cold, that is a personal preference.
  4. Try topping with other fruit such as blueberries or even peaches.
  5. If you don't want to use homemade whipped cream you can use store bought.
  6. The strawberries need to sit for at least an hour, do not skip this step.

Nutrition

Calories: 1077kcal | Carbohydrates: 86g | Protein: 12g | Fat: 78g | Saturated Fat: 48g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 285mg | Sodium: 358mg | Potassium: 649mg | Fiber: 5g | Sugar: 27g | Vitamin A: 3079IU | Vitamin C: 86mg | Calcium: 255mg | Iron: 4mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 2 votes (2 ratings without comment)

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