Name: Easy Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spooned into measuring cup and leveled-off; 3 tablespoons cornstarch; 1 tablespoon baking powder; ¼ teaspoon baking soda; 2 tablespoons granulated sugar; 1 teaspoon salt; 10 tablespoons cold unsalted butter, cut into ½-inch chunks; ¾ cup buttermilk (see note); 2 tablespoons turbinado sugar; 2 pounds strawberries, hulled and sliced ¼-inch thick; 3 tablespoons seedless raspberry jam; ½ cup granulated sugar; 1½ cups heavy cream; 3 tablespoons granulated sugar

If you are searching for a dessert that perfectly captures the essence of summer with a crowd-pleasing charm, this Easy Strawberry Shortcake Recipe is your new best friend. Picture tender, flaky biscuits layered with sweet, juicy strawberries and dollops of lush whipped cream that melt in your mouth with every bite. It’s a timeless classic that’s as simple to prepare as it is delightful to eat, making it an ideal sweet treat for family gatherings, celebrations, or a special weekday indulgence. This recipe effortlessly brings together fresh flavors and comforting textures, promising to brighten your day and satisfy your sweet tooth in the most wonderful way.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with fresh strawberry halves that are bright red with a slightly shiny texture. On top of the strawberries, there is a pile of white granulated sugar and a dollop of thick, dark brown paste resting in the center. The colors contrast nicely, with the red strawberries surrounded by the white sugar and dark brown paste in the middle, all visible through the transparent bowl. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Easy Strawberry Shortcake Recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the perfect balance of flavor, texture, and color. These staples transform ordinary components like flour and strawberries into something extraordinary, delivering a homemade finish that tastes like it took a lot more effort than it actually did.

2 cups all-purpose flour: The foundation for that flaky, tender biscuit crumb you’ll adore.
3 tablespoons cornstarch: Helps create a delicate texture by lightening the biscuits and keeping them soft.
1 tablespoon baking powder: Essential for lift and fluffiness in the biscuit dough.
¼ teaspoon baking soda: Works alongside baking powder to give an extra tender crumb.
2 tablespoons granulated sugar: Just enough sweetness to balance the savory aspects of the dough.
1 teaspoon salt: Enhances all the flavors and keeps the richness in check.
10 tablespoons cold unsalted butter: Chilled and cubed to create those flaky biscuit layers when baked.
¾ cup buttermilk: Adds a tender tang and moisture that biscuits love.
2 tablespoons turbinado sugar: Provides a delightful crunch and caramelized sweetness on top.
2 pounds strawberries: Fresh, hulled, and sliced for juicy, vibrant topping.
3 tablespoons seedless raspberry jam: A sweet and slightly tart boost enhancing the berry topping.
½ cup granulated sugar: Sweetens and macerates the strawberries for that syrupy texture.
1½ cups heavy cream: Whipped into fluffy clouds of luscious topping.
3 tablespoons granulated sugar (for whipped cream): Sweetens the cream just right for a dreamy finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Strawberry Shortcake Recipe

Step 1: Prepare the Oven and Baking Sheet

Begin by preheating your oven to 425°F and positioning a rack in the middle of the oven. Line a 13×18-inch baking sheet with parchment paper to ensure your biscuits bake evenly without sticking, making cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. This blend of dry ingredients forms the backbone of your biscuit dough, guaranteeing both structure and softness.

Step 3: Cut in the Butter

Add the chilled, cubed butter pieces into the dry mix. Use your fingertips to rub the butter in until you get coarse crumbs dotted with pea-sized chunks—this is what ensures your biscuits come out flaky and tender, with delightful buttery pockets.

Step 4: Add Buttermilk and Form Dough

Pour in the buttermilk and stir gently with a rubber spatula. Don’t overmix here—just combine the ingredients until a sticky, shaggy dough forms. Keeping it rough gives you that rustic biscuit charm.

Step 5: Shape and Bake the Biscuits

With lightly floured hands, shape the dough into 8 rough, craggy balls about the size of a tennis ball, and place them on your prepared baking sheet. Sprinkle the tops generously with turbinado sugar for a subtle crunch, then bake for 13 to 15 minutes until the biscuits are beautifully golden.

Step 6: Prepare the Strawberry Topping

Take one-third of your sliced strawberries and mash them lightly in a medium bowl to release their juices. Stir in the remaining berries along with raspberry jam and granulated sugar. Let this mixture rest for about 10 minutes to become wonderfully saucy and bursting with fresh flavor.

Step 7: Whip the Cream

Using an electric mixer or a vigorous hand whisk, beat the heavy cream until soft peaks form. Sprinkle in the sugar and whip just until the peaks return—take care not to overbeat, as you want soft, pillowy whipped cream that complements the shortcake perfectly.

Step 8: Assemble the Shortcakes

Slice each biscuit horizontally with a serrated knife. Place the bottom halves on dessert plates, spoon generous amounts of your macerated strawberries over them, then add a dollop of whipped cream. Top each with the biscuit lids, more berries, and cream for a stacked, impressive, and mouthwatering dessert ready to devour.

Step 9: Optional Buttermilk Substitute

If you don’t have buttermilk on hand, simply mix ¾ teaspoon lemon juice or white vinegar into a measuring cup, fill it to ¾ cup with milk, and let sit for 10 to 15 minutes until it thickens slightly—easy and just as delicious.

How to Serve Easy Strawberry Shortcake Recipe

The image shows six golden-brown drop biscuits on a baking sheet lined with light brown parchment paper. Each biscuit has a rough, crumbly texture with some darker brown spots on top from baking, showing a handmade, rustic look. The baking sheet rests on a white marbled surface, adding a clean, bright background that contrasts with the warm biscuits. The biscuits are uneven in shape, and they are spaced evenly in two rows of three. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a finishing touch, sprinkle a few fresh mint leaves on top or add a light dusting of powdered sugar. These little details bring a pop of color and a hint of freshness that make the shortcake even more appealing and inviting.

Side Dishes

This dessert is a star on its own, but if you want to add something alongside, consider a scoop of vanilla ice cream or a refreshing lemon sorbet. Both provide a lovely contrast in temperature and texture, enhancing the strawberry shortcake experience.

Creative Ways to Present

Try serving your Easy Strawberry Shortcake Recipe in individual ramekins layered like trifles or in mason jars for casual picnics and outdoor parties. You can also experiment with cutting biscuit rounds into smaller sizes for petite, bite-sized desserts that are perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, gently cover the assembled shortcakes and refrigerate for up to 24 hours. The biscuits may soften slightly, but the flavors will remain delightful. For best texture, it’s great to assemble just before serving.

Freezing

You can freeze the unbaked biscuit dough for up to 3 months. Shape the biscuits, freeze them on a baking sheet until firm, then transfer them into an airtight bag. When ready, bake them directly from frozen, adding a few extra minutes to the baking time—so convenient for last-minute dessert cravings!

Reheating

To enjoy leftover biscuits at their best, warm them in an oven preheated to 350°F for about 5 to 7 minutes. Avoid microwaving to keep the perfect biscuit texture. Re-whip any stored cream before serving for that fresh-from-the-kitchen feel.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for this recipe to keep the bright color and texture, but if you use frozen ones, thaw and drain them well to avoid watery shortcakes. You might also reduce the additional sugar as frozen berries can be sweeter.

Is there a dairy-free alternative for the whipped cream?

Absolutely! Coconut cream whipped with a bit of powdered sugar makes a delicious non-dairy substitute that pairs beautifully with the strawberry shortcake.

Can I make the biscuit dough ahead of time?

Yes! The biscuit dough can be formed and refrigerated for up to an hour before baking. This allows you to spread out your prep and makes the whole process more manageable.

What if I don’t have buttermilk?

No worries! You can easily make a buttermilk substitute by adding a small amount of lemon juice or vinegar to regular milk and letting it sit for 10 to 15 minutes. This gives you the tang and acidity needed for tender biscuits.

How do I prevent the whipped cream from deflating?

Be sure to whip just until soft peaks form the second time after adding sugar. Overbeating causes the cream to turn grainy and collapse, but underbeating means it won’t hold its shape well. Store whipped cream in the fridge covered and give it a quick whisk before using if needed.

Final Thoughts

This Easy Strawberry Shortcake Recipe truly feels like a comforting hug in dessert form, combining simplicity with incredible flavors. Its effortless preparation makes it a perfect choice for both seasoned bakers and beginners. I encourage you to try it soon and watch how quickly it becomes a favorite, lit up by smiles and maybe even requests for seconds. Sweet, fresh, and utterly satisfying—you can’t go wrong with this classic treat!