Looking for a classic dessert that’s bursting with fresh flavor , and comes together in no time? This Easy Strawberry Shortcake Recipe is exactly what you need. With tender biscuits, sweet macerated strawberries, and fluffy whipped cream, this timeless treat brings all the joy of spring to your table—without any fuss.
Perfect for weekend brunches , summer picnics , or as a light after-dinner dessert , this easy strawberry shortcake is made with just a few simple ingredients and no baking required (if using store-bought biscuits). Whether you’re celebrating a special occasion or simply craving something light and fruity, this dish hits all the right notes.
In this article, we’ll walk you through how to make this deliciously simple strawberry shortcake , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Easy Strawberry Shortcake
This isn’t just another berry dessert—it’s a flavor-packed, creamy-sweet masterpiece made with real food ingredients that bring comfort and elegance together beautifully.
Here’s why it stands out:
- 🍓 Fresh strawberry flavor : Macerated berries release natural juices for maximum taste.
- 🥐 Tender biscuits : Buttery and soft, they soak up the berry sweetness perfectly.
- 🧈 Light whipped cream topping : Adds richness without being heavy.
- 🍽️ Quick and easy : Ready in under 30 minutes!
- 🧁 Great for sharing or meal prep
- 🧼 Minimal cleanup : No mixer, no oven needed if using pre-made biscuits
Whether you’re making it for yourself, your kids, or guests at a gathering, this easy strawberry shortcake will quickly become a favorite.
Ingredients You’ll Need
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 2–3 tbsp granulated sugar (or powdered erythritol/monk fruit for keto option)
- 1 tsp vanilla extract (optional)
For the Whipped Cream:
- 1 cup cold heavy whipping cream
- 2–3 tbsp powdered sugar or sweetener
- 1 tsp vanilla extract
For the Biscuits:
- 4 pre-made shortcake biscuits or homemade ones
- Optional: Melted butter and coarse sugar for brushed tops
Step-by-Step Instructions
Step 1: Macerate the Strawberries
In a medium bowl, toss sliced strawberries with sugar and vanilla extract.
Let sit for 15–20 minutes , stirring occasionally until the strawberries begin to release their juices.
Tip: For best results, use room temperature strawberries.
Step 2: Whip the Cream
In a large mixing bowl, whip the cold heavy cream using a hand mixer or stand mixer.
Once soft peaks form, gradually add powdered sugar or sweetener and vanilla extract.
Continue whipping until stiff peaks form and the cream holds its shape.
Pro Tip: Keep everything chilled for the fluffiest whipped cream.
Step 3: Prepare the Biscuits
If using store-bought biscuits, warm them slightly in the oven or toaster.
For homemade biscuits, brush the tops with melted butter and sprinkle with coarse sugar before baking.
Let the biscuits cool completely before slicing in half horizontally.
Step 4: Assemble the Shortcakes
Place the bottom half of each biscuit on a plate or serving dish.
Spoon a generous amount of macerated strawberries onto each base.
Top with a dollop of whipped cream.
Add the top half of the biscuit, then repeat the layering: more strawberries and whipped cream on top.
Optional: Garnish with mint leaves or extra strawberry slices.
Step 5: Serve and Enjoy!
Serve immediately or chill for up to 1 hour before serving for an even cooler treat.
Enjoy every soft, juicy, creamy bite of your Easy Strawberry Shortcake !
Nutritional Information (Per Serving – Makes 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Total Fat | ~20 g |
| Saturated Fat | ~12 g |
| Cholesterol | ~70 mg |
| Sodium | ~150 mg |
| Total Carbs | ~35 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~33 g |
| Protein | ~5 g |
Note: Values may vary based on brand and exact measurements.
Tips for the Best Easy Strawberry Shortcake
- Use fresh strawberries – Frozen won’t give the same texture or juice release.
- Don’t over-whip the cream – It can turn into butter if overmixed.
- Assemble just before serving – Keeps the biscuits from getting soggy.
- Make ahead components – Strawberries and whipped cream can be prepped separately and assembled later.
- Try different berries – Swap some strawberries for raspberries or blueberries for variety.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Low-Carb/Keto Version
Use almond flour biscuits, erythritol or monk fruit in place of sugar, and full-fat dairy.
Vegan Option
Use coconut whipped cream, vegan biscuits, and maple syrup for sweetening the strawberries.
Layered Trifle Style
Layer cut biscuits, strawberries, and whipped cream in glasses or a trifle dish.
Mini Versions
Use small shortcake rounds or cupcakes for individual servings.
Grilled Biscuits
Toast the biscuit halves lightly on a grill pan for added depth and flavor.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries?
Yes, but thaw and drain well first—frozen berries release more moisture and are less firm.
How do I store leftover whipped cream?
Store in an airtight container in the fridge for up to 2 days . Re-whip slightly before using again.
Can I make this ahead?
Yes! Prepare strawberries and whipped cream ahead, but assemble just before serving to keep the biscuits from getting soggy.
What kind of biscuits should I use?
Traditional shortcake biscuits work best, but you can also use angel food cake cubes or keto-friendly biscuits.
Can I make it dairy-free?
Yes! Use coconut cream instead of heavy cream and dairy-free biscuits.
Why This Recipe Works So Well
This Easy Strawberry Shortcake works because of its perfect balance of textures and bold flavors:
- The strawberries give it bright, fruity flavor without needing added syrups.
- The whipped cream adds richness and smoothness that balances the tart berries.
- And the biscuits provide just the right amount of structure and sweetness .
It’s the kind of dessert that makes eating seasonally feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your strawberry shortcake beyond just a plate? Here are some ideas:
In Mason Jars
Layer biscuits, berries, and whipped cream in small jars for portable desserts.
At a Party
Cut into mini portions and serve with toothpicks for a crowd-friendly treat.
With Ice Cream
Sandwich between two scoops of vanilla ice cream for a classic ice cream sandwich.
Drizzle & Decorate
Drizzle with chocolate sauce, caramel, or honey for extra flair.
For Breakfast
Turn it into a breakfast parfait by adding Greek yogurt and granola (or low-carb alternative).
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dessert special:
Strawberries
Packed with vitamin C, antioxidants, and fiber; supports heart and skin health.
Heavy Cream
Contains healthy fats and fat-soluble vitamins like A and D.
Eggs & Butter in Biscuits
Support brain function and hormone production when consumed in moderation.
Even though this is a dessert, it’s packed with nutrients that make it more than just a treat—it’s a smart addition to a balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Springtime Classic
This Easy Strawberry Shortcake proves that dessert doesn’t have to be complicated or unhealthy. With its juicy strawberries, fluffy whipped cream, and soft biscuits, it’s the kind of dish that turns fresh ingredients into something magical.
Whether you’re celebrating a special occasion, enjoying a weekend brunch, or just treating yourself to a little seasonal joy, this strawberry shortcake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.
Print
Easy Strawberry Shortcake Recipe – Sweet, Creamy & Perfect for Spring!
- Total Time: 30 mins
Description
Fresh strawberries, fluffy cream, and buttery biscuits create pure bliss!
Ingredients
3 cups (600 g) strawberries – tops removed and sliced
¼ cup (50 g) white granulated sugar
2¼ cups (270 g) all-purpose flour
¼ cup (30 g) cornstarch
3 tsp baking powder ¼ tsp baking soda 1 tsp salt 3 tbsp (38 g) white granulated sugar
¾ cup (165 g) unsalted butter – cold and cubed
¾ cup (170 g) buttermilk – cold Extra white sugar for sprinkling on top – about ½ tbsp 1½ cups (360 g) heavy cream – cold 1½ tbsp white granulated sugar
½ tsp vanilla extract – optional
Instructions
Macerated Strawberries: Remove the tops of the strawberries and slice them in thirds, longways. Combine them with the white sugar and stir until well combined. Set aside.
Shortcake Biscuits: Preheat oven to 220 °C (425°F) and line a sheet tray with parchment paper. In a large bowl combine flour, cornstarch, baking powder, baking soda, salt, and sugar. Mix until well combined. Add in the cold, cubed butter, and press into the dry ingredients until it resembles coarse crumbs. Add in the buttermilk and fluff together until you have a shaggy dough. Turn the dough out onto a floured surface and form a rectangle that is ¾ of an inch high. Cut out the biscuits and place them on the prepared tray. Sprinkle with sugar and bake for 15 minutes or until golden brown. Allow to cool for 20 minutes.
Whipped Cream: In a bowl combine heavy cream, sugar, and vanilla. Whip until medium-stiff peaks form.
Assembly: Cut a biscuit in half, cover the bottom with strawberries and juice, add whipped cream, and place the top half on. Add more whipped cream and strawberries on top. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 7 shortcakes
- Calories: 639
- Fat: 42g
- Carbohydrates: 61g
- Protein: 7g