You know when you’re craving something sweet but also fresh? That’s exactly how I came up with this Strawberry Shortcake idea.
I wanted a dessert that’s light, fruity, and not too heavy. The first time I made it, I knew I had found my go-to treat. And trust me, once you try this, you’ll love it too.
It’s easy, quick, and feels like something special even though it’s so simple. Let me walk you through it step by step.
What Is Strawberry Shortcake?
Strawberry shortcake is a classic dessert made with three simple parts:
- Sweet biscuits or sponge cake as the base.
- Fresh strawberries sliced and lightly sweetened.
- Whipped cream for the creamy finish.
It’s the perfect balance of soft, juicy, and creamy in every single bite.
Ingredients You’ll Need
Here’s everything you need to make the best strawberry shortcake at home. Don’t worry—it’s all simple stuff.
- For the biscuits/cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter (cut into small cubes)
- 2/3 cup milk
- For the strawberries:
- 4 cups fresh strawberries, sliced
- 1/3 cup sugar (adjust to taste)
- For the whipped cream:
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
That’s it. Just three main parts, and you’re ready to make magic.
How to Make Strawberry Shortcake
1. Prep the Strawberries
Wash and slice your strawberries. Add sugar, mix well, and let them sit for about 20–30 minutes. This makes them juicy and syrupy, which is perfect for layering.
2. Bake the Biscuits
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add cold butter and cut it into the flour until it looks crumbly.
- Pour in milk and stir until dough forms.
- Drop spoonfuls of dough onto a baking sheet or shape into rounds.
- Bake at 425°F (220°C) for 12–15 minutes until golden brown.
Let them cool a little before using.
3. Whip the Cream
In a chilled bowl, beat heavy cream, sugar, and vanilla until soft peaks form. It should look fluffy but not too stiff.
4. Assemble Your Shortcake
- Slice the biscuit in half.
- Spoon strawberries (with their juice) over the bottom half.
- Add a generous spoon of whipped cream.
- Place the top half of the biscuit back on and finish with more cream and strawberries on top.
That’s it—your homemade strawberry shortcake is ready!
Tips for the Best Strawberry Shortcake
- Use fresh strawberries: The fresher, the better. They bring the natural sweetness.
- Chill the cream bowl: Makes whipping cream faster and fluffier.
- Don’t overbake biscuits: You want them golden, not hard.
- Serve right away: It tastes best when fresh.
Variations You Can Try
- Use sponge cake instead of biscuits if you like a softer base.
- Add a drizzle of chocolate syrup for a richer flavor.
- Try other fruits like blueberries or peaches if strawberries aren’t in season.
Why You’ll Love This Recipe
This recipe is simple, quick, and uses everyday ingredients. The balance of sweet strawberries, fluffy cream, and warm biscuits is unbeatable. Plus, it looks like something fancy, but anyone—even a beginner—can make it. It’s the kind of dessert that makes people smile at the first bite.
FAQs About Strawberry Shortcake
Q1: Can I use store-bought biscuits or cake?
Yes, you can! Homemade tastes best, but if you’re short on time, store-bought works fine.
Q2: How long can I store it?
It’s best eaten fresh. But you can store the biscuits in an airtight container for 2 days and assemble when ready.
Q3: Can I use frozen strawberries?
Yes, but thaw them first and add extra sugar since they won’t be as sweet as fresh ones.
Q4: Can I make this ahead of time?
You can prep the strawberries and biscuits ahead. Just whip the cream and assemble when serving.
Q5: What if I don’t have heavy cream?
You can use store-bought whipped cream, but the homemade version tastes fresher.