Summertime just got even better with this Best Easy Strawberry Shortcake Recipe! With flaky, buttery biscuits, fresh strawberries, and a homemade whipped cream, this dessert couldn’t get any more delicious!
Looking for more delicious berry recipes? I’ve got you covered with Strawberry Cobbler, Strawberry Spinach Salad, Lemon Blueberry Bread, Blueberry Muffins, Chocolate Sheet Cake with Strawberry Frosting, and Blueberry Cake.
Why This Recipe Works
Fresh & Fruity: Strawberry season is in full swing and I am here for it! Once summertime rolls around, I am ready to have fresh and fruity desserts like this best easy strawberry shortcake recipe. The combination of butter biscuits, homemade whipped cream, and fresh strawberries is so simple yet so delicious.
Easy to Make: While it is super convenient to buy store-bought desserts, trust me when I say this one is easy to make at home and SO worth it. Making homemade biscuits takes just a few simple steps, and they come out of the oven so warm and flaky! Then, simply top them off with a quickly whipped cream and fresh strawberries. Strawberry shortcake is simple, so yummy, and perfect for summertime.
Ingredients
For the Buttermilk Biscuits
- Flour: All purpose flour works great here!
- Baking Powder & Baking Soda: A bit of baking powder and baking soda help the biscuits to rise in the oven and get super fluffy!
- Butter: You will want your butter to be as cold as possible. Take it out of the fridge at the last minute and cut it into cubes.
- Sugar: A little bit of sugar just adds a hint of sweetness!
- Salt: You must add salt here to balance all of the flavors.
- Buttermilk: Buttermilk makes these biscuits tender and adds a slight tang!
For the Strawberry Shortcakes
- Fresh Strawberries: This easy shortcake recipe calls for fresh strawberries, since they will go directly on the biscuits after they are baked.
- Sugar: Sugar turns this recipe into a sweet treat and will help the strawberries to release some beautiful juices!
- Lemon Juice: You need to use fresh lemon juice here. The bottled stuff doesn’t have the same fresh flavor!
- Heavy Cream & Powdered Sugar: Heavy cream and powdered sugar are combined and whipped to make a decadent homemade whipped cream.
Here’s How to Make It
Step by Step Instructions
- Preheat & Prep: Preheat the oven to 450 degrees and line a large baking sheet with parchment paper. (not pictured)
- Make Strawberry Mixture: Combine the strawberries, sugar and lemon juice in a bowl to macerate, and set aside. (photo 1)
- Combine Dry Ingredients & Butter: Combine the flour, baking powder and baking soda in a large bowl. Add the cold cubed butter and use your thumb and forefingers to run the butter into the flour mixture so that you’re left just with rough crumbs. Alternatively, use a pastry blender. (photos 2-4)
- Add Buttermilk: Stir in the sugar and salt. Add the butter milk, and using an eating knife or palette knife combine the flour mix and the buttermilk using a cutting motion, turning the bowl a few degrees each time. Once the mixture is almost together, finish it off with your hands, trying not to touch the mixture too much for the lightest, most tender biscuits! (photo 5)
- Cut the Biscuits: Turn the dough onto a well floured surface and using floured fingers, gently pat down the dough to about 1 1/2 to 1 3/4 inch thickness. Using a 2 3/4 inch butter, make 6 biscuits. You might need to bring the scraps together to yield an extra biscuit. (photos 6-8)
- Bake: Transfer to the prepared baking sheet and brush the tops with buttermilk. Bake for 15 minutes and set aside to cool. (photos 9-10)
- Make Whipped Cream: Once the biscuits are cool, using an electric hand whisk or in your stand mixer, gently combine the heavy cream and powdered sugar before whipping together until it just holds its shape. (photo 11)
- Assemble & Serve: Halve the biscuits, spoon in the cream and strawberries before returning the tops and serving immediately. Enjoy! (photo 12)
Expert Tips
- Don’t over mix the biscuit dough! The biscuit dough will be a bit shaggy. Resist the urge to keep mixing, as long as you don’t see any big spots of dry flour, then you are good to go!
- Want to make it even easier? You can skip the homemade cream and just buy your favorite kind from the store! It doesn’t have quite the same flavor, but it’ll do.
- Switch up the fruit! Depending on the season, other fruits might be great to add to this instead of strawberries. Of course, strawberries are classic for this dessert, but you can try peaches, blueberries or raspberries instead!
Frequently Asked Questions
You can certainly make parts of this recipe ahead of time and assemble once you are ready to serve! The biscuits can be made a few hours ahead of time, but I recommend eating the biscuits the same day that they are made, or freezing them for later. If you freeze them, let them thaw completely in the fridge before serving. The strawberries can be chopped and mixed with sugar and lemon up to a day ahead of time, but the whipped cream should be whipped on the same day so that it holds up!
More Easy Summertime Desserts
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Best Easy Strawberry Shortcake Recipe
Ingredients
For the Buttermilk Biscuits
- 2 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- 5 tbsp butter - chilled and cubed
- 2 tsp sugar
- ¼ tsp salt
- 1 ⅓ cup buttermilk - plus extra for brushing
For the Strawberry Shortcakes
- 1 ½ cups quartered and hulled strawberries
- ½ tbsp sugar
- ½ tbsp fresh lemon juice
- 1 cup heavy cream
- ½ tbsp powdered sugar
Instructions
- Preheat the oven to 450 degrees and line a large baking sheet with parchment paper.
- Combine the strawberries, sugar and lemon juice in a bowl to macerate, and set aside.
- Combine the flour, baking powder and baking soda in a large bowl. Add the cold cubed butter and use your thumb and forefingers to rub the butter into the flour mixture so that you’re left just with rough crumbs. Alternatively, use a pastry blender.
- Stir in the sugar and salt. Add the buttermilk, and using an eating knife or a palette knife combine the flour mix and the buttermilk using a cutting motion, turning the bowl a few degrees each time. Once the mixture is almost together, finish it off with your hands, trying not to touch the mixture too much for the lightest, most tender biscuits!
- Turn the dough onto a well floured surface and using floured fingers gently pat down the dough to about 1 1/2 to 1 3/4 inch thickness. Using a 2 3/4 inch cutter make 6 biscuits; you might need to bring the scraps together to yield an extra biscuit.
- Transfer to the prepared baking sheet and brush the tops with buttermilk. Bake for 15 minutes, and set aside to cool.
- Once the biscuits are cool, using an electric hand whisk or in your stand mixer gently combine the heavy cream and powdered sugar before whipping together until it just holds its shape
- Halve the biscuits, spoon in the cream and strawberries before returning the tops and serving immediately.
Notes
Nutrition
Would I be able to substitute the berries for oreos? My boyfriend would love that!
It’s been in the low 90’s the last couple of days! Ice cream is definitely a favorite way to cool down! And no need for ice cream machine? Even better!!!
It’s been low 90’s here in the last couple of days and we all have been reaching for the ice cream container. Love a good homemade ice cream, especially when there’s no need to take the ice cream maker out.
hey girl yummy for my tummy!
I love making homemade ice cream in the summer, but I’ve never tried it with pudding mix. Could you use frozen berries for this too?