This strawberry shortcake is quick to make and so light you can taste the butter and cream in every bite. The biscuits bake up golden and crumbly, the strawberries stay bright and sweet, and the whipped cream melts into soft, pillowy layers. It smells warm and buttery as it comes from the oven and looks like summer on a plate. If you like cozy drinks with desserts, try pairing it with a warm homemade champurrado for a comforting contrast.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27 minutes (using 12 minutes bake time)
- Servings: 6 shortcakes
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 510 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 32 g
- Fiber: 2 g
- Sugar: 17 g
- Sodium: 210 mg
Why Make Easiest, Fluffiest Homemade Strawberry Shortcake
This recipe is fast and forgiving. The biscuit dough is simple—no rolling pin pressure or long chilling times—and the baking temperature gives a tall, fluffy rise. The shortcakes are tender inside and slightly crisp outside. Fresh strawberries add bright acidity and natural sweetness. Use quick whipped cream for a cool, airy finish. It’s perfect for weeknight desserts, picnic treats, or a last-minute summer celebration.
How to Make Easiest, Fluffiest Homemade Strawberry Shortcake
In four clear stages you’ll mix dry ingredients, cut in cold butter to keep pockets of air, gently bring the dough together with cream, and bake until golden. While the biscuits bake, sugar the berries to draw out their juices. Slice the shortcakes, layer with strawberries and a generous dollop of whipped cream, and serve immediately so textures stay fresh—crisp biscuit, juicy berries, and smooth cream.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons additional sugar for strawberries
- Whipped cream for serving
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Hull and slice the strawberries, then toss them with the 2 tablespoons of sugar in a bowl and let them sit for about 10 minutes so they release their juices and become glossy and sweet.
Step 2: Mixing
In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Stir in the heavy cream and vanilla just until the dough comes together — do not overmix.
Step 3: Baking
Turn the dough onto a lightly floured surface and gently knead it two or three times to bring it into a cohesive ball. Pat or roll the dough to about 1-inch thickness. Use a round cutter or a glass to cut rounds. Place them on the prepared baking sheet about 1 inch apart. Bake for 12–15 minutes, until the shortcakes are golden brown on top and a toothpick comes out clean. Let them cool slightly on a rack.
Step 4: Finishing
Once the shortcakes are cool enough to handle, slice each in half horizontally. Spoon a generous amount of sugared strawberries and their juices onto the bottom half, add a big dollop of whipped cream, then top with the biscuit top. Serve immediately so the biscuit stays slightly crisp and the cream stays light.
How to Serve Easiest, Fluffiest Homemade Strawberry Shortcake
Serve warm or at room temperature. Place the shortcakes on pretty plates and spoon extra strawberries and juices around them for color and shine. Add a mint leaf for a fresh note, or a dusting of powdered sugar for a pretty finish. These are lovely for brunch, summer dinners, or as a light after-dinner dessert.
How to Store Easiest, Fluffiest Homemade Strawberry Shortcake
- Unassembled shortcakes: Store in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 5–8 minutes to refresh.
- Assembled shortcakes: Store in the refrigerator for up to 24 hours. Note: biscuits will soften as they absorb juices.
- Strawberries: Keep sugared strawberries in the fridge for up to 2 days.
- Freezing: You can freeze baked shortcakes (unassembled) for up to 1 month. Wrap individually and thaw at room temperature before warming.
Expert Tips for Perfect Easiest, Fluffiest Homemade Strawberry Shortcake
- Keep butter cold: Small, cold butter pieces create steam pockets that make biscuits fluffy.
- Don’t overwork the dough: Over-kneading makes tough shortcakes. Two to three gentle turns is enough.
- Sugaring strawberries: Let them sit for 10–15 minutes to macerate. That creates a bright sauce to spoon over the shortcakes.
- Cut straight down: Press your cutter straight down without twisting to keep the edges tall and even.
- Warm the biscuits slightly before assembling to enhance aroma and texture.
- Substitute ideas: Use buttermilk instead of heavy cream for a slightly tangy biscuit; swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor; use coconut cream and dairy-free butter to make a dairy-free version (results vary).
Delicious Variations
- Lemon-vanilla shortcake: Add 1 teaspoon lemon zest to the dough and a splash of lemon juice to the strawberries.
- Shortcake with mixed berries: Replace half the strawberries with raspberries or blueberries.
- Strawberry shortcake trifle: Layer crumbled biscuits, strawberries, and whipped cream in a trifle bowl for an easy party dessert.
- Almond shortcakes: Add 1/2 teaspoon almond extract to the dough and sprinkle sliced almonds on top before baking.
- Ice cream shortcake: Omit whipped cream and top with vanilla ice cream for a summer twist.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw them first, drain excess water, then toss with the 2 tablespoons sugar. Frozen berries will be softer and juicier, so serve soon after assembling.
Q: How do I make the biscuits flakier?
A: Keep the butter very cold and work quickly. You can also grate the butter on a box grater into the flour for even distribution and flaky layers.
Q: Can I make the biscuits ahead of time?
A: Yes. Bake and cool the biscuits, then store unassembled biscuits in an airtight container for up to 2 days. Warm them before assembling for the best texture.
Q: Why are my shortcakes dense?
A: Likely overmixing or too much handling. Measure flour correctly (lightly spoon into the cup and level) and mix only until just combined.
Q: Can I use milk instead of heavy cream?
A: You can, but heavy cream makes the dough richer and helps create a tender crumb. If you use milk, consider adding 2 tablespoons melted butter to replace some fat.
Q: How much whipped cream should I use per shortcake?
A: About 2–4 tablespoons of whipped cream per shortcake is a good guide — use more or less to taste.
Q: Is there a gluten-free option?
A: Yes. Use a 1:1 gluten-free flour blend with xanthan gum if needed. Texture may be slightly different but still delicious.
Conclusion
This easy strawberry shortcake is a fast, feel-good dessert that brings summer flavor to your table with minimal fuss. Its warm, buttery biscuits, bright strawberries, and cloud-like whipped cream make each bite a pleasing mix of textures and sweet-tart taste. For another strawberry cake idea and inspiration to expand your dessert repertoire, check out Easy Strawberry Shortcake Cake Recipe | Life, Love and Sugar. Give this recipe a try—your kitchen will smell amazing and your guests will ask for seconds.
Print
Easiest, Fluffiest Homemade Strawberry Shortcake
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and light strawberry shortcake featuring golden, crumbly biscuits, sweet strawberries, and airy whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons additional sugar for strawberries
- Whipped cream for serving
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Hull and slice the strawberries, then toss them with 2 tablespoons of sugar in a bowl and let them sit for about 10 minutes.
- In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Cut in the cold, cubed butter until it resembles coarse crumbs. Stir in heavy cream and vanilla just until combined.
- Turn the dough onto a lightly floured surface and knead gently a couple of times. Pat or roll the dough to about 1-inch thickness. Cut out rounds and place them on the prepared baking sheet. Bake for 12–15 minutes until golden brown.
- Let the shortcakes cool slightly, then slice each in half. Layer with sugared strawberries, a dollop of whipped cream, and replace the biscuit top. Serve immediately.
Notes
These shortcakes are best served warm or at room temperature. For a beautiful presentation, spoon extra strawberries and juices around the shortcakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 510
- Sugar: 17g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
