Name: Easy Strawberry Shortcake Delight
Prep time: 15 min
Cook time: PT-487293H28M38S
Total time: 57 min
Cuisine: American
Ingredients: 4 cups sliced strawberries; ¼ cup granulated sugar; 2 cups all-purpose flour; 4 tablespoons granulated sugar (plus extra for topping); 1 tablespoon baking powder; ½ teaspoon salt; ½ cup cold unsalted butter, cut into ½-inch pieces; ½ cup plus 1 tablespoon cold half-and-half (or whole milk); 1 large cold egg; 1 cup cold heavy cream; 2 tablespoons granulated sugar; ½ teaspoon pure vanilla extract

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Short description

I created a simple yet irresistible strawberry shortcake using tender, buttery biscuits topped with juicy macerated strawberries and fluffy homemade whipped cream. It’s a timeless summer dessert that always brings joy.

Easy Strawberry Shortcake Delight

Why I’ll Love This Recipe

I love how easy this recipe comes together—just biscuits, berries, and whipped cream. The biscuit dough whips up quickly and can be prepared ahead of time. The fresh strawberries shine in this dish, making each bite burst with flavor. Plus, it’s perfectly portioned for sharing with family or guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Strawberry Filling
- 4 cups sliced strawberries
- ¼ cup granulated sugar
Shortcakes
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar (plus extra for topping)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into ½-inch pieces
- ½ cup plus 1 tablespoon cold half-and-half (or whole milk)
- 1 large cold egg
Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract

Directions

I toss the sliced strawberries with sugar and let them sit for at least 30 minutes to release their juices.
I preheat the oven to 425 °F and line a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt. Then I cut in the cold butter until pea-sized crumbs form.
I whisk the egg and half-and-half together and pour the mixture into the flour. I stir until large clumps form.
I turn the dough onto a floured surface, knead it briefly, then roll it into a 9×5-inch rectangle. Using a 3-inch biscuit cutter, I cut out 6 biscuits and re-roll the scraps to make 2 more. I place them about an inch apart on the baking sheet.
I brush the tops with half-and-half and sprinkle them with sugar.
I bake the biscuits for 12–14 minutes until golden brown, then transfer them to a wire rack to cool.
While the biscuits cool, I whip the cream with sugar and vanilla until stiff peaks form.
To assemble, I slice the biscuits in half, spoon whipped cream and strawberries over the bottom half, place the top half on, and finish with more whipped cream and berries. I serve immediately.

Servings and timing

This recipe makes 8 servings. It takes about 15 minutes to prep, 12 minutes to bake, and another 30 minutes for the strawberries to rest, bringing the total time to around 57 minutes.

Variations

I sometimes switch the strawberries for raspberries, blackberries, blueberries, or even sliced peaches for a twist.
I like to add extra toppings like chocolate shavings, chopped nuts, or a spoonful of lemon curd for a fancy touch.
If I need to feed a crowd, I double the recipe to make 16 shortcakes.

Storage/reheating

I store unassembled biscuits in an airtight container at room temperature for up to 3 days. They can also be refrigerated for 2 days or frozen for up to a month.
I reheat the biscuits in a warm oven for a few minutes before serving if needed.
I keep the strawberries and whipped cream in the fridge in separate containers for up to 3 days. I always assemble the shortcakes just before serving to keep them from getting soggy.

FAQs

What’s the difference between biscuits and shortcake?

Biscuits are usually less sweet and more savory, while shortcakes have more sugar and a richer, creamier texture.

How do I prevent dense shortcakes?

I make sure to use cold ingredients and avoid overmixing the dough to keep the biscuits light and tender.

Can other fruits be used instead of strawberries?

Yes, I like to substitute with seasonal fruits like blueberries, blackberries, raspberries, or peaches when available.

Can I assemble shortcakes in advance?

I prefer not to assemble them ahead of time, as the juices from the strawberries can make the biscuits soggy.

Can I freeze the biscuits?

Absolutely. I freeze the unbaked or baked biscuits for up to a month. When ready to serve, I reheat baked ones at 350 °F until warmed through.

Conclusion

I adore how this strawberry shortcake highlights seasonal strawberries with minimal fuss. The tender biscuits, sweet berries, and airy whipped cream come together for a classic dessert that’s both elegant and comforting. Whether I’m hosting a summer gathering or just craving a sweet treat, this recipe always hits the spot.