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Easy Strawberry Shortcake

Golden brown buttery biscuit topped with fresh strawberries and vanilla whipped cream.
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This classic dessert features tender, buttery biscuits piled high with sweet, juicy macerated strawberries and fresh whipped cream. It is a simple, joyful celebration of summer flavors that comes together quickly and easily.

Ingredients

Scale
  • For the Strawberry Filling:
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/3 to 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon juice or vanilla extract
  • For the Shortcake Biscuits:
  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold whole milk or heavy cream
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)
  • For the Whipped Cream:
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Macerate the strawberries: About 30 minutes before serving, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit at room temperature.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold, cubed butter. Using a pastry cutter or forks, work butter into flour until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Add the cold milk and stir with a fork just until a shaggy dough forms. Do not overmix.
  4. Shape and bake: Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Using a floured 3-inch cutter, cut out biscuits, pressing straight down without twisting. Place on a parchment-lined baking sheet.
  5. Brush biscuit tops with beaten egg and sprinkle with coarse sugar if using. Bake for 12-15 minutes until golden brown. Cool slightly on a wire rack.
  6. Whip the cream: While biscuits bake, chill a metal bowl and beaters for 5 minutes. Add cold cream, powdered sugar, and vanilla to the chilled bowl. Whip on medium-high until soft peaks form.
  7. Assemble: Split a warm biscuit in half. Place bottom half on a plate, spoon strawberries and their syrup over it, add a dollop of whipped cream, then top with the biscuit top and more cream. Serve immediately.

Notes

Handle the dough as little as possible for tender biscuits. Taste a strawberry before adding sugar to gauge sweetness. Assemble just before serving to prevent sogginess. Biscuits can be made ahead and reheated.

Nutrition

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