Strawberry Shortcake Recipe
This Strawberry Shortcake Recipe is the dessert that says, “I almost tried, and it paid off.” Flaky biscuit? Check. Ripe strawberries? Double check (and sticky fingers because you ate some). Cloud-like whipped cream? Obviously. It’s nostalgic, impressive, and shockingly forgiving—perfect for that moment when you want to look like you planned ahead but actually remembered five minutes before guests showed up.
The time my husband decided to help with the strawberries: he thought macerating meant “pretend to stir while sampling.” He dumped in half a cup of…his enthusiasm. The kids provided moral support by painting the table with jam (modern art, I called it). I spent 20 minutes rescuing biscuits from a pan that was clearly too small, said the forbidden phrase “I told you so,” then accepted that fewer dishes was not an option. We ate it anyway. Five stars for flavor, zero for table cleanliness.
MORE OF OUR FAVORITE…
Why You’ll Love This Strawberry Shortcake Recipe
– It’s ridiculous how fast “homemade” becomes “I made this” without too much drama.
– The biscuit-to-berry ratio is scientifically comforting—big biscuit, lots of fruit, minimal self-control required.
– Forgiving recipe: overwork the dough and it still tastes like love (or sugar).
– Nostalgic, crowd-pleasing, and ridiculously photogenic until someone sneezes.
Time-Saving Hacks
– Buy ready-made biscuits. Yes, I said it. Pretend you spent all morning.
– Use whipped cream from a can in a pinch. Call it “vintage” and move on.
– Slice strawberries quickly by stacking and running a serrated knife through—fast, slightly risky, zero regrets.
– Assemble in one big trifle bowl so you only dirty one dish. You’ll still have to spoon, but fewer plates = victory.
– If you’re rushing, let strawberries sit with a splash of lemon juice and a tablespoon of sugar while you rush around like a human tornado.
Serving Ideas
– Serve with a glass of bubbly if guests are over or the kids survived the day—both valid reasons.
– Coffee for brunch, vanilla ice cream if you want to be extra (and get fewer leftovers).
– Add a mint sprig for the illusion of effort. Nobody will check.
– Keep it simple: biscuit, berries, cream, repeat. Show off later with a dramatic fork flourish.
What to Serve It With
– Prosecco or Rosé (because everything tastes celebratory with bubbles).
– Iced tea or cold brew for the “I’ve got my life together” brunch vibe.
– Vanilla bean ice cream for peak decadence.
– Fresh fruit salad if someone asks for “something light” (lie politely).
Tips & Mistakes
– Don’t assemble too far ahead—biscuits get soggy and nobody wants sad shortcake.
– Over-macerating yields syrupy berries; under-macerating yields bland berries. Aim for a lively middle.
– Yes, this pan is too small. No, I won’t wash fewer dishes.
– Don’t skip chilling the butter for the biscuits unless you enjoy dense biscuits and regrets.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Strawberry Shortcake Recipe
Ingredients
Main Ingredients
- 2.25 cups all-purpose flour
- 0.5 cup granulated sugar Plus extra for strawberries
- 0.25 cup unsalted butter Melted
- 1 cup heavy cream For whipping
- 4 cups fresh strawberries Sliced
- 1.5 tbsp baking powder
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- Stir in melted butter and mix until crumbly.
- Add heavy cream gradually, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead gently for about 1 minute.
- Pat the dough into a rectangle about 1 inch thick.
- Cut into squares and place on a baking sheet.
- Bake for 15-20 minutes or until golden.
- While the cakes cool, mix sliced strawberries with a sprinkling of sugar and let stand for 10 minutes.
- Whip the heavy cream until soft peaks form.
- Assemble by layering cake, strawberries, and whipped cream.