When it comes to desserts, there’s something so comforting about a fresh, homemade strawberry shortcake. The combination of sweet, juicy strawberries, light and fluffy biscuit-like cake, and creamy whipped topping creates a delightful balance of textures and flavors. This Easy Strawberry Shortcake recipe is the perfect dessert for any occasion, whether it’s a summer picnic, a birthday party, or just a sweet treat after dinner.
I first made strawberry shortcake on a whim one summer afternoon when I had an abundance of fresh strawberries in the fridge. I wanted something simple but delicious, and after just a few ingredients, the dessert came together effortlessly. As soon as I took my first bite, I knew this was a keeper. The strawberries were perfectly sweet, the cake was light and buttery, and the whipped cream added just the right amount of richness. It was an instant hit with my family, and now it’s one of my go-to recipes for gatherings.
Each time I serve this dish, it’s met with compliments and requests for the recipe. It’s one of those desserts that seems like it’s a lot more work than it actually is. The sweet, tangy Easy Strawberry Shortcake combined with the airy cake and luscious cream make for a treat that’s as beautiful as it is delicious. Whether you’re using store-bought biscuits or making them from scratch, this dessert is a guaranteed crowd-pleaser.
Why This Easy Strawberry Shortcake?
Selling Points:
- Quick and Simple: With minimal ingredients and just a few steps, you can create a delicious dessert in no time.
- Fresh and Flavorful: The combination of fresh strawberries and homemade shortcakes makes this dessert incredibly flavorful.
- Versatile: You can easily customize this dessert by adding other fruits, such as blueberries, raspberries, or peaches, for a fun twist.
- Perfect for Any Occasion: Whether it’s a holiday celebration, a family gathering, or a casual dessert after dinner, strawberry shortcake works for just about any event.
What You Need for Easy Strawberry Shortcake
Ingredients:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar (for the cake)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3/4 cup heavy cream (plus extra for whipping)
- 1 teaspoon vanilla extract
- Whipped cream or sweetened whipped topping (for serving)
How to Make Easy Strawberry Shortcake
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup of sugar. Stir to coat the strawberries and let them sit for about 30 minutes, allowing the juices to release and the strawberries to become sweet and syrupy.
- Make the Shortcakes: Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until the dough just comes together.
- Form the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Roll the dough out to about 1-inch thickness and use a round biscuit cutter or a glass to cut out the shortcakes. Place them on a baking sheet and bake for 12-15 minutes or until golden brown.
- Whip the Cream: While the shortcakes are baking, whip the heavy cream with a tablespoon of sugar until soft peaks form. You can do this by hand or with an electric mixer.
- Assemble the Shortcakes: Once the shortcakes are done and cooled slightly, slice them in half. Spoon a generous amount of the sweetened strawberries onto the bottom half of each shortcake, top with whipped cream, and place the top half of the shortcake on top.
- Serve and Enjoy: Serve immediately, garnished with extra strawberries and whipped cream if desired.
Tips for Perfect Strawberry Shortcake
- Fresh Strawberries: Use the freshest strawberries you can find. If they’re a bit tart, you can increase the sugar slightly to balance the flavors.
- Chilled Butter: Make sure the butter is cold when making the dough to ensure flaky, tender shortcakes.
- Don’t Overwork the Dough: When making the shortcake dough, avoid overworking it. You want it to stay light and flaky, not dense and tough.
- Customization: Add a little lemon zest or a splash of vanilla extract to the strawberry mixture for an extra flavor boost.
Substitutions and Variations
- Gluten-Free: For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
- Dairy-Free: Substitute the heavy cream with coconut cream or a non-dairy whipping cream to make the dessert dairy-free.
- Other Berries: You can use raspberries, blueberries, or blackberries in place of or in addition to strawberries for a mixed berry shortcake.
- Chocolate Lovers: Drizzle a bit of melted chocolate on top for a chocolate strawberry shortcake twist.
Make a Healthier Version
- Less Sugar: Reduce the sugar in the shortcake and strawberry mixture to make it lighter.
- Lower-Fat Cream: Use light whipped topping or low-fat whipped cream for a lighter option.
Closing for Easy Strawberry Shortcake
This Easy Strawberry Shortcake is a light, refreshing dessert that’s perfect for any time of year. With its fresh strawberries, buttery shortcake, and fluffy whipped cream, it’s a treat that will never go out of style. You can make it as simple or as fancy as you like, but no matter how you prepare it, it’s sure to delight anyone who takes a bite. Next time you’re looking for a quick and delicious dessert, give this recipe a try and enjoy the flavors of summer in every bite!
Frequently Asked Questions for Easy Strawberry Shortcake
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes in advance and store them in an airtight container for up to 2 days. Just reheat them slightly before serving.
Can I use store-bought biscuits for the shortcake?
Yes, store-bought biscuits can be used as a shortcut, but homemade shortcakes will have a fresher taste and texture.
Can I make this dessert without whipped cream?
Yes, you can substitute whipped cream with a scoop of vanilla ice cream or a drizzle of custard for a different twist.
How do I keep the shortcakes from getting soggy?
Assemble the shortcakes right before serving to prevent the biscuits from becoming soggy from the strawberries’ juices.
Can I freeze the shortcakes?
Yes, you can freeze the shortcakes after baking. Just wrap them tightly and store in the freezer for up to 3 months. Thaw them at room temperature and then assemble the shortcakes when ready to serve.
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes in advance and store them in an airtight container for up to 2 days. Just reheat them slightly before serving.
Can I use store-bought biscuits for the shortcake?
Yes, store-bought biscuits can be used as a shortcut, but homemade shortcakes will have a fresher taste and texture.
Can I make this dessert without whipped cream?
Yes, you can substitute whipped cream with a scoop of vanilla ice cream or a drizzle of custard for a different twist.
How do I keep the shortcakes from getting soggy?
Assemble the shortcakes right before serving to prevent the biscuits from becoming soggy from the strawberries’ juices.
Can I freeze the shortcakes?
Yes, you can freeze the shortcakes after baking. Just wrap them tightly and store in the freezer for up to 3 months. Thaw them at room temperature and then assemble the shortcakes when ready to serve.
Can I use frozen strawberries instead of fresh?
While fresh strawberries are recommended for the best flavor and texture, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them before using to avoid excess moisture.
How do I prevent the shortcake dough from being too sticky?
If your dough feels too sticky, lightly flour your work surface and hands when shaping the shortcakes. Be careful not to add too much flour, as this can make the biscuits dense.
What can I add to the strawberries for extra flavor?
You can add a splash of balsamic vinegar, a pinch of cinnamon, or some finely chopped mint leaves to enhance the flavor of the strawberries.
How can I make this dessert dairy-free?
For a dairy-free version, substitute the butter with dairy-free margarine or coconut oil, and use a non-dairy whipped topping or coconut cream for the whipped cream.
Can I make this strawberry shortcake with other fruits?
Absolutely! You can make this dessert with other berries like raspberries, blueberries, or blackberries, or even mix multiple fruits for a colorful and flavorful variation.
With its bright flavors and light, airy texture, this Easy Strawberry Shortcake is a dessert that everyone will love. It’s an ideal treat for any occasion, and you can enjoy it all year round with fresh strawberries in the spring and summer or even frozen strawberries in the off-season.
Easy Strawberry Shortcake
Course: All Recipes4
servings30
minutes40
minutes300
kcalIngredients
1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
2 cups all-purpose flour
2 tablespoons granulated sugar (for the cake)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
3/4 cup heavy cream (plus extra for whipping)
1 teaspoon vanilla extract
Whipped cream or sweetened whipped topping (for serving)
Directions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup of sugar. Stir to coat the strawberries and let them sit for about 30 minutes, allowing the juices to release and the strawberries to become sweet and syrupy.
- Make the Shortcakes: Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until the dough just comes together.
- Form the Biscuits: Turn the dough onto a floured surface and gently knead it a few times. Roll the dough out to about 1-inch thickness and use a round biscuit cutter or a glass to cut out the shortcakes. Place them on a baking sheet and bake for 12-15 minutes or until golden brown.
- Whip the Cream: While the shortcakes are baking, whip the heavy cream with a tablespoon of sugar until soft peaks form. You can do this by hand or with an electric mixer.
- Assemble the Shortcakes: Once the shortcakes are done and cooled slightly, slice them in half. Spoon a generous amount of the sweetened strawberries onto the bottom half of each shortcake, top with whipped cream, and place the top half of the shortcake on top.
- Serve and Enjoy: Serve immediately, garnished with extra strawberries and whipped cream if desired.
