If you’re looking for a dessert that’s as charming as it is delicious, this Easy Strawberry Shortcake Recipe is your new best friend. Imagine tender, buttery shortcakes baked to golden perfection, paired with juicy, sweet strawberries and fluffy whipped cream that melts in your mouth. It’s a classic that brings smiles and comfort with every bite, perfect for celebrations, family gatherings, or a special treat when you just want to brighten your day. I’m thrilled to share this recipe that’s surprisingly simple yet wildly impressive—anyone can whip it up, and everyone will love it!
Ingredients You’ll Need
The magic of this Easy Strawberry Shortcake Recipe lies in its straightforward, wholesome ingredients. Each component plays an important role—from the flour giving structure to the shortcakes, to the cold butter that ensures a flaky texture, and the fresh strawberries adding vibrant sweetness and color. Having the right balance of these essentials guarantees a dessert that’s both classic and unforgettable.
- 1 ½ cups flour: The foundation for soft, tender shortcakes that hold the toppings beautifully.
- 1 tablespoon baking powder: Gives the shortcakes a light, airy rise for that perfect fluffiness.
- ½ teaspoon salt: Enhances flavor and balances the sweetness.
- 2 tablespoons sugar: Adds a subtle sweetness to the dough, complementing the fruit perfectly.
- 6 tablespoons unsalted butter (very cold and cut into cubes): The secret to flaky, buttery layers in your shortcakes.
- ½ cup buttermilk: Keeps the dough moist and tender with a pleasant tang.
- 3 tablespoons whipping cream: For brushing the biscuit tops, helping them brown gorgeously and get just a touch of richness.
- 1 tablespoon Turbinado sugar: Sprinkled on top for a pretty, crunchy finish.
- 3 cups sliced strawberries: The heart of the dessert, bursting with natural sweetness and freshness.
- 2 tablespoons superfine sugar: Sweetens the strawberries gently, drawing out their juices.
How to Make Easy Strawberry Shortcake Recipe
Step 1: Prepare the Shortcake Dough
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper, which keeps things clean and prevents sticking. In a food processor, combine the flour, baking powder, salt, and sugar, and pulse briefly to mix. Then add the very cold, cubed butter and pulse just a few times until the mixture resembles coarse crumbs. This step is crucial because those cold butter flakes create the flaky layers that make shortcakes so delightful.
Step 2: Add Buttermilk and Form Dough
Transfer your flour and butter mixture to a bowl, then stir in the buttermilk just until combined. Avoid over-mixing here because you want tender shortcakes, not tough ones. Once the dough comes together, gently pat it out on a floured surface into a rectangle about 3/4 inch thick. This sets the perfect height for those fluffy bites we’ll soon enjoy.
Step 3: Cut and Prepare Biscuits
Using a 2-inch biscuit cutter or even a sturdy glass, cut out your shortcakes and place them neatly on the lined baking sheet. Don’t toss the scraps—gently reshape and cut more biscuits until all the dough is used. Brush the tops with whipping cream, then sprinkle Turbinado sugar for that gorgeous, sparkly finish that gives a slight crunch when baked.
Step 4: Bake Shortcakes
Bake in your preheated oven for about 12 minutes or until the tops turn a lovely light brown. The warm aroma alone will have your mouth watering! Once out of the oven, transfer the shortcakes to wire racks to cool. Cooling slightly ensures they hold their shape without getting soggy when we add the strawberries and cream.
Step 5: Sweeten the Strawberries
While the shortcakes bake, toss your sliced strawberries with the superfine sugar in a bowl. This helps the berries release their natural juices, creating that luscious strawberry syrup that’s so signature to the dessert. Let them sit while you prepare the cream.
Step 6: Whip the Cream
For an extra special touch, whip some Greek yogurt with powdered sugar and vanilla extract until stiff peaks form. This adds a slight tang and richness that perfectly balances the sweet strawberries and buttery shortcakes – it’s my favorite twist that makes this recipe shine.
Step 7: Assemble Your Strawberry Shortcakes
Slice the shortcakes in half horizontally and start layering. Spoon a generous dollop of the Greek yogurt whipped cream on the bottom half, add a heaping spoonful of those juicy strawberries, then cap it with the other biscuit half. Finish by spooning on a little more whipped cream. The combination of textures and flavors in each bite is pure joy.
How to Serve Easy Strawberry Shortcake Recipe
Garnishes
If you want to elevate the presentation, fresh whole strawberries or a sprig of mint on top adds a beautiful, fresh look. A light dusting of powdered sugar can also give your shortcakes that picture-perfect bakery touch.
Side Dishes
Serve this strawberry shortcake with a scoop of vanilla ice cream or a glass of refreshing iced tea to keep things light and summery. It’s a dessert that pairs well with many seasonally inspired sides, making it a versatile favorite.
Creative Ways to Present
For a fun twist, try serving your shortcakes in individual glass jars to create layered parfaits. Or, use mini shortcakes as bite-sized treats at parties, stacking strawberries and whipped cream neatly for easy grabbing. Presentation can be playful and impressive without extra effort.
Make Ahead and Storage
Storing Leftovers
If you have leftover shortcakes, store them in an airtight container at room temperature for up to two days. To keep the berries fresh, store them separately in the refrigerator. This will preserve the integrity of each component and prevent sogginess.
Freezing
Shortcakes freeze beautifully. After baking and cooling, wrap each biscuit tightly in plastic wrap and place in a freezer-safe container for up to three months. When ready to enjoy, just thaw at room temperature or warm slightly in a low oven before assembling the dessert.
Reheating
To reheat, pop the shortcakes into a 300°F oven for about 5-7 minutes until warm and slightly crisp on the outside. Avoid microwaving as it can make them chewy. Then, add fresh strawberries and whipped cream for a dessert that tastes just like fresh-baked.
FAQs
Can I use frozen strawberries for this Easy Strawberry Shortcake Recipe?
While fresh strawberries are best for flavor and texture, you can use frozen strawberries—just be sure to thaw and drain them well to avoid excess moisture making the shortcakes soggy. Toss with sugar as usual to enhance sweetness.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This homemade buttermilk will mimic the tang and acidity needed for tender shortcakes perfectly.
Is Greek yogurt whipped cream necessary?
Greek yogurt adds a lovely tang and extra richness, but if you prefer, you can use traditional whipped cream or a mix of whipped cream and mascarpone cheese. Each option creates a slightly different but equally delicious profile.
Can I make the shortcakes gluten-free?
Yes! You can swap out the flour for a gluten-free all-purpose blend, but be sure it contains xanthan gum or another binder for the right texture. The rest of the recipe stays the same, and the shortcakes still turn out delightful.
How far ahead can I prepare this dessert?
The shortcakes and strawberries can be made a day in advance and stored separately. Assemble just before serving to keep everything fresh and beautiful. Whipped cream is best made fresh but can be prepared a few hours ahead and kept chilled.
Final Thoughts
Making this Easy Strawberry Shortcake Recipe is like giving yourself a warm hug on a plate. It’s one of those desserts that feels special but doesn’t demand complicated skills or ingredients. Whether you’re a seasoned baker or whipping something up for the first time, this recipe delivers joy and smiles every time. I can’t wait for you to try it and see how easily you can brighten a meal with this timeless treat!
Print
Easy Strawberry Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy strawberry shortcake recipe features tender homemade biscuits topped with juicy sugared strawberries and fluffy Greek yogurt whipped cream. Perfectly balanced sweetness and fresh flavors make it a classic dessert ideal for spring and summer gatherings, ready in just 35 minutes for 8 servings.
Ingredients
Shortcakes
- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons unsalted butter (very cold and cut into cubes)
- ½ cup buttermilk
- 3 tablespoons whipping cream
- 1 tablespoon Turbinado sugar
Strawberries
- 3 cups sliced strawberries
- 2 tablespoons superfine sugar
Greek Yogurt Whipped Cream
- Powdered sugar (quantity not specified, estimate 2 tablespoons)
- Greek yogurt (quantity not specified, estimate 1 cup)
- Vanilla extract (quantity not specified, estimate 1 teaspoon)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside for later use to bake the shortcakes.
- Mix dry ingredients: In a food processor bowl, combine flour, baking powder, salt, and sugar by pulsing a few times to mix well.
- Cut in butter: Add the cold, cubed butter to the flour mixture and pulse a few times until the butter is cut into the flour, resembling coarse crumbs.
- Form dough: Transfer the mixture into a bowl and stir in the buttermilk until just combined, being careful not to overmix to keep the shortcakes tender.
- Shape dough: On a floured surface, pat the dough into a rectangle about 3/4 inch thick to prepare for cutting.
- Cut biscuits: Use a 2-inch biscuit cutter or glass to cut out biscuits. Place biscuits on the prepared baking sheet and reshape and cut remaining dough to maximize yield.
- Top biscuits: Brush the tops with whipping cream and sprinkle with Turbinado sugar to give a golden and slightly crunchy finish.
- Bake shortcakes: Bake in the preheated oven for 12 minutes or until the shortcakes are lightly browned. Remove and cool on wire racks.
- Prepare strawberries: In a bowl, combine sliced strawberries with superfine sugar and let sit to macerate until ready to assemble.
- Make whipped cream: Beat together powdered sugar, Greek yogurt, and vanilla extract until stiff peaks form, creating a tangy whipped cream.
- Assemble shortcakes: Slice each cooled shortcake in half horizontally.
- Add toppings: Spoon a dollop of Greek yogurt whipped cream and a generous amount of the sugared strawberries onto the bottom half of each shortcake.
- Finish and serve: Top with the other half of the shortcake and spoon more whipped cream on top if desired. Serve immediately for best flavor and texture.
Notes
- For best results, use very cold butter to ensure flaky shortcakes.
- Allow strawberries to macerate to bring out their natural sweetness and juices.
- The Greek yogurt whipped cream adds a tangy twist and reduces overall sweetness.
- Use fresh, ripe strawberries for optimal flavor.
- Shortcakes are best served the same day they are made to maintain freshness and texture.
