Strawberry Shortcake Recipe (Easy & Fluffy)

This Strawberry Shortcake Recipe is the perfect balance of buttery, flaky biscuits, juicy strawberries, and light whipped cream. It’s a classic dessert that feels both comforting and impressive, ideal for gatherings or a simple treat at home.

Why You’ll Love This Recipe

• Perfectly flaky and tender shortcakes
• Fresh, juicy strawberry flavor in every bite
• Simple ingredients and easy steps
• Family-friendly and great for any occasion
• Customizable with different fruits or toppings

Ingredients

For the strawberries

• 1 batch fresh strawberry topping

For the shortcake

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons baking powder
• 3/4 cup cold butter
• 1 large egg (cold)
• 3/4 cup cold buttermilk
• 1–2 tablespoons buttermilk or ice water

For the whipped cream

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Prepare the strawberry topping and set aside to thicken.
2. In a large bowl, whisk flour, sugar, salt, and baking powder.
3. Cut cold butter into the flour mixture until crumbly with pea-sized pieces.
4. In a separate bowl, whisk egg and buttermilk.
5. Add wet mixture to dry ingredients and mix into a shaggy dough.
6. Lightly knead until it comes together, adding extra liquid if needed.
7. Roll dough into a rectangle, fold several times, then roll to about 1¼ inch thick.
8. Cut using a biscuit cutter without twisting.
9. Place in a greased pan, close together for better rise.
10. Freeze for 20 minutes while preheating oven to 425°F (220°C).
11. Brush tops with buttermilk and sprinkle with sugar.
12. Bake for 18–22 minutes until golden brown.
13. Whip cream, sugar, and vanilla until soft peaks form.
14. Assemble the Strawberry Shortcake Recipe: split biscuits, add strawberries and cream, then layer again on top.

Tips & Tricks

• Use very cold butter for flaky layers
• Do not twist the cutter to help biscuits rise properly
• Freeze dough before baking for best texture
• Use heavy cream straight from the fridge for better whipping
• Substitute buttermilk with milk + lemon juice if needed

Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Difficulty: Easy
• Dietary: Vegetarian

Notes

• Add blueberries or raspberries for variation
• Serve warm for best flavor
• You can lightly sweeten the biscuits more if desired

Nutrition (Approximate per serving)

• Calories: 420
• Protein: 6g
• Carbs: 38g
• Fat: 28g

FAQ

Can I make this Strawberry Shortcake Recipe ahead of time?
Yes, you can prepare and freeze the dough, then bake when needed.

What if I don’t have buttermilk?
Use regular milk with 1 tablespoon lemon juice or vinegar.

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid.

How do I get flaky biscuits?
Keep all ingredients cold and avoid overmixing.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Storage

• Refrigerator: Store assembled shortcakes up to 2 days
• Freezer: Freeze unbaked dough up to 2 months
• Reheat: Warm biscuits in oven at 300°F for 5–7 minutes

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Conclusion

This Strawberry Shortcake Recipe delivers bakery-quality results with simple ingredients and easy steps. Once you try it, it will quickly become your go-to dessert for any occasion.