Name: Simple Strawberry Shortcakes
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound sliced strawberries; 2–3 tablespoons granulated sugar; 1 teaspoon lemon juice; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup sugar; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter; 3/4 cup cold whole milk or cream; 1 cup heavy cream; 2 tablespoons sugar; 1 teaspoon vanilla

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I love a dessert that feels like summer in your hands — these Simple Strawberry Shortcakes are exactly that: tender biscuits, macerated strawberries, and billowy whipped cream. I make them often for backyard dinners and find they beat store-bought desserts every time because the strawberries stay bright and the biscuits are flaky when handled correctly. If you like creamy strawberry desserts, you might also enjoy my take on creamy Philadelphia cheesecake bars with fresh strawberry twist for a different finish.

Why Make This Recipe

Bright, fresh flavor: macerated strawberries and real cream keep the taste light and seasonal.
Quick and approachable: biscuits bake in about 12–15 minutes, so you can have dessert in under an hour.
Crowd-pleasing texture contrast: crisp edges on the biscuits, soft centers, juicy berries, and fluffy whipped cream.
Flexible for occasions: elegant enough for a dinner party and easy enough for a casual picnic.
Personal insight: I love this recipe because simple technique—cold butter, quick handling—gives bakery-level biscuits without fuss.

Recipe Overview

Prep time: 20 minutes (plus 20–30 minutes for strawberries to macerate)
Cook time: 12–15 minutes
Total time: 50–65 minutes (including cooling and maceration)
Servings: 6 shortcakes
Difficulty: Easy
Method: Drop or cut-and-bake biscuit method; macerate strawberries and whip cream. Use a food processor or pastry cutter for the biscuit dough and a mixer or whisk for the cream.

My Experience Making This Recipe

I tested this recipe several times to balance biscuit tenderness with sturdy structure so they hold berries without collapsing. The key discovery was using 6 tablespoons of cold butter grated into the flour and baking at 425°F for a golden top and soft center.

How to Make Simple Strawberry Shortcakes

Start by macerating 1 pound of sliced strawberries with 2–3 tablespoons granulated sugar and a teaspoon of lemon juice; let sit 20–30 minutes so they release bright, syrupy juices. For the biscuits, whisk 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 cup sugar, and 1/2 teaspoon salt; cut in 6 tablespoons cold unsalted butter until pea-sized bits remain, then stir in 3/4 cup cold whole milk or cream until just combined. Drop 6 mounds onto a parchment-lined baking sheet and bake at 425°F for 12–15 minutes until golden. While biscuits cool, whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla to soft peaks. Split biscuits, spoon berries and their juices over the bottom half, add whipped cream, and cap with the top.

Expert Tips for Success

Keep ingredients cold: chill flour, bowl, and butter — cold butter creates steam pockets for flaky layers. For visual inspiration, check this simple strawberry idea at decadent fried strawberry cheesecake sandwiches you’ll love.
Don’t overmix dough: stir until shaggy and just combined; overworking develops gluten and makes dense biscuits.
Measure flour correctly: fluff the flour, spoon into the cup, and level; packed flour makes dry, heavy biscuits.
Use room-temperature bowl for whipping: a chilled metal bowl and cold cream make whipping faster and more reliable.
Bake on a preheated baking sheet or use a dark rimmed pan for even browning; rotate halfway if your oven has hot spots.

How to Serve Simple Strawberry Shortcakes

Classic plating: split biscuit, layer berries and cream, and top with a mint sprig for color.
Make them elegant: dust with powdered sugar and serve on chilled plates for dinner guests.
Picnic version: assemble just before serving to avoid soggy biscuits, or pack components separately.
Pairings: serve with espresso or a light sparkling rosé; for other fruity desserts, contrast textures with delicious strawberry oatmeal bars for a brunch spread.

Storage and Reheating Guide

Store assembled shortcakes only for a few hours in the fridge—biscuit will soften from juices. Keep biscuits, macerated strawberries, and whipped cream separate for up to 2 days in airtight containers (strawberries 24–48 hours). To freeze biscuits: bake, cool, wrap individually, and freeze up to 2 months; reheat wrapped in foil at 350°F for 8–10 minutes. Whipped cream doesn’t reheat; if frozen it will deflate—rewhip fresh with 1–2 tablespoons powdered sugar.

Recipe Variations

Gluten-free: substitute 1:1 gluten-free flour blend and add 1/4–1/2 teaspoon xanthan gum if the blend lacks it; handle gently.
Dairy-free: use chilled vegan butter and full-fat coconut milk (or oat milk) for the dough; whip canned coconut cream chilled overnight with 1–2 tablespoons sugar.
Lemon-strawberry: add 1 teaspoon lemon zest to biscuit dough and 1 tablespoon lemon juice to strawberries for a brighter profile.
Shortcake parfaits: layer crushed biscuits, berries, and whipped cream in glasses for portability and visual appeal; for different combos, try this apple-strawberry layering idea delight in apple and strawberry dessert harmony layers.

Nutritional Highlights

Fruit-forward: fresh strawberries provide vitamin C, fiber, and antioxidants per serving.
Calorie and fat considerations: biscuits and whipped cream add calories and saturated fat; use portion control (one shortcake per person) or lighter dairy alternatives if needed.
Allergens: contains gluten (wheat) and dairy by default; can be adapted to be gluten-free and dairy-free as noted above.

Troubleshooting Common Issues

Dense biscuits: likely from overmixing or too much flour — mix until just combined and use cold butter.
Soggy shortcakes: assemble right before serving or drain excess strawberry juices; fold some berries into whipped cream instead of piling syrup on the biscuit.
Whipped cream won’t thicken: ensure cream is at least 30–32% fat and cold, and use a cold metal bowl; if it still fails, add 1 teaspoon powdered sugar and continue whipping.

Frequently Asked Questions

Q: Can I make the biscuits ahead of time?
A: Yes — bake biscuits, cool completely, then store in an airtight container at room temperature for up to 24 hours or freeze up to 2 months. Reheat wrapped in foil at 350°F for 8–10 minutes to refresh the crust.

Q: How long should strawberries macerate?
A: 20–30 minutes is ideal to draw out juices and soften fruit. For more syrup, macerate up to an hour. If you need them overnight, mix in sugar just before serving to avoid overly soft berries.

Q: Can I use frozen strawberries?
A: You can, but thaw and drain excess liquid before macerating to avoid a watery shortcake. Gently toss with a tablespoon of sugar and a squeeze of lemon after thawing.

Q: How do I make the whipped cream stable for a party?
A: Add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon warm water (cool slightly) to 1 cup of whipping cream while whipping, or use 1–2 tablespoons of mascarpone for added body and stability.

Conclusion

For a quick, reliably delicious summer dessert, this Simple Strawberry Shortcakes recipe delivers bright fruit, tender biscuits, and fluffy cream with minimal fuss; you can also compare variations and step-by-step photos in this Easy Strawberry Shortcake Recipe.

Simple Strawberry Shortcakes