Easy Strawberry Shortcake Recipe

So you’re craving something sweet, fruity, fluffy, AND easy… but you also don’t want to stand in the kitchen for 3 hours? Respect. Same energy. Lucky for both of us, this easy strawberry shortcake recipe is the kind of dessert that looks fancy, tastes dreamy, and requires zero chef-level skills. If you can stir, slice, and stack—you’re basically golden.

Let’s dive into this berry-filled happiness, shall we?

Why This Recipe is Awesome

You know those recipes that seem simple but somehow go sideways? Yeah—this isn’t one of them. This one is deliciously foolproof. Like, it’s idiot-proof. Even I didn’t mess it up.

Here’s the vibe:

• Fast: Dessert in under 30 minutes? That’s a flex.
• Fresh: Strawberries + whipped cream = summer in your mouth.
• Light but satisfying: So you can eat two without regret. (You’re welcome.)
• Crowd-pleasing: Even the picky eater in your life will vibe with this.

Basically, this recipe is like that friend who never disappoints. Loyal, sweet, and always photogenic.

Ingredients You’ll Need

For the Strawberries:

• 1 lb fresh strawberries, sliced (the redder, the better—obvious but necessary)
• ¼ cup sugar (to make those berries juicy like a telenovela plot)

For the Shortcakes:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed (don’t use margarine… just don’t)
• ⅔ cup milk
• 1 large egg

For the Whipped Cream:

• 1 cup heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract (or skip, but why?)

Step-by-Step Instructions

1. Prep the strawberries

Toss the sliced strawberries with sugar in a bowl. Give them a little mix and let them sit. They’ll release that gorgeous syrup—aka the best part. This step is called maceration, but don’t worry… no science degree needed.

2. Preheat the oven

Turn it on to 425°F (220°C). Yes, you need to preheat it. Don’t be that person.

3. Mix dry ingredients

In a big bowl, whisk together flour, sugar, baking powder, and salt. Boom. Done.

4. Add butter

Drop in your cold butter cubes and cut them into the flour using your fingers or a pastry cutter. You want a crumbly, sandy texture—not chunky butter boulders.

5. Add milk and egg

Beat the egg into the milk, pour it into the dry mix, and stir until just combined. No overmixing unless you’re into weirdly chewy shortcakes.

6. Shape the shortcakes

Scoop or drop 6–8 mounds of dough onto a baking sheet. Neat circles? Optional. Rustic blobs? Totally acceptable and charming.

7. Bake

Bake for 12–15 minutes, or until golden brown like a perfect summer tan.

8. Make the whipped cream

Whip the heavy cream, sugar, and vanilla until soft peaks form. Don’t overdo it, unless you enjoy butter.

9. Assemble

Slice the shortcakes in half, layer them with strawberries and whipped cream, then plop the top back on. Add extra cream on top because… why not?

10. Eat

Honestly, this step doesn’t need explanation.

Common Mistakes to Avoid

• Skipping the preheat: Rookie move. Your cakes will bake weirdly and you’ll be sad.
• Using warm butter: Keep it cold, folks. Cold butter = flaky magic.
• Overmixing the dough: You’re making shortcakes, not rubber balls.
• Not letting strawberries sit long enough: They need time to get juicy. Patience, Padawan.
• Whipping cream to oblivion: Unless you’re intentionally making butter, chill.

Alternatives & Substitutions

• No strawberries? Use blueberries, raspberries, peaches… whatever fruit makes your soul happy.
• No heavy cream? Store-bought whipped topping works. (Does it taste as good? IMO, no.)
• Want it vegan? Swap butter for vegan butter, milk for almond milk, and use coconut whipped cream. Still yum.
• Gluten-free? Use a 1:1 GF flour blend. Just know the texture may be slightly sassier.
• Not a fan of sweetness overload? Reduce the sugar in the berries or shortcakes. No judgment. (Okay, maybe a tiny bit.)

FAQs

 Can I make the shortcakes ahead of time?

Absolutely. Bake them, cool them, and store in an airtight container. Assemble when you’re ready to serve—because soggy cake is a crime.

 Do I have to use fresh strawberries?

Fresh is best, but frozen works if you thaw and drain them first. Frozen berries can be a little dramatic and leak everywhere, FYI.

 Can I use store-bought biscuits?

You can… but why rob yourself of the homemade glory? It’s like buying instant noodles when you have time for real pasta.

 How do I get the fluffiest whipped cream?

Use cold heavy cream and a cold bowl. Cold = fluffy. Science. Can I make this less sweet?

Yes! Cut the sugar anywhere you want. It’s your dessert, not mine.

 Do I need a mixer for the whipped cream?

Nope. A whisk, your arm, and some determination will do it. Free workout included.

Can I use margarine instead of butter?

Well… technically yes. But why hurt your soul like that?

Final Thoughts

And there you go—your new favorite dessert that’s cozy, cute, and ridiculously easy to whip up. Whether you’re feeding friends, family, a date, or just yourself (zero shame), these easy strawberry shortcakes are the kind of treat that make you look like you’ve got your life together.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!