So here’s the thing — this strawberry shortcake recipe wasn’t something I planned. It wasn’t a Pinterest moment or some “master chef” level dream I had. Nope. It all started one warm Saturday afternoon, with my niece (who is 7, wild, and incredibly persuasive) tugging at my apron, saying, “Can we make something sweet… but, like, with strawberries?” And just like that, we were off to the races.
Now, I’d love to say I had a go-to strawberry shortcake recipe just lying around in my head, but truth be told, I didn’t. I’d only ever eaten it at restaurants or those pre-packaged ones from the grocery store that, let’s be honest, taste like cardboard with a sugar packet sprinkled on top. But I was determined to make something better — something fresh, simple, and made from scratch. You know, the kind of dessert that makes your house smell amazing and feels like summer in every bite.
So we rolled up our sleeves, made a little mess (okay, a lot), and after a few test runs (and some accidental flour face masks), this easy strawberry shortcake was born. And let me just say — it’s now officially in my “make-this-again-ASAP” file. Whether you’re baking with kids, baking for someone you love, or just craving something old-fashioned and delicious, this one’s got your name written all over it.
Why You’ll Love This Dish (Seriously, Don’t Skip This One)
1. It’s Ridiculously Easy to Make
Like, if you can stir and slice, you can make this dessert. This is the kind of simple strawberry shortcake recipe that doesn’t demand culinary skills. No fancy equipment. No weird ingredients. Just real stuff you probably already have.
2. Fresh and Fluffy from Scratch
This is not your typical soggy, store-bought sponge. We’re talking homemade shortcakes — fluffy, buttery, and just the right amount of crumbly. Pair that with fresh strawberries? Total game changer.
3. A Sweet Nostalgia Trip
You know those desserts that somehow take you back to childhood even if your childhood didn’t have them? That’s this. It feels like summer fairs, picnic blankets, and your grandma’s kitchen — all rolled into one perfect bite.
4. Customizable as Heck
Want to add whipped cream? Great. Want to drizzle some chocolate? Go for it. Swap strawberries with blueberries? Yes, chef. This recipe is like that chill friend who’s down for anything.
5. Kid-Friendly and Crowd-Approved
Not only do kids love eating this — they love helping make it too. And trust me, no one at your dinner table is going to turn this down. Not your picky aunt. Not your health-nut neighbor. No one.
6. Doesn’t Break the Bank
There’s nothing fancy or expensive here. A few pantry staples, some strawberries (fresh or frozen!), and boom — you’ve got yourself one of the best strawberry desserts ever. Budget-friendly and beautiful? Yes please.
7. Perfect for Literally Any Occasion
Random Tuesday night? This works. Backyard BBQ? Also works. Birthday party, baby shower, or Netflix binge snack? Check, check, and check.
Ingredients for the Easy & Simple Strawberry Shortcake Recipe
- All-purpose flour – 2 cups
- Baking powder – 1 tbsp
- Sugar – 3 tbsp (plus 2 tbsp for strawberries)
- Salt – ½ tsp
- Unsalted butter – ½ cup (cold, cut into small cubes)
- Heavy cream – ¾ cup (plus extra for brushing)
- Vanilla extract – 1 tsp
- Fresh strawberries – 2 cups (hulled and sliced)
- Whipped cream – 1 to 1½ cups (store-bought or homemade)
Optional twists:
- Add a dash of lemon zest to the shortcake dough
- Use brown sugar for a richer strawberry syrup flavor
- Add a pinch of cinnamon if you want a warmer flavor
Cooking Equipment Needed
- Mixing bowls
- Pastry cutter (or fork)
- Baking sheet
- Parchment paper
- Sharp knife
Cooking Instructions for the Easy & Simple Strawberry Shortcake Recipe
Step: 1 – Macerate the Strawberries
Toss the sliced strawberries with 2 tablespoons of sugar. Let them sit for at least 30 minutes so they get all juicy and syrupy. This part? Totally magic.
Step: 2 – Preheat Your Oven
Set your oven to 425°F (220°C). Line your baking sheet with parchment paper. This saves on cleanup — which, let’s be honest, is the real MVP move.
Step: 3 – Make the Shortcake Dough
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add cold butter cubes and cut them in using a pastry cutter or fork until the mix looks like crumbs.
Step: 4 – Add the Wet Ingredients
Stir in the heavy cream and vanilla. Mix just until the dough comes together — don’t overdo it. If it looks a little shaggy, you’re doing it right.
Step: 5 – Shape and Bake
Turn the dough out onto a floured surface and gently pat it into a ¾-inch thick circle. Cut out shortcakes using a round cutter or glass. Place them on the baking sheet, brush the tops with cream, and bake for 12-15 minutes until golden.
Step: 6 – Cool and Slice
Let the shortcakes cool slightly. Slice them in half horizontally — kind of like opening a biscuit. Resist the urge to eat one right away (or don’t, I won’t judge).
Step: 7 – Build the Magic
Layer the bottom half of your shortcake with macerated strawberries and whipped cream, then top with the other half. Add more cream and berries if you’re feeling extra — and I say always feel extra.
Notes
Don’t Skip the Juicing Time
Letting the strawberries sit in sugar makes a syrupy juice that soaks into the shortcake. Trust me, it’s everything.
Cold Butter is Key
Don’t try to cheat this part. Cold butter equals flaky shortcake. Warm butter equals sad biscuit.
No Pastry Cutter? No Problem
Use a fork or even your fingers (fast, though — you don’t want to melt the butter).
Want it Lighter?
Use Greek yogurt in place of some of the cream in the dough. It gives it a tangy twist.
Whip It Good
Whip your own cream if you can — it’s richer, fluffier, and just better all around.
Gluten-Free Hack
Swap all-purpose flour with a 1:1 gluten-free blend. Works like a charm.
Macronutrients Per Serving (Rough Estimate)
- Calories: 320
- Protein: 4g
- Carbs: 35g
- Sugar: 18g
- Fat: 18g
- Fiber: 2g
Bonus Pro Tips
- Chill your bowl and whisk before whipping cream for faster results.
- Slice strawberries evenly for better texture and flavor.
- Don’t overmix the dough — really, just don’t.
- Use a serrated knife to slice the shortcakes. Less crumbling.
- Add a few mint leaves for a fancy, fresh finish.
- Leftovers? Store components separately to avoid sogginess.
Strawberry Shortcake Scoop: Q&A Edition
What can I serve with strawberry shortcake?
Try it with a scoop of vanilla bean ice cream or a drizzle of warm chocolate ganache. Light and decadent at the same time.
Can I make this ahead of time?
Absolutely. Bake the shortcakes and store in an airtight container. Assemble right before serving to keep everything fresh and crisp.
How do I make this even easier?
Use store-bought whipped cream and slice the berries the night before. That way, everything comes together in minutes.
Any tips for making it look restaurant-worthy?
Layer everything neatly, add a sprig of mint on top, and maybe a dusting of powdered sugar. People will think you went to pastry school.
Can I use frozen strawberries?
Yes, just thaw and drain them first. They might be a bit softer but still delicious.
What’s the difference between this and Japanese strawberry shortcake?
Japanese strawberry shortcake uses sponge cake, not biscuits, and has a much lighter, airy texture. It’s a totally different vibe — but just as dreamy.
