Name: Irresistible Strawberry Shortcake Recipe in 6 Simple Steps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 2/3 cup milk; 1 tsp vanilla extract; 4 cups fresh strawberries, sliced; 1/4 cup granulated sugar; 1 1/2 cups heavy whipping cream; 2 tbsp powdered sugar; 1 tsp vanilla extract

Why You’ll Love This Recipe

I love how uncomplicated and satisfying this recipe is. The shortcakes are tender with a slight crisp on the edges, the strawberries are naturally sweetened, and the whipped cream is light yet rich. Every layer is simple, but together they create something truly special. I don’t need fancy equipment or complicated techniques—just a bowl, a baking sheet, and a few fresh ingredients. It’s a classic that never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup milk
1 teaspoon vanilla extract

For the strawberries:

4 cups fresh strawberries, sliced
¼ cup granulated sugar

For the whipped cream:

1½ cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet.
In a bowl, I mix the flour, granulated sugar, baking powder, and salt.
I cut in the cold butter using my fingers or a pastry cutter until the mixture looks like coarse crumbs.
I stir in the milk and vanilla extract just until a dough forms, being careful not to overmix.
I divide the dough into 6 portions and drop them onto the baking sheet. Then I bake them for 12 to 15 minutes, until golden brown. I let them cool while I prepare the rest.
I toss the sliced strawberries with granulated sugar and let them sit for 15 minutes to release their juices.
In a chilled bowl, I whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the shortcakes are cool, I slice them in half and layer with the sweet strawberries and whipped cream. I top with the other biscuit half and add more berries and cream on top if I’m feeling generous.

Servings and timing

This recipe yields 6 servings and comes together in just 35 minutes—20 minutes for prep and 15 minutes for baking. It’s perfect when I need a quick, crowd-pleasing dessert.

Variations

Sometimes I add lemon zest to the shortcake dough for a fresh twist.
When I’m short on time, I use store-bought pound cake or biscuits and just focus on the strawberries and cream.
For an adult version, I’ve added a splash of Grand Marnier or amaretto to the strawberries.
A drizzle of melted chocolate or balsamic glaze on top makes it extra indulgent.
Swapping in peaches or blueberries gives a seasonal twist when strawberries aren’t available.

Storage/Reheating

I store any leftover shortcakes in an airtight container at room temperature for up to 2 days. I don’t recommend storing the assembled shortcakes, as the whipped cream can deflate and the strawberries may make the biscuits soggy. I keep the components separate and assemble just before serving. To reheat the shortcakes, I place them in a 300°F oven for 5–7 minutes until just warm.

FAQs

Can I make the shortcakes ahead of time?

Yes, I often make the shortcakes a day in advance and store them in an airtight container. I reheat them slightly before assembling for the best texture.

What’s the best way to slice strawberries for shortcake?

I like to slice them thinly so they soften quickly and absorb the sugar well. If the berries are large, I halve them first before slicing.

How do I get perfect whipped cream every time?

I chill the bowl and beaters before whipping the cream and stop once stiff peaks form. Overwhipping can lead to grainy texture, so I keep a close eye.

Can I use frozen strawberries?

Yes, I’ve used thawed frozen strawberries in a pinch. I add a little extra sugar and let them sit longer to release their juices.

What if I don’t have a pastry cutter?

I use my fingertips to rub the butter into the flour, or I grate the butter on a box grater and mix it in gently. Both methods work well.

Conclusion

This Irresistible Strawberry Shortcake is the kind of dessert I always come back to—simple, timeless, and bursting with flavor. The buttery shortcakes, juicy berries, and cloud-like whipped cream make every bite a delight. Whether it’s for a family gathering, a celebration, or just a weeknight craving, it’s always a hit. I love how easily it comes together and how it always leaves everyone asking for seconds.