This Easy Strawberry Shortcake recipe is made with fresh strawberries, homemade whipped cream, and a delicious sugar biscuit for a classic summer dessert!
There isn’t a dessert that screams summer quite like Strawberry Shortcake, is there?
I mean, I guess you have s’mores and apple pie, but there’s just something about syrupy sugary strawberries served over a mound of fresh homemade whipped cream and a deliciously sweet buttermilk biscuit.
Growing up, strawberry shortcake was a staple at family BBQ’s. Usually, it was served up with those yellow sponge cakes, yeah, you know the ones I’m talking about.
And sometimes it was served up with my grandmother’s homemade biscuits, but honestly, neither of them really worked for me.
Sorry, Grammie.
I’ve always found traditional shortcakes to be a little dry and flavorless, and not just my Grammie’s recipe either.
Why Canned Biscuits Make The Best Shortcake!
So as I’ve gotten older and have spent plenty of time playing around in the kitchen, I’ve actually found that canned buttermilk biscuits work the best, but you have to do something to them first.
I love using canned biscuits for a few reasons. Number one, I loved that I can still add that fresh-baked, warm, out-of-the-oven cozy feeling to the dish.
Two, I love that they whip up fast so you can literally be eating these babies in less than 30 minutes.
Lastly, when you dip the biscuits in butter and sugar before baking, you get this glorious and delicious sugar crust that really brings everything together for the perfect, easy strawberry shortcake.
Have I made you a believer? No, that’s fine, try these Homemade Shortcake Biscuits instead.
Strawberry Shortcake With Whipped Cream
Now that other key to this delicious dessert is the whipped cream. The canned stuff just won’t do, it’s gotta be homemade. I know, I’m totally contradicting myself with the biscuits, but trust me, it’s worth it.
For me, I love a super vanilla-y whipped cream for my strawberry shortcake, so I usually use my homemade whipped cream recipe and add some vanilla bean paste to really make it stand out.
This addition is entirely optional since I know it’s a bit expensive, but the bottle will last you forever and it’s an awesome ingredient to add to any baked good. If you choose not to include it, I recommend doubling the vanilla extract.
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How To Make Strawberry Shortcake:
Again, I know I’m starting to sound like a broken record, but this summertime dessert is SO easy to make! So let me walk you through it!
- Begin by preheating oven according to biscuit package instructions and line a baking sheet with parchment paper.
- Dip each biscuit into the melted butter and then into the granulated sugar to coat evenly on all sides.
- Place 2 to 3 inches apart on the parchment lined baking sheet. Bake the biscuits according to the package directions, usually around 20 minutes. *Generally, there are two baking options, I like the use the one that yields bigger biscuits. This usually means a slightly longer baking time.
- While biscuits are baking, stir together strawberries and sugar in a medium bowl and set aside.
- In a cold large bowl or stand mixer, beat together heavy cream, powdered sugar, vanilla paste, and vanilla extract, starting on low and increasing speed until stiff peaks form.
- Slice biscuits and top with fresh whipped cream and macerated strawberries.
Can Strawberry Shortcake Be Made In Advance?
It certainly can! This is perfect when you want to make up a big batch for a summer weekend!
- The baked biscuits can be stored in an air-tight container at room temperature for up to two days or up to 1 week in the refrigerator!
- The strawberries can be made up to 4 days in advance and stored covered in the fridge.
- The whipped cream can be made up to 24 hours in advance and stored covered in the refrigerator.
Can You Freeze Strawberry Shortcake?
You can freeze the baked biscuits and the macerate strawberries but you cannot freeze the whipped cream.
After baking, allow the biscuits to cool to room temperature before wrapping and placing in an air-tight container. You can store them in the freezer for up to 2 months.
Macerate the berries for at least an hour before placing in an air-tight container and freezing for up to 6 months.
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Easy Strawberry Shortcake
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This recipe was originally published in June 2017. It was updated in June 2019 with additional tips and recipe information.
Strawberry Shortcake
Ingredients
Biscuits
- 8 ct can large buttermilk biscuits
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
Strawberries
- 1 quart strawberries, hulled and sliced
- 1/4 cup granulated sugar
Whipped Cream
- 2 cups heavy cream
- 2 teaspoons vanilla extract*
- 1/4 teaspoon vanilla bean paste* Optional, see notes
- 1/3 cup powdered sugar
Instructions
Biscuits
- Preheat oven according to package instructions and line a baking sheet with parchment paper.
- Dip each biscuit into the melted butter and then into the sugar to coat evenly on all sides. Place 2 to 3 inches apart on the baking sheet. And bake according to package directions. Usually, there are two baking options, I like the use the one that yields bigger biscuits, which usually means a slightly longer baking time.
Strawberries
- While biscuits are baking, stir together strawberries and sugar in a medium bowl and set aside.
Whipped Cream
- In a large, cold bowl or stand mixer, beat together whipped cream ingredients, starting on low and increasing speed until stiff peaks form.
- Slice biscuit and top with whipped cream and strawberries.
Video
Notes
- If vanilla bean paste is not used, double the vanilla.
- For even more flavor you can add 2 tablespoons of Grand Marnier or Triple Sec to the strawberry mixture.
[email protected] says
My son loves strawberry. I will try this recipe. Lets see what he tells!
Lexi says
Yummy
Katherine says
Strawberry shortcake is so delicious. Sometimes the classics are best! We used to have shortcake a lot growing up; my mom made the best shortcakes! Light and fluffy. These look good too!