This Easy Strawberry Shortcake recipe is made with fresh strawberries, homemade whipped cream, and a delicious sugar biscuit for a classic summer dessert!
Easy Strawberry Shortcake
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, 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 the canned biscuits for a few reasons, number one, I loved that I can still get that fresh baked, warm, out of the oven addition 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.
Now that other key to delicious strawberry shortcake 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.
More Great Summertime Recipes!
Watch how to make this strawberry shortcake recipe in the video below!
- 8 ct can large buttermilk biscuits
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 quart strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 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.
- While biscuits are baking, stir together strawberries and sugar in a medium bowl and set aside.
- 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.
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