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Strawberry Shortcake

There’s no better way to welcome spring than this sweet strawberry shortcake recipe with fluffy whipped cream. Using crumbly, homemade biscuits just makes them 10 times better than regular versions!

Strawberry shortcake arranged on a plate.

Why You’ll Love This Easy Strawberry Shortcake Recipe

These easy strawberry shortcakes just scream “spring is here” with their bright fruitiness.

  • Better than at bakeries. They’re not overly sweet, and you can add more of the fillings if you want!
  • Light. Whipped cream and juicy strawberries balance out the flavors and texture to keep these shortcakes super light.
  • Beginner-friendly. Biscuit dough isn’t kneaded, which means any-level baker can nail this recipe.
  • Fruity. Macerating the strawberries allows them to release more of their tartness, enhancing their lovely flavor.
Strawberry shortcakes on a plate.

What You’ll Need

Cream cheese biscuits with strawberries and whipped cream are a match made in heaven.

Biscuit Ingredients

  • All-purpose flour – Don’t use cake flour because the biscuits will turn out very airy.
  • Sugar – Feel free to use light brown sugar.
  • Baking powder – It keeps the biscuits from being too dense. Make sure it’s not expired yet.
  • Orange zest – Lemon zest is a great swap.
  • Cream cheese – Use full-fat or low-fat.
  • Milk – Any kind of dairy milk is perfect for this.

For the Strawberries and Whipped Cream

  • Fresh strawberries – Avoid frozen strawberries because they soften too much once thawed.
  • Sugar – Granulated sugar is best for this.
  • Heavy cream – This is also known as “whipping cream”.
  • Vanilla extract – Use your favorite kind.

How to Make Strawberry Shortcakes

The no-knead biscuit technique allows anyone to nail this homemade strawberry shortcake recipe. Scroll to the bottom of the post for more detailed instructions.

Collage of macerated strawberries, biscuit dough, and assembled shortcakes.
  • Whisk the dry ingredients. Preheat the oven to 425˚F. Whisk the flour, sugar, baking powder, and zest in a large bowl.
  • Make the dough. Mash the cream cheese into the mixture until you get coarse crumbs. Stir in 1/3 cup milk and mix until a loose dough comes together.
  • Divide it. Without kneading the dough, divide it into 8 equal pieces and gently roll them into balls.
  • Arrange them. Place the balls of dough on a greased baking sheet, leaving 3″ space between each one.
  • Flatten the biscuits. Use your hand or a glass to flatten the balls until they’re 1/2″ thick. Brush the tops with milk and sprinkle them with sugar.
  • Bake. Pop the tray into the oven for 12-15 minutes or until golden brown. Remove them from the oven and let them cool completely.

Make the Strawberries and Whipped Cream

  • Macerate them. Use a potato masher or fork to mash 1/3 of the strawberries. Stir in the remaining strawberries and pour in the sugar. Mix well and set it aside for at least 20 minutes.
  • Chill the cream. Mix heavy cream, vanilla, and sugar in a large bowl. Cover and refrigerate it for 30 minutes.
  • Beat it. Use a hand-mixer to beat the heavy cream mixture on high speed for 4-5 minutes or until stiff peaks form.

To Assemble the Shortcakes

  • Prep the biscuits. Use a knife to carefully slice the biscuits in half.
  • Fill them. Add a tablespoon of strawberry mixture on the bottom half and top with whipped cream.
  • Serve. Place the other biscuit half on top, add more whipped cream and strawberries. Serve and enjoy!
Biscuits with layers of whipped cream and strawberries.

Tips And Variations

From using the food processor to store-bought biscuits, you’ll be happy this strawberry shortcake recipe lets you cut some corners.

  • Add nuts to the biscuits. Mixing 1/2 cup chopped pecans, almonds, or walnuts into the biscuit dough will add texture.
  • Use cream cheese frosting. Swap the whipped cream for cream cheese or vanilla frosting.
  • Use compote. Homemade strawberry or raspberry compote is a great swap for macerated strawberries.
  • Go to the bakery. If you’re in a rush, head to your favorite bakery and use pre-made biscuits for this recipe.
  • Let them cool. Always wait until the biscuits are fully cooled before assembling the shortcakes. If they’re even slightly warm, the whipped cream will melt right off.
  • Use different berries. Swap the strawberries for your favorite mix of fresh berries.
  • Process it. Add the dry ingredients and cream cheese into the food processor. Pulse it until well combined but still quite coarse to save time.
Shortcake garnished with whipped cream, strawberry, and a fresh mint leaf.

Serving Suggestions

This strawberry shortcake recipe is perfect for brunch or an afternoon treat. Serve it with your favorite tea or coffee. I love my Dalgona Coffee, Cortado Coffee, and Iced Americano. If you prefer tea, go for my Starbucks London Fog Drink or Matcha Latte.

Proper Storage

  • Fridge: Refrigerate them in an airtight container for 1-2 days. The whipped cream will become runny, and the strawberries will release too much moisture after that. Enjoy them straight out of the fridge, or let them come to room temperature first.

More Strawberry Desserts

Strawberry shortcake served on a dark platter.

Strawberry Shortcake

Katerina | Diethood
This strawberry shortcake recipe with homemade buttery biscuits and fluffy whipped cream is the perfect spring dessert.
5 from 7 votes
Servings : 8 servings
Prep Time 20 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 1 hour

Ingredients
  

For the Biscuits
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon orange zest
  • 4 ounces cream cheese, cut in cubes
  • cup milk
  • 1 tablespoon milk for brushing the tops
For the Strawberries
  • pounds fresh strawberries, hulled and sliced
  • cup sugar
For the Whipped Cream
  • 1 cup whipping cream
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon sugar

Instructions
 

For the Biscuits:
  • Preheat the oven to 425˚F.
  • Mix flour, sugar, baking powder, and orange zest in a large bowl. Add in the cream cheese and mash it with a fork until the mixture resembles coarse crumbs.
  • Stir in 1/3 cup of milk and form a dough.
  • Flour your hands and divide the dough into 8 balls. Place the dough balls 3 inches apart on a greased baking sheet or silpat.
  • Using a drinking glass, flatten the dough balls to 1/2 inch thickness, brush the tops with milk, and sprinkle a bit of sugar on top.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove the biscuits from the oven and allow them to cool down to room temperature.
For the Strawberries
  • Meanwhile, once you have cleaned and sliced the strawberries, take 1/3 of the strawberries and mash them with a potato masher.
  • Add in the rest of the strawberries and pour in the sugar. Set aside for at least 20 minutes.
For the Whipped Cream
  • In the meantime, prepare the whipped cream by combining together the whipping cream, vanilla, and sugar in a bowl. Cover and chill in the refrigerator for 30 minutes.
  • When chilled, beat the mixture with an electric mixer until stiff peaks form.
For the Shortcakes
  • Start assembling the shortcakes by cutting the biscuits in half, first.
  • Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
  • Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
  • Serve immediately, or put the cakes in the refrigerator until ready to serve.

Notes

  • For convenience, use pre-made biscuits from a bakery.
  • Cool biscuits completely before assembling to prevent the whipped cream from melting.
  • Experiment with various berries instead of just strawberries.
  • You could combine the dry ingredients and cream cheese in a food processor and process the mixture until coarse.
  • Store the shortcakes in the fridge in an airtight container for 1 to 2 days.

Nutrition

Serving: 1 Shortcake | Calories: 286 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 57 mg | Sodium: 64 mg | Potassium: 303 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 655 IU | Vitamin C: 50.3 mg | Calcium: 106 mg | Iron: 1.2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: strawberry shortcake, strawberry shortcake recipe, strawberry shortcakes
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63 comments on “Strawberry Shortcake”

    1. I’m happy to hear you enjoyed making and tasting this classic dessert! It’s always great to find recipes that are both simple to prepare and delicious. Thank YOU! 🙂

  1. This Strawberry Shortcake was a dream come true! The biscuits were perfectly tender, and the strawberries were sweet and juicy.

    1. I’m so glad to hear that the Strawberry Shortcake turned out wonderfully for you! Thank YOU! 🙂

    1. That’s fantastic to hear! Congratulations on your successful strawberry shortcakes—it’s such a rewarding feeling when your efforts are recognized and enjoyed by others! Thank YOU! 🙂

    1. I’m glad to know that this classic recipe was both easy to make and a hit with everyone. Thank YOU! 🙂

  2. Avatar photo
    Gabby@foodchowdown

    I love your twist on Strawbery ShortCakes. I was just out in LA and had one of the best Strawberry ShortCakes ever at Toast. If only I had a bite of yours… 😉

  3. I like the way you celebrate! These look amazing! My schedule has been crazy and I feel so out of the “blog loop”. You have great new recipes!

  4. Gorgeous! I love that this recipe got kick off this wonderful time of the year. I am excited to make some shortbread soon, last year I made some with basil….YUM!
    Take care,
    Terra

  5. Avatar photo
    Kimberly(unrivaledkitch)

    I’m making these pronto! they are beautiful, i get side tracked for a week and come back and you’ve made a million things i want to eat all of them 🙂 I hope you have a wonderful weekend!

  6. Avatar photo
    A little bit of everything

    what a delicious treat Kate. Can’t wait to have strawberries in the garden, yummy

  7. Avatar photo
    Chef and Steward

    LOVE this! Bookmarking for sure! I love a simple recipe at home. This looks like a delicious treat 🙂

  8. Avatar photo
    Meagan @ Scarletta Bakes

    Oh my goodness does this make me excited for Spring to ARRIVE.

    Strawberry Shortcakes are such a wonderful blast from the past – I love your take on them.

    Thanks, as always for the lovely post, recipe and photography!!

  9. Avatar photo
    Nikki @ The Tolerant Vegan

    These are lovely! I think I’ll try to vegan-ize them for Mother’s Day. My mom would love these 🙂

  10. You read my mind! I’ve been craving shortcake since strawberries started showing up in the store…Sadly, we aren’t getting local ones yet up here. Yours look so amazing and fresh.

  11. Avatar photo
    Sommer@ASpicyPerspective

    Oh baby–it’s that time of year! We should have strawberries popping up in another month. Can’t wait!

  12. As a July baby – strawberry shortcake was always my birthday cake. Love the indivudal ones -a beautiful way to put spring on your table.

  13. Avatar photo
    Sandra@ Sandra's Easy Cooking

    I finally made it to your page..This looks so beautiful and delicious! Wow what a beautiful red color..I really love this one!

  14. Avatar photo
    Sprinkled With Flour

    These look like perfect strawberry shortcakes, and now I’m definitely in the mood for spring. I just want to take a huge bite now:)

  15. THAT DOES IT. I’m moving in! I just got a bad cold but these shortcakes look like they would help…. Thanks, Kate!

  16. Avatar photo
    claudia lamascolo/aka pegasuslegend

    Nothing better than biscuits for shortcake the only way to go, these look awesome!

  17. Avatar photo
    freshandfoodie

    These look awesome! Strawberry shortcake was my favorite dessert when I was a kid, but I don’t think I’ve had it in years. Now I have a craving!

  18. Avatar photo
    The Farmers Wife

    YUMMY!!! I love strawberry shortcake, and definitely do not make it often enough. I think these must be made as soon as I find some good strawberries!

  19. LOVE your dough mix. Awesome recipe! I love serving strawberry shortcake to my family – best of both worlds; cake and fruit.

  20. I know.. finally Spring is here 🙂 and what a way to welcome the season! Gorgeous bite .. i must say!

  21. Avatar photo
    Emily @ Life On Food

    Beautiful biscuits! The first sign of spring is strawberry shortcake. It makes me so happy!

  22. Avatar photo
    Baking Serendipity

    This is the best way to welcome spring 🙂 Strawberry shortcake is one of my favorite summer desserts and I am so excited to see it popping up on blogs again!

  23. Avatar photo
    happywhennothungry

    These are beautiful! I love how delicious and fresh these look. Definitely perfect for spring!

  24. Avatar photo
    Fran {The Flavorful Fork}

    I really shouldn’t be looking at this yummy looking dessert before dinner. My stomach is rumbling. I, too, am so excited that spring is arriving. This winter was a long and cold one. Happy Spring!

  25. Yum yum yum, can I please have one? These are simply wonderful, delicious, beautiful, and all th rest in superlatives! Thank you for sharing Kate 🙂

  26. These are just beautiful… and mouthwatering. It makes me want to run home and defrost my strawberries from the summer and get to work!

  27. Aw I love these! They are so cute and look so yummy! Strawberry shortcake is definitely a great way to kick off spring… I just wish it would stop snowing where I am! Damn New England weather…

  28. Your shortcakes are gorgeous. I love strawberries in any form, and strawberry shortcake is one of my favorites. Thanks for sharing!

  29. Your shortcakes are gorgeous. I love strawberries in any form, and strawberry shortcake is one of my favorites. Great pictures.

  30. Welcome Spring! I am ready for warm weather and some of this shortcake. It looks so delicious! Thanks for the recipe.

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