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!
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.
What You’ll Need
Cream cheese biscuits with strawberries and whipped cream are a match made in heaven.
- 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.
- 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!
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.
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.
- 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 Cheesecake Ice Cream
- Strawberry Rhubarb Crumble
- Strawberry Pretzel Dessert
- No-Bake Strawberry Cheesecake Salad
- Strawberry Cream Cheese Kolacky
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- ½ teaspoon orange zest
- 4 ounces cream cheese, cut in cubes
- ⅓ cup milk
- 1 tablespoon milk for brushing the tops
- 1½ pounds fresh strawberries, hulled and sliced
- ⅓ cup sugar
- 1 cup whipping cream
- ½ teaspoon pure vanilla extract
- 1 tablespoon sugar
- 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.
- 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.
- 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.
- 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.
- 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.
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.