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Quick Classic Strawberry Shortcake Recipe Best Easy Homemade

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This quick and easy strawberry shortcake recipe features buttery, tender biscuits made with a smart shortcut—grating frozen butter—topped with macerated strawberries and homemade whipped cream. It’s a simple, crowd-pleasing dessert that comes together in under 30 minutes.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (plus extra for sprinkling)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, frozen
  • 3/4 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 2–3 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1 cup cold heavy cream (for whipped cream)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the strawberries: In a medium bowl, combine the sliced strawberries, 2-3 tablespoons of sugar, and the lemon juice. Stir gently and let sit while you make the biscuits (at least 10 minutes).
  3. Make the biscuit dough: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Grate the frozen butter using the large holes of a box grater directly into the flour mixture. Toss to coat. The mixture should look shaggy and pebbly.
  4. Add the liquid: In a small bowl, whisk together the cold heavy cream and 1 teaspoon vanilla extract. Pour into the flour-butter mixture and stir with a fork just until the dough comes together. Do not overmix.
  5. Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently pat into a rectangle about 3/4-inch thick. Use a 2-inch biscuit cutter or drinking glass to cut out rounds, pressing straight down without twisting. Gather scraps, pat together, and cut more rounds. You should get 6-8 biscuits.
  6. Bake the biscuits: Place biscuits on the prepared baking sheet about 2 inches apart. Brush tops with extra cream or milk and sprinkle with a pinch of sugar. Bake for 12-15 minutes until golden brown. Let cool on the pan for 5 minutes.
  7. Whip the cream: While biscuits bake, in a medium bowl (chilled if possible), combine 1 cup cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract. Beat with a hand mixer on medium-high speed until soft peaks form.
  8. Assemble and serve: Split a warm biscuit in half. Spoon macerated strawberries and their juices over the bottom half. Add a dollop of whipped cream. Place the top half on and add more strawberries and cream. Serve immediately.

Notes

Keep all ingredients cold for flaky biscuits. Do not twist the biscuit cutter. Handle dough as little as possible. Serve biscuits warm for best texture. Leftover biscuits can be stored at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.

Nutrition

Keywords: strawberry shortcake, easy strawberry shortcake, quick dessert, summer dessert, homemade shortcake, strawberry recipe

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