Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe

If you have a craving for something fruity, fluffy, and utterly delightful this summer, then this Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe is just what you need. Imagine layers of tender, buttery biscuits paired with sweet, juicy strawberries and clouds of homemade whipped cream that melt in your mouth. It’s a classic dessert made effortlessly simple, bursting with fresh flavors that scream sunshine and warm breezes. Whether you’re hosting a backyard gathering or just treating yourself, this recipe brings joy in every bite and is sure to become your go-to summer indulgence.

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on simple, wholesome ingredients that work together to create the perfect balance of taste, texture, and color. Each component plays a special role: from the fresh strawberries providing vibrant sweetness to the flaky biscuits offering buttery richness.

• All-purpose flour, 2 cups: The base for your tender, flaky shortcake biscuits.
• Granulated sugar, 1/4 cup plus 1/2 cup: Adds sweetness both in the biscuit dough and to macerate the strawberries.
• Baking powder, 1 tablespoon: Helps your biscuits rise fluffy and light.
• Baking soda, 1/2 teaspoon: Provides a gentle lift and improves biscuit texture.
• Salt, 1/2 teaspoon: Enhances all the flavors, balancing the sweetness.
• Cold unsalted butter, 1/2 cup (1 stick): Key for buttery, flaky biscuit layers.
• Cold buttermilk, 3/4 cup: Adds tang and moisture while tenderizing the dough.
• Heavy cream, 2 tablespoons for brushing: Creates a golden, slightly glossy biscuit crust.
• Turbinado sugar, optional, for sprinkling: Gives the biscuits a sparkling crunchy finish.
• Fresh strawberries, 2 pounds: The star ingredient – juicy, sweet, and perfectly ripe.
• Lemon juice, 1 tablespoon: Brightens the strawberry flavor and balances sweetness.
• Heavy cream, 2 cups cold: Whipped to soft peaks for that light, dreamy topping.
• Powdered sugar, 1/4 cup: Sweetens and stabilizes the whipped cream.
• Vanilla extract, 1 teaspoon: Adds a warm, aromatic depth to the cream.

How to Make Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe

Step 1: Prep and Macerate the Strawberries

Start by washing and hulling two pounds of fresh strawberries, slicing them about a quarter-inch thick. Toss the slices with half a cup of granulated sugar and a tablespoon of lemon juice to bring out their juicy sweetness. Let this fruity mixture sit uncovered at room temperature for at least 30 minutes, stirring occasionally so the sugar dissolves and creates a luscious syrup. This step is crucial—it ensures the strawberries burst with flavor and their natural juices soften the berries perfectly for your shortcake.

Step 2: Prepare the Biscuit Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together two cups of flour, a quarter cup of sugar, one tablespoon of baking powder, half a teaspoon of baking soda, and half a teaspoon of salt. Next, work the cold, cubed butter into the dry ingredients using your fingers or a pastry blender until the mixture resembles rough peas. This technique is what creates those irresistible flaky layers!

Step 3: Bring the Dough Together

Pour in three-quarters of a cup of cold buttermilk gradually, stirring just until the dough holds together. Be careful not to overmix—overworking the dough can lead to tough biscuits. Lightly flour your surface, turn out the dough, and gently pat it into a 3/4-inch thick rectangle or circle. Use a 2 1/2-inch biscuit cutter, pressing straight down without twisting, to cut out your biscuits. Gather any scraps, re-pat, and cut again until all dough is used.

Step 4: Bake the Biscuits

Place the cut biscuits on the prepared baking sheet, spacing them about an inch apart. Brush the tops with heavy cream and sprinkle with turbinado sugar if you want a crystalized, crunchy finish. Bake for 12 to 15 minutes until golden brown on top and cooked through. Once out of the oven, let them cool slightly on the tray before transferring to a wire rack to cool completely.

Step 5: Whip the Cream

For the best whipped cream, chill your mixing bowl and whisk or beaters in the freezer for at least 15 minutes. Pour in two cups of cold heavy cream, add powdered sugar, and vanilla extract, then whip on medium speed until stiff peaks form. This luscious cream is the fluffy, sweet cloud that crowns the shortcake.

Step 6: Assemble Your Strawberry Shortcake

Slice the biscuits in half horizontally and place the bottoms on dessert plates. Spoon a generous heap of perfectly macerated strawberries, with their syrupy juices, onto each biscuit base. Top with a lavish dollop of whipped cream, then crown with the biscuit tops. For a final flourish, garnish with extra strawberry slices or a light dusting of powdered sugar. Serve immediately and watch everyone’s faces light up with delight.

How to Serve Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe

Garnishes

Adding a few bright mint leaves or a sprinkle of lemon zest can elevate the presentation and add fresh, aromatic notes. You can also dust the assembled shortcakes lightly with powdered sugar or drizzle a little honey for an extra touch of sweetness and shine.

Side Dishes

This dessert pairs beautifully with a chilled glass of sparkling rosé or a fresh lemonade to keep the flavors crisp and refreshing. A simple scoop of vanilla ice cream served alongside can also be a lovely addition for those who want an extra creamy hit.

Creative Ways to Present

If you’re entertaining, try serving the strawberries and whipped cream in pretty glass parfait cups beside a stack of split biscuits. Guests can assemble their own shortcakes, which adds a fun interactive element to the dessert experience. Alternatively, layering the components in mason jars looks charming and makes for an easy grab-and-go treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover shortcakes separately from the strawberries and whipped cream to keep the biscuits from becoming soggy. Wrap the biscuits tightly in plastic wrap and keep in an airtight container at room temperature for up to 2 days. Keep strawberries and whipped cream refrigerated in separate containers for best freshness.

Freezing

You can freeze unbaked biscuit dough or fully baked biscuits. For dough, shape and cut as described, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Baked biscuits freeze well in sealed bags for up to 3 months but are best thawed and warmed gently before serving.

Reheating

Reheat biscuits in a warm oven at 300°F (150°C) for about 5-7 minutes to revive their fresh-from-the-oven texture. Avoid microwaving as it can make them tough. Serve soon after reheating paired with fresh strawberries and chilled whipped cream for that fresh homemade experience.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries tend to release a lot of water when thawed, which can make the shortcake soggy. If you must use them, thaw and drain excess liquid before macerating with sugar and lemon juice, but fresh berries will always yield the best flavor and texture.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, make a simple substitute by adding one tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using. This adds the acidity needed to tenderize the biscuits perfectly.

How can I make this dessert ahead of time?

You can prepare and bake the biscuits a day in advance, storing them in an airtight container. Whip the cream fresh on the day of serving and macerate the strawberries a few hours ahead to let the flavors develop. Assemble just before serving to keep everything fresh and beautiful.

Can I make the whipped cream dairy-free?

Yes! There are excellent coconut cream alternatives that whip up beautifully and pair wonderfully with the strawberries and biscuits. Just chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with a bit of powdered sugar and vanilla.

Why does the recipe call for turbinado sugar on top?

Turbinado sugar adds a crunchy texture and a touch of caramel-like flavor to the biscuit tops. It’s completely optional but gives the shortcakes a delightful sparkle and a little extra bite that’s so satisfying.

Final Thoughts

There’s something undeniably magical about this Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe. It brings together the best of summer’s bounty in a way that’s simple, approachable, and endlessly delicious. Whether it’s a casual family dinner or a festive celebration, this recipe invites everyone to slow down and savor the joys of fresh fruit, warm biscuits, and fluffy cream. Trust me, once you make it, it will become your favorite summer tradition, just like it has become mine.

Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe

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3.9 from 46 reviews

• Author: admin
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Easy Strawberry Shortcake recipe offers a classic, refreshing summer dessert with tender homemade biscuits, juicy macerated strawberries, and fluffy whipped cream. Perfectly balanced sweetness combined with the buttery texture of the shortcake makes this delightful treat ideal for gatherings or a simple indulgence.

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Ingredients

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For the Shortcakes

• 2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3/4 cup cold buttermilk
• 2 tablespoons heavy cream, for brushing
• Turbinado sugar, for sprinkling (optional)

For the Strawberries

• 2 pounds fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar, plus more to taste
• 1 tablespoon lemon juice

For the Whipped Cream

• 2 cups heavy cream, cold
• 1/4 cup powdered sugar, or more to taste
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick.
2. Macerate the Strawberries: In a large bowl, combine the sliced strawberries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Gently stir, cover, and let sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and adjust sugar if needed.
3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
5. Cut in Butter: Using a pastry blender or your fingertips, cut the cold butter into the dry mixture until pea-sized pieces form.
6. Add Buttermilk and Form Dough: Gradually stir in cold buttermilk just until combined. Be careful not to overmix.
7. Shape Dough: Lightly flour a clean surface, turn out the dough and gently pat it into a 3/4-inch thick circle or rectangle.
8. Cut Biscuits: Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Re-roll scraps and cut more biscuits.
9. Arrange Biscuits and Prepare for Baking: Place biscuits on the prepared baking sheet about 1 inch apart. Brush tops with heavy cream and sprinkle with turbinado sugar if desired.
10. Bake the Shortcakes: Bake for 12-15 minutes until golden brown and cooked through. Let cool a few minutes on the baking sheet, then transfer to a wire rack.
11. Chill Equipment for Whipping Cream: Chill the mixing bowl and whisk or beaters in the freezer for at least 15 minutes.
12. Whip the Cream: Pour cold heavy cream into the chilled bowl, add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form. Taste and adjust sugar or vanilla as desired. Keep refrigerated until ready to use.
13. Assemble the Shortcakes: Split each biscuit horizontally. Place the bottom half on a plate, spoon macerated strawberries and juices over it, add a generous dollop of whipped cream, then top with the biscuit’s top half.
14. Garnish and Serve: Garnish with additional strawberry slices or powdered sugar if desired, and serve immediately.

Notes

• For best results, keep the butter and buttermilk very cold to ensure tender, flaky biscuits.
• Macerating strawberries enhances their natural sweetness and creates a delicious syrup.
• Do not overmix the biscuit dough to avoid tough shortcakes.
• Chilling the mixing bowl and beaters before whipping cream helps achieve stiff peaks faster.
• If you prefer, substitute turbinado sugar with regular granulated sugar for sprinkling.
• The assembled shortcakes are best served immediately to maintain biscuit texture and cream freshness.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American