This Easy Strawberry Shortcake recipe is everything a dessert lover dreams of: buttery, tender shortcakes, juicy macerated strawberries, and fluffy whipped cream—all stacked together in perfect harmony. It’s the kind of treat that feels fancy, yet comes together with minimal effort. Ideal for spring and summer evenings or as a quick dessert after dinner, this classic beauty is ready in under 30 minutes and never fails to impress!

Why You’ll Love This Recipe

Simple and Quick: You don’t need to be a pastry chef to whip this up. Basic pantry staples and fresh strawberries make this a breeze to pull together.
Flavor Explosion: Sweet strawberries, rich vanilla-scented shortcakes, and cool whipped cream—every bite is balanced and bursting with flavor.
Crowd-Pleaser: Whether it’s a weekday dessert or a dinner party finale, this shortcake delivers. It’s nostalgic, comforting, and elegant all at once.
Perfect for Make-Ahead: You can prep the components in advance, making it stress-free to assemble and serve when you’re ready.

Ingredients You’ll Need

Here’s what you’ll need to create this iconic dessert, along with a few notes and tips:

Fresh Strawberries: The star of the show—use ripe, sweet strawberries. Slice and macerate them with sugar to release their juices and enhance flavor.
Granulated Sugar: Used to sweeten the strawberries and the shortcake dough. Don’t skip the maceration step—it’s what gives the dessert that saucy strawberry goodness.
All-Purpose Flour: The base for the shortcakes, giving them that soft, tender crumb.
Baking Powder: Essential for a good rise and fluffy texture in the shortcakes.
Salt: Just a pinch to balance the sweetness and enhance the other flavors.
Unsalted Butter: Cold and cut into small pieces—this is key for getting those flaky, biscuit-like layers.
Milk or Heavy Cream: Adds moisture and richness to the shortcake dough. Heavy cream gives a richer texture, but milk works beautifully too.
Vanilla Extract: A must for both the shortcake and the whipped cream—it brings a subtle, warm depth.
Heavy Whipping Cream: Whipped into soft peaks for that irresistible topping. You can add a touch of powdered sugar if you like it sweetened.

Variations

Want to switch things up? Here are a few fun ways to put a twist on this classic:

Berry Mix-Up: Swap strawberries with a medley of fresh berries—blueberries, raspberries, or blackberries all work wonderfully.
Chocolate Lover’s Version: Add a handful of mini chocolate chips to the shortcake dough or drizzle melted chocolate over the top.
Citrus Zest: Stir lemon or orange zest into the whipped cream or shortcake dough for a fresh twist.
Mini Shortcakes: Make smaller portions for individual servings—perfect for parties or dessert bars.
Gluten-Free: Use your favorite gluten-free baking flour blend and check that your baking powder is gluten-free too.

How to Make Easy Strawberry Shortcake

Step 1: Macerate the Strawberries

Slice the strawberries and place them in a bowl. Sprinkle with sugar and a splash of vanilla extract. Let them sit for at least 15-20 minutes. The sugar draws out their juices and creates a naturally sweet syrup.

Step 2: Make the Shortcake Dough

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the milk or cream and vanilla, stirring just until the dough comes together. Do not overmix.

Step 3: Shape and Bake

Turn the dough out onto a floured surface and gently pat it into a ¾-inch thick rectangle. Use a biscuit cutter or glass to cut out shortcakes. Place on a baking sheet and bake in a preheated oven at 425°F until golden, about 12-15 minutes.

Step 4: Whip the Cream

While the shortcakes bake, whip the heavy cream with a bit of powdered sugar and vanilla until soft peaks form. Chill until ready to use.

Step 5: Assemble

Once the shortcakes are slightly cooled, slice them in half. Spoon a generous layer of strawberries onto the bottom half, top with whipped cream, then cap it off with the other half of the shortcake. Add more strawberries and cream on top if desired.

Pro Tips for Making the Recipe

Don’t Overwork the Dough: Mix just until everything holds together. Overmixing will make the shortcakes tough instead of tender.
Use Cold Butter: Cold butter is the key to flaky, biscuit-like texture. If it starts to melt while mixing, pop the dough in the fridge for 10 minutes.
Make Ahead Components: You can macerate the strawberries and whip the cream a few hours ahead. Even the shortcakes can be baked earlier in the day.
Chill the Cream Bowl: For best whipping results, use a cold bowl and beaters straight from the fridge or freezer.

How to Serve

Strawberry shortcake is best served fresh and slightly warm. It’s perfect on its own, but here are some ways to elevate the experience:

Garnishes:

Top with fresh mint leaves, a dusting of powdered sugar, or a drizzle of strawberry syrup.

Side Pairing:

Serve with a scoop of vanilla or strawberry ice cream for extra indulgence.

Drink Pairing:

A glass of chilled rosé, sparkling lemonade, or even a cappuccino makes a lovely match.

Make Ahead and Storage

Storing Leftovers

Store the shortcakes at room temperature in an airtight container for up to 2 days. Keep strawberries and whipped cream refrigerated in separate containers.

Freezing

Shortcakes freeze beautifully. Wrap individually and freeze for up to a month. Thaw at room temp or reheat briefly in the oven to refresh.

Reheating

To warm the shortcakes, bake at 300°F for 5-7 minutes. This revives their texture without drying them out.

FAQs

Can I use store-bought whipped cream or biscuits?
Absolutely! If you’re short on time, go for it. Just know that homemade gives the best flavor and texture.

Why are my shortcakes dense instead of fluffy?
Most likely the dough was overworked or the butter wasn’t cold enough. Keep the handling light and ingredients chilled for best results.

Can I prepare everything in advance?
Yes! You can make the shortcakes earlier in the day and store them covered. Macerate the strawberries and whip the cream just before serving for freshness.

What if strawberries aren’t in season?
Use frozen berries (thawed and drained) or swap in other fruits like peaches or cherries, depending on the season.

Final Thoughts

This Easy Strawberry Shortcake is a perfect reminder that simple ingredients, when treated with care, can create something truly spectacular. It’s quick, unfussy, and delivers pure joy in every bite. Whether you’re celebrating a special occasion or just indulging your sweet tooth on a random Tuesday, this recipe is the one to reach for. Go ahead—treat yourself!

Easy Strawberry Shortcake Recipe