Last Updated on January 21, 2026 by recipeinspire

How to Make Easy Classic Strawberry Shortcake: 6 Simple Steps

Have you ever found yourself craving a sweet delight that satisfies your dessert cravings without requiring extensive baking skills? If so, you’re in luck! With our foolproof Easy Classic Strawberry Shortcake recipe, you’ll master this timeless treat in just 6 simple steps. Perfect for bakers of all levels, this dessert is both delightful and achievable. Let’s dive in!

Ingredients List

Here’s what you will need for your Easy Classic Strawberry Shortcake:

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Whipped cream, for serving

Suggestions for Substitutions:

• Use coconut cream instead of heavy cream for a dairy-free option.
• If strawberries are out of season, try frozen strawberries; just thaw and drain excess liquid.

Timing

The preparation time for this delightful dessert is approximately 20 minutes, with a cooking time of about 30 minutes, bringing the total to just 50 minutes. This is significantly less time than the average dessert recipe, making it a great choice for those busy weeknights!

Step-by-Step Instructions

Step 1: Marinate the Strawberries

In a medium bowl, combine the hulled and sliced strawberries with the granulated sugar. Mix gently and let them sit for about 15 minutes. This releases the strawberries’ natural juices, creating a beautifully sweet syrup.

Step 2: Prepare the Biscuit Dough

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the softened butter and mix until crumbs form. Incorporate the heavy cream and vanilla extract, stirring until just combined. Be careful not to overmix!

Step 3: Shape the Biscuits

On a floured surface, turn the dough out and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle. Then, using a biscuit cutter or a glass, cut out rounds of dough. Place them on a parchment-lined baking sheet.

Step 4: Bake the Biscuits

Preheat your oven to 425°F (220°C) and bake the biscuits for 15-20 minutes or until they are lightly golden. Allow them to cool slightly on a wire rack.

Step 5: Assemble Your Shortcake

Once the biscuits are cool enough to handle, slice each biscuit in half horizontally. Spoon a generous amount of marinated strawberries (and syrup) onto the bottom half of each biscuit. Top with a dollop of whipped cream.

Step 6: Serve and Enjoy!

Place the top half of the biscuit back on, add a bit more whipped cream, and maybe even a few extra strawberries. Serve immediately and watch your guests delight in this classic dish!

Nutritional Information

Each serving of this Easy Classic Strawberry Shortcake contains approximately:

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Protein: 3g
• Sugar: 14g

Healthier Alternatives for the Recipe

If you’re looking to make this dessert a bit healthier without sacrificing flavor, consider the following adjustments:

• Low-Sugar Option: Substitute half the sugar with a sugar alternative like Stevia or erythritol.
• Whole-Grain Twist: Use whole wheat flour instead of all-purpose flour for added fiber and nutrients.
• Plant-Based Version: Swap the heavy cream for a non-dairy option like almond or cashew cream.

Serving Suggestions

This dessert is versatile and can be enjoyed in various ways! Consider these ideas:

• Serve with a sprinkle of chopped mint for added flavor and visual appeal.
• Pair with a scoop of vanilla ice cream for extra indulgence.
• Create individual parfaits by layering sliced strawberries and whipped cream between biscuit pieces in a glass.

Common Mistakes to Avoid

To ensure your Easy Classic Strawberry Shortcake turns out perfect, avoid these common pitfalls:

• Overmixing the Dough: This can lead to tough biscuits. Mix until just combined for optimal fluffiness.
• Not Kicking Up the Flavor: Don’t skimp on the vanilla extract; it adds a delightful aromatic depth.
• Over or Underbaking: Keep an eye on your biscuits as they bake; a few minutes can make all the difference.

Storing Tips for the Recipe

To enjoy your leftover shortcake later:

• Refrigerate: Store the biscuit halves in an airtight container for up to 2 days. Keep the strawberries and whipped cream in separate containers.
• Freeze: You can freeze the baked biscuits for up to a month. Thaw in the refrigerator before serving.

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Conclusion

In just 6 simple steps, you can create an unforgettable dessert that’s sure to impress! With this Easy Classic Strawberry Shortcake recipe, you’ll master a timeless favorite while enjoying fresh, flavorful ingredients. Don’t forget to share your experience and feedback; we’d love to hear how yours turns out!

FAQs

Q: Can I use frozen strawberries?
A: Yes, just make sure to thaw and drain excess liquid before using them.

Q: How do I make the whipped cream?
A: Simply beat heavy cream with a mixer until soft peaks form. Add a bit of sugar and vanilla to taste!

Q: Is it possible to make this ahead of time?
A: You can prepare the biscuits in advance and assemble just before serving for the best texture.

Q: Can I substitute the whipped cream?
A: Absolutely! Feel free to use yogurt or a non-dairy alternative for a healthier twist.

Now, it’s time to gather your ingredients and get baking. Dive into this delightful treat and share the joy with your loved ones! Happy baking!