Simple strawberry shortcake: pure summer joy

You know, there’s just something magical about a warm summer day, and what better way to celebrate than with the perfect slice of strawberry shortcake? This strawberry shortcake recipe is my absolute go-to because it’s ridiculously easy and tastes like pure summer sunshine. Honestly, it reminds me of when I first started baking more seriously. I used to think anything this delicious had to be super complicated, but finding this recipe was a total game-changer. It proved to me that you don’t need hours in the kitchen to create something truly special and joyful. Get ready to make some delicious memories!

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Gather Your Ingredients for the Perfect Strawberry Shortcake Recipe

Alright, let’s get our ducks in a row before we dive into this amazing strawberry shortcake masterpiece! Here’s exactly what you’ll need. Having everything prepped makes the whole process smooth as silk – trust me on this!

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into handy cubes
• 3/4 cup milk (whole milk gives the best richness!)
• 1 pound fresh strawberries, all hulled and sliced up
• 1/4 cup granulated sugar (this is for our strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar (for sweet, fluffy cream)
• 1 teaspoon vanilla extract

How to Prepare This Easy Strawberry Shortcake Recipe

Okay, now for the fun part – actually making this amazing strawberry shortcake recipe! Don’t worry, it’s totally doable even if you’re just starting out. We’ll break it down into easy steps so you get that perfect result every single time. Ready? Let’s do this!

Baking the Tender Shortcake Biscuits

First things first, get that oven preheating to 425°F (220°C). Grab a baking sheet and pop some parchment paper on it – makes cleanup a breeze! In a big bowl, whisk up your flour, that 1/4 cup of sugar, baking powder, and salt. Now, toss in those cold butter cubes. Use a pastry blender or just your fingertips to cut the butter into the dry stuff until it looks like coarse crumbs. Pour in the milk and stir until it *just* comes together. Seriously, don’t go crazy mixing it! Turn the dough out onto a lightly floured counter, pat it gently into a rectangle about 3/4 of an inch thick, then cut it into 8 squares. Pop ’em onto your baking sheet and bake for about 12 to 15 minutes until they’re beautifully golden brown. These are your easy shortcake biscuits, the perfect fluffy base!

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Macerating the Sweet Strawberries

While those biscuits are baking, let’s get those strawberries ready. Just toss your sliced strawberries with that other 1/4 cup of sugar in a bowl. Give ’em a little stir and let them sit for about 10 minutes. This whole process is called macerating, and it’s magic! It helps draw out all those glorious juices from the berries, making them extra sweet and syrupy without adding any more liquid. So simple, right? You can learn more about the amazing health benefits of strawberries here.

Whipping the Cream

Now for that dreamy whipped cream! Grab another bowl and pour in your heavy cream. Add the powdered sugar and vanilla extract. Using an electric mixer (or a whisk and some serious arm power!), whip it all up. Keep going until it gets nice and thick, forming stiff peaks that hold their shape. You want it fluffy, but not grainy!

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Assembling Your Strawberry Shortcake Masterpiece

Alright, the moment of truth! Gently take your warm biscuits (they’re still a little warm, which is just divine) and carefully split them in half. Spoon a generous amount of those juicy, macerated strawberries over the bottom half of each biscuit. Then, dollop a lovely swirl of that homemade whipped cream right on top. Place the other half of the biscuit on top, and feel free to add a few more berries or a little extra cream if you’re feeling fancy. It’s your masterpiece!

Why You’ll Love This Classic Strawberry Shortcake

Seriously, this classic strawberry shortcake is a winner for so many reasons. It’s just pure, simple joy in every bite! Why is it my absolute favorite? Well:

• It’s SO quick! You can have this beautiful dessert on the table in just about 35 minutes. Perfect for those spontaneous summer cravings!
• Incredible Flavor: That perfect combo of a slightly sweet, tender biscuit, intensely juicy strawberries, and fluffy whipped cream is just heaven.
• Pure Summer Vibes: It’s the ultimate summer berry dessert, bringing all those fresh, light, and happy feelings to your table.
• Super Easy: No fancy techniques needed here. Even if you’re new to baking, you’ll nail this strawberry shortcake recipe and feel like a baking pro!

Tips for the Best Strawberry Shortcake

Okay, so you’ve got the recipe, but let’s talk about making this strawberry shortcake totally spectacular. A few little tricks up my sleeve can make all the difference between a good shortcake and an absolutely unforgettable one. First, make sure your butter and milk really are cold when you start the biscuit dough – it makes for such a tender, flaky texture. And when you’re mixing the dough, just bring it together until it’s *barely* combined; overmixing makes them tough, and nobody wants a tough shortcake! For more baking inspiration, check out my baking bread section.

Variations for Your Strawberry Shortcake

While this classic strawberry shortcake recipe is pure perfection, sometimes it’s fun to mix things up! If you’re feeling adventurous, why not swap out those juicy strawberries for a medley of mixed berries? Raspberries, blueberries, or even blackberries work wonderfully, creating a gorgeous, colorful summer berry dessert. You could even add a whisper of fresh mint or basil to the macerated berries for a lovely herbal twist. And for super cute portions, try using a biscuit cutter to make mini strawberry shortcakes – perfect for little hands or a charming dessert platter. Or, for an even easier cleanup, press your biscuit dough into a sheet pan shortcake for a crowd-pleasing, fuss-free treat! This is similar to how we approach nectarine crisp.

Serving and Storing Your Strawberry Shortcake

This strawberry shortcake is honestly best enjoyed the moment it’s assembled. That warm, tender biscuit with the cool, creamy topping and juicy berries? Pure magic! If you happen to have any leftovers, it’s best to store the biscuits and the macerated strawberries separately in airtight containers in the fridge. Keep the whipped cream in its own container too. Assemble right before serving to avoid soggy biscuits!

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Frequently Asked Questions About This Strawberry Shortcake Recipe

I get asked these questions about my strawberry shortcake recipe all the time, usually right after someone takes their first bite and asks for seconds! Here are some of the most common ones:

Nutritional Information for This Strawberry Shortcake

Just to give you a heads-up, this is an estimate for one serving of this delightful strawberry shortcake. Keep in mind it can vary a bit depending on the exact brands you use and how generously you pile on the toppings! A typical serving is around 350 calories, with about 20g of sugar, 18g of fat, and 40g of carbs. You can find more detailed nutritional information here. Enjoy!

Easy Strawberry Shortcake Recipe

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A simple and delicious strawberry shortcake recipe perfect for summer gatherings. Enjoy juicy strawberries, tender biscuits, and sweet whipped cream.

• Author: purejoyalex
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 3/4 cup milk
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. Pour in the milk and stir until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
6. Cut the dough into 8 squares. Place the squares on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown. Let cool slightly.
8. While the biscuits bake, combine the sliced strawberries and 1/4 cup granulated sugar in a bowl. Let sit for 10 minutes to macerate.
9. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. To assemble, split the warm biscuits in half. Spoon strawberries over the bottom half, top with whipped cream, and then place the top half of the biscuit on. Add more strawberries and cream if desired.

Notes

• For a gluten-free option, use a gluten-free all-purpose flour blend.
• You can make mini shortcakes by cutting the dough with a biscuit cutter.
• For a sheet pan version, press the dough into a rectangular pan and cut into squares after baking.
• This dessert is best enjoyed fresh.

Nutrition

• Serving Size: 1 shortcake
• Calories: 350
• Sugar: 20g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg