This classic strawberry shortcake recipe features fresh strawberries layered between flaky biscuit layers, topped with sweetened whipped cream. Perfect for summer months, this dessert highlights in-season strawberries for the best flavor.
The recipe includes homemade shortcake biscuits made with cold butter and a blend of dry ingredients. The whipped cream is made from heavy whipping cream, ensuring a rich and creamy topping that complements the strawberries beautifully.
Want an even easier version? Check out my version using canned biscuits below the main recipe!
Prefer a version using an angel food cake? Check out 2 versions at the bottom using both a premade angel food cake or an angel food cake from scratch!
Delicious Strawberry Shortcake with Flaky Biscuits
This delightful dessert showcases the beauty of fresh strawberries layered between flaky biscuit layers. The golden brown biscuits are tender and perfectly complement the sweetened whipped cream that crowns this classic treat.
As you prepare this homemade strawberry shortcake, the aroma of baked biscuits fills the kitchen, creating an inviting atmosphere perfect for summer gatherings. The combination of juicy strawberries and rich cream creates a refreshing dessert that highlights the best flavors of the season.
Whether served at a dinner party or enjoyed on a sunny afternoon, this strawberry shortcake is sure to impress. Each bite offers a satisfying blend of textures, from the crumbly biscuit base to the luscious whipped cream and the vibrant strawberry mixture.
Preparing the Strawberries
The first step in crafting this delightful dessert is preparing the strawberries. In a medium bowl, combine sliced strawberries with a touch of sugar, allowing them to sit for about 30 minutes. This process helps release the strawberry juices, creating a sweet and flavorful mixture that will enhance the overall taste of the shortcake.
As the strawberries macerate, their natural sweetness intensifies, making them the star of the show. You can use your own berries or opt for supermarket strawberries, depending on what’s available. Either way, the goal is to achieve a juicy, flavorful topping that pairs beautifully with the biscuits and whipped cream.
Making the Flaky Biscuit Layers
Next, it’s time to whip up the shortcake biscuits. Start by preheating your oven and gathering your dry ingredients in a large bowl. Combine flour, sugar, baking powder, and salt, ensuring an even distribution.
Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This step is crucial for achieving that flaky texture. Once the dry mixture is ready, add the heavy cream and vanilla extract, stirring gently with a wooden spoon until just combined.
Be careful not to overmix; the dough should be slightly sticky but manageable. Turn it out onto a floured surface and pat it into a rectangle before cutting out biscuits with a biscuit cutter. Place them on a baking sheet lined with parchment paper and bake until golden brown.
Whipping the Cream
While the biscuits are baking, prepare the sweetened whipped cream. In a mixing bowl, use an electric mixer to beat heavy whipping cream on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks are achieved.
This fluffy topping will add a rich creaminess to the dessert, balancing the sweetness of the strawberries. For a unique twist, consider adding a hint of lemon zest or sour cream for added flavor.
Assembling the Shortcake
Once the biscuits have cooled on a wire rack, it’s time to assemble the shortcake. Slice each biscuit in half horizontally, creating a top and bottom half. On the bottom half, spoon a generous layer of the strawberry mixture, followed by a dollop of whipped cream.
Place the biscuit top over the cream and repeat for individual servings or stack them for a stunning layer cake presentation. This method not only looks impressive but also allows each guest to enjoy their own personal shortcake.
Serving and Storing
To serve, present the strawberry shortcake on a white plate, garnished with extra strawberries for a pop of color. This dessert is best enjoyed immediately, but any leftovers can be stored in an airtight container at room temperature for a day or in the refrigerator for longer freshness.
Whether you’re celebrating a special occasion or simply indulging in a summer treat, this classic strawberry shortcake recipe is sure to become a favorite. The combination of flaky biscuits, fresh strawberries, and sweetened whipped cream creates a delightful experience that captures the essence of strawberry season.
Delicious Strawberry Shortcake with Flaky Biscuits
This strawberry shortcake consists of tender biscuits that are golden brown and flaky, layered with a strawberry mixture and topped with a generous spoonful of whipped cream. The recipe takes about 1 hour from start to finish and serves 8 people. Store any leftovers in an airtight container at room temperature for a day or in the refrigerator for longer freshness.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar (for strawberries)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare the Strawberries: In a medium bowl, combine sliced strawberries with 1/4 cup sugar. Toss to coat and let sit for about 30 minutes to release juices.
- Make the Biscuit Dough: Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Cream: Pour in the heavy cream and vanilla extract. Stir gently with a wooden spoon until just combined. Do not overmix.
- Shape the Biscuits: Turn the dough out onto a floured surface and gently knead a few times. Pat into a rectangle about 1-inch thick. Use a biscuit cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.
- Bake: Bake for 12-15 minutes or until the biscuits are golden brown. Remove from the oven and let cool on a wire rack.
- Whip the Cream: In a mixing bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Assemble the Shortcake: Slice the biscuits in half horizontally. Place the bottom half on a plate, spoon a layer of the strawberry mixture on top, followed by a generous spoonful of whipped cream. Place the biscuit top over the cream and repeat for individual servings or stack for a layer cake.
- Serve: Enjoy immediately or refrigerate any leftovers in an airtight container.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 36g
Easy Strawberry Shortcake with Canned Biscuits
This simplified strawberry shortcake uses canned biscuits for a quick, flaky base—no mixing or kneading required! Juicy sweet strawberries and fluffy whipped cream come together for a classic dessert that’s ready in about 25 minutes. Perfect for last-minute gatherings or a weeknight treat.
Ingredients
- 1 can (8-count) refrigerated flaky biscuits
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 1 tablespoon melted butter (for brushing biscuits, optional)
Instructions
- Prepare the Strawberries: In a medium bowl, combine sliced strawberries with granulated sugar. Stir and let sit for about 15–20 minutes until they become juicy.
- Bake the Biscuits: Preheat the oven to 375°F (190°C). Place canned biscuits on a baking sheet and bake according to package directions (usually 12–15 minutes) until golden brown. Optional: brush with melted butter right after baking for extra flavor.
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then continue beating until soft peaks form.
- Assemble the Shortcakes: Slice the warm biscuits in half horizontally. Spoon strawberries (with some of their juices) over the bottom half, add a generous scoop of whipped cream, and top with the other biscuit half.
- Serve: Garnish with extra strawberries and a dollop of whipped cream on top. Enjoy immediately for the best texture and flavor!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 310kcal
- Fat: 18g
- Protein: 3g
- Carbohydrates: 34g
Classic Strawberry Shortcake with Homemade Angel Food Cake
This light and airy version of strawberry shortcake features homemade angel food cake as the base, topped with juicy strawberries and fluffy whipped cream. The delicate texture and subtle sweetness of the cake pair perfectly with the fresh fruit. It’s an elegant dessert that feels indulgent but stays refreshingly light.
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites (room temperature)
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare the Strawberries: Combine sliced strawberries and 1/4 cup sugar in a bowl. Stir and let sit for 20–30 minutes until they release their juices.
- Make the Cake Batter: Preheat oven to 350°F (175°C). Sift cake flour with 1/2 cup of sugar. In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add remaining 1 cup sugar while beating until stiff peaks form. Gently fold in vanilla and flour mixture until combined.
- Bake the Cake: Pour the batter into an ungreased 10-inch tube pan. Smooth the top and bake for 35–40 minutes, or until golden and a toothpick comes out clean. Invert the pan immediately and let cool completely before removing.
- Whip the Cream: In a mixing bowl, beat heavy whipping cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, and continue to beat until soft peaks form.
- Assemble the Shortcake: Slice the cooled angel food cake into squares or rounds. Layer with spoonfuls of macerated strawberries and whipped cream. Repeat for additional layers if desired.
- Serve: Top with a final dollop of whipped cream and a few extra strawberries. Serve immediately for the freshest flavor.
Cook and Prep Times
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 10 servings
- Calories: 280kcal
- Fat: 10g
- Protein: 5g
- Carbohydrates: 40g
Easy Strawberry Shortcake with Store-Bought Angel Food Cake
This effortless strawberry shortcake uses a light, fluffy store-bought angel food cake as the base — perfect when you want a quick yet impressive dessert. Fresh strawberries and homemade whipped cream make it taste completely from scratch, while cutting prep time in half. Ideal for summer gatherings or last-minute entertaining.
Ingredients
- 1 store-bought angel food cake
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- Fresh mint leaves or extra strawberries for garnish (optional)
Instructions
- Prepare the Strawberries: In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Stir well and let sit for 20–30 minutes to macerate and create syrupy juices.
- Whip the Cream: In a large mixing bowl, beat heavy whipping cream on medium speed until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
- Slice the Cake: Cut the store-bought angel food cake into even slices or cubes, depending on how you want to serve it.
- Assemble the Shortcake: Place a slice or layer of cake on a dessert plate. Spoon a layer of strawberries with their juices over the top, then add a generous dollop of whipped cream. Repeat for additional layers if desired.
- Serve: Garnish with extra strawberries or fresh mint leaves. Serve immediately for the best texture and flavor.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Nutrition Information
- Servings: 8 servings
- Calories: 260kcal
- Fat: 12g
- Protein: 3g
- Carbohydrates: 34g
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