Easy Strawberry Shortcake

Easy Strawberry Shortcakes with freshly made sweetened biscuits, homemade whipped cream and lightly sweetened strawberries in less than an hour.

You can also make this recipe with Vanilla Poundcake or Yellow Cake and top it with Fresh Whipped Cream.

Strawberry Shortcake
 Easy Strawberry Shortcake

Easy Strawberry Shortcakes are the most exciting part of strawberry season to me. Yes, there’s always the strawberry pie (coming soon!) but strawberry shortcake is a dessert weakness of mine with the sweetened strawberries, fresh whipped cream and warm from the oven biscuits.

The only other strawberry dessert that hold a candle to this recipe is my New York Cheesecake topped with my Easy Strawberry Topping.

This recipe for a sweetened biscuit topped with sugar crystals is the perfect flaky, shortbread style moistened cookie flavored mate to the juicy strawberries that are punched up with just a bit of lemon juice and the fresh whipped cream that makes the shortcake really creamy.

How to Make the PERFECT Strawberry Shortcake Recipe:


The dough is make in the food processor so it isn’t tough, with just enough sugar to make it sweet. It is combined until just crumbly so the all-purpose flour is mixed just enough to be combined and not enough for the dry ingredients to be overworked.

The Top

The top is sprinkled with sugar crystals instead of granulated sugar which totally make this dish. They’re crunchy and sweet and when added to the super tender, they add the PERFECT texture.

The Filling

The filling is simple, a slightly sweetened pile of strawberries topped with a classic whipped cream. The magic is all in the biscuit recipe. You’re going to love how easy these strawberry shortcakes are to make!

The Strawberries are not macerated in this recipe, they’re simply tossed with granulated sugar and allowed to sit so they can naturally release liquids. You can macerate them if you’d like but the presentation of the dessert will suffer.

The Whipped Cream is made using ice cold heavy whipping cream in a stand mixer or large bowl that is ice cold. The colder both of these are the better your whipped cream will be. Adding a bit of vanilla or almond extract to your vanilla will also add a great dimension of flavor.

Note: Sometimes Whipping cream is sold as heavy cream or whipping cream in the store, you are just looking for cream that is 40% milk fat for the perfect whipped cream consistency.

Strawberry Shortcake on a plate

How to shape drop biscuits:

I “shaped” these by actually using a medium cookie scoop. When using a spoon there will be smaller spikes and unevenness in the shape of the biscuits, while the ice cream scoop allows for a smooth texture. Simply sprinkle on the sugar crystals before baking.

If you want a more perfectly shaped biscuit you can also use a biscuit cutter, but I like the old-fashioned look when I make homemade strawberry shortcake.

To ensure even baking you can bake the biscuits on a silicone mat or on a parchment-lined heavy baking sheet

How to pick good strawberries:

  • buy local/organic berries or better yet, get them from a farmers market since they would’ve been the freshest.
  • Avoid white/green coloring, those are unripe and picked too early.
  • The deeper the red more flavor.
  • Larger strawberries don’t necessarily mean they are better
  • Check the boxes if it looks like maybe a strawberry or two was removed from the package it is likely old. Produce employees routinely pick off moldy strawberries and leave the rest of the package (Check the weight to see if this happened if you are suspicious).
  • How firm are they? Fresh strawberries are firm and look juicy. If they look wrinkly or slightly soft, they’re old.

Topping Ideas:

  • Use Homemade Cool Whip instead of whipped cream.
  • Use Vanilla Ice Cream in addition to the whipped cream.
  • If you are looking to mix up the flavors make this a berry shortcake by adding in raspberries and blueberries.
  • If you are craving Strawberry Shortcake but your strawberries are not in season make my easy strawberry topping in place of fresh fruit.
  • Add Easy Chocolate Fudge Topping or shaved chocolate on top.
  • Sliced bananas, chocolate fudge topping and vanilla ice cream turns this dessert into a banana split shortcake.

Looking for more strawberry desserts? Fresh Strawberry Crumb Bars and 3 Ingredient Fresh Strawberry Sorbet are also delicious!

Tools Used in the making of these Easy Strawberry Shortcakes:
Sheet Pan: High quality, low in price and won’t warp at the higher temperatures.
Silicone Baking Mat: Protects the bottoms of the biscuits from sticking or burning.
Sugar Crystals: The crispy topping is made with this and it takes the dish over the top!

Sweet biscuits on baking sheet

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Strawberry Shortcake
5 from 11 votes

Easy Strawberry Shortcake

Easy Strawberry Shortcakes with freshly made sweetened biscuits, homemade whipped cream and lightly sweetened strawberries in less than an hour.
Course Dessert
Cuisine American
Keyword Easy Strawberry Shortcake
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 8 Servings
Calories 486 kcal
Author Sabrina Snyder


  • 2 cups flour
  • 1/4 cup sugar divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter cut into small cubes
  • 1 cup whole milk
  • 1/4 cup sugar crystals
  • 2 pints strawberries hulled and sliced
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons powdered sugar


  1. Preheat the oven to 425 degrees.
  2. Add the flour, 2 tablespoons sugar baking powder, salt and butter into a food processor and pulse until the butter is in pea sized crumbles.
  3. Add in the milk, pulsing until the dough comes together.
  4. Using a cookie scoop, add the shortcake dough onto a silicon baking mat on a sheet pan and sprinkle each dough mound with 1/2 tablespoon of sugar crystals.

  5. Bake for 12-15 minutes.

  6. While the biscuits are baking, add the remaining two tablespoons of sugar to the bowl with the strawberries and stir together.
  7. In a medium sized bowl add the heavy cream and beat with a hand mixer  or in your stand mixer until soft peaks form.

  8. Add in the vanilla extract and powdered sugar and whip for an additional 15-20 seconds until stiff peaks form.

  9. Once the biscuits are cooled, split them in half, top with strawberries and whipped cream (Using a spoon or a pastry bag with a #1 tip), then top with the biscuit top.
Nutrition Facts
Easy Strawberry Shortcake
Amount Per Serving
Calories 486 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Cholesterol 99mg33%
Sodium 235mg10%
Potassium 450mg13%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 22g24%
Protein 6g12%
Vitamin A 1115IU22%
Vitamin C 69.9mg85%
Calcium 163mg16%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

strawberry shortcake collage

strawberry shortcake collage
strawberry shortcake, top biscuit slanted

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi this looks delicious!! Can you freeze the dough in its scooped shape and bake from frozen? Can you substitute the sugar crystals for granulated sugar?

  2. Made these tonight delicious and simple, will make again. The ice cream scoop worked well. I sprayed a little Pam in it so they would not stick to the scoop. I used parchment paper to bake them on.
    Thank You!

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