This easy strawberry shortcake recipe is made of sweet, fluffy biscuits, strawberries in a sweet sauce, and mounds of whipped cream.
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Strawberry shortcakes are so easy to make and assemble. The biscuit dough is made in a bowl and then turned out on a floured surface. Just pat it together, flatten, fold and pat it down again. There is no rolling or making the biscuits in a food processor.
The strawberry sauce is made in one bowl too. Mash some berries with a fork, add the rest of the berries, sugar and raspberry jam and let it sit for 10 minutes. That's it! The whipping cream is made by whipping heavy whipping cream, sugar and vanilla extract together.
Assembly is simple but looks so pretty when presented. Simply layer the biscuits with the strawberry sauce and whipped cream.
If you like strawberry desserts, try Sicilian cheesecake with strawberry sauce, strawberry crepe cake, or strawberry rhubarb cheesecake.
Ingredients
- All purpose flour
- Granulated sugar
- Baking powder and baking soda
- Salt
- Unsalted butter - If you use salted butter, omit the extra salt in the recipe
- Buttermilk - don't have any buttermilk? Put 1 tablespoon of white vinegar or lemon juice in a measuring cup. Fill 2% milk or whole milk to the 1 cup line. Let it sit for 5 minutes and then use it in the recipe as a replacement for buttermilk.
- Heavy whipping cream
- Strawberries - you can use fresh or frozen strawberries.
- Seedless raspberry jam - the jam is used to make the strawberry sauce liquidly so that it pools nicely onto the plate.
- Vanilla extract
Instructions
Whisk flour, sugar, baking powder, baking soda and salt together in a medium sized bowl. Add the butter and cut it into the dry ingredients with a pastry cutter or a fork. You want the butter to be pea sized when it's done. Pour buttermilk overtop and mix it with a large spoon or rubber spatula.
Pour it onto a floured bench and gently form it together. Fold it over itself and flatten to 1-inch thick rectangle. Cut 3-inch circles with a biscuit cutter. Press straight down and do not twist. Twisting seals the edges and prevents the biscuits from rising. Push together any scraps to cut more biscuits out.
Transfer biscuits to parchment lined baking sheets. Brush the tops with heavy whipping cream and sprinkle with sugar. Bake until golden and puffed up.
Strawberry Sauce
Pour ⅓ of the strawberries into a medium bowl. Use a potato masher or a fork and mash the berries into a chunky puree. Stir in the remaining strawberries, sugar and raspberry jam. Let them sit at room temperature for 10 minutes so the berries release their juices.
Whipped Cream
In a large bowl, beat heavy whipping cream, sugar and vanilla extract until soft peaks form.
Assemble
Slice the biscuits in half horizontally. Layer some strawberry sauce onto the bottom biscuit half and top with whipped cream. Cover with the biscuit top and spoon more whipped cream and strawberry sauce on top.
For more step by step photos, see the web story for strawberry shortcake!
Tips
- Do not overwork the dough.
- Use fresh strawberries in the strawberry sauce. Frozen won't do here.
- Use cold butter and cold buttermilk in the biscuits.
- Don't have any buttermilk? Put 1 tablespoon of white vinegar or lemon juice in a measuring cup. Fill 2% milk or whole milk to the 1 cup line. Let it sit for 5 minutes and then use it in the recipe as a replacement for buttermilk.
Frequently asked questions
Everything can be made ahead and assembled the next day. The assembled strawberry shortcakes are best served right away, but they can be refrigerated for an hour if needed. The strawberry sauce will seep into the bottom biscuit a bit.
Only the biscuits can be frozen. Wrap them tightly and freeze for up to 3 months. Thaw them completely before using.
Store leftover biscuits in an airtight container at room temperature for 3 days. The strawberry sauce and whipped cream can be stored covered in the refrigerator for 2 days. Beat the whipped cream for a minute before serving.
📋 Recipe
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Easy Strawberry Shortcake Recipe
Ingredients
Biscuits
- 2 ¾ cups all purpose flour
- ¼ cup granulated sugar + extra for sprinkling the tops of the biscuits
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter cold & cubed
- 1 cup buttermilk room temperature
- 2 tablespoon heavy whipping cream
Strawberry sauce
- 2 pounds fresh strawberries hulled and sliced
- 3 tablespoons seedless raspberry jam
- ⅓ cup granulated sugar
Whipping Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda and salt together. Add in butter and use a pastry cutter or a fork to cut it into the flour mixture. The butter should be pea sized when done.
- Stir in buttermilk and pour the dough onto a floured surface. Carefully bring the dough together without over working it. Pat the dough into a 1-inch rectangle, fold it in half onto itself, and then pat it back down to a 1-inch rectangle.
- Use a 3-inch biscuit cutter to cut out biscuits. Press straight down into the dough and do not twist. Twisting will seal the edges and the biscuits will not rise. Place the biscuits on the prepared baking sheets.
- Brush the tops of the biscuits with heavy whipping cream and sprinkle with sugar. Bake for 18-22 minutes or until the biscuits are golden brown.
- To make the strawberry sauce, mash ⅓ of the strawberries in a large bowl with a potato masher or a fork. Stir in the rest of the berries, raspberry jam and ⅓ cup of sugar. Let this sit for 10 minutes to let the berries release their juices.
- To make the whipping cream, whisk heavy whipping cream, 2 tablespoons of sugar, and vanilla together in a large bowl, until soft peaks form.
- To assemble, slice the biscuits in half horizontally. Place the bottom biscuit half on it's serving plate, top with some strawberry sauce. Let some strawberries fall onto the plate. Top with whipping cream and then the biscuit top. Spoon whipped cream on top and add a few more strawberries and sauce. Serve immediately.
Notes
- Do not overwork the dough.
- Use fresh strawberries in the strawberry sauce. Frozen won't do here.
- Use cold butter and cold buttermilk in the biscuits.
- Don't have any buttermilk? Put 1 tablespoon of white vinegar or lemon juice in a measuring cup. Fill 2% milk or whole milk to the 1 cup line. Let it sit for 5 minutes and then use it in the recipe as a replacement for buttermilk.
- Everything can be made ahead and assembled the next day. The assembled strawberry shortcakes are best served right away, but they can be refrigerated for an hour if needed. The strawberry sauce will seep into the bottom biscuit a bit.
- Store leftover biscuits in an airtight container at room temperature for 3 days. The strawberry sauce and whipped cream can be stored covered in the refrigerator for 2 days. Beat the whipped cream for a minute before serving.
- Only the biscuits can be frozen. Wrap them tightly and freeze for up to 3 months. Thaw them completely before using.
Did you try this recipe? Comment below to let me know ☺️