Go Back Email Link
+ servings
A strawberry shortcake on a plate with more in the background.

Easy Strawberry Shortcake Recipe

This easy strawberry shortcake recipe is made of sweet, fluffy biscuits, strawberries in a sweet sauce, and mounds of whipped cream.
Course Dessert
Cuisine North American
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 10 servings
Calories 460kcal
Author Nina



  • 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
  • cup granulated sugar

Whipping Cream

  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


  • 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.


  1. Do not overwork the dough.
  2. Use fresh strawberries in the strawberry sauce. Frozen won't do here.
  3. Use cold butter and cold buttermilk in the biscuits.
  4. 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.
  5. 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.
  6. 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.
  7. Only the biscuits can be frozen. Wrap them tightly and freeze for up to 3 months. Thaw them completely before using.


Serving: 10g | Calories: 460kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 453mg | Potassium: 245mg | Fiber: 3g | Sugar: 24g | Vitamin A: 882IU | Vitamin C: 54mg | Calcium: 142mg | Iron: 2mg