Introduction

Strawberry Shortcake is a classic dessert that combines juicy, sweet strawberries with fluffy biscuits and creamy whipped topping. This easy-to-make treat is perfect for warm weather or any time you want a fresh, delightful dessert.

A close-up image of a small layered dessert featuring three distinct layers, starting from the bottom with a light golden biscuit that looks crumbly and soft. The middle layer is thick, white whipped cream with some light pink strawberry juice streaks, giving it a fluffy texture. Above this is a golden-brown biscuit layer that appears slightly crispy. On top of that biscuit lies a spread of sliced red strawberries with visible seeds, and a large whole red strawberry with green leaves sits at the peak, surrounded by a generous swirl of white whipped cream with small brown specks. The dessert is presented on a white plate set against a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups quartered strawberries
1/4 cup granulated white sugar
1 teaspoon vanilla extract (for strawberries)
1 cup heavy whipping cream
2 tablespoons granulated white sugar (for whipped cream)
1 teaspoon vanilla extract (for whipped cream)
8 homemade biscuits

Instructions

Step 1: In a medium mixing bowl, combine the quartered strawberries, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Cover tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld, or up to 48 hours.
Step 2: For the whipped cream, pour the heavy whipping cream into a large bowl. Add 2 tablespoons sugar and 1 teaspoon vanilla extract. Using a handheld electric mixer, whip on high until soft peaks form. Cover and refrigerate until ready to serve.
Step 3: To assemble, slice each biscuit in half horizontally. Layer the bottom half with a generous spoonful of strawberries, followed by a dollop of whipped cream. Place the biscuit top on and add more strawberries and whipped cream as desired. Serve immediately.

Tips & Variations

For extra flavor, macerate the strawberries with a splash of lemon juice or a few fresh mint leaves.
Use store-bought biscuits or sponge cake if you want a quicker version.
Make the whipped cream by hand with a whisk if you don’t have an electric mixer.
Try adding a drizzle of melted dark chocolate over the assembled shortcake for a decadent twist.

Storage

Store leftover strawberries and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Biscuits are best consumed fresh but can be kept in an airtight container for 1 day. Assemble the shortcakes just before serving to keep biscuits from becoming soggy. Reheat biscuits gently in a warm oven before assembling if desired.

How to Serve

A stack dessert with three layers on a white plate: the bottom layer is a golden brown biscuit with a crumbly texture, topped with a thick layer of white whipped cream mixed with slices of bright red strawberries; the middle layer is another biscuit piece, slightly smaller, with more sliced strawberries on top; the top layer is a generous dollop of whipped cream crowned with a whole shiny red strawberry with a green leafy top. There are scattered strawberry slices and drops of pink strawberry juice on the plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal, but you can use thawed frozen strawberries if necessary. Drain excess liquid before mixing with sugar and vanilla to avoid watery shortcakes.

How do I know when the whipped cream is ready?

Whipped cream is ready when it forms soft peaks—meaning when you lift the beaters, the cream holds a gentle peak that softly falls over rather than standing stiff.