Easy strawberry shortcake are a quick and easy strawberry shortcakes made with 4 ingredient drop biscuits, layered with fresh, sweet macerated strawberries and fluffy vanilla whipped cream. These strawberry shortcake biscuits are the perfect summertime treat.
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Why Should You Make This Recipe
I have several easy and fresh strawberry recipes on the blog that I absolutely adore. My Strawberry Cream Cake, Strawberry Shortcake Cookies, Strawberry Whipped Cream, No Bake Strawberry Cheesecake, Strawberry Tiramisu, Strawberry Mousse and Strawberry Parfait are just a few of my favorite strawberry recipes on the blog. I am so excited to add this easy strawberry shortcake recipe to the blog.
- Only 6 ingredients needed. You only need a handful of basic ingredients to make homemade drop biscuits, macerated strawberries and lightly sweetened vanilla whipped cream.
- The perfect summer dessert. Take 30 minutes to transform fresh summer strawberries into a delightful and beautiful dessert. Simply mix up and bake the short cake biscuits, macerate fresh strawberries, whip up some heavy cream and assemble for the perfect summertime treat.
Ingredients
This easy strawberry shortcake recipe needs only 6 simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make these easy shortcake biscuits.
Ingredients: Gather fresh strawberries, sugar, self rising flour, heavy cream, lemon zest and vanilla extract.
Substitutions
Here are my recommended substitutions to make these easy strawberry short cakes if you need them.
- Fresh Strawberries: Use fresh, ripe and sweet strawberries. Fresh strawberries will produce the best strawberry shortcake. Taste the strawberries to ensure they are sweet. Frozen strawberries can be used, but must be thawed overnight and drained of the excess liquid before mixing with the sugar.
- Sugar: For an easy refined sugar free option use maple sugar, honey or maple syrup.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream. Make sure to use heavy whipping cream with 36% milk fat.
- Self Rising Flour: White Lilly is the best flour to use for any biscuits. I used White Lilly self rising flour to develop this recipe. For a DIY version with a similar final texture, mix 1 cup (120 g) all purpose flour or 130 g cake flour with 2 tablespoons cornstarch (for all purpose flour only), 1 ½ teaspoons baking powder and ¾ teaspoon salt together until well combined. Use as 1 cup “self rising flour” as written in the recipe.
Variations
- Strawberry Shortcake with Store Bought Cake: Decide which type of cake you would like to serve. The most popular cakes are angel food cake cups or slices. Top with whipped cream and macerated strawberries.
- DIY Self Rising Flour: Mix 1 cup (120 g) all purpose flour or 130 g cake flour with 2 tablespoons cornstarch (for all purpose flour only), 1 ½ teaspoons baking powder and ¾ teaspoon salt together until well combined. Use as 1 cup “self rising flour” as written in the recipe.
How To Make
Learn how to make easy strawberry shortcake in a few easy steps.
Macerate the Strawberries
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper. Wash and dry the fresh strawberries. Hull or de-stem the strawberries. Slice or chop the strawberries into your desired shape and size. Place the prepared strawberries into a large mixing bowl. Top the strawberries with sugar and any other flavor additions such as fresh herbs, extracts, liquor or citrus juice. Gently mix the berries and sugar together. Ensure that all the berries are fulled coated in sugar. Allow the sugar and strawberries to macerate together at room temperature for at least 30 minutes and up to 2 hours. Strawberries can also rest in the fridge, but will take a bit longer to soften and for the juices to release. Gently stir the berries and sugar together every 15 - 30 minutes to encourage the juices to release.
Make the Biscuits and Whipped Cream
- In a mixing bowl, whisk the lemon zest and sugar together until well combined. Whisk in the the self rising flour with the heavy cream. Mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. If needed add a splash more heavy cream or 1 - 2 more tablespoons of flour. Using a large cookie scoop or a ¼ cup (60 ml) measuring cup, scoop and drop the sweetened shortcake biscuit dough onto the lined baking sheet. There should be enough dough for 6 smaller biscuits or 4 larger biscuits. Brush the tops with a bit more heavy cream and sprinkle with sugar if you like. Bake the drop biscuits for 12 - 14 minutes or until lightly golden. Cool the biscuits for 5 - 10 minutes before layering with the whipped cream and strawberries.
- Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the whipped cream covered in the fridge for up to 1 day or serve right away.
Assemble the Strawberry Shortcake
4. When it’s time to assemble the easy strawberry shortcakes, gently slice the biscuits in half to separate the top and bottom halves of the biscuits. Top the biscuit bottom with macerated strawberries. Drop a generous dollop of whipped cream on top of the strawberries. Top the whipped cream with the top half of the biscuit. If you like, top the top of the biscuit with another dollop of whipped cream. Finish with another layer of macerated strawberries. Serve right away and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Assemble strawberry shortcakes keep well the day they are made. For longer storage, keep the macerated berries and whipped cream in separate airtight containers in the fridge for up to 1 - 2 days. The heavy cream drop biscuits can be stored at room temperature for 1 - 2 days.
- Freeze: Transfer the macerated strawberries to an airtight container to store in the freezer for up to 2 months. Biscuits can be stored in an airtight and freezer safe container in the freezer for up to 2 months.
- Thaw: Transfer the frozen macerated strawberries to thaw in the fridge overnight. Biscuits can be thawed at room temperature.
- Serve: These easy shortcake biscuits are best when served right after being assembled.
M’s Expert Tips
- Use cold heavy cream. Just like making classic buttermilk biscuits, using cold ingredients, in this case heavy cream, creates flakier biscuits. Chilling the biscuits for about 15 minutes prior to baking also helps the biscuits achieve a tender, flaky texture.
- Use full fat ingredients. Fat equals flavor and the most tender, flaky and fluffy shortcake biscuits.
- Don’t overmix the biscuits. Just like making a any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.
- Use ripe, fresh and in season strawberries. To make the best macerated strawberries make sure to use ripe, in season strawberries.
- Macerate the strawberries for at least 30 minutes. After mixing the strawberries and sugar together, allow the berries to rest for at least 30 minutes. The sugar needs time to draw out the juices from the strawberries and create a syrup.
- Stir the berries every so often. It’s helpful stir the berries and sugar together every 15 - 20 minutes. This encourages the sugar to dissolve and for the strawberries to release juices.
- Add herbs, citrus, liquor or alternative sugars for flavor variations. Herbs such as basil, rosemary or mint can be added to the macerated strawberries and sugar for a fresh, earthy flavor. Add 1 - 2 tablespoons of lemon or lime juice for fresh tart flavor. Balsamic, rose water, vanilla extract or liquors such as bourbon, brandy or amaretto for bold and unique flavor.
- Make the whipped cream right before serving. Homemade whipped cream can start to delate or change texture the longer it sits after being whipped. For the best strawberry shortcake, make the whipped cream close to the time you would like to serve the strawberry shortcakes.
FAQs
Is pound cake or angel food cake better for strawberry shortcake?
If you plan on using cake for strawberry shortcake instead of lightly sweetened biscuits, angel food cake is the better choice. You can usually find store made angel food cake loaves or angel food cake cups that are perfect for filling with whipped cream and berries.
What cream to use for strawberry shortcake?
Lightly sweetened whipped cream is the most popular filling for making strawberry shortcake.
Can strawberry shortcake be made the night before?
For the best strawberry shortcake, make the biscuits or cake and whipped cream the same day you plan to serve it. The strawberries can be macerated up to 1 -2 days before.
How long to macerate strawberries?
After mixing the strawberries and sugar together allow the berries to sit at room temperature for at least 30 minutes and up to 2 hours or in the fridge for up to 2 days. The ideal macerating time is 1 - 2 hours.
Can I sweetened the strawberries with another sweetener?
Strawberries can be macerated in brown sugar, honey or maple syrup.
Other Strawberry Recipes to Try
If you try this Easy Strawberry Shortcake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Easy Strawberry Shortcake Recipe
Easy strawberry shortcake are a quick and easy strawberry shortcakes made with 4 ingredient drop biscuits, layered with fresh, sweet macerated strawberries and fluffy vanilla whipped cream. These strawberry shortcake biscuits are the perfect summertime treat.
Equipment
- 1 knife
- 1 baking sheet
- 1 large cookie scoop (3 tbsp, 45 ml) optional
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Macerated Strawberries
- 4 cups fresh strawberries
- 4 - 6 tablespoons (50 - 75 g) granulated sugar
Drop Shortcake Biscuits
- 1 teaspoon lemon zest
- 1 tablespoon granulated sugar
- 1 cup (120 g) self rising flour
- ¾ cup (180 ml) cold heavy cream
Vanilla Whipped Cream
- 1¼ cups (300 ml) cold heavy cream
- 1 - 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper.
- Wash and dry the fresh strawberries. Hull or de-stem the strawberries. Slice or chop the strawberries into your desired shape and size. Place the prepared strawberries into a large mixing bowl. Top the strawberries with sugar and any other flavor additions such as fresh herbs, extracts, liquor or citrus juice.Gently mix the berries and sugar together. Ensure that all the berries are fulled coated in sugar. Allow the sugar and strawberries to macerate together at room temperature for at least 30 minutes and up to 2 hours. Strawberries can also rest in the fridge, but will take a bit longer to soften and for the juices to release. Gently stir the berries and sugar together every 15 - 30 minutes to encourage the juices to release.4 cups fresh strawberries, 4 - 6 tablespoons (50 - 75 g) granulated sugar
- In a mixing bowl, whisk the lemon zest and sugar together until well combined. Whisk in the the self rising flour with the heavy cream. Mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. If needed add a splash more heavy cream or 1 - 2 more tablespoons of flour.1 teaspoon lemon zest , 1 tablespoon granulated sugar, 1 cup (120 g) self rising flour, ¾ cup (180 ml) cold heavy cream
- Using a large cookie scoop or a ¼ cup (60 ml) measuring cup, scoop and drop the sweetened shortcake biscuit dough onto the lined baking sheet. There should be enough dough for 6 smaller biscuits or 4 larger biscuits. Brush the tops with a bit more heavy cream and sprinkle with sugar if you like.Bake the drop biscuits for 12 - 14 minutes or until lightly golden. Cool the biscuits for 5 - 10 minutes before layering with the whipped cream and strawberries.
- Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the whipped cream covered in the fridge for up to 1 day or serve right away.1¼ cups (300 ml) cold heavy cream, 1 - 2 tablespoons granulated sugar, 1 teaspoon vanilla extract
- When it’s time to assemble the easy strawberry shortcakes, gently slice the biscuits in half to separate the top and bottom halves of the biscuits. Top the biscuit bottom with macerated strawberries. Drop a generous dollop of whipped cream on top of the strawberries. Top the whipped cream with the top half of the biscuit. If you like, top the top of the biscuit with another dollop of whipped cream. Finish with another layer of macerated strawberries. Serve right away and enjoy.
Notes
Store: Assemble strawberry shortcakes keep well the day they are made. For longer storage, keep the macerated berries and whipped cream in separate airtight containers in the fridge for up to 1 - 2 days. The heavy cream drop biscuits can be stored at room temperature for 1 - 2 days.
Varations: Add herbs, citrus, liquor or alternative sugars to the macaerated strawberries for flavor variations. Herbs such as basil, rosemary or mint can be added to the macerated strawberries and sugar for a fresh, earthy flavor. Add 1 - 2 tablespoons of lemon or lime juice for fresh tart flavor. Add 1 - 2 teaspoons balsamic vinegar, rose water, vanilla extract or liquors such as bourbon, brandy or amaretto for bold and unique flavor.
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