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Easy Strawberry Shortcake Recipe

Megan
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 servings

Equipment

  • 3 mixing bowls
  • 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. 
Keyword Easy Strawberry Shortcake, Easy Strawberry Shortcake Recipe, How to Make Strawberry Shortcake, Strawberry Shortcake Biscuits
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