Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 2 large eggs; 2 cups sliced strawberries; 1 cup whipped cream

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Strawberry Shortcake Recipe

This strawberry shortcake recipe is a sweet and indulgent treat that’s perfect for warm weather. The combination of fresh strawberries, whipped cream, and buttery biscuits is a classic for a reason – it’s a match made in heaven.

You can make this strawberry shortcake recipe with store-bought biscuits or make your own from scratch. While the from-scratch method may take a bit more effort, the end result is well worth it. Check out our guide on how to make biscuits from scratch for more information.

Why This Recipe Works

Using high-quality strawberries ensures the best flavor and texture.
Whipped cream adds a light and airy texture to the dish.
The combination of the sweet strawberries and biscuits is a match made in heaven.

Key Ingredients

When it comes to this strawberry shortcake recipe, using the right ingredients is crucial. Here are a few tips for choosing the best ingredients for your shortcake. Read more about how to choose the perfect strawberries.

Recipe Courtesy of Our Kitchen

Strawberry Shortcake Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 cup heavy cream

2 large eggs

2 cups sliced strawberries

1 cup whipped cream

Directions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the heavy cream, eggs, and vanilla extract to the dry ingredients and mix until a dough forms.

Drop the dough by tablespoonfuls onto the prepared baking sheet, leaving space between each biscuit.

Bake the biscuits for 15-20 minutes, or until they’re golden brown.

Storage & Reheating

To store leftover strawberry shortcake, let the biscuits cool completely and store them in an airtight container at room temperature for up to 3 days. To reheat the biscuits, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warmed through.