Fresh Strawberry Shortcake (Classic Biscuit Strawberry Dessert with Whipped Cream)

Sweet, juicy strawberries layered with soft, buttery shortcake and clouds of freshly whipped cream—this Strawberry Shortcake is the ultimate classic spring dessert. The biscuits are lightly crisp on the outside and tender on the inside, soaking up all the sweet strawberry juices for a dessert that’s rich yet perfectly balanced.

This homemade strawberry shortcake fits beautifully into your dessert rotation alongside treats like No-Bake Strawberry Cheesecake Cups, Molten Chocolate Cake, or lighter pairings like Strawberry Spinach Salad for a fresh, seasonal spread. It’s simple, nostalgic, and always a crowd-pleaser.

If you’re looking for more ideas, explore my full strawberry dessert recipes collection.

Why You’ll Love This

• Classic, timeless spring and summer dessert

• Fresh strawberries for natural sweetness

• Fluffy homemade whipped cream

• Buttery, tender shortcake biscuits

• Perfect for gatherings, holidays, or everyday treats

Recipe Card

Servings: 6 Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes

Nutrition Information

(per serving)

• Calories: 420

• Protein: 6g

• Carbohydrates: 42g

• Fat: 26g

• Fiber: 2g

• Sugar: 20g

Ingredients

For the Strawberries

• 1½ lbs fresh strawberries, sliced (680 g)

• ¼ cup sugar (50 g)

For the Shortcake Biscuits

• 2 cups all-purpose flour (240 g)

• ¼ cup sugar (50 g)

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold butter, cubed (115 g)

• ⅔ cup milk (160 ml)

• 1 teaspoon vanilla extract

For the Whipped Cream

• 1 cup heavy whipping cream (240 ml)

• 2 tablespoons powdered sugar (15 g)

• 1 teaspoon vanilla extract

Instructions

1. In a bowl, combine sliced strawberries and sugar. Stir and let sit for 15–20 minutes to release juices.

2. Preheat oven to 425°F (220°C).

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

4. Cut in cold butter until the mixture resembles coarse crumbs.

5. Stir in milk and vanilla until just combined.

6. Turn the dough onto a floured surface, gently knead, and shape into a 1-inch thick layer.

7. Cut into rounds and place on a baking sheet.

8. Bake for 12–15 minutes until golden brown, then cool slightly.

9. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

10. Slice biscuits in half, layer with strawberries and whipped cream, then top with the other half.

Tips & Variations

• Use store-bought biscuits for a shortcut version

• Add lemon zest to the strawberries for extra brightness

• Swap whipped cream for vanilla Greek yogurt for a lighter option

• Try mixed berries for a variation

• Brush biscuits with a little cream and sugar before baking for a golden top

Make-Ahead & Storage

Strawberries can be prepared ahead and refrigerated for up to 24 hours. Biscuits are best fresh, but can be stored in an airtight container for up to 2 days. Assemble just before serving for the best texture.

FAQ

Can I use frozen strawberries?

Fresh strawberries are best, but thawed frozen strawberries can work in a pinch.

Can I make the biscuits ahead of time?

Yes, but they are best served fresh for optimal texture.

What’s the difference between shortcake and cake?

Shortcake is more like a biscuit—crumbly, buttery, and less sweet than traditional cake.

Final Thoughts

This Strawberry Shortcake recipe is the kind of dessert that never goes out of style. With its layers of juicy strawberries, tender biscuits, and fluffy whipped cream, it’s the perfect way to celebrate spring and summer flavors. Whether you’re serving it for a special occasion or a simple family treat, it’s guaranteed to impress.