Quick Facts
Time: 1 hr 35 min • Yield: 8–9 shortcakes • Skill: Beginner-friendly • Method: One-pan biscuits, baking • Diet: Vegetarian
Introduction
Strawberry Shortcake solves the eternal dessert dilemma: something impressive enough for guests, simple enough for a weeknight, and beloved by everybody at the table. We’re talking flaky, sugar-topped biscuits, ruby macerated strawberries that drip just the right amount, and a barely sweet whipped cream that doesn’t overpower. Expect buttery, craggy tops with tender middles, bright fruit flavor, and a clean finish that keeps you going back for “just one more bite.” If you love Easy Strawberry Shortcake, crave the Strawberry Shortcake aesthetic for photos, or need a birthday-worthy Strawberry Shortcake cake moment without layers and frosting, this is your blueprint.
If you love Easy Strawberry Shortcake and want quick swaps, check out our Strrawberry Shortcake recipes for weeknight-ready ideas.
Why You’ll Love It
- Weeknight-easy: clear steps, minimal bowls, reliable timings.
- Flexible: go classic, plate as minis, or build a sheet-pan bar.
- Balanced flavor: sweet berries + lemon lift + buttery biscuit.
- Great leftovers: bake ahead; assemble to order.
Easy Strawberry Shortcake (One-Pan, 90 Minutes)
Ingredients
Equipment
Method
- Stir sliced strawberries with sugar and lemon juice; let rest for 45–60 minutes until syrupy.
- Preheat oven to 425°F and line a rimmed sheet pan with parchment paper.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until pea-size pieces form. Visible bits will create flake.
- Stir in egg, vanilla, and milk until dough is shaggy. Don’t overmix.
- Pat dough to 3/4-inch thickness and cut into 8–9 squares or rounds. Place on prepared pan.
- Brush tops with milk and sprinkle with coarse sugar. Bake 10–12 minutes until golden and set.
- Beat heavy cream, sugar, and vanilla until soft peaks form.
- Split biscuits, layer with macerated berries and cream. Cap with biscuit top and more cream and berries. Let rest 2 minutes before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Berries
- 2 quarts strawberries, sliced
- 1/2 cup sugar
- 2 teaspoons lemon juice
Biscuits
- 3 1/2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 3 Tbsp sugar
- 8 Tbsp cold unsalted butter, cubed
- 1 large egg
- 1 tsp vanilla
- 1 cup milk (or use 1 cup cold buttermilk)
- 2 tsp milk + coarse sugar for tops (optional)
Whipped Cream
- 1 cup heavy cream, cold
- 2 Tbsp sugar
- 1 tsp vanilla
What each ingredient does:
Sugar and lemon wake up the berries; flour and leaveners provide lift; salt sharpens; butter gives flake; egg adds structure; vanilla brings warmth; milk hydrates; cream delivers a plush finish.
Pro tip: Keep butter cold and handle the dough minimally to protect flake.
Substitutions & Swaps
- Aromatics: orange zest in the berries, or a dot of vanilla bean paste in cream.
- Fruit: raspberries or a mixed-berry combo for a “Raspberry Shortcake” vibe.
- Dairy/fats: plant butter and coconut cream whip well if needed.
- Speed: macerate berries first, then mix dough while they rest; bake as squares to skip rerolls.
- Diet tweaks: gluten-free cup-for-cup blend works; add a touch more milk if dough seems dry.
Equipment Notes
Use a rimmed sheet pan and parchment for even browning and easy release. A bench scraper aids tidy shaping. A sharp knife for square cuts or a 3-inch cutter for rounds both work. A small offset spatula helps transfer biscuits without deflating edges. A hand mixer makes soft-peak cream in minutes.
Step-by-Step
- Macerate the berries: Stir strawberries with sugar and lemon; rest 45–60 minutes until a glossy syrup forms.
- Heat and line: Preheat to 425°F; line a sheet pan.
- Combine dry: Whisk flour, baking powder, baking soda, salt, sugar.
- Cut in butter: Work in butter to pea-size pieces; visible bits = flake.
- Add wet: Stir in egg, vanilla, and milk just to combine; dough should be shaggy.
- Shape: Pat to 3/4-inch; cut into 8–9 squares or rounds. Move to pan.
- Finish and bake: Brush tops with milk; sprinkle sugar. Bake 10–12 minutes until golden with set edges and soft, steamy centers.
- Whip cream: Beat cream, sugar, and vanilla to soft peaks.
- Assemble and serve: Split biscuits; add berries and juices, a swoop of cream, then cap and dollop more cream and fruit on top. Rest 2 minutes so juices settle, then serve.
Make-Ahead, Storage & Reheating
Biscuits: bake earlier in the day; cool and store airtight. Refresh in a 350°F oven 5–8 minutes. Berries: prep up to 24 hours; they’ll soften but stay flavorful—add a squeeze of lemon to perk them up. Cream: whip up to a day ahead; rewhip briefly if it softens. Freeze biscuits up to 3 months; thaw and rewarm before assembling.
How to Lighten / Make It Creamy
Lighten by reducing sugar on the biscuit tops and folding diced strawberries into the cream to stretch richness. For creamier results, add a spoon of yogurt to the whipped cream off the mixer for tang and body, or blend a few macerated berries into the cream for a pink, strawberry-kissed topping. Keep all cream elements cold to prevent thinning.
Toppings, Garnishes & Finishes
Consider sparkling sugar, toasted almonds or pistachios for crunch; mint or basil for freshness; lemon zest or a thread of balsamic for tang. A light drizzle of reduced berry syrup amps color without wetting the biscuit too much.
Sides & Pairings
Serve shortcake after a fresh salad or simple grilled mains. Drinks: citrus soda water, crisp whites, or a light, chilled red to keep things bright and summery.
Scaling the Recipe
Double the dough and bake on two pans, rotating halfway. Keep thickness constant; increase timing slightly if pans are crowded. Halving works cleanly; watch the bake at the 9-minute mark. For a dessert bar, bake smaller 2-inch biscuits and set out bowls of berries and cream for DIY stacking.
Nutrition & Dietary Notes
You’re getting a fruit-forward dessert with a satisfying but moderate richness. Contains gluten and dairy; GF and dairy-free paths are straightforward with 1:1 flour and whipped coconut cream.
Troubleshooting
- Biscuits too tough? You may have overmixed or rerolled. Switch to square cuts and stop mixing as soon as dough comes together.
- Berries too sweet? Add more lemon and a pinch of salt to sharpen.
- Not enough juice? Dice berries smaller or let them rest longer with sugar.
- Cream weeping? Whip to soft peaks and keep it cold; rewhip briefly if needed.
FAQs
Can I use frozen strawberries? Yes; thaw, drain, and macerate with sugar and lemon.
What about other berries? Raspberries are excellent; blueberries need extra lemon.
How do I keep the bottom biscuit from getting soggy? Spoon a little berry juice first, then berries; assemble right before serving.
Is this good for birthdays? Absolutely—stack two shortcakes with extra cream for a simple Strawberry Shortcake birthday cake feel.
Can I make it sheet-pan style? Yes—press dough into a rectangle, score into squares, bake, then break apart to serve buffet-style.
Variations
- Lemony Herb: Add lemon zest to dough and finish with mint.
- Spicy Chipotle: Stir in a pinch of chipotle and honey with the berries; balance with lemon.
- Creamy Parmesan: Dust biscuit tops with finely grated parmesan for a brunch-y sweet-savory twist.
Chef Notes / Test Kitchen Tips
The single biggest upgrade is cold butter + minimal handling. Keep pieces visible, cut cleanly, and bake on parchment for even browning. Expect a doneness window around 10–12 minutes, with golden tops and set edges; pulling at the right moment preserves that tender interior.
Conclusion
When time is tight but you want “wow,” this Strawberry Shortcake wins: flaky, buttery biscuits; bright, juicy berries; and cream that feels like a cloud. Keep the components ready for 2–3 days, assemble to order, and you’ll have a reliable, repeatable dessert that always earns seconds. Pin it, make it, and tell me how you riffed—extra lemon, mixed berries, or that sheet-pan party version.
