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–+ servings

Easy Strawberry Shortcake (One-Pan, 90 Minutes)

Flaky, sugar-topped biscuits meet juicy, lemony macerated strawberries and plush whipped cream in this beginner-friendly one-pan Strawberry Shortcake recipe perfect for any occasion.
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 35 minutes
Servings: 8 shortcakes
Course: Dessert
Cuisine: American
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 quarts strawberries, sliced
  • 1/2 cup sugar (for berries)
  • 2 tsp lemon juice
  • 3 1/2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine salt
  • 3 Tbsp sugar (for biscuits)
  • 8 Tbsp cold unsalted butter, cubed
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup milk or cold buttermilk
  • 2 tsp milk (for brushing, optional)
  • coarse sugar for topping (optional)
  • 1 cup heavy cream, cold
  • 2 Tbsp sugar (for cream)
  • 1 tsp vanilla (for cream)

Equipment

  • rimmed sheet pan
  • parchment paper
  • mixing bowls
  • bench scraper
  • sharp knife or biscuit cutter
  • small offset spatula
  • hand mixer

Method
 

  1. Stir sliced strawberries with sugar and lemon juice; let rest for 45–60 minutes until syrupy.
  2. Preheat oven to 425°F and line a rimmed sheet pan with parchment paper.
  3. In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
  4. Cut in cold butter until pea-size pieces form. Visible bits will create flake.
  5. Stir in egg, vanilla, and milk until dough is shaggy. Don’t overmix.
  6. Pat dough to 3/4-inch thickness and cut into 8–9 squares or rounds. Place on prepared pan.
  7. Brush tops with milk and sprinkle with coarse sugar. Bake 10–12 minutes until golden and set.
  8. Beat heavy cream, sugar, and vanilla until soft peaks form.
  9. Split biscuits, layer with macerated berries and cream. Cap with biscuit top and more cream and berries. Let rest 2 minutes before serving.

Nutrition

Calories: 425kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 70mgSodium: 390mgPotassium: 260mgFiber: 2gSugar: 20gVitamin A: 950IUVitamin C: 55mgCalcium: 150mgIron: 2.3mg

Notes

Make ahead: Prep components up to a day ahead and assemble to order. For a fun twist, swap in raspberries or mix berries. For dairy-free or gluten-free needs, use coconut cream and cup-for-cup GF flour. Pro tip: Keep butter cold and avoid overmixing dough to preserve flake. Assemble just before serving to prevent soggy biscuits.

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