Easy Strawberry Shortcake Recipe

5 from 2 votes

Don't settle for bisquick-type mixes. Make these traditional shortcakes from scratch with everyday ingredients! This easy recipe will be one you'll use again and again!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: easy shortcake recipe, Easy Strawberry Shortcake, strawberry shortcake from scratch

Servings: serving

Calories: 411kcal

Author: Mindee

Cost: 15

Ingredients

Biscuit Dough

2 Cups Flour
⅓ Cup Sugar
2 teaspoon Baking Powder
⅓ Cup Butter chilled
1 Egg
1 teaspoon Vanilla
¾ Cup Heavy Whipping Cream

Biscuit Topping

¼ Cup Heavy Whipping Cream
White Sugar for Sprinkling

Fruit and Whipped Cream

1 lb. Fresh Strawberries
2 Cups Heavy Whipping Cream
1 teaspoon Vanilla
2 Tbs. Powdered Sugar

Instructions

Preheat the oven to 375 degrees and line a baking sheet with parchment or spray with non-stick cooking spray.
In a mixing bowl or in a food processor, whisk together the flour, sugar, and baking powder.
Cut in the butter until well blended and crumbly.
Stir in the heavy cream, egg, and vanilla.
Mix just until the dough comes together.
Dump it out on a lightly floured surface and pat it to a little less than an inch thick.
This dough may be a little sticky. Lightly flouring your fingers will help.
Cut out the biscuits with a 2 ½-inch biscuit cutter and place them on the prepared baking sheet.
Brush the tops of the biscuits with the ¼ cup of heavy cream and generously sprinkle the top of the cream with the sugar.
Bake at 375 degrees for 18-20 minutes. The bottom edges should be golden brown.
Cool on a wire rack until completely cool.
Slice the strawberries thinly. Set aside.
Beat the 2 cups of heavy cream, vanilla, and powdered sugar until stiff peaks form.
Carefully slice the cooled biscuits in half.
Top the bottom half with sliced strawberries, followed by a dollop of whipped cream.
Top with the top of the biscuit. Top with additional strawberries and whipped cream.
Serve and enjoy!

Notes

This recipe calls for a total of 3 cups of Heavy Whipping Cream. I have divided it up throughout the recipe according to the amounts you use as you go.
When cutting out the shortcake biscuits, press the cutter straight down without twisting to avoid sealing the edges shut.

Nutrition