Strawberry Shortcake

The Best Recipe for Easy Strawberry Shortcake

There isn’t a dessert that screams summer quite like Strawberry Shortcake, is there? I mean, I guess you have s’mores and apple pie, but there’s just something about syrupy sugary strawberries served over a mound of fresh homemade whipped cream and a deliciously sweet buttermilk biscuit.

Growing up, strawberry shortcake was a staple at family BBQ’s. Usually, it was served up with those yellow sponge cakes, yeah, you know the ones I’m talking about.

And sometimes it was served up with my grandmother’s homemade biscuits, but honestly, neither of them really worked for me. Sorry, Grammie.

I’ve always found traditional shortcakes to be a little dry and flavorless, and not just my Grammie’s recipe either.

Ingredients for Easy Strawberry Shortcake

Large Canned Buttermilk Biscuits
Unsalted Butter
Granulated Sugar
Strawberries
Heavy Cream
Vanilla Extract
Vanilla Bean Paste
Powdered Sugar

A standout to this delicious dessert is the whipped cream. The canned stuff just won’t do; it’s gotta be homemade. I know, I’m totally contradicting myself with the biscuits, but trust me, it’s worth it.

For me, I love a super vanilla-y whipped cream for my strawberry shortcake, so I usually use my homemade whipped cream recipe and add some vanilla bean paste to really make it stand out.

This addition is entirely optional since I know it’s a bit expensive, but the bottle will last you forever and it’s an awesome ingredient to add to any baked goods. If you choose not to include it, I recommend doubling the vanilla extract.

Why Canned Biscuits Make The Best Shortcake!

So as I’ve gotten older and have spent plenty of time playing around in the kitchen, I’ve actually found that canned buttermilk biscuits work the best, but you have to do something to them first.

I love using canned biscuits for a few reasons. Number one, I loved that I can still add that fresh-baked, warm, out-of-the-oven cozy feeling to the dish.

Two, I love that they whip up fast so you can literally be eating these babies in less than 30 minutes.

Lastly, when you dip the biscuits in butter and sugar before baking, you get this glorious and delicious sugar crust that really brings everything together for the perfect, easy strawberry shortcake.

How To Make Strawberry Shortcake

1. Macerate: You want the strawberries to have that delicious syrupy texture; you can macerate the berries for as little as 20 minutes, but it’s best if you do it overnight!
2. Dip: Drench each biscuit in melted butter and then coat with granulated sugar on all sides.
3. Bake: Cook the biscuits according to package directions; there are usually two options: one for tall biscuits and one for regular biscuits.
4. Whip It: In a cold large bowl or stand mixer, beat together heavy cream, powdered sugar, vanilla paste, and vanilla extract, starting on low and increasing speed until stiff peaks form.
5. Serve: Slice the biscuits in half and top with fresh whipped cream and macerated strawberries.

How to Make Strawberry Shortcake in Advance

Making Strawberry Shortcake in advance is perfect when you want to make a big batch for a summer weekend!

The baked biscuits can be stored in an air-tight container at room temperature for up to two days or up to 1 week in the refrigerator!

The strawberries can be made up to 4 days in advance and stored covered in the fridge. For longer storage, you can also store them in the freezer for up to 2 months.

The whipped cream can be made up to 24 hours in advance and stored covered in the refrigerator.

More Strawberry Recipes

• Strawberry Muffin Recipe – Pull these out of the oven after just 20 minutes of baking!
• Dubai Strawberry Cup – The viral dessert that the internet went crazy for!
• Strawberry Vanilla Cake – Homemade vanilla cake, strawberry filling, and strawberry buttercream!
• Homemade Strawberry Lemonade – A refreshing, easy-to-make recipe for those hot, humid days!
• Strawberry Heaven On Earth Cake – The perfect treat for strawberry lovers to enjoy year-round!