This strawberry shortcake is one of the easiest homemade desserts to prepare. Ever. Juicy, fresh strawberries macerated in sugar, spooned over soft whipped cream, set on a flaky and tender biscuit.

The shortcake is super simple to prepare – the dough comes together in minutes! Plus, it is perfect for any occasion – think potlucks, birthdays, large gatherings with family or friends.

Biscuits + Strawberries + Whipped Cream

I have added two recipes for light and tender biscuits below:

• traditional cut-out biscuits
• easy drop biscuits

The two kinds of biscuits taste both delicious, so it is up to you if you prefer to cut them out in perfect circles or if you opt for the quick, fuss-free and rustic option.

Once you’ve baked the biscuits, fill them with whipped cream and macerated strawberries. All you have to do is to toss sliced strawberries in sugar and let them rest for a bit to draw out the juices. The sweetened, syrup-like juice is the best!

Step-by-step recipe for easy strawberry shortcake

First, you have to decide whether you make the traditonal cut-out biscuits or the quick and easy drop biscuits – the dough varies slightly.

Option 1: Tradtional cut-out biscuits:

Mix flour, sugar, salt, and baking powder in a bowl. Cut in the cold butter with a knife, a pastry blender or a food processor until the mixture resembles coarse crumbs.

Add milk a little at a time, stirring between additions with a spoon. Stir until just combined.

Turn the crumbly ‘dough’ out onto a work surface and mold it together in a ball.

Flour the counter and dough and gently roll out the dough using a rolling pin until it is evenly 1/2 inch (2.5 cm) thick. With a cookie cutter or glass, cut into 2.5- 3-inch (7 cm) circles. Re-roll the scraps and cut out again. This dough will make about 14 biscuits.

Arrange biscuits on a parchement paper-lined baking sheet. Bake at 425 °F (220 °C) until light golden brown on top, about 10-15 minutes. Remove from the oven and set aside to cool.

Option 2: Easy drop biscuits

Mix flour, sugar, salt, and baking powder in a bowl. Cut in the cold butter with a knife, a pastry blender or a food processor until the mixture resembles coarse crumbs. Work in milk and sour cream with a spoon until a dough forms.

Scoop balls of dough onto a parchment paper-lined baking sheet. You can either drop the batter by spoonfuls onto the sheet, or roll the scooped dough into balls. They will look the same after baking if you leave them as balls or flatten them with your palm. This dough will make about 9 biscuits.

Bake the biscuits for 10-15 minutes at 425 °F (220 °C) in the preheated oven, until they are light golden brown on top. Remove from the oven and set aside to cool.

While the biscuits are cooling, you can make the filling

For the strawberries & whipped cream:

Macerated strawberries: Wash, hull and slice or quarter strawberries. In a bowl, toss them with sugar and stir. Cover and set them aside for 1/2 hour. The sugar will dissolve and draw moisture out of the strawberries yielding a syrupy sauce. When preparing them more than 1 hour in advance, put them in the refrigerator until ready to use.

Whipped cream: Using a mixer, beat the heavy cream until soft peaks form. If desired, add 1 tablespoon sugar and 1 teaspoon vanilla extract before you start to whip it (I personally never do.)

Assemble the shortcake: Serve the strawberries over biscuits and whipped cream.

Enjoy!

The easiest Strawberry Shortcake

Yield: 14 shortcakes (traditional biscuits) or 9 shortcakes (drop biscuit)

Juicy, fresh strawberries macerated in sugar, spooned over soft whipped cream, set on a fluffy and tender biscuit. An easy and super quick fuss-free dessert for any occasion.

Note: I have added two recipes for light and tender biscuits below: One recipe for traditional biscuits, to roll out and cut out with a cookie cutter, the other one for easy drop biscuits. They taste both delicious, so it is up to you if you prefer to cut them out in perfect circles or if you opt for the quick, fuss-free and rustic option.

For make-ahead instructions, see note below.

Recipe: Ursula | lilvienna.com

Ingredients

• Traditional biscuits (to cut out):
  >> for 14 small biscuits, all ingredients cold
• 400 g (about 3 cups) all-purpose flour
• 2 tablespoons (30 g) sugar
• 3/4 teaspoon fine salt
• 1.5 tablespoons baking powder (yes, tablespoons)
• 1 stick (114 g) unsalted butter, cut into cubes and chilled
• 1 cup (240 ml) milk
  
  
• Drop biscuits (no rolling/cutting required):
  >> for 9 small shortcakes, all ingredients cold
• 250 g (about 2 cups) all-purpose flour
• 2 tablespoons (30 g) sugar
• 1/2 teaspoon fine salt
• 1 tablespoon baking powder (yes, tablespoon)
• 4 tablespoons (55 g) unsalted butter, cut into cubes and chilled
• 1/2 cup (120 ml) milk
• 1/4 cup (60 g) sour cream
  
  
• Strawberry & Cream Filling:
  >> enough for 9-14 biscuits
• 1 lb (450-500 g) strawberries
• 3 tablespoons (45 g) sugar (I use fine granulated)
• 1 cup (240 ml) heavy whipping cream (+ 1 Tbsp powdered sugar and 1 teaspoon vanilla extract, if desired)
• Optional: Powdered sugar for dusting

Instructions

Traditional biscuits (to roll and cut out):
1. Preheat the oven to 425°F (220 °C).
2. Mix flour, sugar, salt, and baking powder in a bowl. Cut in the cold butter with a knife, a pastry blender or a food processor until the mixture resembles coarse crumbs. Add milk a little at a time, stirring between additions with a spoon. Stir until just combined.
3. Turn the crumbly dough out onto a work surface and mold it together in a ball. Flour the counter and dough and gently roll out the dough using a rolling pin until it is evenly 1/2 inch (1.5 cm) thick. With a cookie cutter or glass, cut into 2.5-3-inch (7 cm) circles. Re-roll the scraps and cut out again. This dough will make about 14 biscuits.
4. Arrange biscuits on a parchment paper-lined baking sheet. Bake at 425 °F (220 °C) until light golden brown on top, about 10-15 minutes. Remove from the oven and set aside to cool. Meanwhile, make the filling.
Drop Biscuits (no rolling/cutting required):
5. Preheat the oven to 425 °F (220 °C).
6. Mix flour, sugar, salt, and baking powder in a bowl. Cut in the cold butter with a knife, a pastry blender or a food processor until the mixture resembles coarse crumbs. Work in milk and sour cream with a spoon until a dough forms.
7. Scoop balls of dough onto a parchment paper-lined baking sheet. You can either drop the batter by spoonfuls onto the sheet, or roll the scooped dough into balls. They will look the same after baking if you leave them as balls or flatten them with your palm. This dough will make about 9 biscuits.
8. Bake the biscuits at 425 °F (220 °C) for 10-15 minutes, until they are light golden brown on top. Remove from the oven and set aside to cool. Meanwhile, make the filling.
For the strawberries & whipped cream:
9. Wash, hull and slice or quarter strawberries. In a bowl, toss them with sugar and stir. Cover and set them aside for 1/2 hour. The sugar will dissolve and draw moisture out of the strawberries yielding a syrupy sauce. When preparing them more than 1 hour in advance, put them in the refrigerator until ready to use.
10. Make the whipped cream: Using a mixer, beat the heavy cream until soft peaks form. If desired, add 1 tablespoon sugar and 1 teaspoon vanilla extract before you start to whip it (I personally never do.)
11. Serve the strawberries over biscuits and whipped cream.

Notes

To make in advance:

You can make the biscuits a day or two in advance. Store the baked and cooled biscuits, well-wrapped, at room temperature; freeze for longer storage. You can also prepare the strawberries and whipped cream one day in advance and assemble everything when needed. Store both in the refrigerator.

3.1

https://www.lilvienna.com/easy-strawberry-shortcake/