Simple Strawberry Shortcake

Growing up, strawberry shortcake was a “special occasion” dessert. It made an appearance on summer holiday get-togethers or whenever we made a trip to Shoney’s. (Anyone remember that restaurant?)

It was simple—always made with real cream and soft, crumbly biscuits—but it tasted like love.

Now as a mom trying to feed my people well (on a budget and a timeline), I’ve come to appreciate how beautifully simple this recipe really is.

No boxed mixes, no fussy steps.

Just a handful of pantry staples, a pile of sweet strawberries, and about 30 minutes to something that looks fancy enough for guests but feels right at home around the family table.

This Simple Strawberry Shortcake is the real deal: buttery homemade shortcakes, juicy macerated strawberries, and whipped cream you can spoon on with joyful abandon.

Ingredients:

For the Strawberries:

• 1 lb fresh strawberries, hulled and sliced
• 2–3 tablespoons sugar (adjust to taste)
• 1 teaspoon lemon juice (optional, but brightens the flavor)

Chef’n Original Stem Gem Strawberry Huller, Red/Green –

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For the Shortcakes:

• 2 cups all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (1 stick) cold butter, cut into small cubes
• ⅔ cup milk (plus more for brushing)
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the Strawberries:

In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let them sit at room temperature for 20–30 minutes to get nice and juicy.

2. Make the Shortcakes:

• Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Stir in milk and vanilla until just combined (don’t overmix).
• Drop 6 equal mounds of dough onto the prepared baking sheet. Lightly brush the tops with milk.
• Bake for 15–18 minutes, or until golden brown. Let cool slightly on a wire rack.

3. Whip the Cream:

While the shortcakes are cooling, whip the cream with powdered sugar and vanilla until soft peaks form. (You can do this by hand, but a mixer makes it a breeze.)

4. Assemble:

Split each shortcake in half. Spoon strawberries and their juice onto the bottom half, add a generous dollop of whipped cream, and top with the other half of the biscuit. Add more whipped cream and berries on top if you’re feeling extra.

Tips & Swaps

• No fresh berries? Frozen work in a pinch—just thaw and drain a bit first.
• Dairy-free? Use plant-based milk and butter in the biscuits and coconut cream for the whipped topping.
• Make ahead: The biscuits can be made up to a day ahead—just rewarm before serving for that fresh-from-the-oven feel.

Simple Strawberry Shortcake

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Light, buttery biscuits stacked with sweet strawberries and fluffy whipped cream—this simple strawberry shortcake is homemade comfort at its finest.

• Total Time: 30 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

For the Strawberries:

• 1 lb fresh strawberries, hulled and sliced

• 2–3 tablespoons sugar (adjust to taste)

• 1 teaspoon lemon juice (optional, but brightens the flavor)

For the Shortcakes:

• 2 cups all-purpose flour

• ¼ cup sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup (1 stick) cold butter, cut into small cubes

• ⅔ cup milk (plus more for brushing)

• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

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Instructions

1. Prepare the Strawberries: In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let them sit at room temperature for 20–30 minutes to get nice and juicy.
2. Make the Shortcakes: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in milk and vanilla until just combined (don’t overmix). Drop 6 equal mounds of dough onto the prepared baking sheet. Lightly brush the tops with milk. Bake for 15–18 minutes, or until golden brown. Let cool slightly on a wire rack.
3. Whip the Cream: While the shortcakes are cooling, whip the cream with powdered sugar and vanilla until soft peaks form. (You can do this by hand, but a mixer makes it a breeze.)
4. Assemble: Split each shortcake in half. Spoon strawberries and their juice onto the bottom half, add a generous dollop of whipped cream, and top with the other half of the biscuit. Add more whipped cream and berries on top if you’re feeling extra.

• Author: Jordan
• Prep Time: 15 minutes
• Cook Time: 15 minutes