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Judy John

Simple Strawberry Shortcake Recipe

This simple strawberry shortcake recipe creates fluffy buttery cakes layered with juicy strawberries and creamy whipped topping using easy ingredients and simple preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Biscuits
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup heavy cream cold
Strawberry Filling
  • 2 cups fresh strawberries sliced
  • 2 tablespoons granulated sugar
Whipped Cream
  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Hand Mixer
  • Pastry Cutter
  • Cooling Rack
  • Freezer
  • Spatula
  • Measuring Cups

Method
 

  1. Preheat oven and line a baking sheet using parchment paper for easy cleanup.
  2. Mix flour, sugar, and baking powder evenly inside a large bowl thoroughly together.
  3. Cut cold butter into flour until crumbly texture with small buttery pieces appears.
  4. Pour heavy cream slowly while stirring into soft dough without overmixing texture badly.
  5. Shape dough gently and bake until tops turn golden with fluffy centers beautifully.
  6. Combine sliced strawberries and sugar until juicy syrup forms naturally while resting briefly.
  7. Beat heavy cream and powdered sugar until fluffy peaks hold shape firmly together.
  8. Slice shortcakes carefully and layer strawberries with whipped cream before serving immediately.

Notes

Bake slightly less for softer cake texture or longer for crispier golden biscuit edges later. Freeze baked shortcakes separately before assembling for easier dessert preparation anytime. Handle whipped cream gently to maintain fluffy texture during layering. Add blueberries, peaches, lemon zest, or chocolate drizzle for flavor customization. Store assembled desserts refrigerated and covered for up to two days safely.