Easy Strawberry Shortcake

Every time I make Easy Strawberry Shortcake, memories of summer afternoons flood my mind. I can still hear the laughter of friends gathered around the table, each bite of that fluffy biscuit layered with sweet strawberries and creamy whipped goodness evoking smiles all around. This delightful dessert has a special place in my heart, reminding me of warm family gatherings and sunny picnics. The beauty of Easy Strawberry Shortcake lies in its simplicity. Not only does it taste extraordinary, but it also allows you to showcase the star ingredient: fresh strawberries! I love the way the berries burst with flavor, perfectly complemented by the light, buttery biscuit and the whipped cream that adds a touch of luxury. As the seasons change, this dessert remains my go-to for any occasion. Whether it’s a barbecue, a birthday party, or just a quiet evening at home, Easy Strawberry Shortcake brings joy and comfort to the table.

Ingredients to Make Easy Strawberry Shortcake

The ingredients for Easy Strawberry Shortcake are simple yet essential. Each component works harmoniously to create a delicious dessert. The key players include the self-rising flour, which provides the necessary lift for the biscuits, and the strawberries, which add that sweet, fruity flavor we all adore. The butter enriches the dough, while the heavy cream brings everything together with its luscious texture.

• 2 cups White Lily® Enriched Bleached Self-Rising Flour – This flour is perfect for creating light and fluffy biscuits, ensuring they rise beautifully in the oven.
• 1/2 cup granulated sugar, divided – Sugar isn’t just for sweetness; it helps create a golden crust on the biscuits and enhances the flavor of the strawberries.
• 1/2 cup butter, cut into cubes and chilled well – Chilled butter ensures a flaky texture in the biscuits, making them incredibly tender.
• 1/3 cup half-and-half, plus a little extra for brushing the tops – This adds richness to the dough and gives the biscuits a lovely golden color when baked.
• 1 large egg – Eggs contribute to the structure and richness of the biscuits.
• 3 cups sliced strawberries – The heart of this dessert, fresh strawberries provide vibrant flavor and color.
• 1 cup heavy cream – Whipped to perfection, this cream adds a luxurious touch to the shortcake.
• 2 tablespoons powdered sugar – A little sweetness is just what you need to enhance the whipped cream without overwhelming it.

Making Easy Strawberry Shortcake

Making Easy Strawberry Shortcake is a delightful process that brings both joy and satisfaction. Let me take you step-by-step through this rewarding baking adventure. We’ll create fluffy biscuits and layer them with luscious strawberries and creamy whipped topping. Ready? Let’s get started!

1. Begin by lightly coating an 8×8-inch pan with cooking spray. Preheat your oven to 450 degrees. This high temperature is crucial for achieving the perfect golden-brown biscuits.

2. In a large bowl, combine 2 cups of White Lily® enriched bleached self-rising flour with 1/4 cup of granulated sugar. Stir the mixture well to ensure that the sugar is evenly distributed throughout the flour.

3. Next, scatter 1/2 cup of chilled butter pieces on top of the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs, with no pieces larger than a pea. This step is key to getting that flaky biscuit texture!

4. In a separate bowl, whisk together 1/3 cup of half-and-half and 1 large egg. Gradually add this mixture to the flour blend, stirring gently with a fork just until the dry ingredients are moistened. You want the dough to come together without overmixing.

5. Transfer the dough to your prepared pan and use your fingers to gently spread it into an even layer. Make sure it reaches the corners of the pan to ensure uniform baking. Brush the top of the dough with a little extra half-and-half for a beautiful finish.

6. Now, place the pan in the oven and bake for 18 to 20 minutes. Keep an eye on them; you’re looking for a lovely golden-brown color on top. The aroma of baking biscuits will fill your kitchen, and you’ll know they’re almost ready!

7. While your biscuits are baking, it’s time to prepare the strawberries. In a medium bowl, combine 3 cups of sliced strawberries with the remaining 1/4 cup of sugar. If you like, mash some of the strawberries with a fork to release their juices and enhance their flavor.

8. Once the biscuits are done, remove them from the oven and let them cool slightly. In the meantime, grab your hand-held electric mixer and beat 1 cup of heavy cream until it starts to thicken. Then, add 2 tablespoons of powdered sugar and continue beating until soft peaks form. Chilling the mixing bowl beforehand helps achieve those perfect peaks!

9. To assemble, cut the baked biscuit into 4 squares. Slice each square in half horizontally, creating a top and bottom. Layer the strawberries and whipped cream between the biscuit halves, and don’t forget to place extra strawberries and cream on top for that gorgeous presentation. Serve immediately and enjoy the delightful combination of flavors!

Tips for Success

As you embark on your journey to make Easy Strawberry Shortcake, here are some tips to help you achieve success every time. These insights will ensure that your dessert turns out perfectly delicious.

• Storage: If you have leftovers, store the components separately. Keep the biscuits in an airtight container, the strawberries in the fridge, and the whipped cream in a sealed bowl.
• Freezing: You can freeze the baked biscuits for up to a month. Just wrap them tightly in plastic wrap, and thaw them before assembling.
• Pairing: Easy Strawberry Shortcake pairs wonderfully with a scoop of vanilla ice cream for an extra indulgent treat!
• Vary the fruits: Feel free to experiment with other fruits like peaches or blueberries for a different twist on this classic dessert.
• Make ahead: You can prepare the biscuit dough ahead of time and refrigerate it before baking for a quick dessert option.

Side Dish Ideas for Easy Strawberry Shortcake

When serving your Easy Strawberry Shortcake, consider these delightful side dishes and occasions that complement this sweet treat:

• A refreshing fruit salad: A light fruit salad can balance the richness of the shortcake, providing a fresh and fruity contrast.
• Perfect for picnics: Bring Easy Strawberry Shortcake along to summer picnics or outdoor gatherings to impress your friends.
• Pair with coffee: Enjoy a slice with a cup of coffee or tea for a delightful afternoon treat.
• Great for gatherings: This dessert is ideal for celebrations such as birthdays or family reunions, where everyone can indulge.
• Seasonal pairings: Serve with other summer desserts for a dessert platter, showcasing seasonal fruits and flavors.

FAQ

Conclusion

The Easy Strawberry Shortcake is a truly special dessert that captures the essence of summer with its vibrant strawberries and fluffy biscuits. Every bite is like a sweet hug, comforting and satisfying. I encourage you to give this recipe a try; it’s a delightful way to enjoy fresh strawberries and will surely impress your family and friends. Dig in and savor the joy that comes with each delicious layer!

Easy Strawberry Shortcake

The ultimate sweet treat for summer gatherings! Easy Strawberry Shortcake combines fluffy biscuits with fresh strawberries and whipped cream. It's a delightful dessert that’s perfect for any occasion—make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1/2 cup granulated sugar divided
• 1/2 cup butter cut into cubes and chilled well
• 1/3 cup half-and-half plus a little extra for brushing the tops
• 1 large egg
• 3 cups sliced strawberries
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Equipment

• 8-inch Square Baking Pan
• Pastry Blender
• Hand-held electric mixer

Method

 

1. Begin by lightly coating an 8×8-inch pan with cooking spray. Preheat your oven to 450 degrees.
2. In a large bowl, combine 2 cups of White Lily® enriched bleached self-rising flour with 1/4 cup of granulated sugar. Stir well to ensure even distribution.
3. Scatter 1/2 cup of chilled butter pieces on top of the flour mixture. Use a pastry blender to cut the butter into the flour until resembling coarse crumbs.
4. In a separate bowl, whisk together 1/3 cup of half-and-half and 1 large egg. Gradually add this to the flour blend, stirring gently with a fork.
5. Transfer the dough to your prepared pan and spread it evenly. Brush the top with a little extra half-and-half.
6. Place the pan in the oven and bake for 18 to 20 minutes until golden brown. Keep an eye on them!
7. In a medium bowl, combine 3 cups of sliced strawberries with the remaining 1/4 cup of sugar. Mash some strawberries if desired.
8. Beat 1 cup of heavy cream until thickened, then add 2 tablespoons of powdered sugar and continue beating until soft peaks form.
9. Cut the baked biscuit into 4 squares. Slice each square in half and layer with strawberries and whipped cream.

Notes

• Tip 1: I use salted butter for this recipe. If using unsalted, add a pinch of salt to the dough.
• Tip 2: Nutritional info is provided as an estimate only and will vary based on brands of products used.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.