Stop baking complicated desserts. Seriously, just stop.
There is nothing worse than craving that classic, buttery, slightly crumbly strawberry shortcake and realizing the recipe calls for three different bowls and two hours of chilling time.
I am a stickler for tradition, and when I say shortcake, I mean the old-school, flaky biscuit version—not some dry, spongy sheet cake. If you agree, you are in the right place.
I developed this ridiculously easy recipe years ago when I needed a dessert for unexpected guests and only had 20 minutes to pull off something impressive. It worked, and it’s been my secret weapon ever since.
This simple shortcake recipe requires just five core ingredients, minimal effort, and delivers maximum nostalgia. Let’s get baking.
Strawberry Shortcake Recipe Easy Simple The Secret to the Perfect Biscuit
The foundation of great shortcake is the “short,” which refers to the butter or fat that makes the dough flaky. Forget yeast, forget complicated folding. We are making cream biscuits.
The trick is keeping the fat cold and using heavy cream, not regular milk. The high fat content in the cream binds the biscuit while keeping the interior tender and rich.
I always use a food processor for this part, but if you don’t have one, a pastry cutter or even two forks work fine. You want pea-sized pieces of butter distributed throughout the flour mix.
If you’re usually focused on fuel, like when I’m planning my week using my favorite 5 High Protein Low Carb Dinners Ready in Under 20 Minutes, this shortcake is the perfect reward for sticking to your goals. It’s worth every buttery bite.
Don’t overwork the dough! Over-mixing develops gluten, which leads to tough, hockey-puck biscuits. We want fluffy clouds.
Essential Ingredient Prep Making Those Strawberries Sing
While the biscuits are important, the strawberries are the soul of the dessert. You cannot skip the maceration step.
Macerating simply means slicing the strawberries and tossing them with a little sugar. That’s it.
This magic step draws out the berries’ natural juices, creating a syrupy sauce that soaks deliciously into the biscuit. Give them at least 15 minutes to sit while your biscuits bake.
I usually add a tiny squeeze of lemon juice here, too. It’s optional, but the acidity brightens the flavor profile immensely and prevents the finished dessert from tasting overly sweet.
Pro Tip: Use the best strawberries you can find. Local and seasonal always beat out the imported variety. It truly makes all the difference in flavor intensity.
But hey, life is about balance. After making 7 Quick High Protein Low Carb Dinners That Actually Taste Amazing all week, you absolutely deserve a little shortcake bliss.
Assembling Your Dream Dessert Pro Tips for Maximum Flavor
You have your warm, flaky biscuits and your syrupy, sweet strawberries. Now for the cream.
Please, I beg you, skip the aerosol cans and the plastic tubs. Homemade whipped cream takes three minutes and elevates this dessert from good to absolutely legendary.
Just whip heavy cream with a splash of vanilla and a tablespoon of powdered sugar until soft peaks form. If you can handle a hand mixer, you can handle this.
To assemble, slice the warm biscuit in half horizontally. Spoon a generous amount of the macerated strawberries and their syrup onto the bottom half.
Top with a giant dollop of your homemade whipped cream, and finish with the biscuit lid. Don’t press it down—let that creamy goodness peek out the sides!
Serve immediately. Seriously, this dessert does not keep well. The warmth of the biscuit slightly melts the cream and releases the aroma, making every bite perfect.
If you crave more quick, comforting desserts, sometimes I switch gears entirely and look at my Healthy Matcha Drinks You Actually Crave (Seriously Delicious!) for a lighter afternoon treat.
5 Ingredient Simple Shortcake Recipe
This recipe yields 6-8 servings.
For the Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup heavy whipping cream (plus 1 tbsp for brushing)
For the Filling & Topping
- 1 lb fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1.5 cups heavy whipping cream
- 2 tbsp powdered sugar
Instructions (20 Minutes Total)
- Preheat oven to 425°F (220°C).
- Macerate: In a medium bowl, toss the sliced strawberries with 1/4 cup granulated sugar. Set aside.
- Make the Biscuits: Whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gently stir in 3/4 cup heavy cream until just combined.
- Shape: Turn the dough onto a floured surface. Pat (do not roll thin) to about 3/4-inch thickness. Cut into rounds using a cookie cutter or glass.
- Bake: Place biscuits on a baking sheet. Brush tops with remaining heavy cream. Bake for 12–15 minutes, or until golden brown.
- Whip Cream: While biscuits cool slightly, whip the remaining 1.5 cups heavy cream and powdered sugar until soft peaks form.
- Assemble: Split warm biscuits, layer with strawberries and their syrup, and top generously with whipped cream. Enjoy immediately!
Conclusion
This isn’t just a strawberry shortcake recipe; it’s a promise of effortless, classic satisfaction. It proves that the most memorable desserts are often the simplest ones.
Stop settling for dry, flavorless store-bought desserts. You deserve a buttery, creamy, perfect bite.
Trust me, once you realize how quickly this comes together, you’ll be making excuses just to bake it again.
If you try this recipe, save this post now! Hit that ‘Save’ button on Pinterest so you can find these 20 minutes of magic anytime a strawberry craving strikes.