Easy strawberry shortcake recipe with fresh berries
Okay, so I have this thing for strawberry shortcake. Like, I could eat it every single day in the summer and never get tired of it. There’s just something about those sweet, juicy strawberries piled on top of fluffy, slightly sweet shortcake that makes me feel like I’m winning at life. And the best part? It’s stupid easy to make.
I used to think you needed some fancy bakery skills to pull this off, but nope. This recipe is so simple, even my cousin Dave—who once burned cereal—could do it. And trust me, if Dave can do it, you can too. Let’s get into it.
Recipe Card
Recipe Title: Easy strawberry shortcake recipe with fresh berries
Servings: 6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 2/3 cup whole milk
- 1 tsp vanilla extract
- 1 lb fresh strawberries, sliced
- 2 tbsp granulated sugar (for the berries)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for the whipped cream)
Directions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a big bowl, mix the flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or fork until it looks like crumbs.
- Pour in the milk and vanilla, and stir just until the dough comes together. Don’t overmix—it’s okay if it’s a little shaggy.
- Drop big spoonfuls of dough onto the baking sheet (you should get about 6 shortcakes). Bake for 12-15 minutes until golden.
- While they bake, toss the sliced strawberries with 2 tbsp sugar and let them sit to get juicy.
- Whip the heavy cream and powdered sugar until soft peaks form.
- Let the shortcakes cool slightly, then split them in half. Pile on the strawberries and whipped cream, then top with the other half of the shortcake. Boom. Done.
See? Told you it was easy. Now, let’s talk about some extra stuff to make it even better.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Whole milk | Almond milk or oat milk |
| Heavy cream | Coconut cream (for a dairy-free option) |
Tips
- Don’t overmix the dough—it’ll make the shortcakes tough. A little lumpy is fine.
- Use cold butter. Like, straight from the fridge. It makes the shortcakes fluffier.
- Let the strawberries sit with the sugar for at least 10 minutes. They’ll get all syrupy and amazing.
FAQ
Q: Can I make this ahead of time?
A: Yep! Bake the shortcakes and store them in an airtight container. Prep the strawberries and whipped cream separately, then assemble right before serving.
Q: Can I freeze leftovers?
A: The shortcakes freeze okay, but the whipped cream and strawberries? Not so much. Just eat it all. No regrets.
Q: Can I use frozen strawberries?
A: You can, but fresh is way better. Frozen berries get kinda mushy, and we want that juicy, fresh texture.
Alright, that’s pretty much it. This strawberry shortcake recipe is my go-to when I want something sweet but don’t feel like spending hours in the kitchen. It’s forgiving, delicious, and always a crowd-pleaser. Plus, it makes you look like you know what you’re doing, even if you’re secretly winging it (like me).
Give it a try and let me know how it turns out. And if you mess up? No big deal. Just call it a “deconstructed strawberry shortcake” and pretend it was on purpose. Happy baking!
