Simple Strawberry Shortcake – sweet, tender biscuits topped with strawberry sauce, fresh strawberries, and whipped cream. The perfect spring dessert!
When it comes to delicious desserts, the more fruit, the better! Apple Crisp, Banana Ice Cream and Lemon Cheesecake Mousse are some of our favorites! This easy Strawberry Shortcake tops our list – fresh, delicious and simple to make! Is there anything better than that?
Strawberry Shortcake Recipe
After a winter full of heavier comfort foods, it’s such a delightful change to eat something light and fresh. This easy strawberry shortcake is simple and easy to make, loaded with strawberries, and incredibly delicious! It’s perfect for any occasion, from a simple weeknight dessert, a romantic Valentine’s dinner for two, or a delicious Mother’s Day brunch.
How to Make Strawberry Shortcake
To make Strawberry Shortcake, you need to start with a delicious cake or bread. For this recipe, I tweaked my favorite biscuit recipe because it is simple, pretty, and delicious! (I just made them a little sweeter and richer. They are amazing!)
Once baked, top the biscuits with a delicious homemade strawberry sauce, some fresh strawberries, and whipped cream. This strawberry shortcake recipe makes an incredibly flavorful, sweet, and light dessert! (My whole family loves these so, SO much!!)
Strawberry Shortcake Ingredients
What’s awesome about this recipe is that you can prepare all of the ingredients ahead of time, and just assemble the shortcakes when you’re ready to serve. The strawberry sauce will keep in the fridge for up to a week, and you could definitely make the biscuits the night before. The recipe makes eight large biscuits or twelve smaller biscuits, so you may need to double or triple the recipe if you’re making them for a bigger crowd… or if you’re just particularly hungry! 🙂
More Fruity Desserts We Think You’ll Love –
Easy Strawberry Shortcake Recipe
Easy Strawberry Shortcake
for the biscuits:
- 2 cups flour
- 1/4 cup + 2 teaspoons sugar divided
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup half and half
- 1 teaspoon white vinegar
- 1 egg
- 1 1/2 pounds fresh strawberries hulled and sliced, divided
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla
- whipped cream
Preheat the oven to 450. In a medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Grate the butter into the flour and toss to combine.
Stir together the half and half and vinegar, and let sit five minutes. Pour the half and half into the dry ingredients and mix just until the dough comes together.
Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick. Cut into circles using a biscuit cutter or small cup. Bake 10-12 minutes, or until golden brown on top.
To make the strawberry sauce, combine 1 pound of strawberries with the sugar and lemon juice in a medium saucepan. Bring to a simmer and cook 5-7 minutes, stirring occasionally, until slightly thickened. Let cool ten minutes.
To serve the shortcakes, cut the biscuits in half horizontally. Top with remaining strawberry slices, warm strawberry sauce, and whipped cream.