Simple Strawberry Shortcake

When the kids were little, we packed up the car and headed to Sweet Berry Farm in Marble Falls, Texas. The moment we stepped out, the scent of ripe strawberries hit us—sweet, earthy, and downright irresistible.

We spent the afternoon wandering row after row, filling our crate with the juiciest berries we could find—some almost as big as their tiny hands. By the end, our fingers were stained red, and our bellies weren’t far behind.

We cooled off with scoops of their homemade strawberry ice cream, and let me tell you—nothing store-bought compares. Cold, creamy, and packed with sun-warmed berry flavor, it was the cherry (or strawberry) on top of a perfect day.

Naturally, we came home with more fruit than we knew what to do with. If you’re lucky enough to live near a pick-your-own farm, I highly recommend grabbing your berries fresh from the source. Check out PickYourOwn.org to find a local farm near you—it’s a fun way to stock up on sweet, sun-ripened strawberries.

We ate them fresh, folded them into Grilled Shrimp Tacos with Strawberry Jalapeño Salsa, and baked our way through a dozen dessert ideas. And the one dessert that stole the spotlight—every single time? Strawberry shortcake.

Back then, I wasn’t rolling out dough and baking shortcake biscuits from scratch—not with toddlers at my heels and laundry piled halfway to the ceiling.

I had a bag of frozen biscuits, a big bowl of freshly picked strawberries, and just enough time before someone (probably me) had a meltdown. So I got creative.

I brushed the biscuit tops with melted butter, dipped them in coarse sugar, and slid them onto a baking sheet. They came out golden brown, crisp on the edges, and just waiting to be turned into something special.

Once they cooled, I sliced them open and piled on spoonfuls of macerated strawberries, still syrupy from the sugar, and topped each one with a fluffy cloud of whipped cream whipped to soft peaks. It was everything I wanted in a dessert—fast, fresh, and completely satisfying.

That was my first shortcut strawberry shortcake, and I’ve been making it the same way ever since.

Why This One’s a Keeper

• This is the best version of this summer classic I’ve ever made—not because it’s fancy, but because it’s simple.
• It’s that perfect combination of crunchy, creamy, and sweet.
• It’s a no-fuss dessert that comes together fast and disappears even faster.
• And it’s the kind of dessert that makes everyone at the table smile—no matter the season.

Where This Recipe Comes From

This recipe came to life out of pure necessity. I had strawberries that needed using up and exactly zero time to make a layer cake or an angel food cake.

So I leaned on what I had: a bag of Grands biscuits, a handful of pantry staples, and some stubborn determination. These shortcake biscuits turned out so good, I never looked back.

Even now, with more time on my hands, I still come back to this version. (But if you’re craving scratch-made, give my Peach Shortcakes a try—they’re a whole other kind of good.)

Round Up Your Kitchen Tools

• Prepared baking sheet – Line with parchment paper for easy cleanup.
• Pastry brush – For coating biscuits with butter before baking.
• Large bowl – Great for macerating berries or mixing whipped cream.
• Electric mixer – Whips cream to soft peaks or stiff peaks in no time.
• Paring knife – For hulling and slicing fresh berries.
• Serrated knife – Cleanly slices baked biscuits without crumbling.
• Rubber spatula – Gently folds in cream or smooths out over-whipped textures.

---

Here’s What You’ll Need 

• Fresh strawberries – Ripe and sweet for that juicy finish.
• Granulated sugar – For macerating the berries.
• Frozen biscuits – A shortcut that works beautifully.
• Melted butter – Helps biscuits brown and sugar stick.
• Coarse sugar – Gives the biscuit tops a crisp, sugary crunch.
• Cold heavy cream – Whips up rich and airy.
• Confectioners' sugar or granulated sugar – Adds just the right sweetness.
• Pure vanilla extract – Brings warmth and depth to the whipped cream.
• Kosher salt – Optional, but it balances the sweetness nicely.

---

Let’s Get to Cookin’

Prep the Strawberries:
Slice berries with a paring knife and place them in a large bowl.
Stir in granulated sugar and let them chill in the fridge. This will pull out their juices, turning them into perfectly macerated strawberries.

Bake the Biscuits:
Preheat your oven to 375°F (or 350°F for nonstick pans).
Line a prepared baking sheet with parchment paper for easy cleanup.

Melt the butter and set your coarse sugar on a small plate.
Brush biscuit tops with butter and press into the sugar.
Bake until the biscuits are puffed and golden brown, with crisp, sugary tops.

Make the Whipped Cream:
In a cold bowl, combine cold heavy cream, sugar, pure vanilla extract, and a pinch of salt.
Use an electric mixer on medium-high speed until you reach soft peaks or stiff peaks, depending on your texture preference.

Assemble the Shortcakes:
Split the biscuits with a serrated knife.
Spoon a generous serving of juicy strawberries and syrup on the bottom half.
Top with whipped cream and the biscuit top. Serve immediately while the biscuits are still warm and the whipped cream is soft and billowy.

✨ Scroll on down, friend. That full recipe’s waitin’ for you at the bottom. ✨

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Visit my Amazon Store for everything you need to cook up a storm, bake delicious treats, and whip up your favorite beverages!

Little Tricks from My Kitchen

Use frozen biscuits – They're a time-saver and bake up just like the real thing.
Add lemon juice – A squeeze over the berries brightens the flavor and adds a fresh kick.
Whip cream slowly at first – Start on low speed, then increase to avoid splattering and over-whipping.
Switch up the fruit – Try different fruits like blueberries, peaches, or blackberries when strawberries aren’t in season.
Don’t toss over-whipped cream – Fold in a splash of cold cream with a rubber spatula to smooth it back out.

These tricks may sound small, but they make a big difference—and they turn a simple dessert into a sweet memory in the making.

---

Ways to Dish It Up

Round out your meal with one of these savory favorites, then treat everyone to strawberry shortcakes for a sweet finish they won’t forget.

Pan Roasted Chicken with Lemon & Herbs
Juicy chicken roasted with lemon and garden herbs—light, fresh, and perfect for spring and early summer dinners.

Catalina Taco Salad
A zesty, beefy taco salad tossed in sweet Catalina dressing—great for cookouts or casual summer suppers.

Grilled Shrimp Tacos with Strawberry Salsa
These grilled shrimp tacos are topped with a bright strawberry-jalapeño salsa—just right for warm-weather meals.

Classic Stuffed Peppers
Bell peppers stuffed with seasoned beef, rice, and cheese—comforting, colorful, and made for family-style dining.

Old-Fashioned American Goulash
A one-pot favorite with ground beef and pasta in tangy tomato sauce—easy, nostalgic, and summer picnic-friendly.

Curious? You’re Not Alone 

• What is the best biscuit for strawberry shortcake?
  Frozen southern biscuits bake up flaky and golden, making them an easy win for shortcake biscuits.
• Can I make strawberry shortcake ahead of time?
  Yes, but keep the components separate. Assemble just before serving to avoid soggy biscuits.
• How do you store leftover strawberry shortcake?
  Store biscuits at room temp in an airtight container. Keep whipped cream and berries in the fridge.
• Can I use canned whipped cream instead of homemade?
  You can, but freshly whipped cream made with cold heavy cream and pure vanilla extract gives a richer, fresher flavor.
• What’s the difference between shortcake and sponge cake?
  Shortcake is more biscuit-like and less sweet than layer cake or angel food cake, which are lighter and more delicate.

---

What to Do with the Leftovers

• Store leftover biscuits in an airtight container at room temperature for up to 2 days.
• Reheat briefly in the oven to crisp them back up.
• Keep macerated strawberries and whipped cream in the fridge and use within 48 hours.
• The biscuits can be frozen after baking. Whipped cream and berries are best made fresh.

---

Stick Around for Seconds! 

If this recipe brought back a memory—or made a new one—subscribe to my newsletter and come back hungry.
I’ve got more good cookin’ where that came from, and I’d love to share it with you.

---

Tell Me What’s Cookin’ in Your Kitchen

Did you give this one a try? Leave a comment, a rating, or share your version of this dessert.

I love hearing what’s cookin’ in your kitchen!

Sweeten Your Summer One Dessert at a Time

Summer’s ripe with sweet moments—and even sweeter desserts. If you loved the juicy layers of homemade strawberry shortcake, you’ll want to explore more seasonal treats that celebrate fresh fruit, creamy textures, and nostalgic flavors. Here are six must-try recipes that are perfect for warm-weather gatherings, potlucks, or a quiet evening on the porch.​