Simple Strawberry Shortcake

This easy strawberry shortcake layers juicy berries, buttery biscuits, and fresh cream for a sweet, Southern-style treat you’ll crave all summer long—no fuss, just flavor.

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Course: Dessert

Cuisine: American, Southern

Keyword: 4th of July recipes, easy baking, fourth of july dessert, summer dessert

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 372kcal

Author: Jennifer Locklin

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Ingredients

Shortcake Layers:

4 cups fresh strawberries stemmed and sliced
½ cup granulated sugar
6 frozen Grands biscuits
¼ cup melted butter
⅓ cup coarse sugar

Whipped Cream:

½ cup cold heavy cream or heavy whipping cream
1 tablespoons confectioners sugar or granulated sugar
½ teaspoon pure vanilla extract
⅛ teaspoon kosher salt optional

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Instructions

Prepare the Strawberries

Place sliced strawberries in a medium bowl.
4 cups fresh strawberries
Add ½ cup granulated sugar and stir well to combine.
Cover the bowl with plastic wrap and refrigerate until ready to serve. The sugar will draw out the juices, creating a sweet syrupy mixture.

Prepare and Bake the Biscuits

Preheat oven to 375°F (or 350°F if using a nonstick baking sheet).
Melt butter and pour coarse sugar onto a small plate.
¼ cup melted butter, ⅓ cup coarse sugar
Brush the tops of the frozen biscuits with melted butter.
6 frozen Grands biscuits
Dip the buttered tops into the coarse sugar, pressing lightly to coat.
Place biscuits sugar-side up, 2 inches apart, on an ungreased baking sheet.

Bake according to quantity:

1 to 6 biscuits: 21 to 25 minutes at 375°F
7 to 12 biscuits: 23 to 28 minutes at 375°F
For nonstick sheets at 350°F: Add 2 minutes to the ranges above
Remove biscuits from the oven when golden brown and let cool slightly.

Make the Whipped Cream

In a cold mixing bowl, combine cold heavy cream, sugar, vanilla, and salt (if using).
½ cup cold heavy cream, 1 tablespoons confectioners sugar, ½ teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
Using a handheld or stand mixer fitted with a whisk attachment, whip on medium-high speed until medium peaks form (about 3–4 minutes).
Medium peaks will hold their shape but curl over slightly at the tip.
Use immediately or cover and refrigerate for up to 24 hours.
If over-whipped, gently fold in a splash of cold cream by hand to smooth it out.

Assemble the Shortcakes

Slice each biscuit in half horizontally to create a top and bottom.
Place the bottom half on a plate and spoon a generous amount of macerated strawberries over it, including some juices.
Top with the other biscuit half.
Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

Notes

Ingredient Substitutions:

Frozen Grands Biscuits: Use homemade or refrigerated biscuits if preferred.
Coarse Sugar: Swap for turbinado sugar or sanding sugar.
Whipped Cream: For a longer-lasting topping, use my Stabilized Whipped Cream Recipe.

Storage Instructions:

Store leftover biscuits at room temperature in an airtight container for up to 2 days.
Store macerated strawberries in the fridge for up to 2 days.
Whipped cream can be stored in the fridge for up to 24 hours (or longer if stabilized).

Freezing Instructions:

Biscuits can be baked, cooled, and frozen in a freezer-safe bag for up to 1 month. Thaw at room temperature and reheat in the oven to crisp up.
Do not freeze whipped cream or macerated strawberries—they lose texture when thawed.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.