Easy Strawberry Shortcake

Easy Strawberry Shortcake

Prep time: 15-20 mins. | Cook time: 45-50 mins. | Serves: 9



  • 2 Quarts strawberries, washed and sliced
  • 1/3 cup white sugar
  • 3 cups all-purpose flour
  • 3 tbsp white sugar
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 12 tbsp unsalted cold butter (cut into small pieces)
  • 1/4 cup heavy cream
  • 2 tsp vanilla
Whipped Cream (if you’d rather use whipped cream from a can or Cool Whip, we won’t tell!)
  • 1 cup heavy whipping cream
  • 2 tsp white sugar
  • 3 tsp vanilla


  1. Preheat oven to 425 degrees F.
  2. Mix sugar with the sliced strawberries and let sit at room temperature for about 30 minutes so the natural juices from the berries begin to release.
  3. In a food processor, pulse together all of the dry ingredients (flour, sugar, salt, and baking powder) for the biscuits. If you do not have a food processor, a large bowl will work as well. Simply whisk all dry ingredients together.
  4. Food Processor: begin adding butter piece by piece and pulsing slowly. Do not run the processor continuously, pulse until all butter has been added and the dough look like small peas. If you are using a bowl, work the butter in with a fork until it looks like small peas.
  5. Food Processor: Slowly add all of the wet ingredients for the biscuits (heavy cream & vanilla) with the pulsing method until everything is combined. If the dough is too wet and sticky to work with, add up to 1/3 cup of flour and mix it with your hands. Bowl Method: Pour the wet liquids in and mix with a wooded spoon. If it remains sticky, add up to 1/3 cup of flour. Either method the dough should be slightly sticky, but not wet.
  6. Once dough is set, place it on a lightly floured surface, forming it into a 8” square, about 3/4” thick. Move it onto a parchment lined cookie sheet, cover with plastic and chill for 25 minutes.
  7. After chilling, take the dough out of the refrigerator and cut the dough into 9 even squares, or you can use a round cookie cutter, but you will get fewer biscuits. Space them about 1-2 inches apart from each other on the parchment lined baking sheet.
  8. Bake in the oven at 425 for 17-21 minutes, or until golden brown.
  9. Remove and let cool.
  10. In a bowl, add all of the ingredients for whipped cream and use an electric mixer to mix until light and fluffy.
  11. Slice biscuits in half, then top with strawberries and a dollop of whipped cream. Enjoy!

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