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easy strawberry shortcake on white plates

Easy Strawberry Shortcake with Fresh Cream

  • Author: Kathleen Higashiyama
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Sweets
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


Easy Strawberry Shortcake with Homemade Cream is an easy, delicious way to enjoy juicy red strawberries during the spring and summer months. This picture-perfect recipe takes less than an hour to make with prep, cleanup is minimal, and the final product is mouthwatering!

This is a great recipe for those who are just learning to bake and want to whip up something homemade.


  • 3 cups ripe strawberries, hulled and sliced
  • 1/3 cup sugar, plus 3 tbsp sugar, separated
  • 1 tbsp coarse sugar, such as turbinado
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup butter (1 stick), cubed
  • 2 cups heavy whipping cream, separated



Preheat oven to 425°F.

In a large mixing bowl, place the flour, 2 tablespoons of sugar, baking powder, baking soda, and salt. Whisk the dry ingredients until incorporated. 

Add the cubed butter to the dry ingredients. Toss the butter until coated with flour. Then, use your hands to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold.

Pour 1 cup of the heavy whipping cream into the flour mixture. Using a rubber baking spatula, gently fold in the cream just until the cream is incorporated. Then, use your hands to knead the dough a couple of times to fully incorporate the cream and flour. Be careful to not over mix. 

Place the dough onto a floured surface and use your hands to gently pat the dough into a 5x6-inch rectangle. Cut the dough in half lengthwise, then cut those rectangles in half crosswise, forming 4 equal rectangles.

Then, stack the four rectangles to form a tall stack of dough. Press down on the stack to form back into a rectangle. Press the dough into a 1-inch thick 7x5-inch rectangle.

Cut the rectangle in half lengthwise, then cut each rectangle into 3 squares. Place the squares on the baking sheet and sprinkle with the turbinado sugar. Place in the oven and bake for 15-20 minutes or until golden.

Once baked, transfer the shortcakes onto a cooling rack to cool. 


While the shortcakes cool, place 1 cup of strawberries in a mixing bowl. Gently mash the berries with a fork to release the natural juices. Add the remaining 2 cups of strawberries and 1/3 cup of sugar. Mix until the berries are well-coated in sugar and juice. Set aside until assembly.

Easy 2-Ingredient Whipped Cream

Place 1 tablespoon of sugar and 1 cup of heavy whipping cream in a chilled bowl. Whisk by hand or use an electric mixer until the cream forms stiff peaks. Do not over mix the cream or will become lumpy. Set aside until assembly. See Easy 2-Ingredient Whipped Cream for more detail.


Allow the biscuits to cool for 15-20 minutes. Then, gently split the biscuits in half by hand. Place the bottoms onto serving plates. Divide the whipped cream, strawberries, and juices onto each of the bottom halves. Place the shortcake tops on each of the plated bottoms. Enjoy immediately. 


If you do not want to make Easy 2-Ingredient Whipped Cream, store-bought whipped cream is fine.

Keywords: strawberry shortcake, easy dessert, easy strawberry shortcake, strawberry dessert, fruit dessert