There’s no better way to welcome spring than this sweet strawberry shortcake recipe with fluffy whipped cream. Using crumbly, homemade biscuits just makes them 10 times better than regular versions!

 

Why You’ll Love This Easy Strawberry Shortcake Recipe

These easy strawberry shortcakes just scream “spring is here” with their bright fruitiness.

• Better than at bakeries. They’re not overly sweet, and you can add more of the fillings if you want!
• Light. Whipped cream and juicy strawberries balance out the flavors and texture to keep these shortcakes super light.
• Beginner-friendly. Biscuit dough isn’t kneaded, which means any-level baker can nail this recipe.
• Fruity. Macerating the strawberries allows them to release more of their tartness, enhancing their lovely flavor.

What You’ll Need

Cream cheese biscuits with strawberries and whipped cream are a match made in heaven.

Biscuit Ingredients

• All-purpose flour – Don’t use cake flour because the biscuits will turn out very airy.
• Sugar – Feel free to use light brown sugar.
• Baking powder – It keeps the biscuits from being too dense. Make sure it’s not expired yet.
• Orange zest – Lemon zest is a great swap.
• Cream cheese – Use full-fat or low-fat.
• Milk – Any kind of dairy milk is perfect for this.

For the Strawberries and Whipped Cream

• Fresh strawberries – Avoid frozen strawberries because they soften too much once thawed.
• Sugar – Granulated sugar is best for this.
• Heavy cream – This is also known as “whipping cream”.
• Vanilla extract – Use your favorite kind.

How to Make Strawberry Shortcakes

The no-knead biscuit technique allows anyone to nail this homemade strawberry shortcake recipe. Scroll to the bottom of the post for more detailed instructions.

• Whisk the dry ingredients. Preheat the oven to 425˚F. Whisk the flour, sugar, baking powder, and zest in a large bowl.
• Make the dough. Mash the cream cheese into the mixture until you get coarse crumbs. Stir in 1/3 cup milk and mix until a loose dough comes together.
• Divide it. Without kneading the dough, divide it into 8 equal pieces and gently roll them into balls.
• Arrange them. Place the balls of dough on a greased baking sheet, leaving 3″ space between each one.
• Flatten the biscuits. Use your hand or a glass to flatten the balls until they’re 1/2″ thick. Brush the tops with milk and sprinkle them with sugar.
• Bake. Pop the tray into the oven for 12-15 minutes or until golden brown. Remove them from the oven and let them cool completely.

Make the Strawberries and Whipped Cream

• Macerate them. Use a potato masher or fork to mash 1/3 of the strawberries. Stir in the remaining strawberries and pour in the sugar. Mix well and set it aside for at least 20 minutes.
• Chill the cream. Mix heavy cream, vanilla, and sugar in a large bowl. Cover and refrigerate it for 30 minutes.
• Beat it. Use a hand-mixer to beat the heavy cream mixture on high speed for 4-5 minutes or until stiff peaks form.

To Assemble the Shortcakes

• Prep the biscuits. Use a knife to carefully slice the biscuits in half.
• Fill them. Add a tablespoon of strawberry mixture on the bottom half and top with whipped cream.
• Serve. Place the other biscuit half on top, add more whipped cream and strawberries. Serve and enjoy!

Serving Suggestions

This strawberry shortcake recipe is perfect for brunch or an afternoon treat. Serve it with your favorite tea or coffee. I love my Dalgona Coffee, Cortado Coffee, and Iced Americano. If you prefer tea, go for my Starbucks London Fog Drink or Matcha Latte.

Proper Storage

• Fridge: Refrigerate them in an airtight container for 1-2 days. The whipped cream will become runny, and the strawberries will release too much moisture after that. Enjoy them straight out of the fridge, or let them come to room temperature first.

More Strawberry Desserts

• Strawberry Cheesecake Ice Cream
• Strawberry Rhubarb Crumble
• Strawberry Pretzel Dessert
• No-Bake Strawberry Cheesecake Salad
• Strawberry Cream Cheese Kolacky