This classic recipe for semi-homemade strawberry shortcake will become your favorite comfort dessert for summer with fresh strawberries, delicious biscuits, and whipped cream.
This blog post contains affiliate links. Read my full disclosure here.
When I think of a summertime dessert, strawberry shortcake always comes to mind. Summer is the perfect time to find big, fresh, and juicy strawberries. And no cookout is complete without enjoying this delightful treat for dessert.
My strawberry shortcake is a semi-homemade version. If you follow me, you know I love recipes that are quick and easy. This one fits that bill. The strawberries are fresh, the biscuit mix comes from a box and I use store-bought whipped cream.
I’ve made strawberry shortcake before with biscuits from scratch, and to be honest, I prefer Bisquick. I promise you they are just as delicious as if you had made a bigger mess in your kitchen and took longer!
You can use frozen strawberries if it is out of season, but that would be the only reason I would because it is much better with fresh. You can make your own whipped cream if you are so inclined. When I do, I follow this simple recipe from Danielle at Live Well Bake Often. It’s to die for.
Simple Strawberry Shortcake
2 lbs. fresh strawberries
2/3 cup milk
1 tsp. vanilla
1 1/2 tbsp. of granulated sugar
1/2 cup water
Begin by washing your strawberries. Take off the stems and the leaves, and then cut them into quarters. Depending on the size of the berries, you may want to dice them a bit smaller than that.
Put the strawberries in a bowl. Pour in the water and sugar, and stir gently. Set the bowl aside for now. I usually let them sit in the bowl a bit so that the sugar can bring out the natural juices of the strawberries.
Preheat the oven to 450°F. Line a baking sheet with parchment paper.
In a medium-sized bowl, combine the biscuit mix, milk, and vanilla. Drop spoonfuls of the mixture onto the lined baking sheet. You’ll want to be sure they are at least 2 inches apart. You should be able to form 8 – 10 biscuits, depending on the size of your dollops.
Bake them for 8 – 10 minutes or until they turn golden brown. Cool them slightly. You can either serve them warm or put them in an airtight container to save for later.
To serve, cut a biscuit in half and place it in a serving bowl or on a small plate. Spoon the strawberries over the biscuit, making sure to get some of the yummy juice seeping into the biscuit (the very best part!). Top with your favorite whipped cream, and enjoy.
Strawberry shortcake is a summer staple and I know you will enjoy this quick and easy recipe as much as I do.
For another quick and easy strawberry recipe, check out my Strawberry Caprese Kabobs.
Strawberry ShortcakePin Recipe
- 2 lbs fresh strawberries
- 2½ cups biscuit mix
- ⅔ cup milk
- 1 tsp vanilla
- 1½ tbsp sugar
- ½ cup water
- Wash and quarter the strawberries, removing the stems and leaves.
- Place strawberries in large container. Add water and sugar. Stir gently, then cover and set aside.
- Pre-heat oven to 450°. Line baking sheet with parchment paper.
- Combine the biscuit mix, milk and vanilla in a medium sized bowl until no longer powdery.
- Drop spoonfuls of the mixture onto the lined baking sheet, at least 2 inches apart.
- Bake 8-10 minutes or until golden brown. Cool slightly.
- Cut biscuit in half and place in a dish or bowl.
- Spoon strawberries over biscuit. Top with whipped cream.