Every year my husband anxiously awaits my easy strawberry shortcakes that his mother made in the ’50s. I make them in 20 minutes with local strawberries at their peak, fresh whipped cream and biscuits (with a shortcut – shh).
Perfect for a Canada Day or July 4th celebration. For July 4th, I add blue with blueberries 🙂
Strawberry shortcake is my husband’s #1 all time favorite dessert. It’s true, he will eat almost any strawberry shortcake, but this recipe, which has been in his family since the 1950’s, evokes warm memories of his childhood.
Not long after we were married, he described his mother’s recipe to me in detail and begged me to make it. Needless to say, I have been making these strawberry shortcakes for over 30 years for my very appreciative husband and many others.
This old fashioned strawberry shortcake recipe is simple and quick. I’ve only tweaked two things over the years.
- First, I cut in cold butter with the Bisquick to make the biscuits lighter (in texture, not calories). You can, of course, skip this step if you want and just follow the recipe on the box.
- Second, I now refuse to slather butter on the biscuits when they come out of the oven as my husband’s mother did before adding the strawberries and whipped cream. Seriously, I think whipped cream adds enough richness!
So, if you haven’t used up your summer fresh strawberries for strawberry jam, give these easy strawberry shortcakes a go. You will not be disappointed.
FAQ – Good to Know
Enriched flour, vegetable oil, leavening (e.g. baking powder), salt and sugar.
The best way is to assemble the shortcakes just before serving and not let them sit around too long. Another option is to use less of the juices created by combining the strawberries with sugar (use a slotted spoon to scoop them out). Sugar helps strawberries release their juices.
You can. Biscuits are more traditional, but both will work. Although they are both made with similar ingredients, biscuits are flakier, more tender, crumbly and less dry.
Tailor To Your Taste
- Vary the sweetness to your taste by adjusting the sugar and lemon.
- Instead of strawberries, use other berries in season, like blueberries, blackberries or raspberries. Or a mix of berries.
- If you can’t get fresh berries, use frozen berries found in the frozen section of your grocery store. Heat with a bit of sugar and lemon to make a sauce.
- Try adding a bit of lemon or orange zest or cardamon to the biscuits
- Or add a bit or zest to the whipped cream
- Instead of assembling the shortcakes for your family or guests, set out the strawberries, whipped cream and biscuits (sliced in half) and let them help themselves.
- To reduce calories:
- Serve half a biscuit only. Keep in mind, though, this is not a low calorie dessert! For example, whipped cream calories alone are 50 calories for one tablespoon.
- My mother would suggest replacing the whipped cream with low fat vanilla yogurt. Hmm. I say go for the good stuff.
- We’re already using Bisquick as a shortcut, but instead of making biscuits, you can buy scones, biscuits, sponge cake or mini angel food cakes. Split them in half, then pile on the berries and whipped cream. Dessert in ready about 8 minutes!
- You can also substitute fresh whipped cream with cool whip or the canned whipped cream, but in my opinion, there is no contest. Fresh whipped cream is sensational and only takes a couple of minutes to make.
- Store biscuits, once cooled, in an airtight container or ziploc bag for up to 2 days. Warm the biscuits in the oven at 350F/176C for a few minutes if desired (or in the microwave for 30 seconds), assemble the shortcakes and serve.
- The whipped cream can be made up to 2 hours ahead and kept in the fridge.
Other easy dessert ideas you might enjoy
These desserts can all be made in 8-30 minutes.
- microwave brownie recipe in 8 minutes
- cinnamon puff pastry rolls (mini)
- puff pastry apple tart (30 minutes)
- no-bake berry crumble (10 min)
- tropical fruit salad
- berry sauce on pound cake (shortcut)
- chocolate rice crispy treats
How to make easy strawberry shortcake
Easy Strawberry Shortcake (20 min)
- immersion blender, food processor or electric hand mixer (for fresh whipped cream)
- 2 cups Bisquick, Note 1
- 3 tbsp cold butter, cut in small cubes
- 1/2 cup (118ml) milk
- 4 cups whole strawberries, washed and stems removed (about 1 lb/450g)
- 1/4 cup (50g) sugar (or more, to taste of if berries aren't too sweet)
- squeeze of lemon (1-2 tsp)
- 1 cup (250 ml) heavy whipping cream 35%
- 3 tbsp sugar (or to taste)
- 1/2 tsp vanilla
- Preheat oven to 425F/218C.
- MAKE THE SHORTCAKE BISCUITS: If you prefer a shortcut, just follow the recipe on the Bisquick box. Otherwise, in a medium bowl, add the Bisquick and butter. Mix the butter and flour with your fingers until well blended. Add enough milk to form a soft dough. Handling the dough very lightly (don't over mix), divide into 8 portions and drop onto a parchment-lined baking pan. I gently pat them into discs about 1/2 inch/1.27cm thick. Bake for about 8-10 minutes until lightly golden on top. Note 2 – for homemade biscuits.
- PREPARE STRAWBERRIES: While the biscuits are baking, cut the strawberries in halves or quarters. Place them in a bowl, add the sugar and lemon and squish with your fingers a bit to release the juice. Taste and add more sugar or lemon to desired sweetness.
- MAKE WHIPPED CREAM: Using an immersion blender, food processor or a electric hand mixer, pour the COLD heavy cream into a bowl, Add the sugar and vanilla. Beat on medium high until stiff peaks form. Peaks should be fairly stiff and just very slightly droopy. Don't over beat (it will turn into butter!). Makes 2 cups.
- ASSEMBLE SHORTCAKES: Cut each biscuit in half horizontally (like a hamburger bun) and place bottom half on individual plates or bowls. Add strawberry filling and a bit of whipped cream. Place other half of biscuit on top. Add more whipped cream, then more strawberries. Serve immediately. Alternatively, set everything out and let people make their own.
- Bisquick is a prepackaged biscuit or pancake mix you buy in the store. It includes flour, leavening (like baking powder), fat, salt and sugar.
- To make your own biscuits: Here’s a recipe to your own homemade biscuits from Sally’s Baking Addiction.
- To make ahead: Store biscuits, once cooled, in an airtight container or ziploc bag for up to 2 days. Warm the biscuits in the oven at 350F/176C for a few minutes if desired (or in the microwave for 30 seconds), assemble the shortcakes and serve. The whipped cream can be made up to 2 hours ahead and kept in the fridge.
This easy strawberry shortcake recipe has been updated with new information, recipe tweaks and picture edits.