Old-Fashioned Strawberry Shortcake with easy dessert recipes
Let’s be honest, there’s just something magical about the old-school way of doing dessert. I’m talking flaky, buttery shortcakes—nothing from a can or squeeze bottle—and juicy strawberries that haven’t seen the inside of a plastic tub labeled 'topping.' This strawberry shortcake is the kind of dessert that makes you feel like you’re back on grandma’s porch, summer breeze in your hair, wondering why we ever tried to reinvent it in the first place.
The charm here is in the layers. The biscuits? Rich and crumbly, with just the right hint of sugar. The berries? Sliced, sugared, and left to do their thing—soaking, softening, becoming a jammy dream. And the whipped cream? We’re whipping it ourselves, thank you very much. This is one of those 'keep it simple, keep it real' desserts that never needs upgrading.
Whether you're making it for guests or just treating yourself (because, yes, you absolutely deserve it), this recipe gets right to the heart of what dessert should be: comforting, straightforward, and ridiculously good. Grab a fork. Or don’t—nobody’s judging.
Servings: 6 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar (divided)
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 quart fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar (optional)
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup of sugar.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk and vanilla extract until just combined. Don’t overmix—it should look a little shaggy.
- Turn the dough out onto a floured surface, knead a few times, and pat into a 1-inch thick rectangle.
- Cut out biscuits using a round cutter and place them on the baking sheet.
- Whisk together the egg and water to make an egg wash. Brush the tops of the biscuits and sprinkle with a bit of sugar.
- Bake for 12–15 minutes, until golden brown. Let cool on a wire rack.
- While the biscuits bake, toss the sliced strawberries with the remaining 1/4 cup sugar in a bowl. Let them sit and get syrupy.
- In another bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla if desired, then whip until fluffy.
- To assemble, slice the biscuits in half, spoon on strawberries and juice, add a generous dollop of whipped cream, then top with the biscuit lid.
- Serve immediately and enjoy the sweet, crumbly, creamy joy you just created.