Diving into one of these easy Strawberry Shortcakes is like enjoying a serving of sunshine! Flaky biscuits are sandwiched and topped with fresh strawberries and homemade yogurt whipped cream. It’s simply delicious!
Easy Strawberry Shortcake Recipe
Of all the ways to whip up a classic strawberry shortcake, this is absolutely my favorite. There’s something about the buttery biscuits with the sweet, thick whipped cream and juicy berries that just always makes me smile!
And, yes – I use store-bought biscuits in my shortcakes. If you want to make homemade biscuits, more power to you! However, I’ve found that the tube store-bought biscuits are so delicious in this recipe and save me a ton of time.
If you’re looking for a sweet treat that’s just the right amount of fresh and satisfying, then you need to make these strawberry shortcakes! They’re perfect for pool parties, picnics, and all sorts of fun in the sun.
Why you’ll love this Strawberry Shortcake with Yogurt Whipped Cream
- Fresh berries: This is a classic spring and summer dessert for one big reason – that’s when strawberries are the most delicious! Make this strawberry treat while the berries are wonderfully juicy.
- Store-bought biscuits: Usually, I love everything in my recipes to be homemade, but these biscuits are the exception. If you’ve ever had a store-bought biscuit from one of those little tubes (and I’m sure you have), then you already know how tasty they are!
- Classic: Strawberry shortcake is one of those desserts that everyone knows and loves. If you have people coming over for a summertime party, these are the perfect little treats to make!
How to make Strawberry Shortcake
- Chill the beaters in the freezer.
- Toss together sliced strawberries and sugar.
- Macerate the strawberries.
- Bake the biscuits in a preheated oven.
- Beat the heavy cream and yogurt with chilled beaters in a chilled bowl.
- Add maple syrup and vanilla extract to the mix.
- Split the baked biscuits in half.
- Spoon strawberries on to the biscuit halves.
- Top the biscuit halves with whipped cream, then the other half of the biscuit.
Why is there yogurt in the whipped cream?
You could certainly make the whipped cream without any yogurt, but you should really try it!
The yogurt makes the whipped cream delightfully thick and silky, so it’s much more dense than your typical whipped cream. There’s also the lightest tangy flavor that really makes you go back for more.
Can I use frozen strawberries?
Put simply, no. Frozen strawberries, when thawed, definitely taste like they were frozen at one point. They’re typically too mushy to use in recipes like this one.
Stick with fresh berries for best results!
Can I make strawberry shortcakes ahead of time?
I recommend not assembling the shortcakes until you’re ready to serve them. If you assemble them too early, the whipped cream will soak into the biscuits and it’ll all get soggy.
If you’re planning a party, you can make these shortcakes and keep them in the fridge for about an hour or so before guests arrive.
Recipe Tips and Tricks
- The longer the strawberries sit in the sugar, the juicier your results will be. If you want super sugary berries, macerate them overnight.
- Make sure the biscuits are room temperature before topping them with whipped cream, or the cream will melt and lose shape immediately.
- If you want to add even more berries, I recommend tossing some blueberries into the mix! That would make an adorable Fourth of July dessert.
These easy strawberry shortcakes are a dream come true! Made with flaky, buttery biscuits, sweet whipped cream and macerated strawberries – what’s not to love?
More strawberry recipes we love
- Strawberry Jello Pie
- Chocolate Covered Strawberry Pavlovas
- Chocolate Covered Strawberry Cupcakes
- Strawberry Margarita Cupcakes
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Easy Strawberry Shortcake Recipe
For the Biscuits:
- 1 16 ounce tube store-bought biscuit dough (I used flaky buttermilk biscuits)
- 1 Tablespoon heavy whipping cream for brushing on top of biscuits
- 2-3 Tablespoons granulated sugar for sprinkling
For the Strawberries:
- 1- pint strawberries rinsed, stems removed and sliced (~2 cups sliced strawberries)
- ½ cup granulated sugar
For the Yogurt Whipped Cream:
- 1 ½ cups heavy whipping cream chilled
- ¾ cup plain Greek or regular yogurt chilled, full-fat or nonfat (we used whole milk yogurt)
- 3-4 Tablespoons maple syrup chilled
- 1 teaspoon vanilla extract
- Put the mixing bowl and beaters in the freezer for 5 or 10 minutes.
- Preheat the oven according to the directions on the can of biscuits.
- Slice the strawberries and combine with sugar in a bowl, enough to fully coat the strawberries.
- Put in the refrigerator to macerate and become syrupy.
- Take the biscuit dough out of the can and separate the biscuits.
- Place the biscuits, pressed close together, on a baking sheet.
- Brush each biscuit with heavy cream and sprinkle the biscuit tops with sugar.
- Bake for the number of minutes indicated on the can, until the bottoms of the biscuits are golden and the tops are lightly browned. Set the baking pan on a baking rack to cool.
- Take the mixing bowl and beaters out of the freezer. Put the heavy cream and yogurt in the chilled bowl and beat until soft peaks form. Add maple syrup to taste, and vanilla extract, and combine. (You don’t have to worry about overbeating this whipped cream).
- Split the baked biscuits in half crosswise and spoon strawberries onto the bottom half of each biscuit.
- Top with yogurt whipped cream and put the other half of each biscuit on top.