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featured strawberry shortcake

Easy Strawberry Shortcake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8 people
Calories: 479kcal
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!
Print Recipe



For the Biscuits

  • 16 ounces store-bought biscuit dough 453 grams (1 tube), see note
  • 1 tablespoon heavy whipping cream 14 grams, for brushing on top of biscuits
  • 2 tablespoons granulated sugar 25 grams, for sprinkling

For the Strawberries

  • 1 pint strawberries rinsed, stems removed and sliced (about 2 cups sliced strawberries)
  • ½ cup granulated sugar 100 grams

For the Yogurt Whipped Cream

  • cups heavy whipping cream 341 grams, chilled
  • ¾ cup plain yogurt 170 grams, chilled, see note
  • 3 tablespoons maple syrup 59 grams, chilled
  • 1 teaspoon pure vanilla extract 4 grams


  • Put the mixing bowl and beaters in the freezer for 5-10 minutes.
  • Preheat 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 the biscuits 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.



  • Biscuits: I used flaky buttermilk biscuits, but you can use any kind of biscuit.
  • Yogurt: You can use plain regular or Greek yogurt at any fat content you like. I used whole milk yogurt.
  • You can adjust the amount of maple syrup added to your whipped cream. I tend to like it a little less on the sweet side (with 3 tablespoons) because of the sweet strawberries. Feel free to adjust it based on your personal preferences.
  • 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.
Storage: Store fully assembled strawberry shortcakes in the refrigerator for up to 1 hour. Store biscuits, whipped cream, and strawberries separately in the refrigerator for up to 2 days. Assemble before serving. 


Serving: 1shortcake | Calories: 479kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 56mg | Sodium: 559mg | Potassium: 315mg | Fiber: 2g | Sugar: 27g | Vitamin A: 715IU | Vitamin C: 35mg | Calcium: 104mg | Iron: 2mg