Sweet Strawberry Dream

If you’re searching for a dessert that perfectly balances refreshing sweetness with satisfying textures, look no further than these quick and easy strawberry shortcakes! Crafted with convenience in mind, using refrigerated biscuit dough, lush homemade yogurt whipped cream, and vibrant fresh strawberries, they come together effortlessly in under an hour. These delightful biscuit-based shortcakes are an ideal indulgence for any summer gathering, whether it’s a lively pool party, a serene picnic, or patriotic celebrations like Fourth of July festivities. Simple to make yet incredibly impressive, they promise to bring smiles and a taste of sunshine to every occasion.

Why This Easy Strawberry Shortcake Recipe is a Must-Try

Of all the delightful ways to prepare strawberry shortcake, this method using refrigerated biscuit dough is undoubtedly my favorite for its sheer simplicity and fantastic results. There’s an irresistible charm in the combination of buttery, flaky biscuits, generously topped with sweet, thick whipped cream, and bursting with juicy, macerated strawberries. It’s a classic comfort dessert made accessible to everyone, even those new to baking. While many traditional recipes call for baking biscuits from scratch, I’ve found that high-quality store-bought biscuit dough offers an incredibly delicious shortcut that saves precious time without compromising on flavor or texture. This recipe proves that you don’t need to spend hours in the kitchen to create a truly memorable dessert.

My secret ingredient that truly elevates this recipe is a touch of plain yogurt in the whipped cream. This simple addition transforms ordinary whipped cream into a delightfully thick, silky, and denser topping than you’d typically expect. Beyond the luxurious texture, the yogurt introduces the lightest tangy flavor, a subtle counterpoint to the sweet strawberries and biscuits that will have everyone coming back for more. It’s a game-changing trick you simply must experience!

I often whip up these incredible strawberry shortcakes for special holidays like Fourth of July and Labor Day, but they’re also a frequent guest at countless weekend gatherings in between. Their effortless preparation means you can enjoy this seasonally inspired dessert whenever the craving strikes, making any day feel a little more festive and sweet.

Fresh Strawberries Make All the Difference

While I often champion the convenience and cost-saving benefits of frozen fruit in many recipes, strawberry shortcake stands as a notable exception where fresh fruit is absolutely non-negotiable for optimal results. The delicate flavor and firm texture of strawberries are paramount to this dessert, and unfortunately, frozen berries simply cannot replicate that essential freshness. When thawed, frozen strawberries tend to become mushy and lack the vibrant, natural sweetness that defines a truly exceptional shortcake. For the best possible taste and texture experience, I wholeheartedly recommend using only the freshest, ripest strawberries you can find.

To select the perfect strawberries, look for berries that are bright red, plump, and firm, with fresh green caps still attached. Avoid any that appear bruised, moldy, or have white or green patches, as these indicate they are either past their prime or not fully ripe. The fragrance is also a key indicator: truly ripe strawberries will emit a sweet, inviting aroma. Opting for strawberries that are in season will ensure maximum flavor and juiciness, making your shortcakes undeniably delicious.

Quick & Easy Strawberry Shortcake Recipe

Whip up this delightful strawberry shortcake with ease! Our recipe features convenient canned biscuit dough, succulent fresh strawberries, and a unique tangy homemade yogurt whipped cream. It’s a simple yet incredibly satisfying dessert perfect for any occasion.

Prep:
20 minutes

Cook:
16 minutes

Total Time:
36 minutes

Servings:
8 people

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Ingredients

For the Strawberries

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

For the Biscuits

• 16 ounces store-bought biscuit dough (1 tube)*
• 1 tablespoon heavy whipping cream, for brushing
• 2 tablespoons granulated sugar, for sprinkling

For the Yogurt Whipped Cream

• 1½ cups heavy whipping cream, chilled
• ¾ cup plain yogurt, chilled**
• 3 tablespoons maple syrup, chilled (or to taste)
• 1 teaspoon pure vanilla extract

Equipment

• Kitchen Scale (optional, for precise measurements)
• Hand Mixer (or stand mixer with whisk attachment)
• Large Mixing Bowl (preferably metal, chilled)
• Baking Sheet
• Wire Cooling Rack

Instructions

1. Step 1: Prepare Chilled Equipment & Preheat Oven. Begin by placing a large mixing bowl and the beaters of your hand mixer in the freezer for 5-10 minutes. This chilling step is crucial for achieving perfectly stiff and fluffy whipped cream. Simultaneously, preheat your oven according to the specific temperature and time instructions provided on the can of biscuit dough.

   

2. Step 2: Macerate the Strawberries. Rinse the fresh strawberries thoroughly under cool water. Remove the green stems (hull them) and then slice the berries into uniform pieces. In a medium-sized bowl, gently combine the sliced strawberries with ½ cup of granulated sugar, ensuring the berries are fully coated. Place this bowl in the refrigerator for at least 30 minutes, or even better, for a few hours. This process, known as macerating, allows the sugar to draw out the natural juices from the strawberries, creating a luscious, sweet syrup that will soak beautifully into your shortcakes.

   

3. Step 3: Prepare and Bake the Biscuits. Open the can of refrigerated biscuit dough and carefully separate each individual biscuit. Arrange them on a baking sheet, pressing them close together if you prefer taller, softer-sided biscuits, or slightly spaced out for crispier edges. Brush the tops of each biscuit with 1 tablespoon of heavy whipping cream. This helps them achieve a beautiful golden-brown crust. Next, generously sprinkle the biscuit tops with 2 tablespoons of granulated sugar, which will caramelize slightly in the oven for an extra layer of sweetness and crunch. Bake the biscuits according to the time and temperature indicated on the packaging, typically until they are golden brown on the bottom and lightly browned and puffed on top. Once baked, remove the pan from the oven and immediately transfer the biscuits to a wire rack to cool completely. Allowing them to cool ensures they maintain their structure and prevents the whipped cream from melting upon assembly.

   

   

4. Step 4: Whip the Yogurt Cream. Retrieve your chilled mixing bowl and beaters from the freezer. Pour the 1½ cups of chilled heavy whipping cream and ¾ cup of chilled plain yogurt into the bowl. Begin beating with your hand mixer on medium-high speed until soft peaks start to form. Gradually add 3 tablespoons of chilled maple syrup (you can adjust this amount to your desired sweetness level) and 1 teaspoon of pure vanilla extract. Continue beating until the cream is thick, fluffy, and holds its shape well. A fantastic benefit of adding yogurt is that it significantly stabilizes the whipped cream, making it much more forgiving and almost impossible to overbeat!

   

5. Step 5: Assemble Your Shortcakes. Once the biscuits are completely cool, use a serrated knife to carefully split each biscuit in half horizontally. Place the bottom half of each biscuit on individual serving plates. Spoon a generous portion of the macerated strawberries, ensuring to include some of the delicious syrup that has formed, over the bottom biscuit halves. Next, add a large dollop or a heaping spoonful of your freshly prepared yogurt whipped cream on top of the strawberries. Finally, gently place the top half of each biscuit over the cream and strawberries to complete your shortcakes. Serve these delightful treats immediately to enjoy them at their absolute best, with the perfect contrast of warm biscuit (if you prefer a slight re-warm before assembly) and cool, fresh toppings.

   

Notes & Tips for Success

*For the biscuits, I personally prefer flaky buttermilk biscuits for their texture, but you are welcome to use any kind of refrigerated biscuit dough that you enjoy. Homestyle or grand biscuits also work wonderfully.

**Regarding the yogurt, you can use either plain regular yogurt or plain Greek yogurt. The fat content is also flexible; I typically use whole milk yogurt for a richer, creamier result, but low-fat or non-fat options will also yield a delicious, tangy whipped cream.

• Adjusting Sweetness: The amount of maple syrup added to your whipped cream is entirely customizable. I tend to prefer a slightly less sweet cream (using 3 tablespoons) to allow the natural sweetness of the macerated strawberries to shine through. Feel free to adjust based on your personal taste preferences. You can also use powdered sugar if you prefer a different sweetener.
• Enhanced Strawberry Syrup: The longer the sliced strawberries sit with the sugar, the more pronounced and syrupy their juices will become. For an intensely sweet and rich strawberry topping, consider macerating them in the refrigerator overnight. This allows for maximum flavor extraction and a more concentrated syrup.
• Biscuit Temperature Matters: It is crucial that your baked biscuits are at room temperature before you begin assembling the shortcakes. If the biscuits are still warm, the delicate whipped cream will melt almost immediately upon contact, leading to a runny and less appealing dessert.
• Berry Variations: While classic strawberry shortcake is a masterpiece on its own, don’t hesitate to get creative with other berries! Tossing in some fresh blueberries with the strawberries, for instance, creates a delightful flavor combination and makes for an especially adorable and patriotic Fourth of July dessert. Raspberries or mixed berries can also be fantastic.
• Optimal Assembly Timing: For the very best texture and to prevent your biscuits from becoming soggy, I strongly recommend assembling the shortcakes just before you plan to serve them. If you’re hosting a party, you can prepare all the components (bake biscuits, macerate strawberries, whip cream) in advance and keep them stored separately in the refrigerator. Then, assemble the shortcakes about an hour before your guests are ready for dessert.
• Alternative Dessert Bases: While these biscuit shortcakes are incredibly delicious, the versatile strawberry shortcake can also be assembled using other delightful bases. Consider using slices of light and airy angel food cake or rich and dense vanilla pound cake as alternatives to biscuits for a different textural experience.

Storage: Fully assembled strawberry shortcakes are best enjoyed immediately after creation. If you have leftovers or need to make them a short time in advance, they can be stored in the refrigerator for up to 1 hour. For longer storage (up to 2 days), it is essential to store the baked biscuits, the homemade whipped cream, and the macerated strawberries in separate airtight containers in the refrigerator. Always assemble the individual shortcakes right before serving to maintain the optimal freshness, crispness of the biscuit, and creamy texture of the whipped cream.

Nutrition Facts

Strawberry Shortcake Recipe

Amount Per Serving (1 shortcake)

Calories 479
Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 13g81%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 56mg19%

Sodium 559mg24%

Potassium 315mg9%

Carbohydrates 55g18%

Fiber 2g8%

Sugar 27g30%

Protein 6g12%

Vitamin A 715IU14%

Vitamin C 35mg42%

Calcium 104mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Store Strawberry Shortcakes and Components

Proper storage is key to enjoying your strawberry shortcakes at their best. Fully assembled shortcakes are a delicate delight and are best enjoyed immediately after preparation. If you happen to have any leftovers, they can be stored in the refrigerator for a very short period, ideally no more than 1 hour, as the biscuits will start to absorb moisture from the strawberries and cream, potentially becoming soggy.

For longer storage, or if you’re preparing for an event, it’s highly recommended to store the components separately. Keep the baked biscuits in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days. The homemade yogurt whipped cream should be stored in an airtight container in the refrigerator for up to 2 days. The macerated strawberries will keep well in a sealed container in the refrigerator for up to 2 days. When you’re ready to serve, simply reassemble the fresh components for that perfect, crisp-creamy-juicy balance.