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Easy Strawberry Shortcake
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5 from 2 votes

Strawberry Shortcake

This Easy Strawberry Shortcake is made from sweetened biscuit dough, freshly whipped cream and ripe strawberries. It can easily be made in 30 minutes.
Course Dessert
Cuisine Southern
Keyword Spring
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 4
Calories 562kcal
Author Christin Mahrlig


  • 2 cups White Lily® Enriched Bleached Self-Rising Flour
  • 1/2 cup granulated sugar, divided
  • 1/2 cup butter, cut into cubes and chilled well
  • 1/3 cup half-and-half, plus a little extra for brushing the tops
  • 1 large egg
  • 3 cups sliced strawberries
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar


  • Lightly coat an 8x8-inch pan with cooking spray and preheat the oven to 450 degrees.
  • Place flour and 1/4 cup sugar in a large bowl. Stir to combine.
  • Scatter butter pieces on top and use a pastry blender to cut the butter into the flour mixture until there are no pieces larger than a pea.
  • Whisk the half-and-half and egg together and add to flour mixture.
  • Stir with a fork just until dry ingredients are moistened and it forms a dough.
  • Transfer dough to prepared pan and use your fingers to spread it into an even layer. Brush the top of dough with a little half-and-half.
  • Place in oven and bake for 18 to 20 minutes or until golden brown on top.
  • While it is baking, combine strawberries and remaining 1/4 cup sugar in a medium bowl. If desired, you can mash some of the strawberries with a fork.
  • Using an electric mixer, beat cream. Once it starts to thicken, add powdered sugar and continue to beat until soft peaks form. (Note: It helps if you chill the bowl you will be whipping the cream in beforehand.)
  • Cut biscuit into 4 squares. Slice each biscuit in half and sandwich strawberries and whipped cream between the halves. Place extra strawberries and cream on top.


Calories: 562kcal