Strawberry shortcake always feels like the official start of spring in my kitchen. Once strawberries start showing up sweet and bright, this is the first thing I make—no question.

This is my favorite version because it skips the rolling and cutting and leans waaaay into easy, with rustic drop biscuits instead. It’s a little more relaxed, a lot less fussy, and honestly exactly how I like to make it.

Why You’ll Love This Strawberry Shortcake

It has everything you want in a classic strawberry shortcake—juicy berries, soft whipped cream, and buttery biscuits—but without all the extra steps. Just mix, scoop, bake, and you’re halfway there. The strawberries basically make themselves and all you have to do is whip the cream (which you can also skip if you use the canned stuff, haha).

Ingredient Notes

• Use fresh strawberries, not frozen. And the riper, the better. Letting them sit with sugar is what gives you that syrupy goodness.
• Use cold salted butter. Salted butter adds a subtle balance that keeps the biscuits from tasting flat, especially with the sweetness from the strawberries and cream.
• Use heavy cream over milk in the biscuits. Heavy cream makes the biscuits richer and more tender, giving you a soft texture without any extra effort.

Step-By-Step Instructions

1. Slice or chop the strawberries and toss them in a bowl with the sugar. Let sit 20–30 minutes, stirring occasionally, until juicy.
2. Preheat oven to 425°F and line one baking sheet with parchment paper.
3. In a large bowl, whisk the flour, sugar, baking powder, and sea salt together.
4. Using a pastry cutter or the back side of a fork, cut the cold butter in until crumbly.
5. Add the heavy cream and vanilla extract and stir until just combined. The dough will be dry-ish and crumbly, but should stick together when scooped.
6. Using a 4 TBS cookie scoop, scoop dough onto the baking sheet, evenly spaced apart.
7. Bake the biscuits for 12–14 minutes until golden on top.
8. While the biscuits are cooling, whip the heavy cream, powdered sugar, and vanilla extract together on medium to high speed, until soft peaks form.
9. To serve, slice or tear the biscuits in half, layer with the strawberries and juice and then whipped cream. Top with the other side of the biscuit and enjoy.

Recipe Tips & Notes

• Don’t overmix the biscuit dough—just stir until it all comes together. Crumbly is what we’re after and it will be on the dry side as mentioned above. It should stick together when scooped.
• Use a cookie scoop (or a 1/4 or 1/3 measuring cup) to portion out the dough. It makes quick, even biscuits, but you can also use a regular spoon to drop them on the cookie sheet if you prefer.
• Don’t roll or smooth out the biscuits. The rough, uneven tops is what gives you the best texture and nice golden edges.
• Taste your strawberries before serving and adjust the sugar if needed.
• Assemble the strawberry shortcakes right before serving so everything stays fresh and they don’t get soggy.
• This recipe uses my old-fashioned biscuits—you can find the full version here if you want more detail.
• For detailed instrcutions on how to make whipped cream, you might find this post helpful.

Storage & Reheating

Store the biscuits in an airtight container for 2-3 days or freeze for later. Warm them slightly before serving. Keep strawberries and whipped cream refrigerated and assemble just before eating. You may need to rewhip the cream to bring the fluffy texture back.

To freeze, let biscuits cool completely, then store in a freezer-safe bag or container for up to 3 months. Reheat from frozen in a 300°F oven until warmed through, or thaw at room temperature before reheating in the microwave. I don’t recommend freezing the strawberries or the whipped cream—make those fresh each time.