There's this thing that happens when strawberries meet cream and warm biscuits. It’s not magic — though it feels close. The scent of ripe berries, slightly crushed with sugar, takes you back to sticky hands and sunburned cheeks. If you’re making strawberry shortcake, don’t overthink it. Don’t tidy it up too much. This is not a dish for neatness. It’s for moments that taste homemade, even when they’re not.

You can stick with the original strawberry shortcake and still mess with the details — maybe try a vegan strawberry shortcake, if dairy’s not your thing. Either way, there’s room for the bold and the lazy here. Nothing too neat. Nothing too clever. Just the kind of dessert that disappears before you can put the tray down.

Active Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 2 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons regular sugar
  • ½ teaspoon salt
  • ½ cup cold butter or plant-based substitute
  • ¾ cup milk or a non-dairy version
  • A splash of vanilla extract

Strawberries

  • 4 cups sliced berries
  • 2 tablespoons sugar
  • Small squeeze of lemon

Cream topping

  • 1 cup heavy cream or whipped coconut cream
  • 1 tablespoon powdered sugar
  • A drop of vanilla

Instructions

Preparation

Heat the oven to 425°F. Line a baking tray with parchment. In a big bowl, stir together flour, baking powder, sugar, and salt. Cut in the cold butter — use your hands or a pastry cutter until it feels crumbly and soft, like beach sand that sticks together.

Pour in the milk and vanilla. Stir just enough to mix it — don’t stir the life out of it. You want the dough rough and shaggy. Drop big spoonfuls onto the tray. They don’t need to be perfect.

Cooking

Bake for about 12–15 minutes until the tops get golden and a little crisp around the edges. While they’re baking, mix your strawberries with sugar and lemon. Let them sit. They’ll soften and get syrupy on their own.

Whip the cream or coconut cream with powdered sugar and vanilla until it holds shape. Stick it in the fridge until you’re ready.

Serving

Once the shortcakes cool a bit, slice them in half like little sandwich buns. Scoop some juicy berries onto the bottom half, then a good-sized blob of cream. Add the top half. Spoon more berries on top if you’re feeling generous.

Nutritional Value Per One Serving

Nutrition Facts
Calories: 310
Total Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg (plant-based) / 25mg (with dairy)
Sodium: 210mg
Total Carbohydrates: 39g
Dietary Fiber: 3g
Sugars: 15g
Protein: 4g

Tips and Variations

Change it up a little, if the basics feel too plain. You don’t need permission.

  • Strawberry mix: Add chopped mint or basil for a quick flavor shift
  • Fruit swap: Try blueberries or peaches when strawberries aren’t great
  • Biscuit twist: Use almond or oat milk for a nuttier taste

For dairy-free folks:

  • Use coconut cream — it whips beautifully and tastes just right
  • Stick to plant-based butter and milk
  • Skip sweeteners in the cream if your berries are sweet enough

Conclusion

This isn’t a dessert that needs rules. It’s meant to be soft, a little messy, and eaten quickly. Let the strawberries do the talking, let the cream melt slightly, and let the biscuit soak in the sweetness. That’s all it needs. Don’t plate it like a chef — pile it high, eat it fast, and leave the crumbs behind.

For more delightful sweets recipes, check out our collection.