Simple Strawberry Shortcakes


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Best. Strawberry. Shortcakes. Ever.

There, I said it. And I’m not kidding. These shortcakes are going to change your life.

Last week I ran over to the Santa Monica Farmers Market to grab a few things for my clients and couldn’t help but pick up a crate of the most delectable strawberries known to man. The smell of these strawberries was literally wafting from one side of the farmers market to the next, and let me tell you, it’s no small farmers market. After eating half of the crate on the way home, I decided I’d use the rest of the berries to make a fun dessert for my girls night in fiesta! So I chopped up the rest of the strawberries, let them get up close and personal with some sugar and patiently waited 24 hours to make this mind blowing dessert.

You see, my fiance headed to Vegas last weekend with all of his friends, and left me home alone. First of all, rude for not bringing me. I understand it’s a boys trip and all, but I would have gladly stayed with my girlfriends at another hotel and had a blast. Second of all, when the boys are away, clearly a girls night filled with lots of fun cocktails, food and girl talk is in order. Duh. And these strawberry shortcakes were the icing on the cake to a great night in.

Okay, so let me fill you in on this “cream” secret. Well, it’s not so much a secret, but it’s the only way I’ll make whipped cream. Here’s the deal. Heavy whipping cream, lots of powdered sugar, 1 whole vanilla bean and a mixer. It’s basically not even fair to other whipped creams because it’s just so much better.

So you should totally make these. They would be perfect for any night of the week, but they will seriously fit in perfectly for a dinner party. Plus all of your friends would think you are a genius.

Simple Strawberry Shortcakes



For the Shortcakes

  • 3 cups all purpose flour
  • 2 tsp lemon zest
  • 3 tbsp granulated sugar
  • 1 1/2 tbsp baking powder
  • 1 teaspoon salt
  • 12 tbsp cold unsalted butter cut into small pieces
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract

For the Strawberries

  • 1 lb strawberries tops removed and sliced
  • 1/3 cup white sugar

For the Cream

  • 2 cups heavy cream
  • 2/3 cup powdered sugar
  • 1 vanilla bean


For the Biscuits

  • Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
  • Add the butter and pulse for 1-2 minutes until the butter is cut into small pea sized chunks.
  • Combine the cream and vanilla in small bowl.
  • Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
  • Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. For each portion of dough into a biscuit about 3/4 inch thick.
  • Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
  • Preheat the oven to 425ºF.
  • Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the Strawberries

  • Combine the slices strawberries and sugar in a large bowl and set aside for at least 3 hours until the strawberries are juicy and delicious.

For the Cream

  • In a large stand mixer, combine the heavy cream, powdered sugar and vanilla bean and whip until medium stiff peaks form and then set aside the cream.

To assemble, place a shortbread biscuit on a plate. Top with a heavy spoonful of the strawberries and then top with cream. Serve immediately.


    Biscuit recipe adapted from the fabulous Matt of Matt Bites!

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    Recipe Rating


    1. Stewart Putney

      Looks good and the lemon zest is a nice touch. Our first strawberries are coming in, so we will give this a try. thx

    2. Allison [Girl’s Guide to Social Media]

      12 TBSP of butter?! Then these must be good shortcakes.

      I agree, the smell of fresh and juicy strawberries is the best thing. I want to bottle-it up!

    3. Monika

      This is one of my favorite summer desserts! I am all over the vanilla bean into the cream. Mmmm. I can’t wait for my strawberries to fruit!

    4. Jen at The Three Little Piglets

      Strawberry shortcake is one of my all time favorite desserts! I love that it’s sweet without being over the top crazy sweet.

    5. Bakeaholic

      Strawberry desserts have been sounding really good lately. These shortcakes looks divine!

    6. Chung-Ah | Damn Delicious

      I think these strawberry shortcakes are much better than a trip to Vegas 🙂

    7. marla {family fresh cooking}

      I trust that these must be the bestest ever. I adore strawberry shortcake!

    8. Kristina Vanni

      Yum. This is truly such a great recipe to have for the season! Thanks for sharing!

    9. Deborah (Snackers Delight)

      I love fruit shortcake…not a fan of strawberries ( I know weird) so I use raspberries or blueberries instead. 😀

    10. Lucy Lean

      I am so craving this right NOW – oh you temptress you!

    11. Ann P.

      Perfect for the upcoming spring, and strawberry season! I’ve got to go strawberry picking soon so I can make these!

    12. Steph

      Gabi – Do you cut up the vanilla bean? I’m confused how you incorporate that into the whip cream. Thank you!

      • Gaby

        you remove the vanilla bean seeds and then fold it into the whipped cream!! discard the pods!