Quick & Easy Strawberry Shortcake Recipe

strawberry shortcake

It’s safe to say that the world is in a crazy place right now. One thing that’s keeping me sane is creating and sharing some of my favorite recipes with you guys.

Today, I’m going to teach you how to make the easiest (and in my mind, most delicious) strawberry shortcake recipe.

It’s hands down one of those Spring/Summer recipes I can’t live without and I’m sure after making it, it’ll become a staple in your household too!

How to Make Strawberry Shortcake

biscuit dough

For this strawberry shortcake recipe you’ll need a few staple ingredients. If you’re looking for a super quick recipe, I’d go for some store-bought biscuits to make things incredibly simple.

If you have a bit more time on your hands though, I highly recommend making your own biscuits! For homemade biscuits you’ll need flour, oat milk, distilled white vinegar, baking powder & soda, salt, and ice cold non-dairy butter.

Most biscuit recipes call for buttermilk – to make this recipe dairy-free, I made my own by combining oat milk + vinegar and let it sit for 10 minutes. It’s easy to do and I promise you won’t taste the vinegar in your dish!

Apart from that, the most crucial step in this recipe is making sure your butter is ice cold. This will give your biscuits a flaky texture (which is really what makes a biscuit a biscuit).

I’ll usually cube my butter and pop it into the freezer while my buttermilk rests for 10 minutes. I also don’t work the butter into my flour mixture with my hands, I typically use a pastry cutter or a fork to ensure that it doesn’t get warm!

yummy strawberry shortcake recipe

Here’s what the process looks like from start to finish:

Combine the oat milk and vinegar in a small bowl or measuring cup and let it rest on the counter for 10 minutes.

While your buttermilk mixture is forming, cube the butter and pop it into the freezer.

Add all of the dry ingredients to a bowl and stir to combine. Around the 8 minute mark on your buttermilk, take the butter out of the freezer and work it into the dry ingredients by using a pastry cutter or a fork. You’ll be aiming for small, sand-like pieces – make sure you don’t overwork it!

Add the buttermilk and mix until just combined (again, don’t over work the dough). Turn the dough out onto a well-floured surface, dust the top of the dough with flour, and turn the dough onto itself 4-6 times. Try not to knead the dough too much or you’ll lose the flaky texture!

Add more flour as needed and then gently press your dough out until it’s at least a 1-inch thick. Use a biscuit cutter or the top of a mason jar and create the biscuits until your dough is gone.

Place your biscuit dough on a baking sheet close together (you want them to touch slightly). This helps your dough rise in uniform. Bake your biscuits for 10-15 minutes or until golden brown.

While your biscuits are cooking, it’s time to make the strawberry filling!

strawberry shortcake done

Take about 1 1/2 lbs of fresh strawberries, remove the stems, and place them into a food processor. Add 3 TBSP sugar along with some ginger and process until the strawberries are broken down. I like leaving a few larger chunks in my mix, but you can process for as little or as long as you’d like! This step is all about preference.

Once your mixture is complete and your biscuits are done, it’s time to assemble! Split your biscuit down the center, add some dairy-free whipped cream and some of your strawberry mixture to the middle of your biscuit, and then place the top part of your biscuit on top. Add a bit more whipped cream and a whole strawberry if you’d like and enjoy!

I hope you like this delicious strawberry shortcake recipe – let me know in the comments below if you make it!

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strawberry shortcake

Quick & Easy Strawberry Shortcake Recipe


  • Author: Kayla
  • Prep Time: 20 Min
  • Cook Time: 15 Min
  • Total Time: 35 Min
  • Yield: 10 1x

Description

This strawberry shortcake recipe is perfect for the Spring and Summer months! It’s refreshing, easy to make, and delicious.


Scale

Ingredients

  • 2 Cups Flour
  • 1 Cup Oat Milk
  • 4 TBSP Butter
  • 1 TBSP Distilled White Vinegar
  • 1 TBSP Baking Powder
  • 1/2 TSP Baking Soda
  • Dash of Salt
  • 1 LB Strawberries
  • 3 TBSP Pure Cane sugar
  • 1 TBSP Fresh Ginger

Instructions

  1. Combine the oat milk and vinegar in a small bowl or measuring cup and let it rest on the counter for 10 minutes. 

  2. While your buttermilk mixture is forming, cube the butter and pop it into the freezer. Add all of the dry ingredients to a bowl and stir to combine. Around the 8 minute mark on your buttermilk, take the butter out of the freezer and work it into the dry ingredients by using a pastry cutter or a fork. You’ll be aiming for small, sand-like pieces – make sure you don’t overwork it!

  3. Add the buttermilk and mix until just combined (again, don’t over work the dough). Turn the dough out onto a well-floured surface, dust the top of the dough with flour, and turn the dough onto itself 4-6 times. Try not to knead the dough too much or you’ll lose the flaky texture!

  4. Add more flour as needed and then gently press your dough out until it’s at least a 1-inch thick. Use a biscuit cutter or the top of a mason jar and create the biscuits until your dough is gone.

  5. Place your biscuit dough on a baking sheet close together (you want them to touch slightly). This helps your dough rise in uniform. Bake your biscuits for 10-15 minutes or until golden brown. 

  6. While your biscuits are cooking, make the strawberry filling. Take about 1 1/2 lbs of fresh strawberries, remove the stems, and place them into a food processor. Add 3 TBSP sugar along with some ginger and process until the strawberries are broken down.

  7. Once your mixture is complete and your biscuits are done, it’s time to assemble! Split your biscuit down the center, add some dairy-free whipped cream and some of your strawberry mixture to the middle of your biscuit, and then place the top part of your biscuit on top. Add a bit more whipped cream and a whole strawberry if you’d like and enjoy! 😊 

Keywords: strawberry shortcake

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About Me

Hey there, I’m Kayla! I create budget friendly, easy-to-follow plant-based recipes that can be customized to fit your specific taste! Click here to read more…

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