Avoid the pre-packaged options and create a delightful strawberry shortcake from scratch this summer with this recipe! These subtly sweet biscuits are ideal for complementing succulent strawberries and freshly whipped cream.
I first shared this recipe in 2017 and have since enhanced it with new photographs, a video tutorial, and additional tips for success. In 2022, I also revised the biscuit recipe. By reducing the amount of flour and baking powder, incorporating a small amount of baking soda, and adding a dough folding technique, these delightful biscuits have reached new heights.
Today, we celebrate authentic food and genuine flavor without any peanut butter swirls, caramel drizzles, rainbows, chocolate chunks, candy bar pieces, sprinkles, or whimsical elements. Strawberries + sweet biscuits + whipped cream. Each summer brings a new anthem with the latest chart-topping song, yet the summer dessert anthem remains unchanged year after year. The dessert that lingers in our minds, tastes exquisite at any hour, and comforts our summer spirit is undoubtedly strawberry shortcake.
"This was outstanding! The best strawberry shortcake I’ve ever prepared! Using local berries that are available for only a few weeks each year truly elevated the dish! The flavors blended beautifully. I adored the buttermilk taste of the shortcake, which was light and flaky, crisp on the outside and moist on the inside. Exceptional!
"This recipe was simple to assemble for the impressive presentation it provided. Everyone appreciated not only the appearance but also the flavor of this incredible dessert! It made our Fourth of July unforgettable, and I will certainly be making this again!
Here’s What You May Not Know About Strawberry Shortcake
Crafting completely homemade strawberry shortcake is more straightforward than you might imagine. Ditch the store-bought biscuits and whipped toppings. Instead, enjoy the process of making strawberry shortcake at home. Pile the homemade biscuits high with juicy strawberries and fresh whipped cream, which is also remarkably easy to prepare. If you can grab store-bought whipped cream from the dairy section, you can certainly whip up fresh cream yourself.
I trust I am not inundating you with all this homemade delight—I assure you it is all quite manageable. It may even be simpler than preparing strawberry shortcake cupcakes. And that is what summer signifies, correct? Straightforward, joyful, and pure homemade goodness that honors the season’s fresh tastes.
Fresh Strawberries for Strawberry Shortcake
You require only two components for the strawberry filling: sugar and fresh strawberries. Dice the strawberries and combine them with a bit of sugar. The sugar aids in releasing the strawberries' delectable juices, which will flow into the sweet biscuits and whipped cream. (This is the best aspect of strawberry shortcake!) I suggest mixing the strawberries and sugar prior to making the biscuits; this allows the strawberries some time to release their juices.
Use Cold & Cubed Butter in the Biscuits
Utilize a food processor or pastry cutter, similar to what we do for pie crust, to incorporate the cold butter into the dry ingredients, as outlined in the printable recipe below.
How to Make & Shape These Biscuits
The biscuits for this strawberry shortcake are not nearly as tall and airy as standard biscuits. Just to align your expectations accordingly! Do not anticipate a very tall biscuit.
The shaping technique is precisely like our regular biscuits using the fold and flatten method. Flattening and folding biscuit dough generates multiple flaky layers, just as it does when we prepare homemade croissants. This step is much simpler than it appears. First, transfer the crumbly dough onto a floured work surface:
Flatten the dough to approximately 3/4 inch thick using your hands or a rolling pin:
Fold both ends into the center:
Rotate it:
Flatten again and repeat two more times.
Employ a biscuit cutter to shape them. You may use a 3-inch biscuit cutter or a 2.75-inch biscuit cutter. You can bake the biscuits on a lined baking sheet, in a cast iron skillet, or in a round cake pan. A brush of heavy cream and a sprinkle of coarse sugar provides the sweet biscuits with a wonderfully crisp top.
Homemade Whipped Cream
Just three ingredients are required: cold heavy cream or heavy whipping cream, sugar, and vanilla extract. The colder the heavy cream, the greater the volume of your whipped cream. Unlike commercially produced whipped cream, you have the ability to adjust the sugar content. I prefer my whipped cream to be lightly sweetened when paired with strawberry shortcake, so we will only use two tablespoons. Additionally, homemade whipped cream is significantly more delicious than its store-bought counterpart.
With its airy and fluffy texture, whipped cream serves as an ideal topping for pies, cakes, cupcakes, cheesecakes, trifles, and much more.
Let’s Assemble Strawberry Shortcake
Once the biscuits are baked, it is time to put together the strawberry shortcakes. Strawberry shortcake is delightful with warm biscuits, chilled strawberries, and cold whipped cream; however, you may also choose to allow the biscuits to cool completely.
The assembly of the strawberry shortcakes is the enjoyable part! You can easily create a “strawberry shortcake bar” where everyone can construct their own creations. Furthermore, you could certainly incorporate blueberries with the sweet strawberries for a festive summer treat.
spooning strawberries onto biscuit and assembling strawberry shortcake
strawberry shortcake on a silver plate
More Fan-Favorite Summer Desserts
Key Lime Pie – only three ingredients in the filling
No Bake Cheesecake
Peach Cobbler – featuring a homemade biscuit topping
Fruit Pizza
Lemon Blueberry Cake & Blueberry Pie
Strawberry Bread
Berry Galette
Notes
Make Ahead Instructions: Each component of this recipe can be prepared in advance. The biscuits can be made up to three days ahead and stored tightly covered at room temperature, or frozen for up to three months. Ensure they are completely thawed before use. The strawberries in step one can be prepared up to one day in advance. The whipped cream can also be made up to one day in advance. Both should be stored in the refrigerator.
Special Tools : Glass Mixing Bowls | Pastry Cutter or Food Processor | Wooden Spoon or Silicone Spatula | Rolling Pin | 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter | 10-inch Cast Iron Skillet | Baking Sheet or Parchment Paper | Pastry Brush | Electric Mixer (Handheld or Stand)
Flour: It is beneficial to start with cold flour when preparing biscuits. If possible, place the flour in the freezer for 30 minutes prior to beginning the process.
Baking Powder: To prevent a chemical aftertaste, ensure that your baking powder is labeled as aluminum-free. I typically use the Clabber Girl brand, and although the ingredients indicate aluminum, I have never detected an aluminum aftertaste.
Buttermilk: If desired, you may replace buttermilk with whole milk. The acidic nature of buttermilk is not necessary for the biscuits to rise, as we are utilizing baking powder. However, if you prefer the tangy flavor—which I highly recommend—you can create your own buttermilk substitute. Simply add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then, pour in enough cold milk to total 1 cup. (The recipe requires 1 cup, plus an additional 2 tablespoons for brushing; regular milk can be used for the brushing.) Whisk the mixture together and allow it to sit for 5 minutes before incorporating it into the recipe. Whole milk is ideal for the homemade sour milk substitute, although lower fat or nondairy milks can suffice in a pinch. (In my experience, biscuits made with lower fat or nondairy milks do not taste as rich or rise as high.)
If you are using a cast iron skillet: Should your cast iron skillet not be well-seasoned, I suggest greasing it with a small amount of vegetable oil or melted butter. Apply a thin layer of either on the bottom and around the sides. There is no need to preheat the cast iron skillet before use, although you may choose to do so by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits within it.
Older Version of This Recipe: This recipe has been tested and retested based on feedback from readers. The previous version of this recipe called for 3 cups (375g) of all-purpose flour and 2 tablespoons of baking powder (without baking soda). The current recipe yields superior results, producing more flavorful and taller biscuits.
...a nice strawberry dessert recipe..try this one out ! Great !
Strawberry dessert Ingredients
* 4 cups flour
* 1 teaspoon salt
* 2 ounces butter
* 4 teaspoons baking powder
* 1 quart strawberries
* Milk
Strawberry dessert Instructions
1. Hull the berries, sweeten and mash them slightly with a spoon, and stand aside.
2. Sift the salt and baking powder with the flour and cut in the butter; add sufficient milk to make a dough, stirring with a fork.
3. Mix quickly, and put it at once in a greased baking pan, and bake in a quick oven thirty minutes.
4. When done, cut the crust with a knife and pull open the cake.
5. Spread it thickly with butter, and put in the berries, reserving some for the top.
6. Put on the crust, cover the top with the remaining berries, dust with powdered sugar, and serve with whipped cream. The strawberry dessert recipes is ready...enjoy the dessert ! Nice !
strawberry-parfait
Strawberry Shortcake Recipe Video:
