Let me tell you about my absolute favorite summer dessert – homemade strawberry shortcake that’s completely from scratch! I updated this beloved recipe in 2022, making the biscuits even better by adjusting the flour and leavening agents. The result? Perfectly sweet biscuits that are just waiting to cradle juicy strawberries and billowy homemade whipped cream.
You know how every summer has that one song that plays everywhere you go? Well, in the dessert world, strawberry shortcake is my forever summer anthem. There’s something magical about the combination of tender, warm biscuits, sweet macerated strawberries, and clouds of fresh whipped cream that makes any summer day feel special. And while I love creating decadent treats like strawberry cheesecake brownies, sometimes simple is best!
Why This Recipe Will Become Your Go-To
Here’s the thing – I know the idea of making everything from scratch might seem like a lot, but I promise it’s easier than you think! Skip those store-bought biscuits and whipped topping. Once you try this homemade version, you’ll never look back.
The biscuits are surprisingly simple to make, and the feeling of pulling warm, golden-brown beauties from your oven is pure joy. The strawberries need just sugar and time to create their own sweet sauce. And the whipped cream? It takes just minutes to whip up and tastes infinitely better than anything from a can or tub.
You might be surprised to learn that making this classic dessert from scratch could actually be easier than fussing with fancy alternatives. It’s the kind of recipe that celebrates summer’s best flavors while keeping things wonderfully simple – exactly what summer baking should be about!
What makes this recipe truly special is how each component brings its own magic – the warm, buttery biscuits, the sweet-tart strawberries releasing their juices, and the cloud-like whipped cream coming together in perfect harmony. Trust me, once you try this version, you’ll understand why it’s been my summer go-to for years!
Ingredients Overview
Let’s talk about what makes these strawberry shortcakes absolutely irresistible! You’ll need just a handful of quality ingredients:
For the Sweet Biscuits:
– All-Purpose Flour: The foundation of our biscuits. While cake flour might seem tempting, all-purpose gives us that perfect balance between tenderness and structure we’re after.
– Cold Butter: This is non-negotiable! Those cold butter pieces create steam pockets while baking, giving us those gorgeous flaky layers. Think of it like creating tiny butter apartments in your dough!
– Buttermilk: The tangy flavor and acidity help create tender biscuits. No buttermilk? Mix 1 cup whole milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
– Sugar: Just enough to complement those sweet berries without going overboard.
For the Filling and Topping:
– Fresh Strawberries: The stars of our show! When selecting strawberries, look for bright red berries with fresh green caps – they’re perfect for these breakfast-worthy treats.
– Heavy Cream: The higher the fat content, the better your whipped cream will hold up.
Success Tips & Tricks
Let me share some game-changing tricks I’ve learned after countless batches:
– Keep everything COLD! Pop your butter in the freezer for 10 minutes before cutting it into cubes.
– When making the biscuits, think “light hands, quick work” – the more you handle the dough, the tougher your biscuits will be.
– Create a shortcake assembly station, just like we do for those crowd-pleasing apple fritters.
– Want extra-stable whipped cream? Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
– The secret to perfectly macerated strawberries? Sprinkle them with sugar and let them rest while you make the biscuits – they’ll release their natural juices and create that heavenly syrup.
Pro tip: If your kitchen runs warm, pop your flour in the freezer for 30 minutes before starting. Cold ingredients = flaky layers!
Step-by-Step Instructions
Let me walk you through making these sweet, flaky biscuits from scratch! First, grab your food processor or pastry cutter – we’ll need it to work the cold butter into our dry ingredients. Similar to making flaky homemade biscuits, keeping everything cold is key.
Start by whisking together your dry ingredients in a large bowl. Cut your butter into small cubes and keep it in the fridge until ready to use. Using quick, gentle pulses, work the butter into the flour mixture until you have coarse crumbs about the size of peas.
Creating Perfect Layers
Pour your crumbly dough onto a floured surface and pat it into a rough rectangle about 3/4 inch thick. Here’s where the magic happens – we’ll use the fold-and-flatten method:
– Fold the dough in thirds, like a letter
– Turn it 90 degrees
– Pat it out again
– Repeat this process 2 more times
This creates those gorgeous flaky layers that make these biscuits irresistible. Cut them with a 3-inch biscuit cutter, being careful not to twist as you press down – this helps them rise evenly.
Recipe Variations
While classic strawberry shortcake is heavenly on its own, let’s have some fun with variations! One of my favorite ways to serve these is setting up a shortcake bar, just like those beloved party-friendly pull-apart breads.
Set out bowls of:
– Fresh mixed berries
– Chocolate shavings
– Toasted nuts
– Various sauces (caramel, chocolate, berry)
– Different whipped cream flavors (vanilla, chocolate, coffee)
For a fun twist, try making these into mini shortcakes – just use a smaller biscuit cutter. They make adorable two-bite desserts perfect for parties! And speaking of parties, these pair beautifully with homemade churros for a dessert spread that will have everyone talking.
Seasonal Adaptations
While strawberries are the classic choice, don’t be afraid to experiment with seasonal fruits:
– Summer: Peaches and nectarines
– Fall: Sautéed apples with cinnamon
– Winter: Citrus segments with pomegranate seeds
– Spring: Mixed berries with fresh mint
Remember, the beauty of this recipe lies in its versatility – make it your own and have fun with different combinations!
Frequently Asked Questions
Can I make the biscuits ahead of time?
You bet! The biscuits can be baked up to 2 days in advance. Store them in an airtight container at room temperature. For the best experience though, I love serving them slightly warm – just pop them in the oven for 3-5 minutes before assembling your shortcakes.
Why aren’t my biscuits rising as high?
Don’t worry! These shortcake biscuits are intentionally not as tall as regular biscuits. That said, make sure your butter is really cold and avoid twisting the biscuit cutter when pressing down – this helps create those lovely layers we’re after!
Can I freeze the assembled shortcakes?
While you can freeze the individual components separately, I wouldn’t recommend freezing assembled shortcakes. Instead, freeze the baked biscuits in an airtight container for up to 3 months. The whipped cream is best made fresh, just like my white chocolate raspberry cake topping!
How sweet should the whipped cream be?
This is totally up to you! I prefer mine lightly sweetened (about 2 tablespoons sugar per cup of cream) since the macerated strawberries and biscuits already bring sweetness. Feel free to adjust to your taste – that’s the joy of making it yourself!
Sweet Endings
Oh my goodness, friends – I just know you’re going to love making these strawberry shortcakes! There’s something magical about pulling warm biscuits from the oven and watching everyone’s eyes light up as they build their own perfect stack of sweetness.
Remember, baking from scratch is about enjoying the process as much as the result. Don’t stress if your biscuits aren’t picture-perfect – they’ll taste amazing regardless! And the best part? This recipe is wonderfully forgiving and absolutely perfect for customizing to your heart’s content.
I’d love to see your creations! Snap a photo of your shortcake towers and share them with our baking community. Each time I see someone recreate one of my recipes, it makes my day brighter than a fresh batch of summer strawberries!
Keep baking, keep sharing, and most importantly – keep enjoying every sweet moment in your kitchen. Until next time, happy baking! ❤️
Homemade Strawberry Shortcake
Equipment (affiliate links)
- 1 Glass Mixing Bowls
- 1 Pastry Cutter or Food Processor
- 1 Wooden Spoon or Silicone Spatula
- 1 Rolling Pin
- 1 3-Inch Biscuit Cutter or 2.75-Inch Biscuit Cutter
- 1 10-inch Cast Iron Skillet
- 1 Baking Sheet
- 1 Silicone Baking Mat or Parchment Paper
- 1 Pastry Brush
- 1 Electric Mixer (Handheld or Stand)
Ingredients
Strawberries + Whipped Cream
- 6-7 cups cups quartered strawberries
- 1/4 cup + 2 Tablespoons cup granulated sugar, divided
- 1 teaspoon teaspoon pure vanilla extract
- 1 cup cup heavy cream
Biscuits
- 2 and 3/4 cups cups all-purpose flour, plus extra for hands and work surface
- 1/4 cup cup granulated sugar
- 4 teaspoons teaspoons aluminum free baking powder
- 1/2 teaspoon teaspoon baking soda
- 1 teaspoon teaspoon salt (fine sea salt recommended)
- 3/4 cup cup unsalted butter, cold and cubed
- 1 cup cup cold buttermilk
- 2 Tablespoons Tablespoons heavy cream or buttermilk
- coarse sugar, for sprinkling
Instructions
- 1 Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
- 2 Make the biscuits: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
- 3 Pour buttermilk on top. Fold everything together with a large spoon or silicone spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface in this step. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
- 4 Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough.) Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- 5 Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
- 6 Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
- 7 Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
- 8 Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Notes
- Make Ahead Instructions: Each part of this recipe can be prepared ahead of time. Make the biscuits up to 3 days in advance and store covered tightly at room temperature—or freeze for up to 3 months. Thaw completely before using. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.
- Cold Ingredients: Make sure all of your ingredients are cold before beginning. I recommend placing the flour in the freezer 30 minutes before beginning.
- Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use Clabber Girl brand and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
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