This recipe comes together in just a few minutes. Slice the biscuits, put the whipping cream and strawberries down, and you have a wonderful dessert.
I can still remember the first time I had strawberry shortcake, my grandma always had a strawberry patch and would make strawberry shortcake for dessert from the delicious fresh strawberries. To be honest, if I was sent out to the strawberry patch, not very many strawberries would come back, so she would we would either pick them together or ahead of time.
If you skip the packaged shortcakes from the store and make these buttery and flakey biscuits, you will not be disappointed and your guests will love you for it.
Top 3 reasons this recipe is great
- Easy to make: These biscuits are made in one bowl, which makes them come together very quickly. Roll it out and cut it into circles and you have great, slightly sweet biscuits.
- Bright and Fresh Flavors: By adding the lemon zest to the biscuits, it brightens up the flavor, and when you marinate the strawberries with sugar, it sweetens them up, and the whipped cream adds a cool and creamy feel to the whole dessert.
- Simple to put together: This recipe comes together in just a few minutes. Slice the biscuits, put the whipping cream and strawberries down, and you have a wonderful dessert.
Can I make the biscuits ahead of time?
I like to make the biscuits on the day I’m serving them. You can make them in the morning and use them in the evening for dessert. I find if I make the biscuits a day ahead, they start to dry out.
Can I double the recipe?
Yes, this recipe can easily be doubled or even tripled. I will make the biscuits in a large batches and take them to a potluck or family dinner and assemble them quickly when you are ready for them because they come together so quickly.
Why do you put sugar on the strawberries?
I like to add a couple of tablespoons of sugar because it helps to release the juices of the strawberry, and you can use the syrup to drizzle over top of the strawberries if you desire that added touch.
How do you make Whipped Cream?
Simply combine 1-2 cups heavy cream or whipping cream, 1/4 cup powdered sugar, and 1/2 teaspoon vanilla extract in a mixing bowl and whip until stiff peaks form. It tastes so much better than store-bought and I think you get more for your money’s worth.
Can you use frozen strawberries?
Yes, you can use frozen for this recipe Just thaw and drain them out first before adding the sugar. Fresh is always best for this kind of recipe, but frozen works well as well.
Preparing your strawberries
Place the sliced strawberries in a bowl with sugar and lemon juice and set aside for 30 minutes. This will start to soften the fruit and allow the juice to release from the strawberries, which will create a nice thin sauce. The professional term is “macerated strawberries.”
Ingredients for making Strawberry Shortcake
If you have never made biscuits before, this is the recipe I always use and feel is beginner-friendly. Just mix, cut, and bake and you will have a beautifully fluffy and flaky biscuit.
Here is what you will need to make the best biscuits ever:
- All-purpose flour: This is the best flour to use. Make sure to spoon it and level it to measure.
- Baking powder and Baking Soda: important for beautifully fluffy biscuits.
- Granulated sugar: for a hint of sweetness.
- Whipping cream or heavy cream: Adding the cream to the dough gives it a rich flavor and helps it brown up nicely in the oven.
- Buttermilk: The acidity of buttermilk reacts with the baking soda to make the biscuit dough rise. Regular milk isn’t able to do this, so buttermilk is required. If you don’t have buttermilk, you can use a substitute of 1 cup of milk and 1 tablespoon of lemon juice.
How to make biscuits for Shortcake
- Dry ingredients: Start by whisking the flour, baking powder, baking soda, and sugar together in a bowl.
- Combine Butter: Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in a food processor. Pulse until coarse crumbs form.
- Buttermilk: Add buttermilk to the dough and stir until the dough comes together. The dough will be very thick, so you may need to use your hands to finish mixing it.
- Mix until combined: Mix the ingredients until just combined and place them on a lightly floured surface.
- Roll out and flatten: Roll out the dough into a rectangle the best that you can (it doesn’t have to be perfect) and then fold it three ways and roll it out again. Repeat the folding technique again. This will help create layers of flakiness.
- Cut into circles: using a 2.75-inch or 3-inch biscuit cutter press down into the dough and re-roll any scraps until having 10-12 biscuits.
- Brush Tops: Brush the tops of the biscuits with cream or buttermilk and lightly dust them with sugar.
- Bake: Place biscuits on a cookie sheet or cast iron frying pan and bake for 18-22 minutes until the tops are golden brown
Simple Whipping Cream Ingredients
- Whipping cream: Whipping cream will whip best when it’s Cold.
- Sugar: You can use granulated sugar, but I like to use powdered sugar.
- Vanilla: I like to use pure vanilla or vanilla paste it gives a nice vanilla flavor to your whipped cream.
The most important tip when you are making whipped cream is to start with cold whipped cream and a cold bowl. Place the bowl in the fridge or freezer for 30 minutes before making your whipping cream. Then whip until you get stiff peaks. It is quicker with a stand-up mixer, but you can use a hand mixer as well.
Assembling Strawberry Shortcake
- Assembling Strawberry Shortcake.
- Slice each biscuit in half.
- Add strawberries to the bottom part and add a dollop of whipped cream on top.
- Place another biscuit on top.
- Drizzle juice from strawberries over the top.
The Best Strawberry Shortcake
Strawberries and Whipped Cream
- 7 cups whole strawberries
- ¼ cup granulated sugar plus 2 tablespoons
- 1 tsp pure vanilla
- 1 cup whipping cream Chilled
- 2-3/4 cups all purpose flour
- ¼ cup sugar
- 4 tsp baking powder
- ¼ tsp baking soda
- ¾ cup butter cut into cubes
- 1 cup buttermilk
- 2 tbsp heavy cream or whipping cream
- 2 tbsp coarse sugar or granulated sugar
- Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator for 30 minutes or when ready to use.
- Preheat oven to 400°F (204°C). Mix the flour, granulated 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.
- Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. 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.
- Cut into 2.75 or 3-inch circles with a biscuit cutter. Re-roll/flatten any scraps and cut more circles until you have around 10-12 biscuits.
- Arrange close together on a parchment paper or silicone baking mat lined baking sheet.
- 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.
- 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.
- Slice the biscuits in half and layer with strawberries and whipped cream. Serve and Enjoy!