Strawberry shortcake is a timeless dessert that celebrates the sweetness of ripe, juicy strawberries layered between fluffy, buttery biscuits and clouds of homemade whipped cream. I’m sure we all remember those little plastic packages of shortcakes sold at the grocery store where all you had to do was add cool whip and berries. Sure that was easy, but honestly this is just as easy and WAY better tasting. Because it’s a simple yet elegant treat perfect during strawberry season, you can bring this to backyard gatherings, summer picnics, or a light and refreshing finish to any meal and your guests and friends will be amazed! The contrast of tender biscuits with the slightly tart berries and smooth cream makes each bite irresistible. Watch the video below for a quick tutorial. Trust me, make these!
Strawberry Shortcake
Equipment
Ingredients
Biscuits
- 2 cups all purpose flour
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons butter unsalted
- 3/4 cup buttermilk
- turbinado sugar for topping
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 2 teaspoons vanilla
Strawberry Topping
- 16 oz fresh strawberries
- 2 tablespoons granulated sugar
- half lemon juice only
Instructions
Strawberry Topping
- Start by cutting up the strawberries into desired sized pieces and add to a bowl. Add two tablespoons of granulated sugar and lemon juice and mix to combine. Cover and set in fridge until ready to serve.
Biscuits
- Preheat oven to 425°F
- Mix dry ingredients together in a medium sized bowl.
- Cut in cold butter until pea sized butter chunks remain. I like using a pastry blender but you can use forks or your hands.
- Add buttermilk and mix slightly just to combine.
- Pour dough out onto surface and fold over itself to fully incorporate the flour, but do not over mix.
- Divide the dough into 8 equal pieces and transfer to a baking sheet lined with parchment paper.
- Brush the tops of each biscuit with milk and top with turbinado sugar.
- Bake for 13-15 minutes or until light golden brown.
Whipped Cream
- While the biscuits are cooling, add the heavy cream, powdered sugar and vanilla to a mixing bowl. Mix with a hand mixer on medium high speed until whipped cream forms. Don't overmix, you will want medium stiff peaks.
- Once the biscuits have cooled, slice in half and add whipped cream, top with strawberries and enjoy!
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