CAKES

Strawberry Shortcake

September 12, 2020

Layered with juicy, sweet strawberries and fluffy whipped cream in crispy buttery biscuits, this is my go-to recipe for the best homemade strawberry shortcake.

I know it sure does feel like fall here by going through fall recipes and they just look so amazing. This means that summer is coming to an end and we are running out of time to bake something ‘summery’. Literally it’s still summer for the next few days as sunlight is still brightening up my room corner and I’m trying to make the most of what’s left of summer recently. Like I made this homemade strawberry shortcake.

HOW TO MAKE STRAWBERRY SHORTCAKE?

I would say, there’s nothing tricky about making strawberry shortcake completely from scratch. Just one thing, this classic dessert features juicy and sweet fresh strawberries, which you can find mostly when strawberry season comes. There are 3 components in a strawberry shortcake: Biscuits, Macerated strawberry and Whipped cream.

Biscuits: This will call for biscuits that are crispy on the outside but tender on the inside. Buttery, a little sweet and vanilla flavored is how these biscuits are all about. The biscuits are made from butter, flour, a pinch of sugar and milk. To make these cuties, we’ll just blend butter into dry ingredients using a food processor, add milk and whisk until combined, cut into round shapes and bake. No kneading, no rolling, no yeast required. 

Strawberry: Juicy fresh strawberries yield the best fruity flavor in strawberry shortcake. Starting with cutting strawberries into halves then macerate them with granulated sugar and a little lemon juice. Sugar will draw juices out of the strawberries and lemon juice will help balance their natural sweetness. Macerating strawberries with sugar before making biscuits will leave strawberries time to release more juices.

Whipped cream: Fluffy whipped cream can be made at home by beating heavy cream with sugar until soft peaks form. Whipped cream completes the strawberry shortcake and gives an ultra tenderness to the filling. Whipped cream can be made ahead of time and stored in the fridge up to 3 days.

ASSEMBLE STRAWBERRY SHORTCAKE

Once everything is done, use a serrated knife to split a biscuit into halves horizontally. Spoon strawberries over the bottom half of a biscuit, top with a layer of whipped cream and finish with the other half of a biscuit. Garnish with a spoon of whipped cream over the other half of a biscuit and a half of strawberry. And yep, it is ready to serve!

More Strawberry Recipes:

Strawberry Shortcake

Layered with juicy, sweet strawberries and fluffy whipped cream in crispy buttery biscuits, this is my go-to recipe for the best homemade strawberry shortcake.
Total Time 50 mins
Course Dessert
Servings 8 shortcakes

Ingredients
  

For Biscuits

  • 2 cups (260g) all-purpose flour leveled
  • 2 tablespoon (30g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 1 tablespoon (15g) baking powder
  • 1/2 teaspoon (8g) baking soda
  • 1/2 cup (1 stick/ 113g) cold unsalted butter cut into 1/2-inch pieces
  • 3/4 cup (180ml) whole milk 
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons coarse sugar (optional)

For Strawberries

  • 2 pounds (900g/6-7 cups) fresh strawberries sliced into halves
  • 1/2 cup (100g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice

For Whipped Cream

  • 1 cup (240ml) heavy cream chilled
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions
 

  • Macerate strawberries. In a bowl combine strawberries, granulated sugar and lemon juice. Let the berries macerate while making the biscuits. If you make this after making biscuits, let strawberries sit for about 20 minutes until juices come out.
  • Make biscuits. Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, baking soda, granulated sugar, and salt. Add cold butter chunks. Blend the butter with the dry mixture using a food processor or your own fingertips. It is ok to have clumps of butter in the mixture.
  • Add the milk, vanilla extract and toss in the flour mixture using a rubber spatula until the dough begins to form. At this time, the dough is a bit sticky but that’s fine. Do not over mix.
  • Transfer the dough onto a floured surface, use your hand to knead several times until a ball forms. Gently flatten the dough to 1/2 inch thick. Cut into 3-inch rounds.
  • The first attempt will get about 6 round pieces. Press the rest of dough to another 1/2 inch thick piece and repeat the process until you have 2 more biscuits. Sprinkle the tops with the coarse sugar. 
  • Placed the biscuit on a baking sheet. Bake for 13 to 15 minutes until golden brown. Remove biscuits from the oven, allow to cool (until they are just warm).
  • Whip the cream. In the bowl of an electric mixer fitted with the whisk attachment, whip the cold heavy cream, granulated sugar and vanilla extract until soft peaks form. Do not over beat.
  • Assemble strawberry shortcake. Cut a biscuit into halves horizontally. Spoon strawberries over the bottom half of a biscuit, top with a layer of whipped cream and finish with the other half of a biscuit. Garnish with a spoon of whipped cream over the other half of a biscuit and a half of strawberry.

You Might Also Like

2 Comments

  • Reply
    Sarah
    February 7, 2021 at 6:37 pm

    They look so pretty!!!

  • Leave a Reply

    Recipe Rating