Skip the store-bought and make summertime strawberry shortcake completely from scratch with this recipe! Using less flour and baking powder, adding a bit of baking soda, and including a dough folding step, these sweet biscuits are better than ever. They’re simply perfect for holding juicy strawberries and fresh whipped cream!
Fresh summer strawberries shine in this simple homemade strawberry shortcake recipe. The biscuits don’t rise super tall, but you’ll enjoy their crisp crumbly texture paired with the soft whipped cream and juicy strawberries.
INGREDIENTS:
Strawberries + Whipped Cream
- 6–7 cups quartered strawberries
- 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
Biscuits
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt (I recommend fine sea salt)
- 3/4 cup (180g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk*
- 2 Tablespoons (30ml) heavy cream or buttermilk
- coarse sugar, for sprinkling
INSTRUCTIONS:
- Prepare the strawberries.
- make the biscuits.
- bake the biscuits.
- make the whipped cream.
- assemble the shortcakes. Assembling the strawberry shortcakes is also the fun part! You can also totally set up a “strawberry shortcake bar” where everyone makes their own stacks. Besides, you could definitely add blueberries to the sweet strawberries for a patriotic treat in the summertime.
TIP:
Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.
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