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This strawberry shortcake is the perfect summertime dessert. It is full of sweet strawberries, homemade biscuits, and whipped cream.
Mmmm strawberries. I couldn’t resist picking up a big package when I saw these beauties on sale.
I bought five pounds of strawberries for only $2.99, which seemed pretty reasonable. They were good, too. They were not the sweetest strawberries I have ever had, but they were still tasty.
I ate a few pounds and then made a shortcake with the rest. Now, here is the thing. Growing up, we ate shortcakes all the time. It was a summer staple. But my idea of a shortcake differs from a real shortcake. My mom would usually buy the little flat sponge cake rounds, macerate some strawberries in sugar, mix them with strawberry-flavored filling, pour it on top of the little rounds, and tada, you have strawberry shortcake.
Don’t get me wrong, I love this dessert. It reminds me of my childhood, but I wanted to try something a little more traditional.
I searched Epicurious and settled on a recipe with good ratings and reviews. The little biscuits were easy to make and turned out tasty. Mr. Nutmeg Nanny and I thought they were a little dense compared to what we were used to (me sponge cake, him bisquick) but still delicious.
They were flaky and tender. A perfect little pastry topped with sweetened strawberries and fresh whipped cream…yum!
If you have five pounds of strawberries in your fridge, you should try this. It’s delicious and makes for some pretty pictures, too. Enjoy!!!
Strawberry Shortcakes
Ingredients
For strawberries:
- 4 pints strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
For shortcakes:
- 2 cups self-rising flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, very cold and cut into small pieces
- 3/4 cup whole milk
- 2 tablespoons heavy whipping cream
- 2 tablespoons coarse sugar
For whipped cream:
- 2 cups heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
For the Strawberries:
- Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine.
- Cover and rest in the refrigerator for at least 2 hours until the berries are juicy. You can do this up to 12 hours in advance.
For the shortcakes:
- Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone bakign mat.
- Whiks together the self-rising flour, sugar and kosher salt to a medium-sized mixing bowl.
- Add in the cold cubed butter, and using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal.
- Stir in the milk until a very soft dough is formed. Do not overwork.
- Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3 inch discs.
- Lightly brush the tops with the heavy whipping cream and sprinkle the tops with coarse sugar.
- Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
For whipped cream:
- Add heavy whipping cream and granulated sugar to the bowl of stand mixer. Mix together on high until stiff peaks form. Make the whipped cream right before serving.
For serving:
- Slice off the top third of each shortcake and place the bottoms on six dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They’re so cute!
I just posted a strawberry dessert – it is that time of year! Strawberries everywhere! I grew up with those little sponge cakes also. I loved them as a kid but not so much anymore. I love your version!
Homemade shortcakes sound delicious. These are just an absolutely perfect dessert!
How do you make everything prettier than pretty?
Love strawberry shortcakes.
A heads up. Next week, having big giveaway on Comfy Cook.
Congrats on your win with Faith.
Daaaaaaahling, this is simply stunning. The sun is coming out, and I think its strawberry shortcake time. Yes indeedy 😀
*kisses* HH