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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.
Brandy,
That looks heavenly. Fruit shortcakes are one of our favorite summer dessert. The strawberries in the garden aren’t ripe yet so I picked some up at the Farmer’s market , they were so good we ate them as they were. Next time strawberry shortcake.
Mimi
Sometimes whenever I think strawberry shortcake, I always end up thinking about the little cartoon character. hehehe…
I can never resist a good strawberry. I’ve been see quite a bit of them at the farmers market. I think I need to get me a bundle.
this is one of my fondest memories from childhood – the first time I had strawberry shortcake I knew I had found nirvana! Yours looks great!
i LOVE strawberry shortcake–it’s my go-to spring and summer treat. i’ve had it both ways, what with the biscuit-like shortcake and the more cakey kind. hands down, i prefer the biscuit–it seems to soak up the juices much more nicely. 🙂
I will try it: looks delicicous!
iza:)
Looks delish! I will try it and reviw it on my blog! Thanks for the recipe. I also prefer the biscuit type.
Believe it or not, strawberry shortcake isn’t one of my favorite desserts. I love strawberries (and shortcake), but I hate it when the shortcake gets soggy. This might just be a result of the way my mom always makes her strawberry shortcake though, because your shortcake looks so much better, lol!
I’m so glad it’s strawberry season! I love strawberry shortcake!
Sounds perfect! I have a bunch of strawberries right now and would love to make this!
Yum! That’s a pretty amazing deal you got on the strawberries. I’ll have to give this recipe a try sometime with some fresh Louisiana strawberries; I’ve only ever had the store bought sponge-cake version, so I’m excited about this one!