My Favorite Summer Treat
Let’s talk about the best strawberry shortcakes. This is my go-to summer dessert recipe. It feels like sunshine on a plate. I make it every year when berries are sweet and cheap.
The secret is in the layers. You get a flaky biscuit, juicy fruit, and fluffy cream. Each bite is perfect. Doesn’t that sound wonderful? What is your favorite summer dessert? Tell me in the comments.
The Magic of Buttermilk Biscuits
We use easy buttermilk drop biscuits here. No rolling pin needed! Just drop the dough onto the pan. This matters because it keeps the biscuits tender. Overworking makes them tough.
Keep your butter and buttermilk very cold. I even chill my bowl sometimes. The cold butter creates little steam pockets in the oven. That gives you a flaky, soft biscuit. It’s like a tiny magic show in your kitchen!
Sweet, Juicy Berries
Next, we make macerated strawberries. That’s a fancy word for a simple thing. We mix sliced berries with sugar and vanilla. The sugar pulls out the berry juices. It makes a sweet, syrupy sauce.
Let it sit for 20 minutes. The wait is worth it. I use this time to clean up. *Fun fact: This macerating trick works with almost any fruit!* Try it with peaches or raspberries.
A Cloud of Cream
The final touch is vanilla whipped cream. Use very cold cream. Whip it until it forms soft peaks. I still laugh at the time I got distracted and made sweet butter! It tasted good, but was not right for our shortcakes.
Homemade whipped cream matters. It tastes so much fresher than the stuff in a can. It has a clean, sweet flavor. Do you prefer whipped cream or ice cream on your shortcakes? Let me know!
How to Make Strawberry Shortcake
Assembling is the fun part. Slice a cool biscuit in half. Place the bottom on a plate. Add a big dollop of your vanilla whipped cream. Spoon lots of strawberries and their pink juice over top.
Place the biscuit top on like a hat. Enjoy it right away! This classic strawberry shortcake is about sharing. It brings people together. That is the real secret ingredient in any recipe.
Your Turn in the Kitchen
This easy strawberry shortcakes recipe is for everyone. You don’t need to be a baker. Just follow the steps. The result is a beautiful, homemade strawberry shortcake.
I promise it will make someone smile. Will you try this recipe this weekend? Share a picture if you do! I would love to see your creation.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3 cups (360 grams) | For the biscuits |
| Granulated sugar | 2 tablespoons | For the biscuits |
| Baking powder | 1 tablespoon | For the biscuits |
| Baking soda | 1 teaspoon | For the biscuits |
| Coarse salt | 1 teaspoon | For the biscuits |
| Cold unsalted butter | ½ cup (113 grams) | Cubed, for the biscuits |
| Cold buttermilk | 1 ¼ cup (310 grams) | Plus more for brushing, for the biscuits |
| Fresh strawberries | 1 lb (450 grams) | Hulled and sliced, for macerating |
| Granulated sugar | ⅓ cup (66 grams) | For the macerated strawberries |
| Vanilla extract | 1 teaspoon | For the macerated strawberries |
| Cold heavy whipping cream | 1 ½ cup (375 ml) | For the whipped cream |
| Vanilla extract | 1 teaspoon | For the whipped cream |
Instructions
Step 1: First, make your buttermilk drop biscuits. Mix the dry things in a big bowl. Cut in cold butter until it looks like little peas. This makes the biscuits flaky. (Keep everything cold for the best strawberry shortcakes!) Add buttermilk to make a sticky dough. Why do we use cold butter? Share below!
Step 2: Drop dough onto a pan. Brush with buttermilk. Bake until golden. Your kitchen will smell amazing. Let them cool completely. This easy strawberry shortcakes recipe needs patience here. I always sneak a warm biscuit, just one!
Step 3: Now, make the macerated strawberries. Mash half the berries with sugar. Stir in the rest and some vanilla. Let them sit for 20 minutes. They get so juicy and sweet. This is the heart of a classic strawberry shortcake.
Step 4: For the vanilla whipped cream, beat cold cream and vanilla. Stop when it’s thick and dreamy. Don’t overbeat it! Now, split a biscuit. Layer on cream and those juicy strawberries. This homemade strawberry shortcake is pure joy. Enjoy it right away!
Creative Twists
Add a sprinkle of lemon zest to your macerated strawberries. Use a tiny cookie cutter to make mini shortcakes for a party. Swap vanilla for almond extract in the whipped cream. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve these summer dessert recipes on a pretty plate. A mint leaf on top looks so fancy. For a bigger treat, add a scoop of vanilla ice cream. It melts into the warm biscuit. Learning how to make strawberry shortcake is fun. Making it beautiful is part of the love. Which would you choose tonight?
Keeping Your Shortcakes Happy
Let’s talk about storing your strawberry shortcakes. The parts are best kept separate. Store biscuits in an airtight container for two days. Macerated strawberries go in the fridge for three days. Whipped cream is best made fresh.
You can freeze the baked biscuits for a month. I once froze a whole batch for my grandson’s visit. Thaw them at room temperature. Warm them gently in the oven before serving.
Batch cooking the biscuits saves so much time. This matters on busy summer days. You can have a homemade dessert ready in minutes. Have you ever tried storing it this way? Share below!
Little Fixes for Big Flavor
First, soggy biscuits. Always let your biscuits cool completely before assembling. I remember when I didn’t wait. The juices made everything soft. This matters because a flaky base is key.
Second, watery strawberries. If your berries are too juicy, add a teaspoon of cornstarch to the sugar. It thickens the syrup nicely. This improves the flavor and texture of your classic strawberry shortcake.
Third, runny whipped cream. Your bowl and cream must be very cold. Confidence comes from knowing these simple tricks. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make flaky biscuits for strawberry shortcake?
Use very cold butter and buttermilk. Cut the butter into the flour until it looks like peas. Do not overmix the dough. This creates little pockets of steam in the oven. That steam makes the buttermilk drop biscuits wonderfully flaky and light. It is the secret to the best strawberry shortcakes recipe.
What is the secret to a moist strawberry shortcake?
The secret is in the juicy macerated strawberries and the whipped cream. Let the berries sit with sugar to create a sweet syrup. That syrup soaks into the biscuit just enough. It makes every bite of your homemade strawberry shortcake perfectly moist and delicious without being soggy.
How to macerate strawberries for shortcake?
Macerating is just a fancy word for sweetening. Slice your strawberries. Mix them with sugar and a little vanilla. Let them sit for at least 20 minutes. The sugar pulls out the berries’ natural juices. This creates the sweet, syrupy topping essential for how to make strawberry shortcake.
Can I use store-bought biscuits for strawberry shortcake?
You absolutely can for an easy strawberry shortcakes. Look for plain, flaky biscuits or angel food cake at the store. It is a great shortcut. But a fresh, homemade biscuit makes it extra special. The choice is yours for this wonderful summer dessert recipes.
What is the difference between shortcake and pound cake?
Shortcake biscuits are tender and slightly crumbly. Pound cake is denser and richer. A classic strawberry shortcake uses a biscuit. It soaks up the strawberry juices beautifully. Pound cake is delicious too, but it gives a different, heavier texture to the dessert.
How to make stabilized whipped cream for strawberry shortcake?
Start with cold heavy cream and a cold bowl. Whip it with vanilla until soft peaks form. For stabilization, add a tablespoon of powdered sugar. This helps the vanilla whipped cream hold its shape longer on your shortcake. It stays fluffy and perfect for serving.
Fun fact: The first known strawberry shortcakes recipe was printed in an English cookbook in 1588. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this homemade strawberry shortcake. It is a taste of sunshine. Sharing food made with love is the best part.
I would love to hear about your baking adventure. Have you tried this recipe? Tell me all about it in the comments below. Your stories make my day.
Happy cooking!
—Elena Rutherford
Flaky Biscuit Strawberry Shortcake Perfection
Description
Experience the perfect summer dessert with these flaky, buttery biscuits layered with sweet macerated strawberries and fresh vanilla whipped cream.
Ingredients
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper or a silicone baking mat.
- In a bowl combine the flour, sugar, baking powder, baking soda, and salt.
- Add cubed butter and cut into the dry ingredients with a pastry blender or fork until butter is the size of peas.
- Add 1 cup of the buttermilk and use a spoon or spatula to combine. Add remaining ¼ cup buttermilk as needed to make a wet sticky dough. Do not overmix or biscuits won’t rise properly, stop mixing when all dry bits are incorporated.
- Use a scoop or large spoon to drop into 12 biscuits on the prepared sheet pan. Brush tops with more buttermilk.
- Bake until tops and bottoms are golden brown, 18-20 minutes. Let cool completely.
- Place half of strawberries in a bowl and mash with a potato masher or fork.
- Add remaining strawberries, sugar, and vanilla and stir until combined.
- Set aside for at least 20 minutes.
- With an electric mixer, beat the heavy cream and vanilla on medium high speed until thick and creamy, but not at all lumpy.
- Slice biscuits in half.
- Place a generous dollop of whipped cream on top of the bottom biscuit.
- Spoon some strawberries and juices on top and cover with top biscuit.
- Enjoy immediately.
Notes
- For best results, ensure all biscuit ingredients are cold. The shortcakes are best assembled just before serving to keep the biscuits from getting soggy.