CLASSIC STRAWBERRY SHORTCAKES

These classic strawberry shortcakes are simple yet sweet dessert perfect for strawberry season. They are made with homemade biscuits, freshly whipped cream and juicy strawberries.

Strawberry shortcakes are always a favorite at our house. Our kids love strawberries, whipped cream and biscuits, so it’s a winning combo all around.

A few weeks ago we had a container with a handful of strawberries leftover in it and instead of freezing them for smoothies we chopped them up and made these classic cakes. The kids were able to help with each and every step. They loved getting involved (they always do) and of course, tasting the fruit of their labors. Which we did quite literally with this recipe. ☺

We started by making the biscuits. Unlike traditional dinner biscuits, these are slightly sweet and made with cream instead of buttermilk. They taste more like a fluffy, flaky scone.

The recipe is pretty straightforward. Mix up the dry ingredients, cut in the butter and then stir in the cream.

Once the dough comes “together,” turn it onto a well floured surface and knead it for a few seconds, then roll it out. You want to work quickly to prevent the butter from warming up. Cold butter produces nice little pockets of steam which help lift the biscuits and create those flaky layers we all love.

The dough should be 3/4-inch thick to create nice tall biscuits. Using a 2 1/2-inch or 3-inch cookie cutter, cut rounds and place them on a lined baking sheet. If you are speedy you can bake them right away, however, if you’ve taken some time or you are working in a warm environment, I strongly recommend chilling them for at least 15 minutes to re-solidify the butter.

Brush with a beaten egg white to get those beautiful glossy golden brown tops and place in the oven and bake for approximately 15 minutes.

While the shortcakes are baking, slice the strawberries and toss with sugar. I prefer most of my fruit-based recipes with as little sugar as possible, so I only add a teaspoon or so.

I’m well aware that the general population prefers things to be sweeter, so I included a more generous amount in the recipe below. Feel free to sweeten the berries to taste.

Let the berries sit in the sugar for a good half hour.

Whip up the heavy cream and assemble once the shortcakes have cooled for at least 15 minutes. You don’t want them to be warm or they will melt the whipped cream.

Add a spoonful of strawberries and a generous dollop of cream to each biscuit. Serve immediately!

These classic strawberry shortcakes can be enjoyed all spring and summer long. They’re absolutely delicious! If strawberries aren’t your thing, you can easily swap them out for peaches, blueberries, blackberries or raspberries.

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ABOUT 8 BISCUITS

CLASSIC STRAWBERRY SHORTCAKES

PREP TIME: 30 MINUTES

 

COOK TIME: 15 MINUTES

 

TOTAL TIME: 45 MINUTES

These classic strawberry shortcakes are simple yet sweet dessert perfect for strawberry season. They are made with homemade biscuits, freshly whipped cream and juicy strawberries.

 PRINT RECIPE

INGREDIENTS:

FOR THE BISCUITS:

• 2 c. all-purpose flour (plus more for rolling)
• 3 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. coarse kosher sea salt
• 8 tbsp. (1 stick) unsalted butter, cold and cut into tablespoons
• 2/3 c. heavy cream
• 1 egg, lightly beaten
• 1 egg white, lightly beaten (for wash on top of biscuits)

FOR THE STRAWBERRIES:

• 16 oz. strawberries, sliced
• 1 tbsp. granulated sugar

FOR THE WHIPPED CREAM:

• 1 1/4 c. heavy cream, cold
• 2 tbsp. powdered sugar
• 1 tsp. vanilla extract

DIRECTIONS:

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender.
3. In a small bowl whisk together the cream and egg. Pour into dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured surface and knead for a few seconds to pick up an loose crumbs. Using a rolling pin, roll into an even layer, 3/4-inch thick.
4. Using a 2 1/2-inch or 3-inch round cookie cutter, cut 8 discs and transfer to the baking sheet. Brush edges and tops with the lightly beaten egg white.
5. Place in the oven and bake for 14-16 minutes or until the tops are golden brown.
6. Meanwhile, toss sliced strawberries in a bowl with sugar. Set aside.
7. Remove biscuits from the oven and transfer to a wire rack to cool for at least 15 minutes.
8. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar and vanilla until stiff.
9. To assemble, cut the cooled biscuits in half. Spoon strawberries on, then dollop whipped cream over top. Place the top of the biscuit on and serve immediately.

– If you prefer a crunchy topping on your biscuits, sprinkle a pinch of turbinado sugar on the tops after brushing them with the egg white.

– I have made a dairy-free version of this recipe. I used cold shortening instead of butter, almond milk instead of cream, and coconut whip instead of whipped cream.