These Homemade Strawberry Shortcakes come together in a flash! Tender biscuits are filled with luscious, juicy fresh strawberries and a cloud of heavenly homemade whipped cream.
Summer and Mother’s Day are just around the corner and what better way to celebrate than with a classic dessert like Strawberry Shortcakes?
If you’ve never made anything like this before – don’t fret. I promise it’s really simple, and completely worth the effort.
How to Make Strawberry Shortcake Biscuits
Ok, so let’s start with the biscuits. We’re starting by cutting cold butter in with the dry ingredients, until you have small pieces of butter of different sizes, coated in the flour.
Then, we’ll stir in the buttermilk and gently form the dough into a ball, flicking a bit more milk onto any dry spots in the dough.
Next, pat the dough out on your floured counter and start cutting biscuits using a cutter or a glass. Do NOT twist your cutter, here! This seals off the edges of the biscuit, preventing them from rising as much in the oven. Push your scraps back together and repeat this until you have 9 biscuits.
Place the biscuits on a prepared baking sheet, and chill for 10 minutes before brushing the tops with heavy cream and sprinkling with a little coarse sugar. Bake them until lightly golden!
Look how beautiful those biscuits look! They’re so easy that I once made 3 batches in one day. They’re flaky, delicious, and just the right amount of sweet.
Prepare the Strawberries
On to the strawberries! This is the easiest part – while your biscuits are baking, quarter your strawberries and toss with a little bit of granulated sugar. Let this sit while you finish everything else, so that the strawberries have time to release their juices.
Make the Whipped Cream:
When making whipped cream, you want to make sure your heavy cream is nice and cold before you begin. Putting a kitchen towel over your mixer and your bowl while you beat the cream helps prevent splatters – highly recommend doing that! Once the cream thickens, turn off the mixer and lift it out – if stiff peaks form where you lifted the mixer, the whipped cream is ready. Don’t keep mixing past that point, or you can over whip the cream and ruin the smooth texture.
Once everything is ready, spoon the strawberries into your cooled and sliced biscuits, top with whipped cream and DIG IN!
Happy strawberry season!
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Homemade Strawberry Shortcakes with Strawberries and Perfect Whipped Cream
For the Biscuits
- 3 cups all-purpose flour
- 6 tbsp granulated sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup cold salted butter 1 and 1/2 sticks, or 12 tbsp
- 1 cup buttermilk + 1-2 tsp extra, as needed See notes below for a substitution
- coarse sugar, for sprinkling
- 1-2 tbsp heavy cream, for brushing tops of biscuits
- 30 ounces fresh strawberries, hulled and quartered About 5 cups
- 3 tbsp cane or granulated sugar
- 1 and 1/4 cups cold heavy cream
- 3 tbsp powdered sugar
- 2 tsp vanilla extract
- Prepare the Strawberries: Add the quartered strawberries and sugar to a medium mixing bowl, and stir together. Pop in the fridge while you prep everything else, so the strawberries have time to release their juices.
- Make the Biscuits: Whisk together the dry ingredients, including the sugar, in a large mixing bowl. Slice the cold butter into chunks and add to the bowl. Cut the butter into the flour with a pastry cutter, until you have flour-coated pieces of butter about the size of blueberries. Some will be a bit larger, and some a bit smaller. Add the buttermilk, and stir until a dough forms. Add 1-2 tsp extra buttermilk to moisten the dry crumbs that will inevitably be hiding in the bottom of the bowl. Gently form the dough into a ball. Lightly flour your counter and gently flatten the dough into a rectangle that's 1/2" to 3/4" thick. Cut biscuits using a 3" glass or a biscuit cutter - DO NOT twist the cutter when you cut them. This can prevent them from rising properly in the oven. Gather the scraps and flatten again to cut a few more biscuits. Repeat until you have 9 biscuits. (The 9th biscuit will be a bit scraggly looking - it's pretty much just the scraps pushed together when I do it - not a true cut out biscuit, but it will taste just as good!)Preheat your oven to 400 degrees F. Place the biscuits on a parchment lined baking sheet and chill in the fridge for 10 minutes.
- Bake: Brush the tops of the chilled biscuits with a little heavy cream and sprinkle a bit of coarse sugar on top. Bake for 22-25 minutes. The biscuits will be a light golden brown and will have risen. You can always cut one open to make sure it's baked inside. Let the biscuits cool on a cooling rack before filling and serving.
- Make the Whipped Cream: Make sure your heavy whipping cream has been thoroughly chilled before you start or the whipped cream will not turn out! Add the heavy cream, powdered sugar, and vanilla to a large mixing bowl and beat on high speed, stopping when stiff peaks form when you lift the beaters (turned off) out of the bowl. Don't keep mixing after that point or you may ruin the whipped cream. Tip: Cover your mixer and bowl with a kitchen towel to prevent heavy cream splatters.
- Serve + Store: Slice the cooled biscuits in half, and fill with strawberries and whipped cream. Enjoy immediately! Store leftover biscuits, covered well, at room temp for a day or two, although this is something that's really best eaten the day of. Store leftover whipped cream and strawberries in containers in the fridge for 2-3 days.
Order my new book:
Leave a Reply