Strawberry shortcake with handmade biscuits, sweet strawberries, and homemade whipped cream. Summer must-have dessert!
Strawberry shortcake on white dish, side view
Strawberry shortcake is the greatest way to use fresh strawberries. It’s refreshing!
Strawberry season! I’ve prepared fresh strawberry cake, strawberry shortcake cake, no-bake strawberry cheesecake, and strawberry mousse cake. I love strawberries this year!
They taste better with a soft biscuit and fresh whipped cream.
The biscuit is the “bed” for the other components, making it the most crucial part. I worked with Bob’s Red Mill’s Organic All-Purpose Flour to make better biscuits.
Strawberry shortcake biscuits used my famous soft scone recipe. It produces a soft inside and sharp outside. The luscious strawberries contrast perfectly.
Add 2 tablespoons of sugar to my basic biscuit recipe.
Bob’s Red Mill All-purpose Flour transforms biscuit texture.
For the softest, fluffiest texture, the biscuits are frozen before baking.
Strawberry shortcakes on Bob’s Red Mill Flour plates.
This biscuit-based strawberry shortcake is simple. Because they should be richer than conventional biscuits, I used my plain scone recipe. The components…
Quality Bob’s Red Mill Organic All-Purpose Flour works best.
Sugar: Regular granulated. Coconut sugar would pair wonderfully with strawberries!
Leavener: Baking powder and soda rise biscuits.
Salt: For balance.
Unsalted sweet cream butter produces the best results.
Buttermilk: Use full-fat!
Egg: Eggs make biscuits rich.
Vanilla extract: Use high-quality pure vanilla extract for optimum flavor.
Heavy cream: Before baking, I brush biscuit tops with cream. This browns beautifully.
Course Sugar: Optional but adds crunch.
Strawberry Shortcake Recipe
Easy recipe! One bowl makes biscuits easy to clean. Making homemade whipped cream takes minutes. Before topping biscuits, just sprinkle strawberries with sugar.
First: Make biscuit dough.
Biscuit components must be chilled, unlike other baking recipes. They don’t need to warm up before use, which is great.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk it well.
Mix the flour with small chunks of butter. Cut the butter into pea-sized pieces using a pastry blender, fork, or two knives.
ⓘ Keep big butter pieces to a minimum.
Whisk buttermilk, egg, and vanilla in a 2-cup measuring cup with a pour spout.
Mix 1/4 of the mixture into the flour with a fork.
Continue adding liquid until the dough holds together when squeezed. Avoid sticky dough. Moist but not sticky.
Knead the dough on a lightly floured surface until it forms a shaggy ball. Four to five dough turns should do it.
Flatten the dough ball to 1/2-inch. Thinner biscuits bake shorter.
- Cut the biscuits.
Cut biscuits with a 3-inch circular biscuit cutter. No twisting! This will compress the biscuit sides and ruin the rise. Press and elevate the cutter.
Reroll the leftover dough and cut biscuits till it’s gone. Get six to seven biscuits.
Place biscuits on a parchment-lined baking sheet. I positioned them near to each other to increase ascent.
Freeze the biscuits for 30 minutes on a baking sheet in the freezer. Like my scones, biscuits should be baked cool.
milk-brushed biscuits The brief freeze will cool the butter enough to create steam in the biscuits during baking. This creates ultra-soft interiors.
- Bake biscuits.
Preheat the oven to 400°F while the biscuits freeze.
Brush heavy cream and coarse sugar on the biscuits before baking.
Bake till golden brown. Cool on a rack.
Step 4: Prepare strawberries
Quarter strawberries and remove the greens. Toss them with sugar in a basin.
Leave strawberries for 20–30 minutes to release their juices.
Step 5: Whip cream
Heavy cream, confectioners’ sugar, and vanilla in a medium bowl.
Beat to soft peaks. Whipping at medium-high speed takes a few minutes.
glass dish with whipped cream
Step 6: Make strawberry shortcake.
Divide the biscuits into top and bottom halves.
Spread whipped cream on the biscuit bottom.
Strawberries on cream.
Sprinkle strawberry juice from the bowl on top.
Place the biscuit top over the berries and cream or tilt it.
Quality ingredients! This recipe uses premium Bob’s Red Mill Organic All-Purpose Flour. It gives shortcakes the nicest texture.
Measure flour correctly. Don’t measure flour straight from the bag. This method adds too much flour because flour compacts.
Freeze biscuits before baking. This will increase rise and fluffiness.
Strawberry shortcakes on white plates.
Prep the shortcakes. Make the biscuits the day before or two days before. Keep them sealed until assembly.
Refrigerate unbaked biscuits overnight. Freeze for a month in an airtight jar. Frozen baking adds two minutes.
Prepare and refrigerate strawberries overnight. Plastic wrap the bowl tightly.
Whipped cream lasts two hours. Refrigerate until use.Crisp classic strawberry shortcakes will please you. Simple and made using the best ingredients!
Strawberry cake recipe?
Slice strawberries and combine with 1/2 cup white sugar. Put away. 425°F (220°C) oven. Grease and flour an 8-inch circular cake pan. Flour, baking powder, 2 tablespoons white sugar, and salt in a medium bowl. Cut the shortening into coarse crumbs using a pastry blender.
Summertime means strawberry shortcake. It’s fresh and easy to make. This strawberry shortcake recipe will become your go-to strawberry dessert. Save this recipe—you’ll use it for years. Strawberry Shortcake Ingredients?