Homemade Strawberry Shortcake (With Cream Biscuits)
Homemade Strawberry Shortcake is a delightful treat that brings together fresh strawberries, creamy whipped cream, and soft, fluffy biscuits. This simple dessert is perfect for summer gatherings or a cozy night in. With each bite, you get a delicious explosion of flavors that will leave you wanting more!
Why Make This Recipe
Making your own Strawberry Shortcake is not only easy, but it also allows you to enjoy fresh ingredients at their best. By using ripe strawberries and simple ingredients like heavy cream and flour, you can create a dessert that is both satisfying and impressive. Plus, it’s a fun recipe to make with family or friends!
How to Make Homemade Strawberry Shortcake
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Prepare the Strawberries: In a bowl, combine sliced strawberries and sugar. Toss gently and let sit for 30 minutes to macerate.
Make the Cream Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Stir in heavy cream and vanilla extract until just combined—be careful not to overmix! Turn the dough onto a floured surface and gently knead a few times. Pat the dough into a 3/4-inch thick rectangle and cut out biscuits using a round cutter. Place the biscuits on a baking sheet lined with parchment paper and brush the tops with a little cream. Bake for 12–15 minutes, until golden brown. Let cool slightly.
Whip the Cream: In a cold mixing bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble: Slice biscuits in half. Spoon strawberries over the bottom half, add whipped cream, and place the biscuit lid on top. For a pretty finish, add a dollop of cream and a whole strawberry on top. Tip: Serve immediately for the best texture. For an extra twist, try adding a dash of lemon zest to the strawberries for more brightness!
How to Serve Homemade Strawberry Shortcake
Serve your Strawberry Shortcake as a lovely dessert for family dinners, picnics, or barbecues. It’s best enjoyed fresh, so assemble it just before serving. This way, the biscuits stay soft and delicious!
How to Store Homemade Strawberry Shortcake
If you have leftovers, store the components separately. Keep the biscuits in an airtight container at room temperature and the strawberries and whipped cream in the fridge. Assemble just before you plan to eat to maintain the best texture.
Tips to Make Homemade Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the biscuit dough; this helps keep them light and fluffy.
- Chill your mixing bowl and beaters before whipping the cream for the best results.
Variation
Feel free to mix it up with different fruits! Peaches or blueberries can be lovely alternatives to strawberries. You could also use different flavored extracts in the whipped cream, like almond or mint, for a unique twist.
FAQs
1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw them first and drain any excess juice before mixing with sugar.
2. How long will the biscuits stay fresh?
The biscuits can stay fresh at room temperature for 1-2 days. After that, they may become dry.
3. Can I make the whipped cream ahead of time?
Yes, you can make whipped cream ahead of time and store it in the fridge. Just be aware that it may lose some volume over time.
Now you’re all set to make a wonderful Homemade Strawberry Shortcake with Cream Biscuits! Enjoy every delicious bite!
