Strawberry fields forever.
– John Lennon.

Gosh, I meant to get this recipe up before Labor Day, as it’s such a wonderful farewell-summer dessert. (As is this blueberry cobbler and this peach tart.) I’d say that as long as you can find fresh strawberries, you can still make this deliciousness happen. Sweet strawberries, a crumbly biscuit, and homemade whipped cream – life really doesn’t get much better.

The Steps

Slice up the strawberries.
Sugar them up and let them sit for a while to get all sweet and juicy.

Mix the dry ingredients.
Cut in cold butter cubes.

Transfer to a large bowl.
Make a well.
Add the buttermilk and vanilla extract.

Cut out your biscuits. (Pictured are 3-inch biscuits.)
Bake at 425°F for about 18-20 minutes.

Cut biscuits in half.
Layer on strawberries and whipped cream.
Top with the other biscuit half.
Add one more dollop of whipped cream on top, and a couple of sliced strawberries.
Yum.

Reality Bakes

I prefer a stiffer whipped cream with my strawberry shortcake and should have beat this batch a little longer. That’s just my preference, though. The cloudy, soft stuff is awfully good, too.

I re-rolled the dough to get about 14 biscuits, but do note that re-rolled ones usually don’t rise as high as the first batch cut out.

These biscuits are just the right amount of sweet and freeze really well – just pop them in a 350°F-oven for about 10 minutes to thaw.

Print Pin

Strawberry Shortcake

Easy and delicious strawberry shortcake, that quintessential summer dessert, made with homemade biscuits and topped with whipped cream.

Prep Time 25

Cook Time 15

Servings 12

Author Jen Leigh

Ingredients

Strawberries:

6 cups fresh strawberries
1/4 cup granulated sugar

Biscuits:

3 cups all-purpose flour
1/3 cup sugar
1 1/2 tbsp baking powder
1 tsp salt
12 tbsp cold unsalted butter, cut into small cubes
1 cup buttermilk
1 tsp vanilla extract
Heavy cream, for brushing
Granulated or coarse sugar, for sprinkling

Whipped Cream:

1 cup heavy whipping cream
2 tbsp sugar
1 tsp vanilla extract

Instructions

Strawberries

Quarter the strawberries and gently toss with1/4 cup sugar. Let sit for 20 to 30 minutes.

Biscuits

Process or whisk together the flour, sugar, baking powder, and salt.
Cut the cold butter cubes into the flour mixture by using a pastry cutter, a fork, or by pulsing a few times in a food processor, until mealy and butter is in pea-sized lumps. Transfer to a large bowl, if using the food processor.
In a small bowl, mix the buttermilk and vanilla extract.
Make a well in the center of the dry mixture and pour in the buttermilk and vanilla.
Gently fold until mixture is just combined. It will be shaggy and a bit crumbly. Turn out onto a lightly floured work surface and gently shape into a ball. Flatten until about1/2-inch thick, wrap in plastic wrap, and chill for 20 to 30 minutes.
Preheat oven to 425ºF.
Cut 2 1/2-inch to 3-inch rounds out of the dough. Place on a parchment-lined baking sheet, an inch or two apart. Brush with cream, sprinkle with sugar, and bake 15-18 minutes, or until biscuits are browned on top and cooked through. Let cool for about 15 minutes before putting together.

Whipped Cream

Whip cream, sugar, and vanilla in a stand mixer with the whisk attachment on medium-high until soft peaks form.
To serve, slice the biscuits in half. Layer one half with strawberries, a big dollop of whipped cream, then top with other biscuit half. Add another dollop of whipped cream and a strawberry slice or two on top.

Course Dessert

Cuisine American

Keyword strawberry shortcake, whipped cream