Strawberry Shortcake
Photo by Jessica Furniss
Jump to Recipe
I recently made my version of Sookie’s Blueberry Shortcake and it made me crave the classic strawberry variety. Some of my favorite early spring memories as a kid are when my mom would get store-bough dessert shells made of sponge cake and top them with store-bought frozen strawberries in syrup (that she’d microwave), and a big dollop of Cool Whip. They still have a special place in my heart. But, truly nothing beats this easy homemade Strawberry Shortcake made with biscuits.
Photo by Jessica Furniss
What is Strawberry Shortcake?
There are so many varieties of what folks consider Strawberry Shortcake, but the classic is Shortcake, syrupy strawberries, and whipped cream. I make biscuits in place of shortcake because they’re so easy and only require two ingredients.
Why Do They Call it Strawberry Shortcake?
It’s called Strawberry Shortcake because the dessert consists of fresh strawberries and shortcake (or other cakes or biscuits).
How to make Strawberry Shortcake?
First you make 2-ingredient biscuits with heavy cream and self-rising flour. While those bake you make a strawberry syrup with frozen strawberries and granulated sugar. And once the biscuits are out of the oven you whip up 2-ingredient homemade whipped cream with heavy whipping cream and powdered sugar. Then just layer the shortcake together for a warm, fresh dessert that everyone will love.
Photo by Jessica Furniss
What Is Shortcake vs Biscuits?
Classic shortcake recipes are very similar to biscuits, but they have more sugar and the addition of egg. This makes them less crumbly and more sweet than biscuits. However, I prefer my Strawberry Shortcakes with biscuits. If you prefer shortcake then you may want to explore some recipes specifically for shortcake.
Variations
This recipe can act as a base. A lot of folks don’t realize that you can use other fruits besides strawberries to make variations on Strawberry Shortcake. I often use blueberries, but you could also use peaches, plums, raspberries, or apples. Use seasonal fruits for fun variety in your shortcake desserts.
How to Store Strawberry Shortcake
You can store the biscuits, strawberries, and whipped cream all in their own separate airtight container for up to 2 days in the fridge. Warm the biscuits in the microwave for 10 seconds before assembling.
Photo by Jessica Furniss
Tips for Strawberry Shortcake
Help! My biscuits aren’t flaky!
For extra flaky biscuits try rolling the dough out into a larger piece than you need and folding it on top of itself 2 times to create layers.
Make the whipped cream fresh
Homemade whipped cream is so good when you make it fresh. Although it will stay fresh in the fridge for up to 2 days.
Can you make Strawberry Shortcake ahead of time?
If you want to do some prep work ahead of time I recommend making the strawberry sauce and the whipped cream the day before. The biscuits are best fresh from the oven. So you could mix up the biscuit dough and then bake them and assemble the desserts with your pre-made strawberry sauce and whipped cream the day of serving.
More recipes to try:
Find my mocktail recipes in my e-book Hydrating Mocktails: 31 drink recipes to leave you hydrated instead of hungover.
All photos & recipes Ⓒ Jessica Furniss
Strawberry Shortcake Recipe
Simple Strawberry short cakes with flaky biscuits and fresh whipped cream.
Ingredients
- 2 cups self-rising flour (plus a little more for dusting your surface)
- 1 1/2 cups heavy whipping cream
- 12 medium Strawberries
- 1/4 cup granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 450°F.
- Make the biscuit dough:
- In a medium-sized mixing bowl combine the flour and heavy whipping cream until a soft ball of dough is formed. Roll the dough onto a lightly floured surface and cut into biscuit rounds. Bake the biscuits in a cast iron skillet at 450°F for 10-12 minutes, until the tops are golden brown.
- Make strawberry syrup:
- While the biscuits bake start your strawberry sauce. Add the strawberries and sugar to a small saucepan on medium-low. Cook about 15 minutes, stir occasionally. Remove the sauce from the heat while you make the whipped cream.
- Make the whipped cream:
- Add the heavy whipping cream to the bowl of a stand mixer and mix on medium speed until soft peaks form. Add the powdered sugar and mix just until combined about 30 seconds.
- Assemble the dessert:
- Assemble the dessert on individual plates. Take one warm biscuit and carefully open it from the center. Spoon in about 1-2 tablespoons of the strawberries onto the center of the biscuit. Then add whipped cream on top of the strawberries and close the biscuit back to create a biscuit sandwich. Optionally top with additional strawberries. Enjoy warm!
