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Homemade Strawberry Shortcake

This Homemade Strawberry Shortcake is way better than storebought. Tender, buttery biscuits are topped with a homemade whipped cream and juicy strawberry filling. This dessert can be made in under 30 minutes and is the perfect use for your ripe strawberries.

What’s better than fresh strawberries, whipped cream and a delicious tender, buttery biscuit? These Strawberry Shortcakes remind me so much of my childhood. Except, my mom would buy these storebought shortcake dessert cups. They were almost like a cake, but were small like the size of the biscuits. My mom would toss fresh strawberries with sugar. More technically speaking, she macerated the strawberries, which simply meant the hygroscopic property of the sugar would draw the moisture and juice out of the strawberries to create a delicious juicy syrup. She would serve these juicy strawberries on top of the shortcake dessert cups, then add milk to our bowls. I’m not sure where the milk idea came from, but I loved it growing up.

Anyways, these strawberry shortcakes are made with homemade buttery, tender biscuits, then served with homemade whipped cream and juicy strawberries. I made the strawberries very similar to my mom, but I also added strawberry jam to the mixture to add even more strawberry flavor and syrupy juice. If you’re looking for a way to really enjoy strawberries, I highly recommend making these. They’re perfect to pair with your summer cookouts or BBQs.

The details

making the biscuits

The first thing you’ll need to do to make these homemade strawberry shortcakes, is to make the biscuits. The biscuits are made with both buttermilk and heavy cream. The reason for this is because both add different flavor and texture to the biscuits. The buttermilk adds a slight tangy taste to the biscuits, while the moisture and fat from the heavy cream help make the biscuits ultra tender.

To make the biscuits, you’ll add cold butter to the dry ingredients, then using your hands, massage the butter into the dry ingredients until only pea sized amounts remain. Add in the buttermilk and heavy cream, and mix with a spoon until a dough forms. Use your hands to divide the mixture into 8 roughly equal round biscuits. They don’t have to be perfectly smooth or round. In fact I like when they are a bit shaggy, because it adds to the homemade appearance of these. Place the biscuits on a parchment paper lined baking sheet.

Before baking the biscuits, sprinkle the tops with brown sugar. The brown sugar adds extra flavor and crunch to the biscuits. You can certainly skip this step if desired, but it does add to the biscuits.The biscutis only take 12 minutes to bake in a 425F oven.

Make the strawberries

Once the biscuits are baked and you are ready to serve, make the strawberries. Add the strawberry jam to a microwave safe bowl, and microwave in 30 second increments until the jam is pourable. Let the jam cool slightly so it’s not hot when you add it to the strawberries.

Add the jam, sugar and strawberries to a bowl. Toss to combine, then allow to sit for a few minutes to allow the strawberries to macerate, or release some of their syrupy juices.

make the whipped cream

To make the whipped cream, you’ll add the heavy cream and powdered sugar to your mixing bowl. Beat until medium peaks form. Medium peaks hold their shape fairly well, but when you pick up the mixing attachment the tip of the peak will curl slightly.

assemble

To serve the strawberry shortcake, split a biscuit in half, then top with a layer of whipped cream and a spoonful of juicy strawberries. Place the top of the biscuit on top and place another dollop of whipped cream on top. Enjoy these with a fork, or just dive in and use your hands.

If you make this Homemade Strawberry Shortcake recipe, let me know what you thought in the ratings and comments below. I always appreciate your feedback as it helps me improve my recipes for you.

Here are a few other fresh fruit desserts you may like.

if you liked these strawberry shortcakes, check out these desserts:
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Homemade Strawberry Shortcake


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  • Author: Jolene
  • Total Time: 22 minutes
  • Yield: 8 1x

Description

This Homemade Strawberry Shortcake is way better than storebought. Tender, buttery biscuits are topped with a homemade whipped cream and juicy strawberry filling. This dessert can be made in under 30 minutes and is the perfect use for your ripe strawberries.


Ingredients

Units Scale

Biscuits

  • 8 tablespoons cold, unsalted butter, cut into small pieces
  • 2 teaspoons granulated sugar
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup cold buttermilk
  • 1/4 cup heavy cream

Biscuit Topping

  • Brown sugar

Strawberry Filling

  • 1 1/2 pounds strawberries, quartered
  • 1/4 cup granulated sugar
  • 2 tablespoons strawberry jam, warmed

Whipped Cream

  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners’ sugar

Instructions

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl add sugar, flour, cornstarch, baking powder, baking soda and salt. Whisk to combine, then add cold butter. Use your hands to rub the butter into the flour mixture until pea sized morsels remain. Add in the buttermilk and heavy cream. Stir with a wooden spoon until mixture comes together.

3. Use your hands to form 8 roughly equal balls. Place on prepared baking sheet. Sprinkle the tops of biscuits with brown sugar.

4. Bake in preheated oven for 12 minutes, or until golden brown.

5. When ready to serve, make the strawberry filling and whipped cream. To make the strawberry filling, add strawberries, sugar, and jam (warm the jam in the microwave so it’s pourable) to a bowl. Toss to combine.

To make the whipped cream, add the heavy cream and confectioners sugar to the bowl of a stand mixer or large bowl. Using the whisk attachment or handheld mixer, beat until medium peaks form.

6. Assemble. Split biscuits in half, then top with whipped cream and the strawberry mixture. Place the top of the biscuit on top, then place another dollop of whipped cream on top of the top biscuit. Serve and enjoy!

  • Prep Time: 10
  • Cook Time: 12
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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