I have a special connection with this strawberry shortcake recipe. It takes me back to my childhood summers when the smell of ripe strawberries filled the air, and I knew it was time to bake. Now, I continue this tradition every year when strawberries are in season. What’s amazing about this dessert is that it’s not only scrumptious, but it’s also simple to make. It’s a great recipe for anyone, no matter your cooking level. Looking for a different kind of strawberry cake? My Strawberry Layer Cake is a total show-stopper!
Why You’ll Love This Recipe
Ingredients Needed
Here’s what you need to make it:
Strawberries: Look for fresh, ripe, and firm strawberries. They’ll give the best flavor. If you want to mix things up, try adding other berries like raspberries. Biscuits: Biscuits are the heart of the shortcake. My homemade buttermilk biscuits are super flaky and tender, which makes them perfect for this recipe. Sugar: It helps bring out the sweetness and juices of the strawberries. Use regular white granulated sugar. Whipping Cream: The fresh cream adds a soft, creamy touch to the dessert. If you’re looking for a dairy-free option, coconut cream works too. Pure Vanilla Extract: It gives a nice touch of flavor to the whipped cream. Make sure that you’re use pure vanilla extract, not the imitation stuff.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Strawberry Shortcakes
First, make homemade biscuits! They’re the best, I promise.
Recipe Tips
Use Fresh Strawberries: Fresh, ripe strawberries are the best for this recipe, do NOT use frozen. They should be vibrant red in color and firm to the touch. These strawberries are naturally sweet and juicy, which will give your shortcake the most flavor. Don’t Rush the Maceration: Letting the strawberries sit with the sugar is an important step. It helps draw out the juices and creates a natural syrup. So, don’t rush this step, give it at least 30 minutes. Whip the Cream Properly: Whipping cream, until it forms stiff peaks is key. But remember, overbeating can make it grainy and butter-like, so watch it closely as you beat it. Bake Your Biscuits: Using my homemade buttermilk biscuits will elevate your strawberry shortcake recipe. They are tender and flaky, which makes them a perfect match for the strawberries and cream. If you don’t want to bake them from scratch, store-bought biscuits work just fine.
Storing Tips
When it comes to storing your strawberry shortcake, it’s best to keep the components separately in the refrigerator. Assemble the shortcakes just before serving to keep the biscuits from getting soggy. The macerated strawberries can last for up to two days, and the whipped cream for up to one day in the fridge. With its simplicity, freshness, and amazing taste, this strawberry shortcake recipe is a must-try this summer. I hope you enjoy making this strawberry shortcake recipe as much as I do. If you try it, please rate it and leave a review. Also, don’t forget to share your delicious creation on Pinterest! © Little Sunny Kitchen
