When it comes to strawberry shortcake, there are two separate camps – cake based (similar to my Berry Whipped Cream Cake) and biscuit based. I’ll be honest – I’m a fan of them both, but it’s hard to beat warm, tender biscuits filled with juicy macerated strawberries and whipped cream. I wanted to keep this recipe homemade without making it terribly complicated. To keep things simple I used my easy recipes for drop biscuits, stabilized whipped cream, and macerated strawberries with sugar. I’m telling you all three recipes (which I combined here) are recipes anyone can make regardless of where you are in your cooking journey. The only thing I changed was doubling the whipped cream recipe to make sure everyone has as much as they want and I made the biscuits sweeter – this is a dessert after all! If you are serving strawberry shortcake for a summer party, you can plate up the three elements separately and everyone can assemble their own at the table.
Strawberry Buying Guide
Choose strawberries that smell good. The berries that smell the best will match in flavor. Also, choose berries with deep red color that have no soft spots, bruising, or signs of mold. Pick up the carton too, and look for smashed or moldy berries.
Step By Step Instructions
Start the strawberries as they will need to macerate for at least 30 minutes in the fridge. Slice the strawberries and place in a large bowl. Add sugar, salt and lemon juice. Gently toss all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes up to an hour. Next make the whipped cream by adding the ingredients to a mixing bowl or food processor. Whip the cream until it thickens. You’ll know it’s ready to use when you can run a spoon through it, and it holds its shape without filling the gap, it’s ready to use. Store the whipped cream in the fridge until ready to use. Next make the biscuits by mixing the dry ingredients together in a bowl. Melt the butter and then warm the cream in the microwave, add melted butter to the cream and mix to combine. Add the cream mixture to the dry ingredients and mix to form the dough. Using 1/3 cup measuring cup or a #12 ice cream scoop, drop mounds of dough onto a baking tray. Bake for around 12 minutes until golden. To assemble the shortcakes, using a serrated knife, cut the biscuits in half horizontally and add sliced strawberries to the bottom half. Top with the whipped cream. Then add the other half of the biscuit. Serve and enjoy!
The unbaked biscuits can be made ahead and refrigerated for up to 1 hour before baking. You can also freeze them for 3 months.The baked biscuits can be made up to 2 days in advance and store at room temperature in an airtight container.Freeze the biscuits for up to 3 months in an airtight, freezer-safe container or freezer bag. Thaw completely before using. The strawberries can be made up to 1 day in advance. Store in the refrigerator.The whipped cream can be made up to 2 days in advance. Store in the refrigerator.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
