Every year when summer arrives, I think of Strawberry Shortcake! It’s so bright and fruity. While there any many versions of this dessert, here is my Strawberry Shortcake recipe that includes homemade biscuits, strawberry compote topping and fresh whipped cream.
Strawberry Topping
I always start by preparing my strawberry topping because I want those juices to develop and get saucy. In this step we are macerating the strawberries. The action of macerating is to soften or become softened by soaking in a liquid. This is just a fancy way of saying: add some lemon juice and sugar to the strawberries, so they can release some of their own juices and become extra delicious. This process is similar to making a strawberry compote.
Once you complete this step, make sure to store the strawberries in the fridge. As they remain cool, they also hold their shape better. Because nothing is worse than soggy strawberries.
Homemade Biscuits
Next on the list are the homemade biscuits. Personally I love this version of strawberry shortcake because I find it much easier and rewarding, than the traditional cake recipe. Cakes can be tricky but this biscuit recipe is almost fail-proof. Plus who does not LOVE homemade biscuits from scratch? Box mix not needed!
Besides the standard biscuit ingredients of flour, baking powder, salt, butter, this recipe also includes a touch of sugar into the dough. Why? Because this is a dessert and I wanted the biscuits to compliment the other sweet flavors 😉. Another important ingredient I added was whole milk. While buttermilk biscuits are the obvious favorite, I didn’t want the tanginess of buttermilk to compete with tanginess in the strawberry compote, so I opted for whole milk. You still achieve the richness of a flaky buttermilk biscuit, just without the sour taste.
To give the biscuits some extra flair, I recommend brushing them with whole milk or heavy cream and then sprinkling some coarse sugar on top. This step really rounds out the biscuits and makes them feel special.
When it comes to baking the biscuits, don’t treat them like cookies. They should NOT be placed with space apart. Believe or not, you want to crowd them together and place them side by side. This helps the biscuits rise and achieve that scratch-made, not so perfect shape.
Fresh Whipped Cream
To finish off this strawberry shortcake, you definitely need a creamy element. After all, the best desserts are always well balanced. For my whipped cream recipe, I kept it simple and added white granulated sugar along with vanilla extract. However, now looking back, I wish I would have added some lemon zest. That would really compliment the lemon juice in the strawberry compote and make the whole dessert amazing!
Now with all the components complete, just assemble the strawberry shortcake in layers. Start with half of a biscuit, followed by a scoop of strawberry compote then top it with fresh whipped cream. Repeat the layers once more and enjoy!
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Strawberry Shortcake Biscuits
Ingredients
Homemade Biscuits
- 1 1/2 cup of all purpose flour
- 2 tablespoons of white sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 6 tablespoons of unsalted butter (very cold and cubed)
- 1/2 cup of whole milk (may substitute with buttermilk)
- 1 tablespoon of heavy cream (brushed on top)
- 1/2 tablespoon of sugar (sprinkled on top)
Strawberry Topping
- 3 cups of chopped strawberries
- 2 tablespoons of white sugar
- 1/2 of a lemon (juiced)
Whipped Cream
- 1/4 to 1/2 cup of heavy whipping cream
- 1 to 2 tablespoons of white sugar (to taste)
- 1 teaspoon of vanilla extract
Instructions
- Begin by preparing the strawberries. Cut them in 2 halves and add them to a bowl with sugar and lemon juice. Stir and place in fridge. This will allow strawberries to release their juices and natural sweetness.
- Next work on the biscuit dough. In a large bowl add: flour, baking powder, salt and sugar. Whisk well. Then add the cold cubed butter.
- Using a fork, pastry cutter or your hands, cut or press the butter until it forms coarse crumbs. Beware to work quickly, as butter will begin to soften.
- To the coarse crumbs, add the whole milk and fold until barely incorporated. Do NOT over mix. Dough should be slightly tacky and crumbly.
- With floured hands form the dough to a slightly smooth ball.
- Next add flour to a rolling pin and roll the dough until it is 1/2 inch thick.
- Cut your biscuit shapes and place on baking sheets lined with parchment paper.
- To make sure your biscuits rise, place the biscuits closely side by side in circular shape. (think beer pong style)
- Brush tops with heavy cream and sprinkle with sugar. Then bake for 15 -18 minutes at 425 degrees (F)
- While your biscuits bake, prepare the whipped cream by quickly whisking heavy cream, sugar and vanilla extract. Whisk until soft peaks. Store in fridge until biscuits are done baking.
- Cool biscuits for 10 minutes before serving. Serve with layers of strawberries and whipped cream.
