These’s nothing better than Homemade Strawberry Shortcakes! Here’s how I make mine!
It’s almost Spring, and I’m so happy to see strawberries again! Actually, they are in the grocery store year round, but now they are starting to actually TASTE like strawberries. Can I get an AMEN? And this means it’s time for some Homemade Strawberry Shortcakes. How can I resist? Those little guys just hop in my cart every time I pass by.
In addition to buying strawberries in season, another thing that makes these Homemade Strawberry Shortcakes so delicious is those biscuits. One sure way (in addition to grating your cold butter) to get little bits of butter in the dough is to pour melted butter into very cold buttermilk. You’ll immediately see tiny little balls of solidified butter, perfect of making fluffy biscuits. You can see this method in the video.
Of course, you also want to make sure your baking powder is not too old. If you don’t bake often, you might be surprised to see that you’ve got some pretty weak baking powder and this will definitely affect the rise of your biscuits.
And one more tip – When you are patting out the dough to cut out biscuits, pat it out to a 1 inch thickness, then fold it like a letter into the thirds, and then pat it out to 1 inch thickness again before cutting. I learned this little trick from The Baker Upstairs. Genius! This creates distinct layers in the biscuit. Nice fluffy biscuits with layers equals a happy baker.
Giving them a generous sprinkle of sparkling sugar adds an extra sweet crunch.
And for that Homemade whipped cream, there’s nothing like real vanilla bean flavor. See those flecks?!? I’m loving this Madagascar Bourbon Vanilla Bean Paste from Nielsen Massey. It really makes the difference!
There really is no better way to kick off summer and berry season by making these Homemade Strawberry Shortcakes. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
Subscribe and I'll send all my recipes right to your inbox! You can also keep up to date by following me on Pinterest, Instagram, Facebook, YouTube, and Twitter.
Print
Homemade Strawberry Shortcake
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Homemade Strawberry Shortcakes have a slightly sweetened fluffy buttermilk biscuit with red ripe strawberries and freshly whipped cream!
Ingredients
For the Strawberries
- 2–3 cups quartered strawberries (about 1 1/2 pounds)
- 2 tablespoons sugar
For the Biscuits
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 3/4 cup buttermilk*
- 1/2 cup butter
- 1 egg
- coarse sparkling sugar
For the Cream
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
For the Strawberries
- Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
For the Biscuits
- Preheat the oven to 425 degrees.
- In a medium bowl, whisk together flour, sugar, baking powder and salt.
- Place 3/4 cup buttermilk into the freezer for 10 minutes so that it is very cold but not frozen. Melt the butter and allow it to cool slightly. Then add the butter to the buttermilk and stir so you have tiny clumps of butter in the buttermilk.
- Add the buttermilk, butter clumps and egg to the dry ingredients and stir together into a dough. Do not over mix, and you may decide to ditch the spoon and just use your hands.
- Pour the dough out onto a well floured surface, and pat it out to about 1 inch thick. Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will give your biscuits layers and help them rise up to be nice and fluffy.
- Cut the biscuits out with a 2 1/2 inch round cutter and place them on a baking sheet. Sprinkle the top generously with sparkling sugar.
- Bake for 11-14 minutes, or until the tops are just golden brown. While the biscuits are baking, you can make the whipped cream.
For the Cream
- In the bowl of an electric mixer, combine heavy cream, sugar and vanilla and whip on low speed for 1-2 minutes. Then increase the speed and whip until soft peaks form. Do not over mix you will have butter!
Notes
*If you don’t have buttermilk, you can add 1 tablespoon white vinegar to milk and let it sit for 5 minutes. Recipe adapted from The Baker Upstairs.
Nutrition
- Serving Size: 1 Strawberry Shortcake
- Calories: 306
- Sugar: 16g
- Sodium: 268mg
- Fat: 16g
- Saturated Fat: 9.7g
- Unsaturated Fat: 4.9g
- Trans Fat: 0.6g
- Carbohydrates: 37g
- Fiber: 1.8g
- Protein: 4.7g
- Cholesterol: 59mg
Susan says
Made these biscuits to take to our daughters house for our strawberry shortcake. We serve our shortcake with vanilla ice cream, but my daughter made some fresh whipped cream too. They were so good. My daughter bakes a lot more than I do and she raved about how pretty and delicious they were. She was so excited about the fluffy layers. They were a huge hit! Had to share your recipe with her!
Julie says
So glad to hear that they were loved! Thanks Susan.
pamela mosher says
I thought for sure I read somewhere in this recipe that an option is to use very cold butter and grate it and when using the envelope folding method it creates air pockets which help make them flaky. I can not find that reference now, can you help please?
Thank you!
Julie says
Hi Pamela, yes I have used the butter grating method to make flakey shortcake biscuits, and I think maybe you saw it in this recipe: https://lovelylittlekitchen.com/raspberry-peach-shortcakes/
Either method works well! Hope this is helpful and that you enjoy!
Janet says
I have never made home strawberry shortcake before. Can’t remember the last time I’ve enjoyed eating them!! Anything I need to know about the assembly? Thank you!
Tricia says
I have made these shortcakes so many times. Love the soft dough, it feels so wonderful to Pat the fluffy folds.