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!
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?
- 2-3 cups quartered strawberries (about 1 1/2 pounds)
- 2 tablespoons sugar
- 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
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- Add sugar to the strawberries and let them sit while you make your biscuits. They will become soft and juicy.
- 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.
- 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!
Recipe adapted from The Baker Upstairs.