gaxownOkay, Let’s Talk Strawberry Shortcake…
Right, so, strawberry shortcake. Does anything scream summer more than this? I honestly don’t think so. My earliest memory of this involves sitting on my Nana’s porch swing, sticky fingers and face absolutely covered in whipped cream and strawberry juice, feeling pure bliss. It wasn’t even fancy, just those store-bought sponge cups sometimes, but when the berries were good… oh man. This recipe is my attempt to capture that feeling, but maybe, just maybe, a little bit better (sorry Nana!). It’s what I make when the first really good local strawberries hit the market, you know? The kind that actually smell like strawberries form across the room.
Why You’ll Probably Make This Again and Again
Well, first off, it’s ridiculously delicious. My kids will gobble this up faster than I can assemble it, seriously. It’s that perfect mix of sweet berries, creamy goodness, and those slightly crumbly, buttery biscuits (which are the *real* star, let’s be honest). I make this when friends pop over unexpectedly in the summer, because it feels kinda impressive but is actually pretty straightforward. Plus, who doesn’t love strawberry shortcake?! It’s also forgiving; even if your biscuits aren’t perfectly round or your cream isn’t perfectly peaked, it still tastes amazing. It’s hard to mess up comfort, you know?
What You’ll Need (The Bits and Bobs)
Here’s the lowdown on ingredients. Don’t get too hung up on specifics, baking should be fun, remember?
For the Biscuits (The Best Part!)
- 2 cups (around 250g) All-Purpose Flour (I like King Arthur Baking’s AP flour, but honestly, store brand is fine! Check their site if you’re curious about different flours.)
- 1/4 cup (about 50g) Granulated Sugar (plus a little extra for sprinkling, maybe 1 tbsp)
- 1 tablespoon Baking Powder (make sure it’s fresh!)
- 1/2 teaspoon Salt
- 1/2 cup (1 stick or 113g) Cold Unsalted Butter, cut into small cubes (seriously, keep it COLD)
- 3/4 cup (around 180ml) Milk (whole milk is best, but I’ve used 2% in a pinch)
- 1 teaspoon Vanilla Extract (use the good stuff if you have it!)
For the Strawberries (The Sweet Part)
- 1 quart (about 2 pints or roughly 600-700g) Fresh Strawberries, hulled and sliced (or quartered if they’re huge)
- 1/4 cup (50g) Granulated Sugar (adjust based on how sweet your berries are – taste them first!)
- Optional: A tiny splash of orange juice or balsamic vinegar – sounds weird, but it really makes the strawberry flavor pop! My friend swore by balsamic once, I was skeptical, but it kinda works?
For the Whipped Cream (The Cloud Part)
- 1 pint (2 cups or about 470ml) Heavy Whipping Cream, cold cold cold!
- 2-4 tablespoons Powdered Sugar (aka confectioners’ sugar), to taste
- 1 teaspoon Vanilla Extract
Let’s Get Baking! (The Fun Part)
- Get the Oven Ready: Preheat your oven to 425°F (around 220°C). Line a baking sheet with parchment paper – makes cleanup way easier.
- Mix the Dry Stuff: In a big bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Get it nicely combined.
- Cut in the Butter: Add the cold butter cubes. Now, using a pastry blender (my preferred tool!), two knives, or just your fingertips, cut the butter into the flour mixture. You want it to look like coarse meal with some pea sized butter bits still visible. Don’t overdo it! Lumps of butter = flaky biscuits.
- Add the Wet Stuff: Make a little well in the center of your flour mixture. Pour in the milk and vanilla. Stir *just* until the dough starts to come together. It might look a bit shaggy, that’s okay. Seriously, don’t overmix unless you want hockey pucks.
- Pat and Cut: Turn the dough out onto a lightly floured surface. Gently bring it together and pat it out to about 3/4 inch thickness. Don’t roll it aggressively! Just pat pat pat. Use a biscuit cutter (or the rim of a glass, whatever works) to cut out rounds. Try not to twist the cutter too much when pulling up; it helps them rise evenly. Place the biscuits on your prepared baking sheet. You can gently gather the scraps and pat out again for more biscuits, but they might be a tad tougher.
- Optional Sparkle: Brush the tops lightly with a little milk and sprinkle with that extra granulated sugar if you like a sparkly top. I always do this.
- Bake ’em: Bake for 12-15 minutes, or until they’re golden brown and beautiful. The smell at this point? Heavenly. Let them cool on a wire rack slightly while you prep the rest. They’re best served warm!
- Macerate the Berries: While the biscuits bake (or cool), gently mix your sliced strawberries with the 1/4 cup sugar (and optional OJ/balsamic, if you’re feeling adventurous). Let them sit for at least 15-20 minutes at room temperature. They’ll get nice and juicy – this is called macerating, fancy word for letting fruit hang out in sugar. This is where I usually sneak a few slices.
- Whip the Cream: Just before serving, pour the cold heavy cream into a chilled bowl (seriously, chilling the bowl and beaters helps!). Add the powdered sugar and vanilla. Beat with an electric mixer (or by hand if you’re feeling strong!) until soft peaks form. Don’t walk away, it can go form lovely soft peaks to buttery mess quickly! Taste and add more sugar if needed.
- Assemble Your Masterpiece: Split a warm biscuit in half. Spoon a generous amount of the juicy strawberries over the bottom half. Add a dollop (or mountain, I don’t judge) of whipped cream. Pop the biscuit top on, maybe add a bit more cream and a berry for looks. Boom. You’re ready to indulge in the ultimate strawberry shortcake experience.
Some Notes From My Kitchen
Okay, so a few things I’ve learned… don’t try and make the biscuits *too* far ahead. They really are best warm, like within an hour or two of baking. The colder the butter and cream, the better your results will be, truly. I once tried using slightly softened butter for the biscuits because I was impatient, and they spread out like sad little pancakes. Lesson learned! Also, sometimes I add a pinch of cinnamon to the biscuit dough, just for kicks. It’s nice!
Fun Little Variations I’ve Tried
Mostly I stick to the classic, but hey, experimenting is fun right?
- Peachy Keen: Swapped strawberries for ripe peaches in late summer. Added a pinch of ginger to the fruit. Pretty darn good.
- Mixed Berry Madness: Used a mix of strawberries, blueberries, and raspberries. Looked gorgeous, tasted great.
- Lemon Zing: Added the zest of one lemon to the biscuit dough and a tiny bit to the whipped cream. Very refreshing!
- The Chocolate Incident: Okay, so I once tried adding cocoa powder to the biscuits. It… wasn’t strawberry shortcake anymore. And honestly, not my favorite combo. Probably won’t do that again. Stick with fruit I reckon.
Oh, and sometimes I wander around the garden while things are baking. Just saw a robin building a nest, which was lovely. Anyway, back to shortcake!
Equipment You Might Need (Or Not)
You don’t need anything super fancy.
- Big mixing bowl
- Whisk
- Pastry blender (helpful, but forks or fingers work!)
- Biscuit cutter (or a sturdy drinking glass)
- Baking sheet
- Parchment paper (lifesaver for cleanup)
- Wire rack for cooling
- Electric mixer for the cream (or a strong arm and a whisk!)
- Spatula
See? Nothing too crazy. Don’t let lack of a specific tool stop you, there’s usually a way around it.
How to Store Leftovers (If You Have Any!)
Right, leftovers. If, by some miracle, you *don’t* eat it all… store the components separately. Keep the biscuits in an airtight container at room temp (they’ll soften a bit but are still good for a day or two). Store the macerated strawberries and whipped cream covered in the fridge. Assemble just before serving again. Though honestly, in my house, it never lasts more than a day! Soggy leftover shortcake eaten straight from the fridge at midnight also has its charms, just saying.
Serving Suggestions (My Way!)
We usually just have it as is, maybe with a cup of tea or coffee. But sometimes, for extra decadence, a tiny drizzle of good quality balsamic glaze over the top (just a tiny bit!) is amazing. Or serve it alongside a scoop of vanilla bean ice cream if you’re feeling really indulgent. My kids just want extra cream. Always extra cream.
Pro Tips (Learned the Hard Way)
- Don’t Overmix the Biscuit Dough: I know I keep saying this, but it’s the cardinal sin of biscuit making! Gentle hands make tender biscuits. I once rushed it and ended up with tough little rocks. Never again.
- Use COLD Ingredients: Especially the butter for the biscuits and the cream for whipping. It makes a huge difference in texture. Room temp butter = flat biscuits. Warm cream = won’t whip properly.
- Taste Your Berries: Adjust the sugar based on their natural sweetness. Super sweet berries need less sugar, tart ones might need a bit more.
- Don’t Over-Whip: Stop whipping the cream when it holds soft peaks (meaning the peak flops over slightly when you lift the beater). If you keep going, you’ll start making butter! (Which is cool, but not what we want here). You can usually rescue slightly over whipped cream by gently folding in a splash of liquid cream.
Quick FAQs (Things People Ask Me)
Can I use frozen strawberries?
You *can*, but… fresh is really much better for this recipe. Frozen berries tend to get quite mushy when thawed and release a lot more water. If you absolutely must, thaw them, drain them really well, and maybe use a bit less sugar as they sometimes taste less vibrant. Texture won’t be quite the same though!
Can I make the biscuits ahead of time?
Yep! You can bake them a day ahead and store them airtight at room temp. Re warm them slightly in the oven (like 300°F / 150°C for 5 mins) before serving for that fresh baked feel. You can also freeze the baked biscuits, thaw, and re warm.
What if I don’t have heavy whipping cream?
Hmm, for proper whipped cream, you really need heavy cream or whipping cream (usually 30-36% fat). Lighter creams won’t whip up the same way. Maybe try a dollop of good vanilla yogurt or even mascarpone cheese mixed with a little powdered sugar as a different kind of topping?
Help! My biscuits didn’t rise much!
Couple possibilities here: Was your baking powder old? It loses its oomph over time. Did you overmix the dough? Or maybe patted it out too thin? Twisting the cutter when cutting them out can also sometimes seal the edges and prevent rising. It happens, they’ll still taste good!
Hope you love this recipe as much as my family does! Happy baking! Now go on and indulge in the ultimate strawberry shortcake!
gaxown
