One of my favorite memories was my dad in the kitchen creating dishes. We didn’t have a lot of money growing up and when money was tight, and there wasn’t a lot of food in the pantry, my Dad could create some masterpieces! Strawberry shortcake was one of those great memories that Dad would create. He would make a biscuit recipe and then throw it on a cookie sheet and then bake it. You would then break off some of the biscuit to build your strawberry shortcake. Good memories.
Variations Of Strawberry Shortcake
The biscuit version of strawberry shortcake is the only version that I have known. I hear it referred to now as the old timers way of making strawberry shortcake. My husband is used to a non-traditional way of strawberry shortcake that since it’s not my way seems crazy. He is used to a white cake with canned white icing and then strawberries over the top and then they would pour milk in with it. I know right? Totally crazy!
You can watch the full video here:
Three Steps To Make The Perfect Strawberry Shortcake
There are basically three steps to making strawberry shortcake. Macerate the strawberries, make the biscuits and make fresh whipped cream.
The first step is to cut up your strawberries and place them in sugar. The sugar allows them to release their juices which makes the great sweet syrup that goes over your biscuit. You will want the strawberries to sit for at least 30 minutes, but longer is even better!
If a cup of sugar seems too much you can cut back on this amount. Macerating the berries will really bring out their natural sweetness.
Don’t be afraid to make homemade biscuits! Once you do you probably will never buy canned biscuits again.
Use Cold Butter: To ensure that you have little pockets of goodness in each biscuit you can freeze your butter or make sure it is very cold. Use a grater and grate the butter so that it is in little pieces that you can toss in your flour to coat. This process is a lot easier than trying to cut the butter in with a pastry cutter.
Use Cold Milk and Cream: This will help keep the butter cold in your mixture and the cream create such a rich biscuit but it is super fluffy and light with the milk and cream mixture.
NOTE: If you are using this recipe for a regular biscuit you will need to roll them out 3/4 inch thick. This recipe would be excellent with some homemade sausage gravy!
Another one that once you make it fresh you will never buy frozen or in a can whipped cream again. It is so quick and easy to make. Whip your heavy whipping cream till it start to thicken and then you can add your powdered sugar to sweeten to your taste. A little trick if you are wanting to stabilize the whipped cream you can add a little clear gelatin powder to the cream. The whipped cream doesn’t break down in the fridge after a day or two.
Building the dessert
You can make each step and then store in the refrigerator till you are ready to use. You do not want to start building the dessert until you are ready to serve.
In building the perfect shortcake I use two biscuits, which is the reason I rolled these out 1/4 inch thickness. First start with one biscuit and put in the bottom of your dish. Place a heaping spoonful of the strawberries on top of the biscuit and then drizzle some of the juice over the top. Add some fluffy whipped cream and top with the second biscuit. Repeat with another spoonful of strawberries and add a finishing dollop of fresh whipped cream. You can add a decorative sliced strawberry with a mint leaf if you wish. Ta Da! The perfect strawberry shortcake!
I hope that you give this a try and if you have leftover biscuits you can use them for dinner or breakfast the next day! What is one of your favorite memories from your childhood?
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For The Strawberries
- 7 cups Fresh strawberries, sliced
- 1 cup Granulate sugar, or less depending on taste
For The Biscuits
- 3 cups All purpose flour
- 1/4 cup Granulated sugar
- 2 tbsp Baking powder
- 1 tsp Salt
- 3/4 cup Unsalted butter, frozen or chilled, grated
- 3/4 cup Heavy whipping cream
- 3/4 cup Whole milk, cold
- 1 tsp vanilla
For The Whipped Cream
- 1 cup Heavy Whipped Cream
- 2 tsp Powdered sugar
- 1 tsp vanilla
- Combine the sliced strawberrie and the sugar in a bowl and stir to distribute the sugar.
- Set strawberries aside for 30 minutes or longer in the refrigerator to allow strawberries to release their juices.
- Preheat oven to 400˚ F. and line baking sheet with parchment or silicone. You can also spray the pan if you don't have a liner.
- In a large bowl mix the flour, sugar, baking powder and salt together
- Use a grater and grate frozen or chilled butter. Add the grated butter to the flour mixture and toss to coat in the mixture.
- Add the heavy cream, milk and vanilla to the flour mixture and mix just till combined. You do not want to over mix.
- Transfer the dough to a floured surface and form a ball. Flatten and roll to 1/4" thickness. Cut out with a biscuit cutter careful not to twist the cutter but straight up and down. Twisting will result in the biscuit not rising when baking.
- Place the biscuits on to the lined baking pan and bake for 8-13 minutes until they start to turn golden on edges.
- Add heavy cream to mixing bowl and whisk until starts to peak. Add your sugar to taste and mix till stiff peaks form.
- Place biscuits in bowl, top with strawberries and add whip cream. Serve.