My Go-To Summer Strawberry Shortcake
Updated: 3 days ago
Do you have a snack that you remember eating almost endlessly as a child? I do! Biscuits. Buttermilk biscuits were basically daily bread on the weekends in our house, served with pepper gravy or jam--or strawberries! My favorite strawberry shortcake has always used biscuits to even out the sweetness.
Using my grandmother's cookbook's well-trodden recipe for "Southern Biscuits" as the basis, I developed mine with taste in mind. Unlike the cookbook's suggestion that you add two tablespoons of sugar to the base, I advocate for just that little bit less, making for biscuits that work with both sweet AND savory dishes.
The original recipe also called for shortening, but in my opinion butter is better! Rather than being devoid of taste, butter gives the biscuits a more well-rounded, savory taste--and flakier texture! Yum!
Add strawberries and homemade whipped cream, and there isn't anything more refreshing when the heat is on outside! Take a look down below; I promise you won't be disappointed.
I have the Crafty Club's Governing Body to thank for choosing a sweet recipe video to round out last year's summer recipes.
The video is live along with the entire backlog of member-exclusive videos and livestreams I've created for the Crafty Club. If you'd like to view it along with the rest of the Crafty Club video archive, become a Senior Member or part of the Governing Body today. ↓
But first, here's the recipe for my old fashioned strawberry shortcake. What's your favorite berry-centric dessert? Let me know in the comments!
Strawberry Shortcake the Old Fashioned Way
Yield: approx. 9 large strawberry shortcakes or 12 small portions
Active Time: 30-60 minutes
Cook Time: 20 minutes
Set Time: 1 hour
For the Strawberries:
1 quart strawberries
1 cup sugar
For the Biscuits:
2 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cut into 1-tablespoon pieces +
(optional) 1/4 cup (1/2 stick) melted butter for brushing
2/3 cup buttermilk*
For the Vanilla Whipped Cream:
1 cup heavy whipping cream
1-2 tablespoons sugar, to taste
1 teaspoon vanilla extract or the seeds from one vanilla bean
3 mixing bowls
bowl coverings (plastic wrap is fine)
knife, cup, or pastry cutters for biscuits
stand mixer or whisk
dessert bowls or plates
Part 1: Strawberry Preparation
(This part must be done at least one hour in advance of serving but may be done up to two days in advance of baking and serving.)
Wash all strawberries.
Cut strawberries in halves or quarters so that each piece is similar in size.
Add sugar to the cut strawberries.
Mix so that all strawberries are dredged.
Cover the strawberry mixture and leave in a room-temperature location for an hour or refrigerate overnight.
Part 2: Bake Biscuits
Line the baking tray with parchment or silicone baking mat or parchment and shortening, butter, cooking spray, or oil of your choice. Sit aside.
Preheat oven to 350 degrees Fahrenheit/180 Celsius.
If making sour milk, mix together lemon juice and milk. Let sit for at least ten minutes.
Sift together flour, baking powder, salt, and sugar until fully incorporated.
Incorporate cubed butter into the dry ingredients, rubbing butter together with the flour mixture until it resembles breadcrumbs.
Create a well in the dry mixture, then pour the buttermilk into the well and mix just until dry mixture has been completely moistened but looks craggy in texture.
Cover and place dough in the freezer for 10 minutes or refrigerator for 30 minutes until cold and firm.
Flour a surface and lay out dough. It will be craggy but should still hold its shape.
Roll out dough into a rectangle of about 1/2" thickness.
Fold the rectangle into thirds, as if folding a piece of paper.
Repeat steps 9 and 10 twice more so that the dough has been folded and rolled out three times in all.
After the third repeat, roll out the dough to about 1".
Cut biscuits using a lightly dusted round cutter, mug, or knife.
Place biscuits on the lined baking tray.
Bake at 375 degrees for 12 to 15 minutes or until puffed up and golden.
(optional) Before the biscuits are given the chance to cool, brush all over the tops and sides with the melted butter.
Part 3: Make Whipped Cream and Assemble
(Make this up to two days before serving and refrigerate, covered. Or just whip it up while the biscuits cool.)
Add cream, vanilla, and sugar to a cold bowl.
Whisk vigorously until stiff peaks form.**
Assemble the strawberry shortcakes by pulling a biscuit in two, then layering biscuit with a scoop of strawberries, a dollop of whipped cream, and so on until you have a little stack of heaven. Enjoy!
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Do you have a go-to summer snack that never lets you down?
Let me know in the comments below!
*Short on buttermilk? Try sour milk instead! Add a tablespoon lemon juice or vinegar to milk and let sit for 10 minutes until mixture thickens.
**By hand, whipping the cream can take anywhere from 5 to 10 minutes of continuous, vigorous movement. By contrast, if you use a hand mixer or standing mixer it should only take a couple of minutes to form stiff peaks. I have had questions about which brands of heavy whipping cream 'actually work' when whisking by hand. Friendly Farms from Aldi works well for hand whisking as well as this brand, which I found at Whole Foods Market. I don't recommend Kroger or Horizon brands for whipping because they never create great peaks for me. Don't forget that the bowl and the cream should be kept cold throughout the whisking process. It may help to place the bowl inside an ice water bath. If the mixture seems too warm or unchanging in texture/consistency, simply place the bowl in the refrigerator for a few minutes until it becomes cool again. Then carry on and repeat refrigerating the cream until stiff peaks form.