Recipes

Strawberry Shortcakes

Is there anything more classic than strawberry shortcakes? Here’s an easy recipe to do it the old-fashioned way, with homemade ingredients and farm-fresh strawberries!

This post contains affiliate links, which means I get a few cents (at no extra cost to you) if you book or buy something via that link. This helps me keep costs down and posts up! All images copyright Teaspoon of Nose.

Strawberry shortcakes are such a fresh and sweet dessert, perfect for summer! | Teaspoon of Nose

I used to love going strawberry picking with my mom as a kid. I was the one who ate as many strawberries as I put in the bucket. That’s when they’re best, right???

But if you manage to show restraint and actually bring some home, strawberry shortcakes are one of my favorite ways to eat them. It’s fresh and light offering the perfect little dessert on a hot day.

The texture of the dry ingredients plus butter should look like sand.

Strawberry Shortcakes

Ingredients:

For the biscuits: 

  • 2 cups cake flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp sugar
  • 4 tbsp very cold unsalted butter
  • 3/4 cup plus 2 tbsp buttermilk

For the filling: 

  • 5 cups strawberries
  • 2 tbsp sugar
  • 2 cups whipping cream
  • 1/2 tsp vanilla extract

Steps:

  1. To make the biscuits, preheat the oven to 450°F. Sift the flour and mix the dry ingredients plus sugar in a food processor. You can also do this by hand, but this guy makes it absurdly quick and easy. When fully combined, cut the butter into small bits and add it to the mixture. Run the food processor until the butter is combined. The texture will look a bit like sand, but make sure there’s not chunks of butter.
  2. Add the buttermilk and pulse the mixture until it’s in a ball, then turn it out onto a floured surface. Knead it 10 times, then flatten it out until it’s just over 1/2 inch thick.
  3. Cut out rounds, using a small biscuit cutter or glass and transfer to an ungreased baking sheet. Re-roll the extra dough bits with a minimum of handling and cut more rounds.
  4. Bake 6-8 minutes, just until golden brown.
  5. While the biscuits are cooling, make the filling: slice or chop strawberries and sprinkle with 1 tbsp of sugar (if your strawberries are fresh from the farm, you can skip the sugar).
  6. Make whipped cream: in a mixing bowl, whip the cream until it has soft peaks, then add 1 tbsp sugar and the vanilla. Whip another minute or until combined.
  7. Wait to assemble until right before serving! Be generous with the toppings, it’s fine if things fall out a bit onto the plate while you’re enjoying them.

If you’re hosting a brunch or party, you could always set up a strawberry shortcake station for people to make their own!

What are your favorite ways to use strawberries?

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSave

SaveSave

5 thoughts on “Strawberry Shortcakes

Thoughts?

This site uses Akismet to reduce spam. Learn how your comment data is processed.