Strawberry Shortcake Recipe (2024)

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Strawberry Shortcake Recipe (1)

Spring and summer are the perfect time to enjoy strawberries, and to turn them into delicious desserts like our Strawberry Shortcake Recipe! I love everything about this recipe! The cornmeal biscuits are so good on their own (especially served warm with some soft butter, sea salt flakes and honey), but they also go really well with the lightly macerated strawberries and whipped cream! I think the biscuits also make this traditional dessert just a little bit more special. The fact that we’re making from scratch drop biscuits also make things a lot easier and less messy; no need to roll and cut them out.

This is also a great make ahead dessert for a group of people. You can make the biscuits up to 3 days ahead of time and then just have the macerated strawberries and whipped cream made the morning of your get together and refrigerated until you’re ready to use them. You may want to give the strawberries and whipped cream an extra stir before assembling the shortcakes, but that’s it!

How to Make Our Strawberry Shortcake Recipe

Ingredients

Cornmeal Biscuits

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  1. Preheat oven to 425˚F. Line a baking sheet with parchment and set aside. Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl.
  2. Whisk dry ingredients together.
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  1. Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
  2. Pour buttermilk over crumbly mixture.
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  1. Stir in buttermilk until just combined and no dry spots remain.
  2. Scoop 1/4 cup sized scoops onto the prepared baking sheet (using an ice cream/cookie scooper), 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top.
  1. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.
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Strawberries

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  1. While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together.
  2. Set aside to allow berries to macerate.
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Whipped cream

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  1. Place heavy cream, sugar and vanilla into a medium bowl.
  2. Whip together until soft peaks form. Refrigerate until ready to use.
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Assembly

  1. Slice each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.
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What is Polenta Style Cornmeal?

Polenta style cornmeal is cornmeal that is usually medium-grind coarseness (although it can also be found to be medium-fine, medium-coarse and coarse ground).

It’s our preferred style because not only does it add a great flavor, but it also adds a nice texture to the biscuits. You can use finely ground cornmeal that will still result in really delicious biscuits, but you will lose the tiny bits of crunchy texture within the biscuits that we love so much.

Variations for Our Strawberry Shortcake Recipe

  • You can make this recipe dairy free by replacing the butter for vegan butter, the buttermilk for nut or rice milk with a squeeze of lemon juice and whipped cream for coconut whipped cream.
  • You can omit the sugar and lemon juice from the strawberries if you prefer to tone the sweetness down a little bit.
  • Add some lemon zest into the strawberry mixture for a light, bright burst of fresh flavor!
  • Although these are called strawberry shortcakes, we love adding other berries for mixed berry shortcakes.
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Make Ahead and Freezing Our Strawberry Shortcake Biscuits

Make Ahead

After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Freezing Raw Dough

Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.

When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.

Thawing/Rewarming Baking Biscuits

When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

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Strawberry Shortcake Recipe

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The BEST Strawberry Shortcake Recipe you will ever make! Our recipe is simple, totally delicious and just a little bit special with our cornmeal drop biscuits!

Course Dessert

Cuisine Amercian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 14

Calories 317kcal

Ingredients

cornmeal biscuits

  • 1 ¾ cups all purpose flour
  • cup (polenta style) cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold, unsalted butter, cut into small cubes
  • 1 cup buttermilk

strawberries

  • 1 ½ pounds strawberries, hulled and halved lengthwise
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice

sweetened soft whipped cream

  • 2 cups cold whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract

US CustomaryMetric

Instructions

cornmeal biscuits

  • Preheat oven to 425˚F: Line a baking sheet with parchment and set aside.

  • Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl and whisk together.

  • Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.

  • Stir in buttermilk until just combined and no dry spots remain.

  • Scoop 1/4 cup sized scoops onto the prepared baking sheet, 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.

strawberries

  • While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together. Set aside to allow berries to macerate.

whipped cream

  • Place cream, sugar and vanilla into another mixing bowl and whisk together until soft to medium peaks form. Refrigerate until ready to use.

assembly

  • Split each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.

Notes

Make Ahead and Freezing Our Strawberry Shortcake Biscuits

Make Ahead

After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Freezing Raw Dough

Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.

When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.

Thawing/Rewarming Baking Biscuits

When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Nutrition

Calories: 317kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 207mg | Potassium: 169mg | Fiber: 2g | Sugar: 11g | Vitamin A: 737IU | Vitamin C: 30mg | Calcium: 105mg | Iron: 1mg

The post Strawberry Shortcake Recipe appeared first on Spoon Fork Bacon.

Strawberry Shortcake Recipe (2024)

FAQs

What kind of cake is strawberry shortcake made of? ›

​Nothing says summer like this strawberry shortcake cake! Super moist and fluffy layers of vanilla cake layered with juicy strawberries and stabilized whipped cream.

Is shortcake the same as pound cake? ›

A shortcake biscuit, which is a lightly sweetened biscuit, is classic with strawberries and cream. But if you want a quick and informal take on the classic then pound cake is the way to go. It has the perfect soft and velvety texture to melt in your mouth along with the tender strawberries and billowing whipped cream.

What's the difference between cake and shortcake? ›

Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique!

How long should you macerate strawberries? ›

Sprinkle 1 Tbsp. granulated sugar per 1 lb. strawberries, stir to combine in a large bowl, then cover and refrigerate the mixture for at least 30 minutes.

Is pound cake or Angel Food Cake better for strawberry shortcake? ›

Base: Sponge Cake (aka Angel Food): The obvious advantage to using a slice of Angel Food Cake over pound cake is its airy, springy texture, which is more thematically aligned with freshly whipped cream and macerated strawberry juice than almost anything else that's sweet and edible.

What is the original strawberry shortcake? ›

In 1979, toy manufacturer Kenner Products licensed the character and released the first Strawberry Shortcake doll. At the time, Strawberry Shortcake resembled a typical rag doll, complete with freckles, a mop of red yarn curls, and a bonnet with strawberry print.

Why do they call it shortcake? ›

First, there's that name. It's not called shortcake because it isn't tall. “Short” is an English word, dating to at least the 16th Century, that means crisp. Or, more specifically, something made crisp with the addition of fat, traditionally either butter or lard.

Does shortcake need to be refrigerated? ›

Yes! Fresh fruit and dairy (the whipped cream) must be refrigerated or else they'll spoil. Slice the cake up and keep them in air-tight containers and keep in the fridge for up to three days.

What's the difference between shortbread and shortcake? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

How to keep strawberry shortcake from getting soggy? ›

I recommend assembling this cake just before you plan on serving it. This way, the cake won't have time to get soggy under the layers of whipped cream and berries. You can absolutely make the cake part in advance, but don't top it with the cream and berries until you're ready to go!

What is the fancy name for strawberry shortcake? ›

Fraisier (Strawberrry shortcake)

Is strawberry shortcake pink or red? ›

Strawberry Shortcake is a bright and energetic little girl with red hair and freckles with a big, adorable smile. Strawberry is kind, resourceful, and always ready to help a friend in need. With her pet cat named Custard normally by her side.

What does soaking strawberries in vinegar do? ›

A mixture of vinegar and water can destroy harmful bacteria and kill off mold spores on the strawberries. Vinegar gives berries a thorough cleaning and can get rid of any dirt or little bugs that may be on them. Soaking your berries in vinegar won't affect how they taste.

Why do you soak strawberries in baking soda? ›

Add 1 tsp. of baking soda to 4 cups of water, and soak your strawberries in a large bowl for five minutes. Then, rinse your strawberries with cold running water and pat them dry. Baking soda helps remove dirt, traces of pesticides, and more from fresh fruits and vegetables.

What is it called when you soak strawberries in sugar? ›

Macerating fruit simply means to soften or steep it. It might sound fancy, but the process is really quite simple: Macerating typically involves adding sugar and often a liquid (like fruit juice or liquor) to fruit, and letting it all marinate until the fruit is soft or more tender.

Are pound cake and angel food cake the same? ›

The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

Is shortcake a shortbread? ›

Often confused – shortbread is similar to shortcake but doesn't include baking powder (which is perfectly included in our Shortcake Biscuit Mix so you get none of that metallic taste!).

What type of cake is fruit cake made from? ›

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated. Quickbread or yeasted. Can optionally be soaked in liquor.

What genre is shortcake cake? ›

Short Cake Cake is a comedy, romance, school life and shoujo manga made by Morish*ta Suu.

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