Strawberry Shortcake Recipe

Recipes for Strawberry Shortcake Buttermilk Biscuits & Whipped Cream

May 21, 2008 Donna Diegel

Strawberry Shortcakes with red-ripe juicy strawberries, buttermilk biscuits & sweetened whipped cream is an easy summertime dessert. Perfect for summer holidays & BBQ's!

Strawberry Shortcake is as American as apple pie and baseball! Summer is in full swing and the holidays are upon us. Strawberries in season are juicy and ripe and ready to eat. Don't eat them all! Save some for homemade strawberry shortcake. Made with buttermilk biscuits and fresh sweetened whipped cream, this is by far one of America's favorite summertime desserts!

Easy, Refreshing & Ready to Entertain!

This Strawberry Shortcake Recipe is a very easy one. Buttermilk baking powder biscuits can be made ahead and frozen until ready for shortcake. Thaw 30-45 minutes before using. Fresh ripe strawberries can be sliced, sugared and refrigerated overnight to save time. Even the sweetened whipped cream can be made a few hours before assembling. Just a few minutes in the kitchen and you're ready to entertain!

Strawberry Shortcake Recipe

Buttermilk Biscuits for Strawberry Shortcakes

2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 Tablespoons butter, cold, diced into small cubes
3 Tablespoons shortening (Crisco), cold
2/3 -3/4 cup buttermilk

Directions:

Preheat oven to 425 degrees F.
Prepare baking sheets by lining them with parchment paper or spraying them lightly with vegetable spray.
Using a food processor, pulse together flour, salt, baking powder and baking soda, until blended well.
With food processor still running, add butter and shortening a little at a time, pulsing on and off after each addition, about 10 times. Mixture should look like fine crumbs. Transfer to a large bowl.
Pour in buttermilk a little at a time and mix with clean hands or wooden spoon. Knead only enough to moisten all dry ingredients. Do not work the dough too much as this will make for tough buttermilk biscuits.
Turn out onto large work-surface. Pat down into a square and with a rolling pin, roll approximately 3/4 inch thick.
Using a biscuit cutter, cut into round circles or whatever shape you'd like, and place them on the prepared baking sheets, leaving a little room to spread.
Bake at 425 degrees for 10-12 minutes or until nicely risen and light golden brown. Transfer to cooling racks.
Makes 10 large shortcakes.

Sweetened Strawberries for Strawberry Shortcake

1 quart or more of red-ripe fresh strawberries, hulled
3/4 cup sugar
1 Tablespoon Grand Marnier (optional)

Directions:

Wash and drain strawberries. Slice strawberries to desired size.
Sprinkle with sugar and Grand Marnier and lightly fold together.
Set aside or refrigerate for at least 30 minutes for sugar to disolve, or until ready to use.

Sweetened Whipped Cream Recipe

2 cups heavy cream
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract

Directions:

Whip heavy whipping cream until semi stiff.
Add powdered sugar and vanilla and whip until stiff. Do not over whip cream.
Refrigerate until ready to assemble shortcakes.

Assembling the Strawberry Shortcakes

Split buttermilk biscuits in half and lay the bottom half down in a pretty bowl.
Spoon some strawberries and juice on top. How much is up to you.
Next, pipe or spoon some whipped cream on top of the strawberries.
Place the top half of the buttermilk biscuit on top and repeat with strawberries and whipped cream.
Once assembled, these strawberry shortcakes should be eaten within 30 minutes as they will begin to soak through.

If you liked the Strawberry Shortcake Recipe try Strawberry Mousse Pie , Classic Lemon Meringue Pie and Strawberry Cheesecake Recipe for more summertime desserts.

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