I never knew a dessert without chocolate could be my favorite before these homemade strawberry shortcakes, but here we are. Maybe it’d all of the fresh strawberries, or the warm homemade biscuits, or maybe its the fluffy homemade whipped cream. Whatever it is though, dare I say it makes me forget all about any chocolatey desserts…
These strawberry shortcakes are the real deal, baby. They are made up of simple buttery biscuits, a warm strawberry reduction & fluffy fresh whipped cream. Each component of these strawberry shortcakes is homemade & fresh. All of the flavors and freshness come together to make a delicious summery treat.
The best thing about these homemade strawberry shortcakes is that there are multiple components that you can customize to make them uniquely yours, and to make them work for you. No matter which way you decide to make these delicious strawberry shortcakes, you are going to love them!
What if I don’t want to make my own whipped cream?
No problem! You can absolutely use a store bought whipped cream instead.
I want to make homemade whipped cream but I have no idea how!
You can certainly learn in no time! I actually just recently learned how to make my own homemade whipped cream and I’m obsessed. The biggest thing to know is to freeze a large bowl ahead of time. From there, it’s simply just whipping the cream and sugar together until it gets nice and airy and becomes…. well.. whipped cream.
Do I really need to grate the butter for the biscuits?
Not necessarily, but highly recommend it if you own a grater! This will help the butter distribute more evenly throughout the dry ingredients and will create super nice layers within the biscuits themselves. If you don’t own a grater though, no sweat, just cut the butter into small cubes instead.
Enjoy!
Easy Homemade Strawberry Shortcakes
8
Shortcakes30
minutes22
minutesIngredients
- Biscuits
2 Eggs
1/4 Cup Heavy Cream
1/2 Cup Milk
1/2 Cup Cold Unsalted Butter
1/3 Cup Cane Sugar
2.5 Cup All Purpose Flour
2 & 1/4 tsp Baking Powder
1/2 tsp Salt
2 tsp Turbinado Sugar
- Strawberry Reduction
3/4 Cup Fresh Strawberries
1 Tbsp Cane Sugar
- Whipped Cream
1/2 Cup Heavy Cream
2 Tbsp Cane Sugar
Directions
- Biscuits
- Begin by preparing the butter, as we will need that to be very cold when we make the dough for the biscuits. Finely grate the 1/2 cup of butter into a bowl and place it into the freezer while we prep the rest of the ingredients.
- In a separate large mixing bowl, add flour, baking powder, cane sugar, and salt and whisk together to combine.
- Next, add your very cold butter into the bowl of the dry ingredients and toss to combine so that the butter in roughly combined with the dry ingredients.
- Then, add the milk and one egg into the dry ingredients and begin mixing together to combine.
- Once the mixture is somewhat combined, finish combining by hand. The mixture will be very thick so we want to finish folding everything together with our hands so that we can get all the ingredients fully combined. You’ll know you are done mixing when all of the flour has been fully incorporated into the dough and it is very thick.
- Next, refrigerate the dough for at least 2 hours. This will help the butter solidify again and will create nice layers within the biscuits.
- Once the dough has been refrigerated, preheat the oven to 400 degrees Fahrenheit.
- Remove the dough from the fridge and roll it into a circle, about 8 inches wide, and 1 – 1.5 inches thick.
- With either a biscuit cutter or glass cup, cut your biscuits by pressing down firmly into the dough to cut each biscuit. You will need to roll up the dough scraps after cutting every couple of biscuits and then re-roll it out and continue cutting until you’ve used up almost all of the dough.
- Once you have your scones cut, whisk the second egg and brush it over the top of each biscuit and then sprinkle the tops of each with turbinado sugar.
- Place each biscuit onto a lined baking sheet, leaving a bit of room between each biscuit.
- Bake for 22 minutes, until the tops are golden brown, then remove from the oven to let them cool.
- Strawberry Reduction
- De-stem all of the strawberries and add them to a small stovetop pot with the cane sugar.
- Heat the strawberries and sugar over low heat and once warm, begin to mash the strawberries and continue stirring and mashing for 5 – 10 minutes until they break down.
- Remove the reduction from the heat and let it cool.
- Homemade Whipped Cream
- Begin by freezing a large glass bowl until it is very cold all the way through. I froze my bowl for about 90 minutes.
- Once the bowl is cold, add the heavy cream and sugar to it.
- With an electric hand mixer, mix the cream and sugar on low – medium speed continuously in soft circular motions.
- Continue mixing for 3 – 4 minutes until you notice soft ripple in the cream. At that point, you are almost done. Continue mixing a bit longer until you notice the whipped cream begin to get thicker and once you can remove a beater with soft peaks, you are done.
- Use immediately or store in the freezer in an airtight container.
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