The Very Best Strawberry Shortcake Recipe
Quick and easy, this is the very BEST Strawberry Shortcake recipe. Tender, flakey biscuits are topped with juicy strawberries and a freshly whipped vanilla kissed cream. Simply the most fabulous strawberry dessert for spring and summer.
So, Take Your Child to Work Day is still a thing….and it sounds like, for many kids, it’s just a day to stay home from school. Which would be the same here except I’m a demon mom, apparently, and if you’re going to “go to work with me” you’re going to work with me. I used to take Katie to the office but since I’m now working from home, Landon decided he wanted to go to work with me a couple weeks ago. And so, I decided to immerse him in my life as a food blogger/recipe developer. I had a ton of things to do that day, which totally didn’t get done, but the one thing we did make turned out to be pretty spectacular and it is The Very Best Strawberry Shortcake recipe ever made. Well, at least in this house.
I made this same recipe a few years back and the photos turned out terribly. I ended up never posting it here because…..life. So, this year I added it to the MUST POST ON THE BLOG THIS YEAR list (yes, there’s a whole list) and Landon got to help me in the kitchen this time. We posted the whole day over on my Instastories on Instagram where you can see the recap in my highlights. He had so much fun helping me that we ended up creating a few more recipes to share together in the next few weeks.
To create my homemade Strawberry Shortcake recipe I started with the same biscuit recipe from my Peach Shortcakes from many years ago except I used regular flour instead of the whole wheat and I left out the lavender. The result is an easy strawberry shortcake recipe that’s ready in less than an hour, including the cooling time, making the whipped cream from scratch and macerating the strawberries which is just a fancy way of saying….sweetening the strawberries with sugar to draw out their juices. 🙂
This recipe for strawberry shortcake is so simple your kids can make it themselves. With very minimal mess!!! Seriously, except they are kids so they may make more of a mess than is totally necessary so that’s the risk we take we we let them loose in the kitchen, am I right? But….if you don’t let them make it and you do it yourself, they’re fantastic for Sunday brunch or a light lunch…or hey, how about Mother’s Day?
You can make the biscuits up to 24 hours in advance to make things go even faster or you can even freeze them up to two months ahead….if you’re a die-hard planner. And if you’re looking for even MORE super fast strawberry recipes you HAVE to check out this Chilled Strawberry Soup that I copied from my favorite Disney World recipe OR this kinda, sorta no-bake Strawberry Pie that’s my absolute favorite and is on the “must make a video list” to prove to you just how easy it really is to make. AND if you really love me…can you please go give me a follow over on Facebook because I share some fun stuff there….and Facebook is totally not really giving me love back. So, the more you follow…the more they’ll share. People helping people here. 🙂
The Very Best Strawberry Shortcake Recipe
- 2 cups sliced fresh strawberries
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter cut into cubes
- 1 large egg
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
In a small bowl, combine the strawberries and 2 tablespoons of sugar. Cover and refrigerate.
Preheat the oven to 400 degrees.
In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda. Add the butter and mix on low speed until the butter is broken into pea sized pieces.
In a small bowl, whisk together the eggs, 1 teaspoon vanilla and milk. Add the mixture to the dry ingredients and stir just until moistened. (If the mixture still seems too dry add an additional tablespoon of milk.
Turn the dough out onto a lightly floured surface. Knead lightly and then rool the dough into a circle about 3/4 of an inch thick. Using a 3-inch biscuit cutter or a small glass, cut out four circles and then ball the dough up to roll out again. Cut out two more biscuits and then repeat for the remaining two biscuits.
Place the biscuits close together on a sheet pan lined with parchments and bake approximately 12-15 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.
While the biscuits bake, whip the cream, remaining vanilla and confectioners’ sugar in a medium bowl with an electric mixer until soft peaks form.
Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit.
Biscuits can be made up to 24 hours in advance and stored in an airtight container. They can also be frozen for up to 2 months in an airtight container or wrapped tightly in plastic wrap.