Strawberry Shortcake
With a delicious buttery biscuit, crushed strawberries and topped with fresh whipped cream, this treat is truly a summer delight.
I love to enjoy Strawberry Shortcake during summer because berries are readily available, and for this dessert, berries are the star. With a delicious buttery biscuit, crushed strawberries and topped with fresh whipped cream, this treat is truly a summer delight.
What Makes This Strawberry Shortcake Special?
This biscuit recipe is adapted from a biscuit recipe from Mother’s Bistro & Bar in Portland Oregon. They are famous for their biscuits and gravy (which I have been making at home for years), so I knew it would be the perfect starting point for a Strawberry Shortcake recipe. I swapped regular butter for European style, as I wanted the biscuits extra flaky and buttery, I upped the sugar from 2 Tablespoons to 1/3 cup, added pure vanilla extract and instead of buttermilk, I opted for whole milk kefir. Kefir not only aids in a beautiful texture, but adds such nice flavor to the biscuits.
Tips To Make Strawberry Shortcake
1.) Use strawberries that are ripe and flavorful. Being from Santa Cruz, I am spoiled when it comes to fresh produce. I always make this recipe when I have winning berries on hand.
2.) This is not a make ahead recipe. The biscuits are best eaten warm, right after being made. Brush a little butter onto each baked biscuits, allow them to cool slightly, and then assemble. They shouldn’t be hot enough to melt the whipped cream, but warm enough that the biscuit is soft and supremely tender.
3.) Fresh whipped cream is superior. While using canned whip cream can certainly work in a pinch, fresh whipped cream takes this dessert to the next level. Even better? Scrape a vanilla bean into the whipped cream.
4.) While the biscuits are baking, crush the strawberries and whip the heavy cream. Make sure these ingredients are ready when the biscuits are.
Substitutions and Variations
Any type of berry or stone fruit would be delicious with this recipe. Strawberries, raspberries, peaches, and cherries are all excellent choices.
If looking for other fruity desserts, try my Strawberry Cupcakes, Strawberries and Cream Cookies or my Lemon Raspberry Cheese Pie. I also have a delicious Fresh Lemon Cake and Lemon Poppy Seed Cake on the blog if you are craving citrus.
Final Tip
The biscuits are finished baking when they are golden brown. Allow them to cool for a few minutes before removing from the pan and assembling with the prepared strawberries and whipped cream.
Strawberry Shortcake
Ingredients
- 2 cups all-purpose flour, plus one cup for coating the biscuits
- 3 teaspoons baking powder
- 1 teaspoons kosher salt
- 1/3 cup granulated sugar
- 1/4 cup cold European butter such as Kerigold, cut into small cubes
- 3/4 cup Lifeway Kefir (plain whole milk preferred)
- 3/4 cup heavy cream
- 2 teaspoons vanilla
- 2 tablespoons melted butter
- 2 pounds fresh strawberries
- 2 tablespoons- 1/4 cup granulated sugar*
- 2 cups heavy cream
- 1 tablespoon sugar
- 1 vanilla bean, scraped and seeded
Instructions
- Preheat oven to 450 degrees F. Using a large bowl, add the 2 cups flour, baking powder, salt and sugar. Whisk to combine. Using a pastry cutter, cut the butter into the flour until it resembles coarse crumbs. Add the kefir, heavy cream and vanilla into the bowl and mix until just combined.
- With the additional 1 cup flour, add it into a shallow bowl. Take 1/8 of the dough and lightly toss the dough in flour before adding it to a 9" cake pan. Repeat with remaining dough. It is okay if the dough is touching.
- Bake the biscuits for 20 to 25 minutes or until they are golden brown. While the biscuits are baking, prepare the strawberries and whipped cream. Cut the strawberries into slices and sprinkle with sugar. Using a fork, mash the berries with some larger and some smaller chunks. Set aside. Whip the cream until medium stiff peaks. Fold in the vanilla bean seeds. Set aside in the fridge.
- `Once the biscuits are baked, immediately brush each biscuit with melted butter. Allow biscuits to cool 10 minutes before removing and assembling.
- To assemble the shortcakes, place each biscuit on a small plate. Top with desired amount of crushed strawberries and whipped cream, and enjoy.
Notes
There is a range of granulated sugar depending on the strawberries sweetness. If the berries are particularly flavorful, 2 tablespoons of sugar will suffice, but if they are particularly tart, or a sweeter fruit is preferred, use 1/4 cup.
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