Strawberry Shortcake

I am one of those peculiar people that goes to Cheesecake Factory and doesn’t get the cheesecake. In fact, I order their strawberry shortcake. Something about stuffing my face with their delicious food followed by heavy cheesecake doesn’t do it for me. Instead, I pretend I am being healthy and choose the shortcake because it has fruit 😂.

Growing up my mom and I would make strawberry shortcake on the weekends, to use up any strawberries we had on the verge of going bad. We would usually use a Bisquick biscuit recipe, but it would just taste like slightly sugared bread and I prefer to waste my carbs on better sweets! I decided I wanted to come up with a recipe where my biscuit is more like shortcake! I hope you enjoy this!

Strawberry Shortcake
Strawberry Shortcake
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Strawberry Shortcake

Who doesn't love strawberry shortcake?!
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: American, Dessert, Southern, Strawberry
Servings: 6
Author: Sophie May

Ingredients

Strawberry Topping

  • 1 lb strawberries sliced
  • 1/4 cup sugar

Shortcake Biscuits

  • 2 1/8 cups all-purpose flour plus extra for flouring surface
  • 3 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 7 tbsp butter cold
  • 1/2 cup heavy cream
  • 1/2 cup buttermilk

Extras

  • Vanilla Ice Cream
  • Whip Cream

Instructions

Strawberry Topping

  • Combine strawberries and sugar in a Tupperware or a gallon bag and refrigerate. This is key to get a juicy sweet strawberry topping.

Shortcake Biscuits

  • Preheat oven to 375 °F
  • Mix flour, sugar, baking powder, and salt thoroughly in a bowl.
  • Cut in cold butter until the mix is crumbly.
  • Add heavy cream and buttermilk and combine (~30 seconds).
  • Lightly flour your surface and place your dough on it.
  • Roll dough out and fold. Repeat this process rolling out less thin each time. Do this until you have 1-inch-thick dough.
  • Cut biscuits out of the dough (~4-6 oz).
  • Place the biscuits on a non-stick baking sheet. The biscuits will rise so leave space between them.
  • Bake for 10-15 minutes, or until they are slightly browned.
  • Take the biscuits out, slice them open, fill with whip cream and strawberry topping and ice cream on the side and ENJOY!

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