Strawberry Shortcake Recipe
This homemade Strawberry Shortcake recipe is deliciously different and tastes divine! Sweet, tender biscuits topped with sweetened strawberries and fresh whipped cream make this simple strawberry shortcake the best around!
Servings: 6
Ingredients
Fresh Strawberries
- 1 pint strawberries hulled and quartered
- 2 tablespoons sugar
Sweetened Cream Cheese Biscuits
- 2 cups self-rising flour + more for dusting
- 2 tablespoons sugar
- 1 pinch kosher salt
- 4 ounces cream cheese at room temperature, cut into chunks
- 5 tablespoons frozen, salted butter grated
- ½ cup whole milk
Whipped Cream
Instructions
- Toss together the strawberries and 2 tablespoons of the sugar in a small bowl. Refrigerate while you make the biscuits and whipped cream and until ready to serve.
Sweetened Cream Cheese Biscuits Recipe
- Preheat oven to 475ºF.
- Combine the flour, 2 tablespoons sugar, salt, cream cheese, and butter with a pastry blender in a medium bowl. Pour in the milk and stir until just well combined.
- Dust a pastry cloth (or paper towels) lightly with flour. Turn the dough onto the floured cloth and knead gently about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½-inch thick. Cut out rounds of the dough using a 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an uncreased rimmed baking sheet and bake until light golden brown, about 10 to 12 minutes.
Assemble Shortcakes
- Assemble each of the shortcakes. Split open the sweet cream cheese biscuits and top the bottom halves with the strawberries and some of their juice and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, juices and whipped cream. Spoon more strawberry juices over the whipped cream and serve.
Video
Notes
From the Add a Pinch cookbook, published by Clarkson Potter (2017).
Variation:
Use Two Ingredient Cream Biscuits in place of Sweetened Cream Cheese Biscuits, if preferred.
Storage, Make Ahead and Freezer Instructions:
To store leftovers. Store any leftovers either assembled or unassembled in an airtight container(s) in the refrigerator for up to 3 days. If assembled, the whipped cream may soften and be best with a fresh topping of whipped cream on the top of the shortcake for serving.
To make ahead. Prepare all of the ingredients ahead of time and assemble when ready to serve. I like to make the biscuits up to a day ahead, the strawberries up to a day ahead, and the whipped cream the same day as serving.
To freeze. Prepare the biscuits and freeze them unbaked or baked in an airtight, freezer-safe container for up to 4 months. Prepare the strawberries and store them in an airtight, freezer-safe container for up to 3 months. Thaw all in the refrigerator overnight and then bake the biscuits if they are unbaked or reheat the biscuits if they were previously baked. I prefer to prepare the whipped cream fresh for serving. Assemble the shortcakes and serve.
Nutrition
Serving: 1shortcake | Calories: 368kcal | Carbohydrates: 46g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 160mg | Potassium: 215mg | Fiber: 2g | Sugar: 13g | Vitamin A: 590IU | Vitamin C: 46.4mg | Calcium: 63mg | Iron: 0.8mg
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