Strawberry Shortcake with sweet biscuits are like traditional strawberry shortcakes with lemony strawberry filling, from scratch sweet biscuits and freshly whipped cream that will have you making berry shortcake all year long!
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Sweet biscuit strawberry shortcake
What is shortcake exactly? Is it a biscuit? A cheesecake? Angel food cake? Pound cake?
Strawberry shortcake does not have to be those store bought round spongy cakes with super sweet syrupy strawberries and canned whip cream.
It can be a delicious classic make ahead and easy dessert instead!
This strawberry shortcake recipe is made with a strawberry shortcake cake that is more like a biscuit than a cake. Based on the delicious Bisquick strawberry shortcake I used to love when I was a child. This version is made without Bisquick and with simple ingredients and pantry staples instead.
A modified version of my baking powder biscuit recipe the rustic individual shortcake biscuits are slightly sweeter and a little sturdier to hold up to the juicy strawberries in their own lemon flecked syrupy sauce and fluffy whipped cream.
With fresh lemon juice and zest in the strawberries, the shortcake biscuits AND the freshly whipped cream this strawberry shortcake recipe takes advantage of the delicious pairing of lemon and strawberry. Like Strawberry Lemonade Hand Pies and this Lemon Curd Wild Strawberry Galette.
Ingredients
- Strawberries – or substitute for other seasonal berries
- Lemon
- Flour
- Sugar
- Baking powder
- Salt
- Butter
- Heavy cream
Step by step instructions
- Preheat oven to 450 degrees.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Cut the butter into little cubes and add to the dry ingredients.
- Rub the butter into the flour with your fingertips until the mixture resembles dry sand.
- Stir in the heavy cream.
Dough will be loose.
- Dust a clean work surface with flour and turn the dough out onto it. Pat strawberry shortcake biscuit dough into a ½ inch thick rectangle.
- Fold the dough in thirds like a business letter.
- Pat the dough into a ½″ thick rectangle again and repeat the folding one more time.
- Finally pat it out to a ¾″ thick rectangle and use a cookie cutter to make the shortcakes.
- I bought these super cute strawberry cookie cutters from Posh Little Designs awhile back because they were too cute to pass up. I used the large strawberry cutter to cut half the dough and a 3 inch round cutter for the other half.
- Place shortcakes on ungreased baking sheet and bake 10-12 minutes until lightly browned.
- While shortcakes are cooking, prepare the berry filling and the whipped cream. Add sugar, lemon zest and lemon juice to the berries.
- Add sugar to the heavy whipping cream and beat. You can use a handheld mixer, stand mixer or whisk. I have even used a fork while camping with no problem. For the best results though, make sure your heavy cream, bowl and mixing utensils are super super cold.
- After shortcakes have cooled, split in half and add some of the macerated berries.
- Top with lemon whipped cream,
and more strawberries.
- Enjoy!
Yield
This recipe yields around 9-12 shortcakes depending on cutter size.
How to store
Store leftover shortcakes tightly covered at room temperature for up to 3 days. Refrigerate the shortcake filling and store for up to 3 days. The homemade whipped cream is best used immediately but can be stored for several hours refrigerated. To make the whipped cream ahead of time and store for longer periods of time without going flat you can make a stabilized whipped cream like chantilly cream which is sweetened with confectioners sugar for more stability.
Ingredients
Sweet Biscuits
- 2 cups all purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons unsalted butter (1 stick) cold, cut into cubes
- 1 cup heavy cream
Berry Filling
- 2 cups strawberries
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Whipped Cream
- 2 cups heavy cream (1 pint)
- 1 tablespoon sugar
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Rub cut butter into mixture with your fingertips until it resembles dry sand.
- Gently stir the heavy cream into the flour mixture to make a loose dough.
- Lightly dust a clean work surface with flour and turn the dough out onto it.
- Pat the dough into a ½″ thick rectangle.
- Fold the dough in thirds.
- Pat into a ½″ thick rectangle and again fold in thirds.
- Pat the dough into a ¾″ thick rectangle, cut into shortcakes and transfer to baking sheet.
- Press together the scraps of dough and cut into more cakes.
- Bake until lightly browned, about 13 minutes.
- Cool on a rack for 5 minutes before serving.
- Meanwhile, prepare the filling by gently stirring berries with sugar and lemon juice.
- Whip the chilled heavy cream and sugar together until lightly fluffy. Do not overbeat.
- Assemble shortcakes with cake, berries and whipped cream.
- Store leftover shortcakes at room temperature and refrigerate filling and whipped cream.
Video
Nutrition
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