Enjoy these dld fashioned strawberry shortcakes with buttery biscuits, sugared strawberries and light fluffy whipped cream!
Finally, it’s here; Strawberry Season!! Hands down there’s nothing sweeter than juicy, fresh ripe strawberries picked from the farm! Dropped in salads, sliced on savoury tarts, topped on ice cream sundaes, there’s nothing the strawberry can’t handle. But there’s one classic that should never change, old-fashioned farm fresh strawberry shortcakes, that’s topped with whipped cream and flaky, buttery biscuits!
Strawberry shortcakes are a summer favourite for all. It’s easy to make the biscuits ahead of time, ready for whenever you are! Then all you have to do is slice your strawberries, whip the cream and then have fun assembling with your family and friends.
- Have biscuits made ahead of time for an easy go-to dessert. Freeze biscuits for up to a month and reheat in the oven when ready to serve.
- Use fresh whipping cream whenever possible! With a dessert as simple as strawberry shortcakes, you want to have the best and top-quality ingredients, especially when there are only a few ingredients in the entire dessert!
- Use as much or as little sugar as you like. If you don’t have farm-fresh strawberries they might not be juicy or as flavourful so add a little sugar to your strawberries to bring out those juices and flavours!
Build Your Own
This is the kind of dessert that can be fun for everyone to create their own special version. Why not have a ‘build your own‘ strawberry shortcake buffet? Add a variety of toppings and let your guests decide! You can add more options like;
- Local ice-cream
- Different kinds of berries, like raspberries and blackberries
- Herbs; basil, mint, edible flowers
- Sprinkles for the kids
- Sponge cake and biscuit options
I built my strawberry shortcakes on cupcake wrappers that I flattened, then displayed them on a wood plank for a rustic and fun summer party vibe! Have fun, get creative and enjoy all that summer produce offers!
Happy Summer Baking 🙂
Farm Fresh Strawberry Shortcakes
Old fashioned strawberry shortcakes with buttery biscuits, sugared strawberries and light fluffy whipped cream. This recipe is great for a crowd!
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 10 1x
- Category: Dessert
- Cuisine: Canadian
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons sugar, plus extra for dusting the tops of the biscuits
- 1/2 cup (113 g) unsalted butter (cold), cut into cubes
- 3/4 cup heavy cream, plus extra for glazing
- 1/2 teaspoon vanilla
- Strawberry Filling/Topping
- 2 – 4 cups strawberries, roughly chopped
- 1 Tablespoon sugar (optional)
- Whipped cream:
- 1 – 2 cups heavy whipping cream
- 1 Tablespoon icing sugar
- 1/4 teaspoon vanilla extract
- Fresh mint for garnish (optional)
- Preheat oven to 425˚F. Line a baking sheet with parchment paper and set it aside.
- In a large bowl stir the flour, baking powder, salt, and sugar together.
- Add butter cubes and cut into flour using a pastry cutter, until small crumbs form.
- Make a well in your flour-butter mixture, add the cream and vanilla, and stir until a shaggy dough is formed.
- Turn dough onto a dry, clean work surface and gather by folding the dough onto itself. This dough is on the dry side, keep folding until dough just comes together.
- Flatten the dough out approx. 1/2 – 1 inch thick and cut circles out with a round cookie cutter. Gather any scraps and gently press them together to make a few extra biscuits.
- Place biscuits on your lined baking sheet, brush with cream, and sprinkle with sugar.
- Bake for 10 to 15 minutes, or until golden brown. Allow to cool on wire rack.
- While your biscuits are in the oven, chop the strawberries and place them in a medium-sized bowl, stir in the sugar if using (this helps to bring out juices from the strawberries if they aren’t ripe).
- Whip the whipping cream with a mixer and add sugar and vanilla. Whip until soft peaks form.
- To serve, slice a cooled shortcake in half, add a large dollop of whipped cream, pile with berries, and garnish with fresh mint.
This recipe can be easily doubled for a large crowd.
Store biscuits in an airtight container for 2-3 days or freeze for a month.
Serve warm or at room temperature.
- Serving Size: 1 serving
- Calories: 336
- Sugar: 7.1g
- Sodium: 241mg
- Fat: 21.2g
- Saturated Fat: 13.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33.4g
- Fiber: 1.6g
- Protein: 4.1g
- Cholesterol: 65mg
Keywords: Strawberry Shortcake, Summer, Dessert
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