Homemade Strawberry Shortcake Recipe
User Reviews
5.0
90 reviews
Excellent
Homemade Strawberry Shortcake Recipe
Report
This Strawberry shortcake Recipe with Homemade Biscuits and Fresh Whipped Cream is the absolute perfect spring and summertime recipe.
Share:
Ingredients
- 1 quart of hulled and quartered fresh strawberries
- ¾ cup cold simple syrup
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons sugar
- 1 ¼ stick cold unsalted butter shredded
- 2 large eggs
- 1 cup + 2 Tablespoons buttermilk
- ½ whipped cream recipe
- sugar in the raw for garnish
Instructions
- Take about a ½ cup of the strawberries and mash them in a medium-size bowl using a hand masher or fork.
- Next, add in the remaining cut strawberries and toss them with the simple syrup. Cover and keep in the refrigerator until you’re ready to use them.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar until combined.
- Fold in the shredded cold butter until mixed in and then form a well with your hand.
- In a separate small bowl whisk together the eggs and buttermilk. Reserve 2 tablespoons in a small bowl for later.
- Pour the egg mixture to the center of the well and use a fork to combine all the ingredients to form a thick dough.
- Transfer the dough to a clean surface and roll out the dough until it is roughly 1” thick.
- Use a circle cookie cutter to make a circle that is about 2 inches across and place them in a 10” cast iron skillet or pan, or a 13x9 casserole dish that’s been lined with parchment paper and sprayed with no-stick spray. You should get a total of 8 biscuits.
- Reroll out leftover dough after taking out the first biscuit rounds and continue to make biscuits until all the dough has been used.
- Brush the tops of the biscuits with leftover egg and buttermilk mixture and then sprinkle on some sugar in the raw and bake at 375° for 25 to 30 minutes or until browned on top and cooked throughout.
- let cool completely on a rack.
- Slice the biscuits in half or in thirds and layer with whipped cream and strawberries between the biscuit layers and serve.
Notes
- Make-Ahead: You can make the biscuits, strawberries, and whipped cream up to 2 days ahead of time if they are stored separately.
- How to Store: Cover the strawberries in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. The strawberries and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
- If you do not want to use simple syrup, you can toss the fresh-cut strawberries with a ½ cup of granulated sugar or ¾ cup of powdered sugar.
- When rolling out the dough your surface area does not need to be dusted with flour but if it starts to stick a little then I recommend doing it.
Nutrition Information
Show Details
Calories
342kcal
(17%)
Carbohydrates
73g
(24%)
Protein
8g
(16%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
428mg
(18%)
Potassium
458mg
(13%)
Fiber
4g
(16%)
Sugar
34g
(68%)
Vitamin A
127IU
(3%)
Vitamin C
70mg
(78%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 428mg | 18% |
| Potassium | 458mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 70mg | 78% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
90 reviews
Excellent
Other Recipes
You'll Also Love
