Strawberry Shortcake from Scratch
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5.0
12 reviews
Excellent
Strawberry Shortcake from Scratch
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This easy strawberry shortcake recipes combines homemade sweet biscuits with a delicious strawberry sauce and homemade whipped cream for the only from scratch strawberry shortcake recipe you’ll ever need!
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Ingredients
Biscuits
- 2 cups all-purpose flour
- 4 TBS granulated sugar
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups heavy cream
- 4 ½ tsp granulated sugar (optional, for topping)
Strawberry Topping
- 3 cups chopped strawberries
- 1 TBS granulated sugar
- 1 tsp vanilla extract
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
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Instructions
Biscuits
- Preheat the oven to 450°F and line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, 4 tablespoons sugar, baking powder, and salt.
- Then add in the cream and stir with a rubber spatula or wooden spoon just until combined.
- Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
- Using the bottom of a glass or fingers, gently press the top of the dough down to make a round biscuit shape.
- Sprinkle the top of each biscuit with ½ teaspoon of granulated sugar.
- Bake the homemade biscuits in the preheated oven for 12 to 15 minutes or until lightly golden brown.
Strawberry Topping
- Chop the strawberries into small pieces. Then add the fresh berries to a medium bowl with granulated sugar and vanilla extract and stir the sliced strawberries with the other items to combine.
Whipped Cream
- In a separate large bowl, beat together the heavy cream, powdered sugar, and vanilla with an electric mixer (or stand mixer) until soft peaks form.
- When you’re ready to serve, slice a shortcake in half and add a good portion of strawberries and whipped cream on top of the biscuit. Then place the other half of the shortcake on top and top with more whipped cream and strawberries.
Notes
- Make the biscuits up to two days ahead of time and store in an airtight container until ready to serve.
- Freeze biscuits by baking as directed then once cooled wrapping them individually in plastic wrap. Place them (still individually wrapped) into a large zipper top freezing bag, squeezing out any excess air before placing in the freezer. They’ll keep for up to three months.
- Double the biscuit recipe and use half of them in these in this delicious strawberry shortcake and use the other half (without the sugar sprinkled on top) with this homemade sausage gravy for biscuits and gravy!
- Prep berries up to a day in advance and store in an airtight container in the refrigerator.
- Make the whipped cream as fresh as possible for the best results but if necessary, you can make the night before and store covered in the refrigerator for up to 24 hours.
- Don’t overmix the biscuit dough. These are cream biscuits so you want the cream to stay cold and over mixing can warm it up, leading to drier biscuits.
- Omit the sugar topping if you want to reduce sugar in the recipe.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
29g
(45%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
90mg
(30%)
Sodium
153mg
(6%)
Potassium
292mg
(8%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
1172IU
(23%)
Vitamin C
29mg
(32%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 153mg | 6% |
| Potassium | 292mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1172IU | 23% |
| Vitamin C | 29mg | 32% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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