Strawberry shortcake recipe. Homemade strawberry shortcake recipe with drop biscuits. Easy recipe the entire family will love.
Summer is for juicy strawberries and fresh crumbly biscuits, all topped with a generous dollop of homemade whipped cream. It’s the summer treat that you make at 4pm on a hot afternoon, saying it’s for dessert.
But who are we kidding. The kids are going to come in with wet grass all over their legs from running in the sprinkler and we both know…. strawberry shortcake is for dinner tonight.
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Whether you’re making this for dessert or dessert for dinner. No one is going to argue with homemade strawberry shortcake.
Strawberry Shortcake Recipe
Biscuits
- 2 cups flour
- 2 tsp. baking powder
- ½ cup sugar
- ½ cup cold butter
- ½ tsp. salt
- 1 egg
- ⅔ cup milk
Strawberry Filling
- 2- lbs packaged fresh strawberries- washed and sliced
- 3-4 TBS sugar
- 1 tsp. lemon juice
Whipped Topping
- 1 pint heavy whipping cream
- 3-4 TBS sugar
- 1 tsp. vanilla extract
Start by chilling the mixing bowl and beaters in the freezer for 10 or more minutes. These will be for the homemade whipped cream.
Preheat oven to 450°
While beaters and bowls chill, preheat oven to 450°.
In food processor add 2 cups flour, 2 tsp. baking powder, ½ cup sugar, ½ tsp. salt and ½ cup cold butter (not melted). Blend until it resembled crumbs.
Add ⅔ cup milk and 1 egg to food processor. Mix until combined. Do not over mix.
Drop by spoonfuls onto cookie sheet. Makes 12 biscuits.
Optional- sprinkle tops of biscuits with a pinch of sugar before baking.
Bake for 12-15 minutes or until light golden brown.
Strawberry Filling
While the biscuits are baking, prepare your strawberry filling. Start by rinsing and cutting off the tops of the fresh strawberries. Slice and place in bowl along with 3-4 TBS sugar and 1 tsp lemon juice. Mix and set in refrigerator until ready to serve.
Whipped Topping
Take your chilled bowl and beaters from the freezer. Add 1 pint heavy whipping cream to mixing bowl ( I use my KitchenAid but you can also use a hand mixer.) Beat on medium high and add 3-4 TBS sugar and 1 tsp. vanilla. Beat until stiff peaks form. Just around one minute.
Place in refrigerator until ready to use.
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Sometimes whipped cream can end up extra soft if kept in the fridge over night. Try using 3-4 TBS powdered sugar in place of granulated sugar for a more stable whipped cream.
Assemble
When ready to serve, slice biscuit in half and add strawberries and whipped topping.
Not interested in making your own whipped topping?
Use canned whip cream or cool whip. Both are great options if you’re not interest in making homemade whipped cream.
This is a my go to for easy summer nights. It doesn’t always become dessert for dinner but when it does I can’t even say I feel guilty about it!
Strawberry Shortcake Recipe
Equipment
- Food Processor
- KitchenAid or hand mixer
Ingredients
Biscuits
- 2 cups flour
- 2 tsp baking powder
- 1/2 cup sugar
- 1/2 cup cold unsalted butter
- 1/2 tsp salt
- 1 egg
- 2/3 cup milk
Strawberry Filling
- 2 lbs package fresh strawberries
- 3-4 TBS sugar
- 1 tsp lemon juice
Whipped cream topping
- 1 pint heavy whipping cream
- 3-4 TBS sugar
- 1 tsp vanilla extract
Instructions
- Start by chilling the mixing bowl and beaters in the freezer for 10 or more minutes. These will be for the homemade whipped cream.
For the biscuits
- Preheat oven to 450°.
- In food processor add 2 cups flour, 2 tsp baking powder, 1/2 cup sugar, 1/2 tsp salt and 1/2 cup unsalted butter. Blend until it resembled crumbs.
- Add 2/3 cup milk and 1 egg to food processor. Mix until combined. Do not over mix.
- Drop by spoonfuls onto cookie sheet. Makes 12 biscuits.
- Bake for 12-15 minutes or until light golden brown.
Strawberry filling
- While the biscuits are baking, prepare your strawberry filling. Start by rinsing and cutting off the tops of the fresh strawberries.Slice and place in bowl along with 3-4 TBS sugar and 1 tsp lemon juice. Mix and set in refrigerator until ready to serve.
Whipped cream topping
- Take your chilled bowl and beaters from the freezer. Add 1 pint heavy whipping cream to mixing bowl ( I use my KitchenAid but you can also use a hand mixer.) Beat on medium high and add 3-4 TBS sugar and 1 tsp vanilla. Beat until stiff peaks form. Just around one minute.
- Place in refrigerator until ready to use.
Assemble
- When ready to serve, slice biscuit in half and add strawberries and whipped topping.
Notes
- The nutrition information provided is an estimate and will very based on different brands of ingredients that are used and cooking methods.
Nutrition
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