Real Strawberry Shortcake
Homemade strawberry shortcake made with fresh, local strawberries and real whipped cream is a classic summertime dessert that we look forward to every year.
Also try: Strawberry Rhubarb Crisp, Strawberry Parfait, Strawberry Flan
For best results, make this strawberry shortcake with freshly picked strawberries, real whipped cream and homemade biscuits. It’s simply irresistible and relatively easy to make – cut strawberries, whip cream, bake biscuits then assemble.
If you’re having an informal party, you can let guests assemble the shortcakes themselves – tons of fun – just make extra of everything!
Strawberry Shortcake Recipe
Thanks to Tam Anderson of Prairie Gardens and Adventure Farm in Bon Accord, Alberta for the inspiration behind this recipe. It’s her idea to add a little Grand Marnier to the strawberries – brilliant! If liqueur is not your thing – add vanilla extract or a little balsamic vinegar for something unique.
Homemade Strawberry Shortcake
Ingredients
- Topping/Filling
- 4-5 cups Strawberries fresh
- 2 Tbsp Honey*
- 1 Tbsp Grand Marnier optional
- 1 cup Whipping Cream at least 35% fat
- 1 Tbsp Sugar
- Drop Biscuit
- 2 cups All-purpose Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Tbsp Sugar
- ¼ tsp Salt
- 1/3 cup Butter cold
- 1 cup Buttermilk**
- 1 tsp vanilla
Instructions
- Slice strawberries and mix with honey and liqueur (if using). Set aside to draw out juices.
- Beat whip cream with sugar until stiff peaks form. Set aside in fridge.
- Preheat oven to 450°F (230°C).
- In medium bowl, combine flour, baking powder, baking soda, sugar and salt.
- Cut in butter until mix resembles crumbs. Make a well in the center.
- Add buttermilk and vanilla to dry mix. Stir until just moistened. Overmixing can lead to tough biscuits. If dough is too crumbly add a tablespoon more of buttermilk if needed.
- Drop dough onto lightly greased cookie sheet into 8 equal mounds. Leave 1 inch between.
- Bake for 10 to 12 minutes or until golden.
- Slice biscuits in half. Layer with strawberries and whipped cream, top with other half of biscuit and add more strawberries and whipped cream. Be sure to use all the juices from the strawberries to drizzle on the bottom layer of the biscuits and/or on top.
Notes
Nutrition Facts (per serving)
Strawberry Shortcake or Strawberry Cream Puffs?
We’ve been having a very difficult and heated debate in our house about which we prefer best – strawberry shortcake or strawberry cream puffs.
It has required much taste testing. A good excuse to get fresh local strawberries.
We made these strawberry cream puffs as finger food for Canada Day celebrations. They were a big hit at the party.
Let’s face it, both are amazing! No one is going to frown or say no to whichever of these desserts is offered – certainly not my family. But here’s what we have concluded:
- For a sit down dessert we prefer this strawberry shortcake. We love that classic combination and when you have a plate and fork you can load up on strawberries and whipped cream and not worry about things getting gooey.
- For a more delicate finger food to serve at a stand up gathering, the mini strawberry cream puffs are perfect. They’re easy to handle and just require a couple of bites.
- For either one fresh strawberries and real whipped cream are key ingredients!
Do you have a preference?
When you make this strawberry shortcake, take a photo, post it on Instagram @getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.
Strawberry shortcake for me, everytime! Its summers!
Thanks for your vote, Donna! I agree, how can you not have strawberry shortcake when there are fresh strawberries?!