This one is a real favorite because all my life I have loved the real strawberry shortcake.
When I say real, old fashioned strawberry shortcake with homemade short cake biscuits, I hope you all know what I mean. Not those sponge cakes we all had as kids. Who’s idea were those? They still sell them in the store, but please take a minute and see how easy this recipe is and make your own shortcakes. These are so much better. They absorb the strawberry juice, yet don’t get soggy and make a perfect bite of cake, fruit an cream.
Sweet crumbly homemade shortcake biscuits that are so suited to absorb the juice of strawberries and cream. The only thing that makes it even better is adding a tiny dollop of ice cream which melts into a creamy sauce absorbed by the biscuit. Pushing chocolate aside, the strawberry shortcake dessert is grown-up childhood, comfort food. Adding a few blackberries to the strawberry shortcake makes it even better.
Homemade Shortcake biscuits are different from regular biscuits.
They crumble, which is what “shortbread” does. Similar to short bread, they are crumbly due to the butter/flour ratio. My basic biscuit recipe has a high fat content so I didn’t increase that. I used my basic biscuit recipe, adding more sugar and using cream instead of buttermilk.
This is a great make ahead dessert. You can freeze the biscuits and warm them in microwave, or make them early in the day. Assemble immediately before serving. Mason jars come in very handy for an outdoor barbecue.
So tell me, how do you eat your strawberry shortcake? Soggy store bought sponge cakes or real strawberry shortcake biscuits?
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A Few More Fabulous Strawberry Desserts from Spinach Tiger
These strawberry biscuits are scone-like and addicting! I recently demonstrated them at Williams Sonoma and they were as the southern ladies said, “divine.”
Strawberries and blueberries go so well together to make this tart from the heart.
If you’re looking for a gluten free alternative, you have to try these.
More Strawberry Recipes Here
- shortcake biscuits (see recipe below)
- 2 quarts of strawberries, washed, trimmed, sliced
- 1 cup water
- 2 tablespoons sugar (depending on how sweet strawberries are)
- whipped cream
- SHORTCAKE BISCUITS
- 2 cups soft wheat flour (can use all purpose flour if necessary)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons ice cold butter, cut into cubes
- 1 cup heavy cream
- FRESH WHIPPED CREAM
- 1 cup heavy whipping cream
- 1 tablespoon confectioner's sugar
- Mix all dry ingredients together.
- Cut butter into flour until you have consistency of course crumbs
- Add in heavy cream, stir until you have a biscuit dough.
- You may need to flour your hands to form into a dough to roll and cut.
- A small biscuit cutter will make 18 biscuits.
- A medium biscuit cutter will make 10-12.
- Place them on a baking sheet, touching. You can bake them in a cast iron pan. I used a baking stone.
- Bake at 450 for 13-18 minutes depending on your oven and how large the biscuits are.
- FRESH WHIPPED CREAM
- Whip heavy cream with confectioner's sugar until stiff.
- STRAWBERRY SHORTCAKE ASSEMBLY
- Strawberries should sit in water and sugar for at least an hour.
- Cut biscuits in half, and layer strawberries also using some of the liquid, which soaks into the biscuits.
- Top with fresh whipped cream.
I am sure I have mentioned it many times but in Canada strawberry shortcake is made with sponge cake in the British way. i do however really like this biscuit version. Who can resist anything with strawberry and whipped cream.
I have to be honest I’d be over the moon with both the sponge or the biscuit! But I do like the way that you make the biscuit or shortcake sound 😉
I never realized those sponge cakes were eaten all over the world.
I love these shortcakes. My Mother always made shortcake for summer fruit..we never had those supermarket sponge cakes. Thank you for the recipe! So yummy!
Um, I’m Canadian and we always used biscuits. The storebought sponge cakes were called “Mary Ann Shells”. So they certainly exist but don’t assume that this is “the Canadian way” — most of my friends and most restaurants, in my experience, use biscuits more than sponge cakes.