Homemade Strawberry Shortcakes


Is there anything that screams summer more than a strawberry shortcake recipe?? If you've never had homemade strawberry shortcakes, stop what you're doing right now and make these. Right now. Barely sweet, with most of the sweetness coming from the strawberries, these shortcakes are a serious game changer, and a perfect dessert recipe idea for anyone who doesn't usually like sweets. But I promise my sweet tooths will love it too!

This is a seriously easy strawberry shortcake recipe, and takes fewer than 15 minutes of hands on time. I also love that it calls for really simple ingredients, most of which you probably already have in your pantry! Served with vanilla whipped cream and fresh strawberries, you will love this strawberry shortcake dessert.
 

If you're looking for more summer recipe ideas, be sure to scroll to the bottom of this post! I've linked a whole 4th of July menu that a few of my fellow food blogger friends have put together, and it is amazing!! And for my strawberry lovers, I've linked a few of my other fan-favorite strawberry recipes that you won't want to miss.
 




Biscuit Ingredients: 

2 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt (I always use sea salt)
1/2 cup cold salted butter, plus 1 tablespoon melted
1 cup buttermilk

Strawberry Ingredients: 

1 pint strawberries, stemmed, hulled and sliced
Juice and zest of 1 lemon
2 tablespoons granulated sugar
finely minced mint

Vanilla Whipping Cream Ingredients:

1 cup heavy whipping cream
2 teaspoons vanilla extract

Directions: 

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Cut the 1/2 cup butter into small cubes, and rub the butter into the flour mixture with your fingers. Try to work somewhat quickly, so you don't melt the butter with the heat of your hands. Once the mixture resembles course crumbs, pour in the buttermilk. Mix the buttermilk in with a fork. Mixture will be wet, but you should be able to form it into a ball without it sticking too much to your hands. If it's too sticky, sprinkle a little bit of flour into the sticky spots.

Dust flour onto a clean work surface, such as a large cutting board. Turn the biscuit dough onto the surface, and form into a 1" high square. Dip a 3" biscuit cutter or rim of a water glass into flour, and cut biscuits out of the dough. Place each biscuit onto a baking sheet lined with parchment paper. You should get 6-8 biscuits, depending on their size.

Melt the remaining 1 tablespoon butter in a small bowl, and brush it onto the top of each biscuit. Sprinkle each with a bit of granulated sugar.

Put the baking sheet with biscuits into the refrigerator, and let chill for about 30-45 minutes. Near the end of the chill period, preheat your oven to 400 degrees F. Transfer the baking sheet directly from the fridge into your preheated oven. Bake for 20 minutes, rotating the baking sheet halfway through.

For the Strawberries: An hour before serving, combine all of the strawberry ingredients in a medium bowl, stirring well. Cover with plastic wrap, and allow to sit at room temperature for an hour.

For the Vanilla Whipping Cream: In a large mixing bowl, beat the cream with a hand mixer until thick. Add the vanilla extract. Continue to beat until the cream holds soft peaks.

To Assemble: Cut each cooled biscuit in half. Top each half with vanilla whipped cream and strawberries. Enjoy!




Your 4th of July Menu:

More Strawberry Recipes:




Click The Image Below To Pin This Recipe!


https://www.pinterest.com/pin/456341374742718193/

Kirsten Bell
3 Comments

3 comments:

  1. These look beautiful and delicious! How perfect for summer!

    ReplyDelete
  2. Such a perfect summer dessert, Kirsten!!

    ReplyDelete
  3. Such a perfect summer dessert, Kirsten!!

    ReplyDelete