Irresistible Strawberry Shortcake Made from Scratch This Summer
This strawberry shortcake recipe is a perfect homemade treat that captures the sweetness of summer with fresh strawberries and whip cream.
Equipment
- - Large bowl
- Baking sheet
- Mixing bowl
- - Fork
Ingredients
For the Biscuit
- 2 cups All-Purpose Flour or whole wheat for a heartier texture
- 1 tablespoon Cornstarch can be omitted for a denser biscuit
- 1 tablespoon Baking Powder ensure it’s fresh
- 1 teaspoon Baking Soda essential with acidic ingredients
- 2 tablespoons Granulated Sugar reduce for less sweetness
- 1/2 teaspoon Salt adjust to taste
- 1/2 cup Unsalted Butter use cold for flakiness
- 3/4 cup Buttermilk substitute with milk and vinegar if needed
- 1 tablespoon Turbinado Sugar for sprinkling on top
For the Strawberry Filling
- 4 cups Strawberries fresh, frozen can be substituted
- 1/4 cup Seedless Raspberry Jam can substitute with any fruit jam
For the Whipped Cream
- 1 cup Whipping Cream can replace with coconut cream for dairy-free
- 2 tablespoons Additional Sugar for Whipped Cream adjust to taste
Instructions
Preparation
- Combine the dry ingredients: all-purpose flour, cornstarch, baking powder, baking soda, granulated sugar, and salt in a large bowl. Rub in cold butter until the mixture looks like coarse crumbs.
- Stir in buttermilk gently until just combined—be careful not to overmix.
- Form the dough into about 8 rough balls, sprinkle with turbinado sugar, and bake at 425°F for 13-15 minutes until golden brown.
- Mash a portion of sliced strawberries with a fork, then combine with remaining berries, raspberry jam, and sprinkle with sugar. Let sit for 10 minutes.
- In a mixing bowl, beat the heavy cream until soft peaks form, then add sugar to taste and continue beating to firm peaks.
- Split the cooled biscuits in half, layer bottom half with macerated strawberries, add whipped cream, cap with biscuit tops, and serve immediately.
Notes
For a refreshing twist, garnish with fresh mint leaves!