This easy strawberry shortcake recipes combines homemade sweet biscuits with a delicious strawberry sauce and homemade whipped cream for the only from scratch strawberry shortcake recipe you’ll ever need!
Then add in the cream and stir with a rubber spatula or wooden spoon just until combined.
1 1/2 cups heavy cream
Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
Using the bottom of a glass or fingers, gently press the top of the dough down to make a round biscuit shape.
Sprinkle the top of each biscuit with ½ teaspoon of granulated sugar.
4 1/2 tsp granulated sugar
Bake the homemade biscuits in the preheated oven for 12 to 15 minutes or until lightly golden brown.
Strawberry Topping
Chop the strawberries into small pieces. Then add the fresh berries to a medium bowl with granulated sugar and vanilla extract and stir the sliced strawberries with the other items to combine.
In a separate large bowl, beat together the heavy cream, powdered sugar, and vanilla with an electric mixer (or stand mixer) until soft peaks form.
1 1/2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 tsp vanilla extract
When you’re ready to serve, slice a shortcake in half and add a good portion of strawberries and whipped cream on top of the biscuit. Then place the other half of the shortcake on top and top with more whipped cream and strawberries.
Notes
Make the biscuits up to two days ahead of time and store in an airtight container until ready to serve.Freeze biscuits by baking as directed then once cooled wrapping them individually in plastic wrap. Place them (still individually wrapped) into a large zipper top freezing bag, squeezing out any excess air before placing in the freezer. They’ll keep for up to three months.Double the biscuit recipe and use half of them in these in this delicious strawberry shortcake and use the other half (without the sugar sprinkled on top) with this homemade sausage gravy for biscuits and gravy!Prep berries up to a day in advance and store in an airtight container in the refrigerator.Make the whipped cream as fresh as possible for the best results but if necessary, you can make the night before and store covered in the refrigerator for up to 24 hours.Don’t overmix the biscuit dough. These are cream biscuits so you want the cream to stay cold and over mixing can warm it up, leading to drier biscuits.Omit the sugar topping if you want to reduce sugar in the recipe.