Pour heavy cream and 1 1/2 Tbsp sugar into a mixing bowl.Brush tops with egg white then sprinkle evenly with remaining 1 Tbsp sugar.Cut into rounds using a 2 1/2-inch round cutter then transfer to lined baking sheet.Drop mixture onto a lightly floured surface and turn and press gently about 4 or 5 times until it comes together.Fold with a rubber spatula until it comes together in large pieces. Pour buttermilk mixture into well in center of flour mixture.In a mixing bowl (or large liquid measuring cup) whisk together buttermilk, 1 whole egg and vanilla extract. Add butter and cut into mixture until it resembles coarse crumbs. In a mixing bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.Line a 18 by 13-inch baking sheet with parchment paper. Add remaining sliced strawberries and 6 Tbsp sugar and toss.Slice strawberries, then add about 1/3 of them to a bowl and mash with a potato masher.So I highly recommend opting for aluminum-free.Īluminum-free baking powder is available at most grocery stores and only costs a bit more than the non-aluminum free. Heavy cream – only use heavy cream to achieve nice sturdy peaks that will hold up to the strawberries.Īluminum baking powder (which is standard in the U.S.) can leave behind a metallic or bitter flavor if used in this large of a quantity - this recipe calls for a whole 1 Tbsp baking powder.Egg and egg white – the extra white is for a nice color on the biscuits, it also helps the sugar stick.Buttermilk – use real buttermilk here instead of the buttermilk substitute for best results (Use leftover to make Buttermilk Pancakes!).Unsalted butter – stick with unsalted butter, it melts slower and you can control the amount of salt that goes in.Baking powder and baking soda – the combination of the two yields perfectly fluffy biscuits here.

All-purpose flour – preferably use unbleached all-purpose flour for better taste.

Granulated sugar – for the strawberry shortcake biscuits, whipped topping and the strawberries.

Strawberries – fresh strawberries work best here, and in-season berries will taste sweeter.

Here’s what you’ll need to make this traditional strawberry shortcake recipe: This recipe has three components: the strawberry shortcake biscuits, the macerated strawberry filling, and the homemade whipped cream that goes on top. This is the homemade strawberry shortcake to make! Trust me, you’ll be savoring every last bite of it and maybe even sneaking a few bites of the kids’ when they aren’t looking. That which is paired with an abundance of fresh strawberries and rich dollops of heavenly whipped cream. It’s that time of year when strawberry season has finally come, and what’s one of the first things you should make with those gorgeously red, plump juicy strawberries? Strawberry shortcake, of course!Īnd not just any strawberry shortcake - this easy strawberry shortcake recipe from scratch! With its buttery, perfectly sweetened biscuit base and its almost cake-like texture. What more could we ask for in a dessert? They’ll instantly become the highlight of the meal. The sponge cakes will get too soggy if the are stored with the strawberries on top.Strawberry Shortcake - made with perfectly fluffy and tender buttermilk biscuits, sweetened fresh strawberry slices and a rich, light as air whipped cream. STORE the sponge cakes, strawberries, and whipped cream in separate containers.

As much as I love a good strawberry flavor, you can easily add other fruits such as raspberries, blueberries, bananas.

For a more homemade version, try using a Chiffon or Angel Food Cake.

For more quick cake options, you can pick up a pound cake or an angel food cake from your local bakery.

Both are delicious options! Variations and Storage You can use either Homemade Whipped Cream or store bought. Layer a second cake cup on top and repeat! Smother with strawberries and top with whipped cream. Place each dessert cake cup onto a different serving plate. Refrigerate for at least 15 minutes until the sugar has dissolved.ĪSSEMBLE. Place the sliced strawberries into a container.