Happy Monday, y’all! Can you believe it is June already? It feels like spring is flying by, and I’m so ready for summer! We’re grilling and BBQing and, of course, baking, like it’s 75 and sunny (instead of 50 and rainy — get it together, Seattle!), so today I wanted to share a fantastic summer recipe we baked up last week. I looked at quite a few strawberry shortcake recipes online and then put this together. (Andrew insists we consult Alton Brown whenever possible before I start tinkering, lol.)
Strawberry shortcake is the quintessential summer dessert. Fresh strawberries and cream top a shortcake biscuit in this classic recipe. And it’s so easy to make, so you can skip the store-bought and whip this up with jut a few staples you probably already have in your kitchen.
As I mentioned, I made this recipe (for the first time!) last week, and I can already tell it’s going to be a classic in our household. Andrew finished his plate in record time and was still talking about it a few days later (and from someone who can be very picky, that’s high praise). Plus, this strawberry shortcake recipe can be done up in 30 minutes, or even less, if you prep your fruit beforehand.
This is a traditional strawberry shortcake recipe, so the shortcake is biscuit-like, rather than the angel food cake variety you’ll see sometimes. I think the biscuit style lends itself wonderfully to soaking up more of those delicious strawberry juices. They’re best served shortly after coming out of the oven, when they still have a nice light crunch, but they’re good the next day, too. Just top with whipped cream and fruit. I just threw some heavy cream, vanilla, and sugar into my Kitchenaid mixer while I prepped the strawberries.
Just washing and quartering the strawberries is fine, but I sometimes like to add a little sugar, cover the bowl and give it a few light shakes before I start on the shortcakes. Having been shaken, the strawberries will have mashed a bit, creating a light syrupy juice that is also amazing on ice cream. Oh, I’ll also mention that almost any berry will work for this recipe — blueberries, cherries and raspberries are all in season during different times in the summer so you can use whatever is on hand, really.
Classic Strawberry Shortcake Biscuits
2 c flour
4 tsp baking powder
3/4 tsp salt
1/4 c sugar (or less, if preferred; the fruit and cream will add sweetness)
4 tbsp butter
3/4 – 1 cup heavy cream or half-and-half
Preheat your oven to 425 degrees. In a mixing bowl, not your stand mixer, combine flour, baking powder, salt and sugar (I like to whisk it all together to make sure everything’s distributed before I add the butter or cream). Use a pastry blender or fork to cut in the butter until the mixture is crumbly. Then add in your wet ingredient (half-and-half or cream), mixing just until everything is incorporated; avoid over-mixing. Use a large spoon (sometimes I just use my hands) to drop onto a baking sheet. Brush with melted butter, then bake for 15 minutes or until golden brown.
Allow to cool for a minute after removing from oven, then slice in half and top with strawberries and whipped cream.
Hope you enjoy this recipe! If you try it, please let me know how it goes!