A great strawberry shortcake always starts with the biscuit. These sweetened buttermilk biscuits are so soft and slightly dense. They make the perfect base to soak up the strawberry syrup too! Stack the sliced strawberries high and the homemade vanilla whipped cream even higher!
Who else is ready for a scrumptious strawberry shortcake with some sweet, freshly picked strawberries? I am for sure! We have a local strawberry u-pick place near us and I have to go at least once or twice every year with last year being the only exception. I was knee-deep in cookies for my Easy Homemade Cookie Cookbook, but I’ll definitely be there this year no matter what!
I love a sweet biscuit to pile fresh berries on. I spent a couple of days working on what I would call the perfect buttermilk biscuit for shortcake. I learned a few things along the way too.
- Too much butter or shortening will cause cracks in the tops of the biscuits.
- Overworking the dough will also cause cracks in the biscuits and one tough biscuit
- I prefer freezing the butter and grating it instead of using a pastry cutter to work it into the flour
- Brushing heavy cream on the tops of the biscuits make them shiny and helps brown the tops of biscuits up.
Another game changer for a strawberry shortcake is a vanilla whipped cream. A plain whipped cream is great. I had it every time I had strawberry shortcake growing up, but the vanilla just adds another layer of flavor to a pretty simple dessert. Plus it only takes a 1/2 of a teaspoon of vanilla extract or vanilla bean paste added in with the heavy cream and powdered sugar. You have to try it!
I did a ton of recipe testing for these biscuits. I’m far from an expert so I was going for practice makes perfect. I had SO many biscuits hanging out that weren’t quite up to par, that I took down a bag of them to my mom and still had SO many. I did what anyone with too many biscuits to eat should do, I froze them!
Can you freeze biscuits that are already baked? YES! Wrap the completely cooled biscuits in tin foil or plastic wrap, pop them in a freezer bag, and freeze them. They should last 2 – 3 months.
Can you freeze the biscuit dough? YES! Cut the biscuits out, place them on a baking pan and cover with plastic wrap. Place in the freezer until they’re frozen and then pop them into a freezer bag until you’re ready to bake them. They may take a few minutes longer baking in the oven if they’re frozen.
Want to try a boozy shortcake? This Redd’s apple fruit shortcake is amazing!
Love strawberries? These recipes are my favorite!
- Fresh Strawberry Cake Recipe
- Strawberry Lemon Blondies
- Strawberry Pretzel Salad
- Strawberry Pound Cake
- Fresh Strawberry Syrup