Southern Strawberry Shortcakes

This recipe for Strawberry Shortcakes is a classic homemade sweet shortcake topped with sweetened strawberries and whipped cream.

A DELICIOUSLY SWEET CAKE WITH STRAWBERRIES

Gosh, is there anything prettier than strawberry shortcakes? To me, it is the perfect spring and summer dessert when strawberries are fresh and in-season. It’s a light dessert too. The perfect ending to any meal!

FREQUENTLY ASKED QUESTIONS:

Why are strawberry shortcakes called shortcakes?

It is not because of their height which is what many folks think. It actually comes from an old English cooking term, “short.” Short basically referred to any baked good that was made crispier because fat was added. In this case you get short cakes.

What are strawberry shortcakes made of?

Very simple ingredients. Flour, sugar, baking powder, salt, vanilla extract and some sort of fat like heavy cream or butter.

What is the difference between biscuits and shortcakes?

Biscuits are softer throughout whereas shortcakes have a slightly more crispier and crumbly texture. Shortcakes are also meant to be sweet whereas biscuits are more savory.

How long will strawberry shortcakes keep?

The shortcakes need to be stored separately in an airtight container from the whipped cream and strawberries or they will just get mushy. Also, fresh whipped cream has to be eaten the day it is made. Whipped cream doesn’t stay very fluffy after the day it is made. Unlike Cool Whip (whipped topping) which is more stable). Shortcakes will stay fresh in a container for up to 5 days.

Can they be frozen?

Yes! Of course the shortcakes have to be frozen individually. Wrap with plastic wrap and then put into a freezer safe tiptop bag. They will keep frozen for 3 months. Prepare strawberries and whipped cream when you are ready to serve the shortcakes.

Southern Strawberry Shortcakes

This recipe for Southern Strawberry Shortcakes is a classic homemade sweet shortcake topped with sweetened strawberries and whipped cream.

Ingredients

For the shortcakes (biscuits):

• ▢2 cups all-purpose flour (I prefer White Lily brand)
• ▢4 Tablespoons granulated sugar
• ▢2½ teaspoons teaspoons baking powder
• ▢½ teaspoon salt
• ▢1½ cups heavy cream
• ▢4½ teaspoons granulated sugar, for topping on biscuits

For the strawberries:

• ▢3 cups fresh strawberries (tops removed and sliced)
• ▢1 Tablespoon granulated sugar
• ▢1 teaspoon vanilla extract

For fresh whipped cream:

• ▢1½ cups heavy whipping cream
• ▢¼ cup powdered sugar
• ▢1 teaspoon vanilla extract

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Instructions

For the shortcakes (biscuits):

• Preheat the oven to 450 degrees F and line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, 4 tablespoons sugar, baking powder, and salt. 
• Add in the cream and stir with a rubber spatula just until combined.
• Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
• Use the bottom of a glass or fingers to 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.
• Bake for 12 to 15 minutes or until lightly browned.

For the strawberries:

• Meanwhile, prep the strawberries by slicing and adding them to a bowl with granulated sugar and vanilla and stir to combine. Put into the refrigerator for a few hours until the strawberries produce juice.

For the homemade whipped cream:

• In a large bowl, beat together the heavy cream, powdered sugar, and vanilla until soft peaks form (this is easiest with a hand mixer or a stand mixer with the whisk attachment).

To assemble:

• When ready to consume, slice a shortcake in half and top with whipped cream and strawberries.

Notes

• Shortcakes can be frozen.
• Cool Whip whipped topping can be used instead of fresh whipped cream.

Nutrition

Calories: 435kcal | Carbohydrates: 39g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 152mg | Potassium: 180mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1172IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.