The first and most definitive sign of summer for me has always been when the strawberries are ready to pick. I have special memories of going strawberry picking with my mother and grandmother then coming home and making strawberry jam.
We would always save some strawberries for eating immediately, of course, and plenty to make strawberry shortcake for that night’s dessert. There is nothing that says summer to me like the taste of fresh strawberry shortcake. I won’t ever order it in a restaurant because I know that it won’t be as good as my from-scratch recipe made from strawberries picked just hours earlier.
Yes, this strawberry shortcake recipe is a 3-step recipe, but each step is pretty simple on its own and the end result is SO worth it. For true scratch strawberry shortcake, you’ll need to make biscuits, whip up your own cream, and make strawberry sauce to pour over it.
First, the biscuits. I use the traditional recipe from my Better Homes & Gardens cookbook. You can make these real, rolled out biscuits, but I just make drop biscuits because it’s simpler and quicker, and to me, it doesn’t really matter what the biscuits look like because they’ll be smothered with berries and cream!
Strawberry Shortcake Biscuits
What You Need:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon cream of tartar
- 3/4 cup butter, softened
- 1 cup milk
1. Combine the flour, baking powder, sugar, salt, and cream of tartar in a large bowl. Cut in the butter until mixture looks like large crumbs. Add the milk and fold in until the mixture is just moistened.
2. Drop the dough into biscuits 1 inch apart on an ungreased baking sheet. Bake for 10 to 14 minutes in a 450 oven.
Next, the whipped cream. You’ll need to whip 1 cup of heavy whipping cream on high in a stand mixer for about 5 minutes, until stiff peaks are formed. You could do this by hand – it would certainly be a workout! – but it will take you much longer. Add 1-2 tsp of sugar to the cream and 1 tsp of vanilla to give it a little flavor and set aside (refrigerate if not using immediately).
What You Need:
- 1 1/2 cup crushed strawberries
- 1/3 cup sugar
In a small saucepan, heat the strawberries until nearly boiling. Add the sugar and mix in thoroughly. Bring to a boil and then reduce to simmer for 3 minutes. Set aside. This can be stored in the refrigerator, but is best served – and enjoyed – immediately.
What is your favorite summer treat? Do you have a special Strawberry Shortcake Recipe of your own?