Classic, easy Strawberry Shortcake Recipe! The homemade shortcake biscuits are impressively soft and layered with juicy strawberries and whipped cream.
When it comes to strawberry shortcake, some people favor a cake-like base and others prefer a biscuit base. I am firmly in the latter camp. You just can’t beat a warm, crumbly buttermilk biscuit filled with juicy strawberries and whipped cream.
For those intimidated by making homemade biscuits, rest assured: these are easy to prepare. I mix the dough by hand the old-fashioned way. And, instead of rolling the dough out and cutting it with biscuit cutter, I shape it into free-form balls. Not only is this method easier, but it also gives the biscuits a craggy texture with lots of nooks and crannies, perfect for soaking up all the strawberry juices without getting soggy.
There’s absolutely nothing tricky about making strawberry shortcake; the key is to make it during peak strawberry season using the juiciest, sweetest strawberries you can find.
- 2 Cups white flour.
- 1 cup granulated sugar.
- 2 eggs.
- 1 tbsp vanilla extract.
- 1/2 cup butter.
- 1/2 cup milk.
- 1 tbsp baking powder.
- 1 cup heavy cream.
- Fresh strawberries.
- A pinch of salt.
How To Make Homemade Strawberry Shortcake
Step 1 : Using an electric mixer , combine whipped cream , sugar and butter . add eggs and pure vanilla extract , beat for 5 minutes . then add milk .
Step 2 : Spread in a baking pan , and bake for 25 min at 350 degrees F .