A couple weeks ago we went strawberry picking at Buckwheat Farm not very far from our house. It was a pretty normal strawberry picking experience, but we got really into it and ended up picking 2 gallons of strawberries! We eat a lot of strawberries as a family, but we needed a game plan to use up all of these strawberries from our overzealous picking. First I made a batch of strawberry jam, but then there were still a lot more strawberries. So we decided to make strawberry shortcake!
This strawberry shortcake recipe involves a biscuit instead of angel food cake. Just wanted to get that out of the way before you read further!
Strawberry Shortcake Recipe Notes:
The debate about whether to use a biscuit over angel food cake really came down to the fact that I didn’t want to crack a million eggs. Laziness. I read several biscuit recipes that included sugar in the biscuit dough specifically for strawberry shortcakes, but I knew that our strawberries were super sweet and I thought an unsweetened biscuit would provide a nice balance. If you want though, sprinkle a little sugar on the top of the biscuits before you bake them.
The Main Ingredient: Strawberries
Strawberries are the showstopper for strawberry shortcakes. To prep them, make sure you wash them and remove the green top before slicing. Choose a bowl with a lid and toss the strawberries, a bit of sugar and lemon juice in the bowl. Carefully stir this together and then cover the bowl for at least one hour. Over time the strawberries will release their juices making the perfect “sauce” for the strawberry shortcakes.
Hot Biscuits or Cool?
My husband and I also debated this point fiercely. Should Strawberry Shortcakes be hot or cold? My husband argued (effectively!) that a warm biscuit would make it feel like a cobbler and I was sold. The contrast between the hot biscuit and the cold strawberries and even colder whipped cream was fantastic.
A Note on Whipped Cream
A strawberry shortcake isn’t complete without the whipped cream. You can make whipped cream yourself OR you can use store made. We happened to have a can of Reddi-Whip in the refrigerator so that’s what we used.Print
A summer strawberry shortcake recipe served on a hot buttermilk biscuit.
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 4 shortcakes
2 cups sliced strawberries
⅓ to ½ cup sugar
Squeeze of lemon juice
4 biscuits using your favorite biscuit recipe.
In a medium bowl with a lid, toss the strawberries, sugar and lemon juice together. Cover and refrigerate for at least 1 hour.
Make the biscuits according to the recipe.
Slice the biscuits in half, spoon a generous amount of strawberries and the strawberry syrup on the biscuit, top with whipped cream and then put biscuit top back on.