Strawberries are in season and it’s time for a summer classic. . . strawberry shortcake. My version is light and fluffy and keeps well for up to a week. You can also freeze the biscuits and save them for raspberry, blueberry, and peach season too!
I recently made 120 of them for Alexandra and Carvil’s backyard wedding reception and they were a huge hit! Many of their guests came back for seconds.
How to Make Easy Homemade Strawberry Shortcake
Strawberry shortcake is easy to make, but there are a few things you should know to help you get better results.
Mix with your hands. . .but not too much
Yes, you can use a tool, but you’ll be cutting forever and your butter or margarine won’t mix nearly as evenly. Mix and break apart until everything is pea-sized or less.
Once you add cold milk, try not to knead too much. It’s a fine balance between getting all the flour worked in and overworking your dough. Every new baker makes their biscuit dough too tough the first time or two, so don’t worry if it happens to you.
Butter is Best
I made the version for the wedding using margarine so it would be vegan-friendly. If you and your guests are not opposed, use butter for the best results. Don’t worry, it will still taste great either way.Get the summer dessert recipe that will have your guests begging for seconds.Click To Tweet
Flour and Roll
Lightly flour the surface you’ll be rolling out the biscuits on. Roll to between a 1/2 inch and 3/4 inch thickness. If you don’t want to cut them into shapes, you can press your biscuit dough into a pan and cut it out in squares. I used something similar to this heart shaped cookie cutter.
If you are cutting your biscuits into shapes, be aware that if you reuse the dough those biscuits will be a bit tougher. I personally can’t bear the thought of throwing away good dough, so I deal with the little bit of toughness.
Related: Strawberry Feta Salad
Second Helping Strawberry ShortcakeThe best strawberry shortcake that will have your guests begging for seconds.Serves 122 1/3 cups flour,
2 tbsp sugar,
1 1/2 tbsp baking powder,
1 tsp salt,
1/2 cup butter or margarine,
1 cup cold milk,
Combine first 4 ingredients in a bowl. Add margarine and cut in until pea sized or less. Add milk and stir. Knead lightly until all flour is incorporated. You should end up with a slightly sticky, but rollable dough.
Lightly flour the rolling surface and the top of your dough. Roll out the dough to 1/2-3/4 inch thick. Cut with your favourite cookie cutter. Spread a few drops of milk on the top of the biscuit and sprinkle some coarse sugar. (Regular sugar works too.)
Bake at 425 F for 13-15 minutes or until some spots are a light brown. Cool and serve with whipped cream and strawberries.