#Strawberry shortcake recipe full#

Hers involved a Bisquick cake (remember that boxed mix?) using a recipe on the back, some sugared strawberries, and either cool whip or vanilla ice cream on top. If you liked this Strawberry Shortcake recipe you’d love my other strawberry recipes! Try them out when strawberries are fresh and in season.Don’t want to read about my memories? Scroll on by to the recipe! 🙂ĭo you have childhood memories of this summertime delicacy like I do? My mom made the BEST strawberry shortcake. Whipped Cream. Same with the whipped cream, prepare a day in advance.Any more and the strawberries tend to get soggy. Strawberries. Mix the strawberries and sugar together up to 1 day in advance.You can also freeze these for up to 3 months, but make sure to thaw all the way through before serving. Store covered on the counter or in the fridge. Shortcakes. Make these shortcakes up to 3 days in advance.Luckily for you, all parts of this strawberry shortcake recipe can be made ahead of time! Which makes this homemade recipe even easier. Bake until the tops are golden and crisp. Brush tops of scones with cream and sprinkle with granulated sugar, if desired.

#Strawberry shortcake recipe full#

Using a 2-inch round cutter, cut dough into 8 circles. (You may have to re-roll scraps of dough to get a full 8). Roll the dough out to 1-inch to 1 1/4-inch thick. Flour your hands, the top of the dough and a rolling pin. Roll out Dough + Cutĭump the dough out onto a floured surface and be sure it is well combined. Whisk eggs and heavy cream together in a separate bow l and quickly add to the flour/butter mixture. Combine until just blended. Make the DoughĬombine flour, sugar, baking powder, and salt in a large bowl. Blend in the cold butter using a pastry cutter until the butter is in pea-sized pieces. Preheat oven. Line one light-colored baking sheet with parchment paper and set aside. I have also found that lining the baking sheet with parchment paper helps the bottoms of the shortcakes from getting too dark and crispy. Make sure to use cold butter for best results. Making shortcakes is pretty straightforward. If strawberries are in season, you may only need 1 tablespoon of sugar. Wash, hull and slice strawberries and place in a bowl. Sprinkle with sugar and toss to coat. Depending on how sweet your strawberries are, you just will want to adjust the amount of sugar. For full recipe details, see the printable recipe card down below. This recipe has a couple of moving parts but with my easy to follow steps you’ll be making homemade strawberry shortcake in no time! This recipe requires mostly pantry items you likely have on hand already. This will keep your shortcakes light and flakey, rather than greasy. Cold Butter– make sure your butter is as cold as possible when making the shortcakes.Using half and half will cut the calorie and fat content and won’t give the stiff forming peaks that you’re looking for, for thick creamy whipped cream. Whipping Cream– using heavy whipping cream will give you the best results.Strawberries- if strawberries are in season, you may need less sugar to sweeten them up.Here are just a few tips I have found to help when making Strawberry Shortcake. Tips for Making the Best Strawberry Shortcake