There’s nothing quite like Old Fashioned Easy Strawberry Shortcake made with sweet, juicy fresh-picked strawberries. If strawberries are in season where you are, it’s time to grab your basket and get picking!

Homemade strawberry shortcake is simple. Like Grandma made. Dripping spoonfuls of juicy strawberries and dollops of freshly whipped cream top warm, homemade buttered biscuits.

First, slice strawberries and add some granulated sugar. You’ll need more or less sugar depending on how sweet and ripe the berries are.

Allow the berries to macerate for an hour or so with the sugar. This draws out that wonderfully sweet strawberry juice.

While the berries macerate, bake a pan of homemade biscuits. Add a few tablespoons of sugar to your traditional biscuit recipe. Or use my recipe below.

Here’s the biscuit recipe I use from the back of my Original Bakewell Cream can. (Bakewell Cream is a traditional New England powdered leavening agent that originated over 60 years ago in Maine. Bakewell Cream makes baked goods rise higher and contains no additives or aluminum. Also gluten-free. You can use Bakewell Cream in most any recipe in place of baking powder or cream of tartar.)

(If you can’t get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda)

Right before baking, brush biscuit tops with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.

After baking and while biscuits are still warm from the oven, slice ’em in half, place a pat of butter inside to melt.

While that butter pat melts, whip the whipping cream, powdered sugar and vanilla together until stiff peaks form. Assemble individual strawberry shortcakes by topping the bottom biscuit half with spoonfuls of fresh strawberries, juice and whipped cream.

Add biscuit top, more berries and a dollop of whipped cream. Yum!

I won’t say that we haven’t enjoyed strawberry shortcakefor dinner around here. And on more than one occasion too. Let’s see, strawberries = veggie/fruit. Whipped cream = dairy. Biscuit = grains. We’re good!

This Old Fashioned Easy Strawberry Shortcake is a fresh and simple strawberry dessert, perfect on the patio in summertime. You’ll have some extra biscuits, lucky you! Perfect for breakfast smothered with jam or honey.

Tips for making Strawberry Shortcake:

• Use freshly picked strawberries.
• Wash the berries right before using, they will quickly mold in the refrigerator when wet.
• Let the sliced berries macerate with sugar for about an hour.
• Use your favorite biscuit recipe and add a couple tablespoons of sugar to the recipe for great strawberry shortcake biscuits. Or use my biscuit recipe here.
• Leftover biscuits are great for breakfast the next day.

Other strawberry shortcake recipes you might like to try: Very Best Strawberry Shortcake Recipe and Strawberry Shortcake In a Jar

Print

Old-Fashioned Easy Strawberry Shortcake Recipe

Dripping spoonfuls of juicy strawberries atop warm, homemade buttered biscuits with big dollops of freshly whipped cream.

Course Dessert

Prep Time 50 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allie Taylor

Ingredients

• 1 quart fresh strawberries washed, hulled and sliced
• 1/2 cup granulated sugar or more depending on sweetness of the berries

Whipped Cream:

• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

Bakewell Cream Biscuits:

• 4 cups flour
• 4 teaspoons Bakewell Cream
• If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup shortening or butter
• 1 1/2 cups cold milk
• 2-3 tablespoons crunchy sparkling white sugar or turbinado sugar
• butter

Instructions

Strawberries:

• Gently combine sliced strawberries in bowl with 1/2 cup granulated sugar.
• Let sit for an hour or so to draw out the juices.
• !Biscuits:
• Preheat oven to 475 degrees.
• Mix and sift flour, Bakewell Cream, baking soda, 2 tablespoons sugar and salt.
• Add shortening and mix together with pastry blender.
• Add milk all at once, and stir quickly with a fork.
• (Some flours may require a little more liquid to make a nice soft dough.)
• Turn out on a floured board and knead 5 or 6 times.
• Roll or pat dough to 1/2 inch or 3/4 inch thickness.
• Cut 8-10 biscuits with biscuit cutter.
• Brush with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.
• Bake at 475 degrees for 5 minutes.
• Turn off heat and leave in oven for 5 - 10 minutes until golden brown.
• Split each biscuit in half and place a pat of butter in the middle.
• !Whipped Cream:
• Whip cream, powdered sugar and vanilla until stiff peaks form.
• Assemble strawberry shortcakes by layering berries and whipped cream inside and on top of the biscuit.

You may also enjoy: Fresh Strawberry and Lemon Curd Angel Food Cake

The post Old-Fashioned Easy Strawberry Shortcake appeared first on Through Her Looking Glass.

Hello friends, this Merci Beaucoup Thanks Muchas Gracias post is for YOU! I realized just yesterday that May 6th marked the six month anniversary of the launch of Through Her Looking Glass. Somehow the date quietly got by me. And it occurred to me that you might be interested to hear how things are going behind the scenes.

So here goes. Thankfully things are going well and I’m so grateful for all your help. If you’re reading this today, it means you either discovered this blog along the way or you’ve hung in there with me from the beginning as I tried to figure out where this blog was going. I know many of you had never followed a blog before, and so thank you from the bottom of my heart for joining me on this crazy wonderful adventure. Also thanks for your many great comments that make this such a fun on-line community to be a part of. A friend recently told me she loves visiting the site because she can’t wait to hear what you have to say.

When I was preparing to launch the blog last spring and summer, I spent lots of time writing stories. I love to tell stories. And when the blog initially launched, I thought I’d include a recipe here and there, but mostly write about my life, experiences and New England. But I learned on the journey that recipes are something that people the world over are interested in. And who doesn’t like a great new recipe? So I’ve slowly moved toward mostly sharing recipes on weekdays and my musings/writing on the weekends. I hope that works well for you also.

This blog wouldn’t be here without some great mentoring along the way. The advice of my friend Amy who authors She Wears Many Hats has been invaluable. She’s been so encouraging and helped me navigate the journey from the very beginning. So thank you Amy, you’re a gift. She strongly encouraged me to network with other bloggers. To write the next post. To work towards excellence. And reminded me (more than once) that the people who make it in the blogging world are the ones who don’t quit. (!)

I’m thrilled to say that Through Her Looking Glass now receives 11-12K hits monthly. Several advertising networks have contacted me in the past few months, and there are now ads in the sidebar.

I was also invited to be a primary blogger for The Daily Meal , a national foodie/recipe website out of Manhattan. My Chocolate Raspberry Tart was featured last week on The Daily Meal and yesterday, my Old Fashioned Strawberry Shortcake.

And just last night my tart post was included on MSN.com. These are exciting days!

So where is Through Her Looking Glass going in the next six months? Forward, God-willing. I’ll continue to strive towards excellence, grow the readership, foster site community and solicit advertisers. I can’t thank you enough for being a supportive part of the THLG community here, reading the posts, sharing with family and friends and commenting when you can. I’ve met so many wonderful people along the path I now call friends. Such a joy to be able to do what I love. If you have ideas you’d like to see included in future posts, please let me know!

Thanks for all your encouragement and support, means the world to me.

XO,

allie

The post Merci Beaucoup Thanks Muchas Gracias appeared first on Through Her Looking Glass.