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

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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.

If you love fluffy homemade biscuits, then you’re going to love this recipe for Mile High Buttermilk Biscuits. Are they really a mile high? Well what do you think?

I’ve been called the queen of hyperbole before, and it just rolled right off. “Sticks and stones will break my bones but names will never hurt me.” Ha. (It’s not true though is it. Names can hurt.)

So when I say these biscuits are a mile high, I may be exaggerating just a teensy tiny as the queen of hyperbole. But you’ll forgive me just this once, right? What I’m trying to say is, these are tall, light & fluffy biscuits worthy of your time and effort making them.

I don’t remember having homemade biscuits very often growing up. But later when we moved south, oh my. It was all about the biscuits! They really know how to make the biscuits down south. Steaming hot, flaky, slathered with melting butter or dripping honey. And my personal favorite: fresh strawberry jam!

Then we moved back north in 2004 and now I can’t even remember who the wonderful person was that introduced me to The Original Bakewell Cream. But they should get a gold medal or at least a blue ribbon. Because I started making the recipe for Bakewell Cream Biscuits on the back of the Bakewell cream tub and they’re the best biscuits ever! At least as good as those fabulous, flaky southern biscuits. Bakewell Cream is manufactured in Maine, quite near and dear to my heart as a New England girl. Bakewell Cream is actually a leavening agent that promises better baking, and you can buy it in many New England grocery stores or on-line here at King Arthur Flour. (If you can’t get your hands on Bakewell Cream, you may substitute 4 teaspoons of baking powder and omit the baking soda in this recipe.)

Today I’m sharing a slight variation of the biscuit recipe on the back of the tub of Bakewell Cream and calling them Mile High Buttermilk Biscuits. Even if they’re not really a mile high, I think you’ll still love ’em. I use buttermilk instead of milk. And butter instead of shortening.

I also use these Mile High Buttermilk Biscuits as the base for my Old-Fashioned Strawberry Shortcake recipe.

Hope you love these easy, Mile High Buttermilk Biscuits!

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Mile High Buttermilk Biscuits

A light and fluffy biscuit that rises high.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 16

Author Allie Taylor

Ingredients

• 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
• 1/2 cup cold butter
• 1 3/4 cup cold buttermilk
• extra buttermilk for brushing tops of biscuits

Instructions

• Mix and sift dry ingredients into a large mixing bowl.
• Add butter and mix with a pastry blender.
• Add buttermilk all at once and stir quickly with a fork.
• (You may need to add a little more buttermilk to make a nice soft dough.)
• Turn out on a floured board and knead 5 or 6 times.
• Roll or pat into a rectangle that is 3/4" thickness.
• Cut with biscuit cutter and place on baking sheet.
• Brush tops of biscuits with buttermilk.
• Bake at 475° for 5 minutes.
• Turn off heat and leave in the oven for 5-10 minutes until golden brown.

Notes

If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream and omit the baking soda.

You may also like: Old Fashioned Strawberry Shortcake

The post Mile High Buttermilk Biscuits appeared first on Through Her Looking Glass.