We are well into strawberry season here in North Carolina and I’m loving it. Mainly because that means I get to have this amazing strawberry shortcake! I’m starting to fear that the season is coming to an end which is always kind of sad because there is nothing like freshly picked strawberries. This is the first year my girls haven’t wanted to pick our own so we have been making lots of “quick” trips to our local strawberry patches to get quarts of them already picked. Yesterday I picked up a quart and the girls ate them before dinner time! I couldn’t say too much because I guess if they are going to pick a snack to devour it may as well be a healthy one.
This is my absolute favorite strawberry dessert and its just such a classic but to me this is the perfect way to serve it. This strawberry shortcake is my mom’s recipe and there is just something about this biscuit that makes this whole dessert come together. It is a crumbly slightly sweet, buttery biscuit and when you pair that with freshly whipped cream (another must) and fresh from the field strawberries (the last “must” here) this is just the ideal strawberry dessert.
Just a few tips on making this dessert. When you are making biscuits of any type you really want to make sure you do not overwork your dough or you will end up with tough chewy biscuits. These biscuits are kind of crumbly – almost like scones so the less handling the better. Just knead and mix until everything ‘just’ starts to come together. You will also want to make sure you use nice cold butter for the biscuits and cold cream for the whipped cream. It is amazing what a difference little details make to a simple recipe:-).
For some other strawberry dessert inspiration you can check these out!
This Strawberry Cheesecake Trifle is another AMAZING dessert – great for a party and you will get lots of recipe requests with this one.
If you like strawberries and rhubarb (great combo) here is a delicious strawberry rhubarb tart you can make!
Another one of my mom’s recipes that is perfect for the season – Fresh Strawberry Pie.
- 2 cups flour
- ⅓ cup sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- 6 tablespoons cold butter (cut into small pieces)
- ¾ cup buttermilk
- ½ teaspoon vanilla
- 1 tablespoon milk
- 1 tablespoon sugar
- 1 cup of chilled whipping cream
- 1 tablespoon vanilla extract
- 2 tablespoons confectioner's sugar
- Fresh Strawberries (2-3 pints) - hulled and cut into quarters
- Additional Sugar
- Combine flour ⅓ c. sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is the texture of coarse meal. Make well in center.
- Mix together buttermilk and vanilla. Stir into flour mixture, just until ball forms.
- Knead gently 5-6 times on floured board. Pat into ¾ thickness. Cut into 3" rounds. Place on baking sheet. Lightly brush with milk. Sprinkle with sugar.
- Bake at 425 degrees for 12-14 minutes, until the tops are a light golden brown.
- To make whipped cream place the cream in a bowl and beat until it starts to thicken a bit. Add 1 tablespoon of vanilla and confectioner's sugar. Continue beating until thick (but do not over beat.)
- Place cut strawberries in a bowl and add enough sugar to sweeten to your liking. (when strawberries are in season you may need less sugar than you would off-season.) Let the strawberries sit for about 20 minutes and then mash to break up the berries into smaller pieces.
- To assemble, cut shortcakes in half through the center. Place one half on a plate and top with strawberries. Place the other half of the shortcake on the strawberries and then top with a generous dollop of whipped cream.