Strawberry Shortcake Dessert with Sweet Biscuits and Fresh Strawberries
I love Strawberry Shortcake Dessert with Sweet Biscuits and Fresh Strawberries literally all year long. There’s just nothing quite like the summer being filled with bite after bite of this delicious flavor and taste. Topped with a bit of whipped cream, and you’re in heaven!
So many local places have strawberries and many you can pick yourself. I would rather pick up a bucket full at the farmer’s market – what about you?
Be certain to check out my Strawberry Pretzel Salad Recipe as well for another tasty and delicious treat. It’s fast and simple and pairs perfectly with the days.
Strawberry Shortcake Dessert with Sweet Biscuits and Fresh Strawberries
One of my favorite things about Strawberry Shortcake is the texture of the dessert. I love the sweetness of the strawberries combined with the fluffy sweetness of the biscuits…it literally makes for the perfect treat. It’s one of those flavors that I crave and want all year long and while it’s one that you can absolutely make all year long, there’s just something about fresh strawberries that you can’t miss.
Does strawberry shortcake need to be refrigerated?
It does. I would keep it in the fridge to keep it fresh. This will help lengthen the life of it and have it nice and cool, ready for you to enjoy.
Are you ready to learn how to make this simple strawberry shortcake recipe? You’re going to love the outcome of this recipe!
Ingredients needed to make old-fashioned strawberry shortcake
Just gather up the list of ingredients below to get started.
Strawberry Ingredients:
- 4 – 5 cups of fresh strawberries, hulled and sliced
- 2 T granulated sugar
- 2 T orange liqueur or orange juice
Sweet Biscuit Ingredients:
- 3 cups of all-purpose flour
- ¼ cup of granulated sugar
- 2 T baking powder
- ½ t salt
- 1½ cup of cold buttermilk, divided
- ¾ cups of very cold unsalted butter, grated or chopped small
- 2 T turbinado sugar
Whipped Cream Ingredients:
- 2 cups of cold heavy cream
- 1 t vanilla extract
- 1/3 cup of powdered sugar
Sprigs of fresh mint, for garnish
How to make this easy shortcake recipe
Get the strawberries ready
Wash and hull strawberries then slice. 
Combine sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine.
Cover and place in refrigerator for 30 minutes to 1 hour, stirring once or twice to soak in all the flavors. Did you know this process had a name? It’s known as macerating.
Making the biscuits
Place top oven rack in the center position and pre-heat oven to 500°F.
To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
Grate or chop very cold, or frozen butter
Add the cold butter to the dry ingredients and mix with fork, or pulse in food processor. Do not do this by hand. Your warm hands will soften the butter. Mix until very crumbly.
Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.
Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown.
Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
Dust excess flour off the parchment paper and transfer the sheet to a large, rimmed baking sheet. Place in the preheated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
Making real whipped cream
While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy.
Cover and place in the refrigerator until ready to use.
Assembling your Strawberry Shortcake Dessert
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
After the biscuits are completely cooled, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit.
Top with some of the macerated strawberries.
Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries.
Add a small sprig of fresh mint for garnish and serve immediately.
I hope you enjoy this strawberry shortcake as much as I do.
See how simple it is to make this classic strawberry shortcake recipe! It’s a simple as following the recipe and then eating it all to enjoy! Once you make your first strawberry shortcake dessert, you know that summer is truly here!
More Delicious Desserts
Strawberry Shortcake Dessert with Sweet Biscuits and Fresh Strawberries
This simple dessert is fast and easy and loaded with flavor.
Ingredients
- 4-5 cups of fresh strawberries, hulled and sliced
- 2 T. granulated sugar
- 2 T. orange liqueur or orange juice
- Sweet Biscuit Ingredients:
- 3 cups of all-purpose flour
- ¼ cup of granulated sugar
- 2 T. baking powder
- ½ t. salt
- 1½ cup of cold buttermilk, divided
- ¾ cups of very cold unsalted butter, grated or chopped small
- 2 T. turbinado sugar
- Whipped Cream Ingredients:
- 2 cups of cold heavy cream
- 1 t. vanilla extract
- 1/3 cups of powdered sugar
Instructions
How to make this easy shortcake recipe
Get the strawberries ready
Wash and hull strawberries then slice.
Combine sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine.
Cover and place in refrigerator for 30 minutes to 1 hour, stirring once or twice to soak in all the flavors.
Making the biscuits
Place top oven rack in the center position and pre-heat oven to 500°F.
To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
Grate or chop very cold, or frozen butter
Add the cold butter to the dry ingredients and mix with fork, or pulse in food processor. Do not do this by hand. Your warm hands will soften the butter. Mix until very
crumbly.
Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.
Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown.
Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
Dust excess flour off the parchment paper and transfer the sheet to a large, rimmed baking sheet. Place in the preheated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
Making real whipped cream
While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy.
Cover and place in the refrigerator until ready to use.
Assembling your Strawberry Shortcake Dessert
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
After the biscuits are completely cooled, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit.
Top with some of the macerated strawberries.
Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries.
Add a small sprig of fresh mint for garnish and serve immediately.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 553Total Fat: 31gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 87mgSodium: 416mgCarbohydrates: 64gFiber: 7gSugar: 31gProtein: 8g
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double-check against our estimates.
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Happy Travels,
Rosemary
