Wednesday, July 30, 2014

Homemade Real Strawberry Shortcake

The Perfect Strawberry Shortcake Recipe

My mother in law first made this recipe for me a few years ago after we'd moved to Virginia.  I'd never had real shortcake before, and it's completely ruined me for sponge cake and Angel Food Cake forever now.  Once you've had real shortcake, with its chewy soft biscuit like texture, you'll never go back for that fluffy spongy stuff again!  Trust me!  I was always so intimidate to make this myself, since it seemed so complicated.  But once I asked her for the recipe and really looked at how few steps it was, I knew I could make it all on my own.  My husband is always thrilled when I master one of his mother's recipes, as it brings a little extra something special to our meals.  One, it means that I know it's something that means a lot to him- to bring pieces of his childhood to our table.  Two, it means that his mother and wife truly get along, and I think every man can agree that in itself is a happy happy thing.  He still won't eat the strawberries on it, just shovels biscuits and whipped cream in, but either way I'm happy he's happy.  When I bake and it doesn't burn, we're all extra happy.

I will admit it took me a while to get used to kneading this without adding too much extra flour.  Once you add the milk, the mixture is quite sticky, so resist the temptation to add more flour.  Resist the temptation!  Not that it will totally ruin the shortcake biscuits, but it will make them much drier.  Also, I found that cooking them higher up in the oven keeps the bottoms from over browning.

Shortcake Ingredients:

  • 1 3/4 c All Purpose Flour
  • 2 1/2 tsp Baking Powder
  • 1 1/4 tsp Salt
  • 1 tbs Granulated White Sugar
  • 1/4 c Cold Butter
  • 3/4 c Milk

Shortcake Directions:

1. Preheat oven to 450 degrees
2. Sift flour, baking powder, salt, and sugar together.
3. Cut butter into flour mixture.
4. Stir in milk lightly with a for.
5. Turn onto a lightly floured board and gently knead for 30 seconds.
6. You can hand form individual biscuits, or gently roll out and cut biscuits out with a glass or biscuit cutter. Bake on a lightly greased pan for 10-12 minutes.

Strawberry Filling Ingredients:
  • 1 lb of Fresh Strawberries
  • 1/8 c Granulated White Sugar

Strawberry Filling Directions:

1. Rinse strawberries.
2. Remove stems and slice.
3. Add strawberries to airtight container and cover in sugar.  Gently toss to coat evenly.
4. Let sit in refrigerator for a minimum of 2 hours for juices and sugar to form a sauce.  I prefer to let it sit overnight.

You can find my recipe for Homemade Whipped Cream Here, or you can use canned whipped cream from the grocery store.

Looking for a fun variation for summer parties?  Make Strawberry Shortcake Kabobs!  After your shortcake biscuits have cooled, cut them in half like you would for the normal shortcake, but instead of filling them with whipped cream and strawberries, cut each half into quarters and slide onto bamboo skewers alternating biscuit, whipped cream, and strawberries.

Summer Parties: Strawberry Shortcake Kabobs

This method makes it the perfect sweet treat to serve at parties without making a huge mess or adding more dishes.  See a theme with me?  Less mess, less dishes= very happy Suzanne!  Guests can walk around and eat these, then toss the skewers in the trash when they're done.  No silverware needed!

Thanks so much for reading!  Don't forget to PIN this recipe for future reference and of course check out more of my delicious recipes and crafts on the blog.  See you next time!

**Disclaimer:  This article contains some affiliate links provided through and All the opinions expressed in this article are my own. Any items featured were purchased with my own money. For more information on my policies, please view my Let's Chat page.

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