Strawberry Shortcakes

Spring breakkkkk. For some people that means hit the beach and get a tan. For me that means stay inside and bake to my heart’s content. Here’s the next kitchen adventure I had today!

My mom bought some strawberries yesterday, but they weren’t very sweet, so we had this whole container of strawberries and nothing to do with them. She also had some leftover buttermilk to use up, so I thought of making buttermilk strawberry shortcake! After a quick search, I decided to use this recipe from Allrecipes and adapt it to my needs. We didn’t have 8 cups of strawberries, so I used the three we had. We also don’t have whipped cream, so I made some of my own! I’m not a fan of strawberries or whipped cream, but somehow sandwiched between these crisp, tender, sweet biscuits, the combination turns magical. My favorite part of these strawberry shortcakes was the biscuit part, but the combination as a whole is delicious as well! Here’s the recipe!

Strawberry Shortcakes

adapted from Allrecipes

Makes 16 individual shortcakes



3 cups all-purpose flour

4 tsp baking powder

1 tsp baking soda

1 tsp salt

1/3 cup granulated sugar

3/4 cup (1 1/2 sticks) cold butter, cubed

1 cup chilled buttermilk

2 tbsp heavy whipping cream

Extra granulated sugar, for sprinkling

Whipped Cream

1 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla extract


3 cups (approx) fresh strawberries, sliced

1/4 cup sugar

1 tbsp lemon juice


Preheat the oven to 425˚F and line 2 baking sheets with parchment paper.

Sift together the flour, baking powder, baking soda, salt, and sugar. Cut in the butter with a pastry blender or two knives until the texture is crumbly. Stir in the buttermilk until the dough comes together. Drop 1/3 cup rounds onto the prepared baking pans. Brush the tops with cream and sprinkle with sugar. Bake for 14-16 minutes until golden brown on top.

For the whipped cream, whip the cream with an electric mixer in a clean bowl until soft peaks begin to form. Whip in the powdered sugar and vanilla until blended. Don’t overbeat or the whipped cream will become lumpy. Refrigerate until ready to use.

For the strawberries, mix together the lemon juice, sugar, and strawberries, and allow to sit for about half an hour, until a syrup forms.

To assemble the shortcakes, slice the biscuits in half, scoop on some of the strawberry mixture, and top with a dollop of whipped cream. Place the top half on top and serve. Enjoy!

Note: Store the biscuits, whipped cream, and strawberries separately until ready to serve, to keep the biscuits from getting soggy.



Add a dollop of whipped cream


So pretty!




2 thoughts on “Strawberry Shortcakes

  1. Charisma says:

    Mmm that looks delicious with all that cream and strawberries!

  2. Ooooo! I love homemade strawberry shortcakes!! Nothing beats the real thing!

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