It’s funny because when I think of strawberry shortcake I think of this gross runny strawberry mixture and some nasty soggy biscuits. So, to put all that negativity deep down in my past I decided to come up with a new Homemade Strawberry Shortcake Recipe with Homemade biscuits and fresh whipped cream. And you wanna talk about good? WHOA! Ridiculously good and stacked high so you can impress everyone. I definitely put on my chef hat when it came to styling up this strawberry shortcake, but honestly it’s absolutely something you can do at home.
When making this strawberry shortcake recipe, I wanted to change up what I did with the strawberries. While they are beginning to peak in season, I wanted to enhance the flavor a little bit, so instead of simply tossing them in sugar I thought it would be cool to first make a simple syrup. A simple syrup is made by combining equal parts water to sugar or doubling sugar to water 2-to-1, depending on how much sweetness you want. This may seem odd to you, but my favorite thing in my kitchen hands down is my Franke gooseneck pot filler. I mean not only is it absolutely gorgeous, it makes my life so easy. I’m tall so carrying around big pots of water can put a lot of strain on my back but thank goodness for my Franke pot filler I literally fill up anything right on the stove top. Once your simple syrup is done you want to chill it so that it can cool before pouring it over the strawberries.
I thought it would be cool to flavor the strawberries with some vanilla so after I sprayed them and cut them, I soaked them in some of the simple syrup and vanilla and hit them in the refrigerator for a bit so that all of those wonderful flavors can infuse. Plus the liquid will turn a bit red, which is why the bottom of my final dish has a red sauce on it. Yup, this thing is jam packed with sugar :-).
It’s always important to wash fresh produce, especially berries. Berries really absorb everything they come in contact with and it stays on their skin, so taking the time to wash them thoroughly to make sure any dirt, or pesticides or anything like that are rinsed away. When washing any fruits or veggies at my house, the Franke roller mat always comes into handy. It’s a wonderful adjustable stainless steel rack that sits right over my Franke farmhouse sink with ease and from there I can dry dishes or wash produce. My Franke faucet with hose also helps to spray every square centimeter of what I’m washing to ensure it’s completely cleaned.
My memories of eating strawberry shortcake are not good, but mostly because we were buying everything premade and then assembling it. The store-bought stuff has nothing on the homemade version and believe it or not it’s incredibly easy to make. If you grew up in the south, then you probably know all about big fluffy oversized biscuits. I mean come on, is there anyway else to make and eat a biscuit? I remember when I first made biscuits, I was probably about 15 and working in a country club and after they got done baking, there is no way they were taller than ¾”. How depressing… Once I learned that biscuits are supposed to be about 2” tall and incredibly light, and fluffy, and flaky, then it was time to change up my cooking method. A huge trick to making delicious flaky fluffy biscuits is by shredding in ice cold butter so that it can run through the entire dough and no biscuit is left without it. This works, I promise, and the results will show it. Once they’re done cooking, let them cool before slicing them in half or in thirds.
Last but not least is the plate up. If you haven’t made your fresh whupped cream by this point, don’t worry it literally takes less than 5 minutes to do. Add everything to a standing mixer and whisk on high until stiff peaks are formed, boom, done. Now, pour some of that red simple syrup, vanilla, strawberry goodness to the bottom then start to layer with biscuit, whipped cream, and strawberries until this strawberry shortcake is piled high! If your nervous on making it to big then just be cautious and more traditional, ½ biscuit will do! Happy baking and Happy Strawberry Season!
- 1 cup of simple syrup – equal parts sugar & water boiled together and cooled
- 1 pint of strawberries, stem removed and cut into quarters
- 2 tablespoons of vanilla
- 3 cups of all-purpose flour
- 2 tablespoons of baking powder
- 2 teaspoons of Kosher salt
- 2 tablespoons of sugar
- 10 ounces of cold unsalted butter, shredded
- 1 cup of whole milk
- 2 eggs
- sugar in the raw
- For the Whipped Cream:
- 1 pint of heavy whipping cream
- ½ cup of sugar
- ½ teaspoon of vanilla extract
- Preheat oven to 375°.
- Strawberries: Pour the simple syrup over the cut strawberries and fold in vanilla. Chill for 1 hour.
- Biscuits:In a large bowl mix together the flour, baking powder, shredded ice cold butter, salt, and sugar, then form a well.
- In a separate bowl whisk together the eggs and milk and pour them into the center of the flour well.
- Use a fork to combine the ingredients.
- Once combined sprinkle some flour on a clean surface and slightly roll out the dough until it is 1 inches thick, do not over knead.
- Use a circle cookie cutter to make a circle that is about 2 inches across and place them on a sheet pan lined with parchment paper. There should be enough dough to make 10 biscuits.
- Whipped Cream: In a mixer whisk together all ingredients until stiff peaks are formed. Once this is achieved set aside to keep cool.
- To Plate: Cut the biscuits in half width wise or in thirds.
- Lay down the bottom part of the biscuit in a bit of the simple syrup from the strawberry bowl and layer on sliced strawberries and whipped cream and top off with the top of the biscuit. Garnish with fresh mint.