Strawberry Shortcakes

Mixed Berry Shortcakes

To me, strawberry shortcakes just scream summer!

The berries are bursting in every farm market and supermarket and they are just begging to be reckoned with!

As you can see those berries reckoned with ME instead since I bought every variety they had to offer, turning this strawberry shortcake recipe into a mixed berry shortcake recipe!

Oh well, the more the merrier I always say!

Now this right here is the real deal, authentic strawberry shortcake BISCUIT recipe.

Mixed Berry Shortcakes

Not to be confused with a strawberries and cream layer cake! Which of course is amazing indeed; but when folks say strawberry shortcake, this is the original classic way of preparing the flaky buttermilk biscuits that are then topped with fresh berry compote and whipped cream!

We are building on recipes again, but I like to wait until just before serving, to whip up the cream.

By doing it this way I don’t have to prepare the gelatin stabilizer since these will be eaten faster than you can shake a stick! Trust me!

I dare you to just eat one!

Strawberry Shortcake Biscuits
 
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Be sure the butter is in the freezer before beginning so it stays as cold as possible during grating & mixing
Author:
Serves: 12
Ingredients
  • All Purpose Flour 3 cups (390g)
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Baking Powder 1 Tablespoon (14g)
  • Baking Soda 1½ teaspoon (7g)
  • Salt ¼ teaspoon
  • Unsalted Butter COLD 12 Tablespoons (170g)
  • Buttermilk COLD 1 cups (237ml)
  • 1 egg for washing the biscuits *optional
Instructions
  1. Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
  2. With a cheese grater, grate the frozen butter into the dry mixture and then mash it through with your fingertips to distribute evenly.
  3. Once the mixture has tiny bits of butter evenly throughout, pour in the buttermilk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix or knead this dough, we want to ensure it's lightness and flakiness by being as gentle as possible.
  4. Turn the sticky mass out onto a lightly floured work surface and fold it over about 5 - 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
  5. Press it out evenly into a disc about 9inches in diameter.
  6. With a 3" biscuit cutter (or a glass) cut out the biscuit rounds and place them spaced about 1" apart on a parchment lined sheet pan.
  7. Brush with egg wash and sprinkle with granulated sugar
  8. Bake in a preheated 375°oven (190°c) for approximately 18 - 22 minutes or until golden browned and no longer raw in the middles
  9. Cool slightly before slicing horizontally and serve with the berry compote and freshly whipped cream
Notes
Store shortcake biscuits at room temperature in an airtight container for up to 3 days.

Freeze for up to 1 month

Biscuits are the best when they are freshly made, they will get tougher as they sit

 VEGANIZE THIS RECIPE!

Vegan Strawberry Shortcakes
 
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Because earth balance tends to be much softer than butter- be sure to have it in the freezer before grating to ensure it does not melt while you are working with it
Author:
Serves: 12
Ingredients
  • All Purpose Flour 3 cups (390g)
  • Granulated Sugar ½ cup + 2 Tablespoons (125g)
  • Baking Powder 1 Tablespoon (14g)
  • Baking Soda 1½ teaspoon (7g)
  • Salt ¼ teaspoon
  • Earth Balance Buttery Sticks COLD 12 Tablespoons (170g)
  • Almond Milk COLD 1 cups (237ml)
Instructions
  1. Combine the flour, sugar, baking powder & soda and salt in a large mixing bowl.
  2. With a cheese grater, grate the frozen earth balance into the dry mixture and then mash it through with your fingertips to distribute evenly, work quickly so you don't melt the earth balance.
  3. Pour in the almond milk all at once and toss lightly to moisten the flour, allowing it to absorb. Be sure not to over mix or knead this dough, we want to ensure it's lightness and flakiness by being as gentle as possible.
  4. Turn the sticky mass out onto a lightly floured work surface and fold it over about 5 - 8 times. You may have to add some flour to take out an excessive stickiness of the dough, just do not add too much making it a tough dry dough.
  5. Press it out evenly into a disc about 9inches in diameter.
  6. With a 3" biscuit cutter (or a glass) cut out the biscuit rounds and place them spaced about 1" apart on a parchment lined sheet pan.
  7. Brush with a little almond milk and sprinkle with granulated sugar
  8. Bake in a preheated 375°oven (190°c) for approximately 18 - 22 minutes or until golden browned and no longer raw in the middles
  9. Cool slightly before slicing horizontally and serve with the berry compote and whipped cream of coconut

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22 Comments

  1. When I moved to the south, they looked at me like I had two heads when I told them that strawberry shortcakes should be made with BISCUITS. Come on, this is the land of biscuits and they insist on using those terrible pre-made sponge cups or angel food cake. I had to explain that a slightly sweet biscuit is a “shortcake”. I lost the energy to try to explain what the term “shortcake” meant.

    1. I swear sometimes there are some people who still live sheltered, LOL….

      Im up in New Hampshire and Ive only ever known biscuits for Strawberry Shortcake!

  2. You are the best ever Gretchen …. I made this biscuit recipe last year and it is awesome! Now I know what’s for dessert this week.

  3. Hi Gretchen! Thank you for all of your baking tips and tricks. I LOVE all of your videos and have been following you for a few years now. THANKFULLY I printed a ton of your recipes. Unfortunately, I didn’t print the delicious strawberry cake recipe (with the strawberry puree) and would LOVE to make it for a summer BBQ. Is there a way I could get a copy of the recipe and or do you plan to write a blog post about it? I know you are swamped trying to recreate everything again. Keep up the good work! I love trying pretty much everything you make and get TONS of compliments.
    -Love,
    Chelsea C.

  4. Hi Gretchen,

    Thanks for the wonderful recipe.. Looks very tempting..
    Can you suggest substitute for almond milk as we don’t get it here in India.

    Thanks

    1. HI thanks, are you looking to make it vegan? Since the regular recipe calls for heavy cream, but the vegan version will take ANY ALTERNATIVE milk – like Coconut Milk, Rice Milk, Almond Milk ,Cashew Milk etc

  5. I made these shortcakes , they came out wonderful ! I can eat them just like that without anything

    Initially when i poured the entire buttermilk all at once ,it was almost unmanageable for me , i thought may be i had to throw the entire thing. then with an addition of extra flour it was little ok .

    Still i couldn’t cut them in circles bcz it was so stickey. So with my bench scraper i cut them in small pieces

    Can u plz tell ,how many extra flour in Tbsp you sprinkled ?

    You are awesome .
    I am following you for more than a year now . I should have met you when u were in jersey .
    Now u r in Florida and i am in Switzerland .

  6. Hi Gretchen. Is there a stopping place in the shortcake biscuit recipe where you can pause and refrigerate or freeze them un-baked until the next day to bake them fresh the day after you make and cut the dough? Thank you. Also got the Key West Lime juice from Nellie’s and Joe’s and it is fabulous. Got the lemon, too. As good as fresh with a lot less work!
    Best,
    Wendy

  7. Hi Gretchen.
    I want to make a strawberry shortcake not with biscuits…the layer regular cake .
    Would you please share a recipe?
    I guess is with a sponge cake and filled with strawberry fruit??!?!?!
    And also if I can cover it under fondant?
    Please share a recipe! Thanks a lot .

  8. Hi Gretchen

    Here in New Zealand, we call these scones. They are either called Devonshire Tea Scones (if you want to be posh, and actually the correct English name) or simply Jam & Cream or Strawberries & Cream Scones.
    A biscuit to us Kiwi’s from down under, is what you call a cookie.
    A cookie to us, is a softer textured, thicker biscuit.
    We don’t use the term shortcake, but to me it would mean something similar to the theory of Short Pastry as apposed to Choux Pastry, so I can really understand why you would use a scone base. Your other Strawberry Shortcake here would be a Strawberry Sponge.
    Short answer – these to me, are your Biscuits made into a Strawberry Shortcake.
    Confused? I hope not ‘cos Vive La Différence
    Either way we love them all. Just as we love you.
    Keep on keeping on Gretchen, as always, you’re The Bomb!!

  9. I am in the middle of making this recipe and am not sure when to add the sugar. Do you add it all with the flour mixture? The instructions do not indicate when to add the sugar. In the video, it looks like you are adding the sugar with the flour, so I will try that.

    1. Hey thankyou for pointing that out! I apologize for the error, but you are exactly correct I added it to the flour mixture! it is now updated!

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