Strawberry Shortcake Recipe

5 from 3 votes

The BEST Strawberry Shortcake Recipe you will ever make! Our recipe is simple, totally delicious and just a little bit special with our cornmeal drop biscuits!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Amercian

Servings:

Calories: 317kcal

Author: Teri & Jenny

Ingredients

cornmeal biscuits

1 ¾ cups all purpose flour
⅔ cup (polenta style) cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold, unsalted butter, cut into small cubes
1 cup buttermilk

strawberries

1 ½ pounds strawberries, hulled and halved lengthwise
¼ cup sugar
2 tablespoons fresh lemon juice

sweetened soft whipped cream

2 cups cold whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

US Customary - Metric

Instructions

cornmeal biscuits

Preheat oven to 425˚F: Line a baking sheet with parchment and set aside.
Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl and whisk together.
Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
Stir in buttermilk until just combined and no dry spots remain.
Scoop 1/4 cup sized scoops onto the prepared baking sheet, 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.

strawberries

While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together. Set aside to allow berries to macerate.

whipped cream

Place cream, sugar and vanilla into another mixing bowl and whisk together until soft to medium peaks form. Refrigerate until ready to use.

assembly

Split each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.

Notes

Make Ahead and Freezing Our Strawberry Shortcake Biscuits

Make Ahead

After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Freezing Raw Dough

Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.

When you're ready to bake them, place them onto a parchment lined baking sheet and place in a 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.

Thawing/Rewarming Baking Biscuits

When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

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