Strawberry Shortcake Recipe
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!
- 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
- 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
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.
Make Ahead and Freezing Our Strawberry Shortcake Biscuits
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.
Calories: 317kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gTrans Fat: 1gCholesterol: 66mgSodium: 207mgPotassium: 169mgFiber: 2gSugar: 11gVitamin A: 737IUVitamin C: 30mgCalcium: 105mgIron: 1mg