This post may contain Affiliate Links. Please see my Disclaimer for more details.
My Strawberry Shortcakes are light, tender, and mildly sweet. It has an adult version of strawberry filling and sweetened whipped cream. It's not for kids, but hey, mama has to have her own sweet treats in under 30 minutes.
Here are some other incredible desserts to add to your table spread: Lemon Ice Box Pie, Lemon Cupcakes, New Orleans Bread Pudding, Fried Peach Pies, Blueberry Lemon Tart, and Homemade Cinnamon Rolls.
Latest Recipe Video:
Jump to:
Spring and summer gatherings in New Orleans mean somebody will be bringing something strawberry-flavored, whether that's strawberry daiquiris, beer, or my favorite strawberry shortcake.
I just love those little sweet biscuits with fresh strawberries and fluffy whipped cream. They're so light and refreshing. I love a dessert that keeps me cool in the hot summer months because nobody likes sweating out a good outfit at a barbecue.
My version of strawberry shortcake is made with homemade biscuits that do not require a biscuit cutter but an ice cream scoop or a dry measuring cup. I also use shortening over cold butter because it makes the biscuit texture flaky and crumbly.
For my sweet strawberry sauce, I cook the strawberries with balsamic vinegar, brown sugar, whiskey, and lemon juice. Then, I serve them with a dollop of whisky-whipped cream.
How was Strawberry Shortcake Originally Made?
Now, let's talk about what a strawberry shortcake is not. I have no idea who started selling shortcakes in yellow sponge cake or angel food cake. I'm going to wager on grocery stores to help produce a faster product without having to make sweet biscuits in the factory.
The original shortcakes stretch back centuries to Britain. The first recorded strawberry shortcake recipe appeared in a British cookbook in 1588.
The term "shortcake" actually comes from an old English word "short". In this context, "short" means something similar to "crumbly." This is why shortcakes have that delightful crumbly texture, much like biscuits.
However, once baking powder and baking soda (leavening agents) were introduced to the kitchen in North America in the 1800s, they completely revolutionized baking and created the biscuit-style shortcake that we know and love today.
Most sources agree that the shortcake, despite its English name, was largely an American creation. However, the exact origin of the dessert is not definitively known.
Contrary to popular belief, shortcakes did not originate in the South as sweet biscuits. Although they are widely popular in the South as a summer dessert, their origins are traced back to Europe, and they were popularized in America with the new leavening agents.
Strawberry Shortcake Ingredients
Here are all the star ingredients you'll need to make a finger-licking homemade strawberry shortcake consistently every single time.
Fresh Strawberries
I always recommend buying organic fresh strawberries for less pesticide-free produce. However, get what's fresh and available in your market. Your strawberries should be plump with a dark red hue. I prefer to use quartered or sliced strawberries because they make for a prettier final presentation.
Unbleached Flour
I only use unbleached flour any time I bake. The higher protein in this cake shortcake creates a sturdier baked good, and there's no bleach in the food I'm feeding my family.
Brown and Granulated Sugar
You'll need brown sugar for the strawberry sauce, granulated sugar for the shortcake biscuits, and fresh whipped cream.
Aged Balsamic Vinegar
This is my secret ingredient that makes the strawberry shortcake stand out. The tangy flavor of balsamic vinegar and strawberries is incredible and will be dancing on your palette.
Baking Powder
I only use baking powder in my shortcake recipe. It gives it a nice rise and fluffy texture.
Shortening
Shortening produces a better tender and crumbly biscuit texture than unsalted butter. I recommend using non-hydrogenated shortening. Hydrogenation is a chemical process that turns liquids into solids, such as margarine and shortening. Removing this chemical process prevents inflammation from the trans fats found in hydrogenated oils.
Eggs
To be an authentic shortcake recipe, it must have eggs in it.
Heavy Cream
Of course, you can buy store-bought whipped cream, but where's the fun in that? It takes 3 minutes to make homemade whipped cream.
How To Make Strawberry Shortcake
Here's a step-by-step guide for my classic strawberry shortcake recipe with a new twist.
How To Make Strawberry Sauce
Place half the strawberries, Hennessy, and brown sugar in a pot and set for 10 minutes. Add balsamic vinegar and lemon juice, turn the heat to medium, bring to a simmer, and cook for 5 minutes. Smash the strawberries slightly.
Stir into the bowl with the remaining strawberries.
How To Make Shortcakes
Preheat the oven to 425°F/ 218°C. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Add the shortening and blend with clean hands, a pastry blender, or a fork until it resembles coarse cornmeal.
Stir in eggs, vanilla extract, and milk until dough forms.
Use a ¼ cup dry measuring cup (spray with cooking spray or rub oil inside to prevent sticking) or a 2-oz. cookie scoop to drop shortcakes on a parchment paper or foiled lined baking sheet. Place in oven for 13-15 minutes; shortcakes should be golden brown.
How To Make Alcohol Infused Whipped Cream
Place cold heavy whipping cream, sugar, vanilla extract, and Hennessy in a medium bowl. Beat on medium-high speed for 3 minutes until soft peaks form.
Assemble Strawberry Shortcake
Cut shortcakes in half horizontally to serve, assemble, and place strawberries on the bottom biscuit. Add a dollop of cold whipped cream, then place the top half biscuit on top, adding more strawberries, whipped cream, and a mint sprig.
How To Store Strawberry Shortcakes
After the shortcakes cool, store them in an airtight container or storage bag on the counter for three days or in the fridge for seven days. You can also store them in a freezer storage bag for three months. Thaw in the fridge for 24 hours before using. To reheat, slice in half and bake in a 350°F oven for 8-10 minutes.
You can make the strawberry sauce one or two days in advance. Cool it, then keep it in an airtight container in the fridge for seven days.
Whipped cream will last seven days in the fridge if kept in an airtight container.
Pro Recipe Substitution, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you'll need for these yummy strawberry shortcakes from scratch.
- Wash and soak your strawberries in a 4:2 baking soda water solution. I use four cups of water and two teaspoons of baking soda to wash and soak for 30 seconds to remove any yucky stuff. After rinsing them under cold water, dry them on a towel or a few paper towels. Be sure to use the strawberries in 3-4 days.
- Feel free to use butter or coconut oil instead of shortening if you cannot find non-hydrogenated shortening.
- Add lemon zest or shaved chocolate to the shortcakes for a delicious garnish.
- I prefer to use a cookie scoop for the shortcakes because it produces even shortcakes while using a ¼ cup dry measuring cup is great if you do not have one. If you can find turbinado sugar (coarse sugar), sprinkle a ¼ teaspoon over each shortcake before baking them for a nice sweet crunch.
- Stay away from store-bought biscuits; those canned biscuits, although convenient, are cheating you out of a delicious homemade strawberry shortcake.
- The secret to a fast and great whipped cream is using cold, heavy cream and placing the bowl and beaters in the freezer (my preference) or fridge 15 minutes before making it. Plus, you can use powdered sugar instead of granulated sugar.
- You can substitute the strawberries for your favorite fresh berries or fruit.
- You can use whatever milk you have in the fridge for this recipe. I've made it with whole milk, half and half, and almond milk, and it still produced a delicious shortcake.
- You can use rum in place of the Hennessy, or you can omit the alcohol from the recipe.
- To make the strawberry filling without the alcohol, omit the alcohol and allow the macerated berries to set aside for 10 minutes to have some yummy, juicy strawberries.
FAQ
Here are the top questions readers have about making strawberry shortcake from scratch.
How was strawberry shortcake originally made?
Strawberry Shortcake was originally a sweet sandwich, with shortbread replacing the bread and mashed strawberries as the filling. It was made with layers of soda biscuit, sugar, fresh strawberries, and whipped cream. The earliest known recipe dates back to 1588 from an old English cookbook.
What makes strawberry shortcake different?
What sets strawberry shortcake apart is that it's made with sweetened biscuits (shortcakes) or sponge cake (unlike the original), layers of strawberries, and lightly sweetened whipped cream. Over the years, variations in the biscuit and the way it's served have contributed to its evolution.
What's the difference between a cake and a shortcake?
The key difference between cake and shortcake lies in their texture and ingredients. Traditional cakes are often soft and moist, made from flour, sugar, eggs, and butter. A shortcake, on the other hand, is a quick bread and has a crumbly biscuit texture. It uses flour, sugar, egg, baking powder, salt, butter, and milk.
What is the best way to cut strawberries for shortcake?
The best way to cut strawberries for a strawberry shortcake is after washing them to dry them off. Use a small pairing knife or the smallest knife you have and pierce the strawberry near the stem, turning it to only remove the stem. This gives you the best yield and prevents waste. Then, cut the strawberries into quarters (cut in fours).
How long should you macerate strawberries?
The time it takes to macerate berries depends on how much sugar you use. However, it typically takes about 15 to 30 minutes. Macerate means to soak foods in a flavorful liquid to soften them. It's usually done with sugar or alcohol. My recipe uses brown sugar and alcohol to macerate the strawberry for the perfect sauce.
More Strawberry Desserts
Here are a few more mouthwatering recipes to add to your recipe rotation:
- Orange Strawberry Cupcakes - a beautiful blend of citrus and berries with mascarpone icing.
- Homemade Strawberry Waffles - buttermilk waffles with strawberries mixed in and topped with strawberry syrup.
- Fried Strawberry Hand Pies - Southern fried pies with a tasty homemade strawberry filling.
- Skillet Strawberry Cobbler - if you're a fan of cobblers, this strawberry cobbler will have you singing.
- Strawberry Pound Cake - an adult version of a strawberry pound cake.
- Strawberry Crème Brulee - an excellent summer edition to an iconic gourmet dessert.
Before You Begin
Here are the steps I follow to move faster in the kitchen.
Step 1: Read the recipe once, then preheat the oven to 425°F/ 218°C before pulling out the ingredients.
Step 2: Measure everything out into individual bowls.
Step 3: Use an oven thermometer to make sure your oven is heating up to the right temperature. Place it in the center while it's preheating, wait 5 minutes after it's ready, then adjust your temperature as needed.
Step 4: Follow the recipe and prepare for the best strawberry shortcake you've had this year.
The classic strawberry shortcake truly stands as a testament to the joys of homemade baking. This delightful dessert, with its flaky biscuits, juicy strawberries, and a dollop of whipped cream, is more than just a treat—it's a tradition. Whether you're making it for a summer gathering or a cozy family dinner, this recipe embodies simplicity and deliciousness. So go ahead, roll up your sleeves, and enjoy whipping up this timeless classic from scratch.
Click here to subscribe to MY Weekly Recipes for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
📖 Recipe
Classic Strawberry Shortcake From Scratch
Ingredients
Strawberry Sauce:
- 16 oz. strawberries tops removed, quartered
- ¼ cup Hennessy
- ¼ cup light brown sugar
- ¼ cup aged balsamic vinegar
- juice of 1 medium lemon
Shortcakes:
- 4 cups unbleached all-purpose flour
- 6 tablespoons granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1 cup shortening
- 2 large eggs beaten
- 1 tablespoon vanilla extract
- 1 cup evaporated milk
Alcoholic Infused Whipped Cream:
- 1 ½ cup heavy cream whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons Hennessy
Instructions
Strawberry Sauce:
- Place half the strawberries, Hennessy, and brown sugar in a pot and let set for 10 minutes. Add balsamic vinegar and lemon juice, turn the heat to medium, bring to a simmer, and cook for 5 minutes. Smash the strawberries slightly. Stir into the bowl with the remaining strawberries.
Shortcakes:
- Preheat the oven to 425°F/ 218°C. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. Add the shortening and blend with clean hands, a pastry blender, or a fork until it resembles coarse cornmeal.
- Stir in eggs, vanilla extract, and milk until dough forms. Use a ¼ cup dry measuring cup (spray with cooking spray or rub oil inside to prevent sticking) or a 2-oz. cookie scoop to drop shortcakes on a parchment paper or foiled lined baking sheet. Place in oven for 13-15 minutes; shortcakes should be golden brown.
Alcoholic Infused Whipped Cream:
- Place cold heavy whipping cream, sugar, vanilla extract, and Hennessy in a medium bowl. Beat on medium-high speed for 3 minutes until soft peaks form.
Assemble Shortcakes:
- Cut shortcakes in half horizontally to serve, assemble, and place strawberries on the bottom biscuit. Add a dollop of cold whipped cream, then place the top half biscuit on top, adding more strawberries, whipped cream, and a mint sprig.
Notes
- Wash and soak your strawberries in a 4:2 baking soda water solution. I use four cups of water and two teaspoons of baking soda to wash and soak for 30 seconds to remove any yucky stuff. After rinsing them under cold water, dry them on a towel or a few paper towels. Be sure to use the strawberries in 3-4 days.
- Feel free to use butter or coconut oil instead of shortening if you cannot find non-hydrogenated shortening.
- Add lemon zest or shaved chocolate to the shortcakes for a delicious garnish.
- I prefer to use a cookie scoop for the shortcakes because it produces even shortcakes while using a ¼ cup dry measuring cup is great if you do not have one. If you can find turbinado sugar (coarse sugar), sprinkle a ¼ teaspoon over each shortcake before baking them for a nice sweet crunch.
- Stay away from store-bought biscuits; those canned biscuits, although convenient, are cheating you out of a delicious homemade strawberry shortcake.
- The secret to a fast and great whipped cream is using cold, heavy cream and placing the bowl and beaters in the freezer (my preference) or fridge 15 minutes before making it. Plus, you can use powdered sugar instead of granulated sugar.
- You can substitute the strawberries for your favorite fresh berries or fruit.
- You can use whatever milk you have in the fridge for this recipe. I've made it with whole milk, half and half, and almond milk, and it still produced a delicious shortcake.
- You can use rum in place of the Hennessy, or you can omit the alcohol from the recipe.
- To make the strawberry filling without the alcohol, omit the alcohol and allow the macerated berries to set aside for 10 minutes to have some yummy, juicy strawberries.
Leave a Reply