How to make Strawberry Shortcake recipe in just 5-minutes

How to make Strawberry Shortcake recipe in just 5-minutes with unique and easy methods,in all over worlds now you can buy all recipe in our website

Basic ingredients, you can make long fluffy sweet biscuits. Everyone needs this recipe!

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Today there is real food and real flavor that goes around without any peanut butter, drizzle of caramel, rainbow, chocolate chunks, candy bar pieces,
sprinkle or unicorn magic. Strawberry + Sweet Biscuits + Whipped Cream. And we can’t just get that dessert out of our heads, delicious at any time of the day, and strawberry shortcake will most definitely soak our summer soul.

You do not know about Strawberry Shortcake here

A fully homemade strawberry shortcake is easier than you think. Skip the store-
bought biscuits and toss the packaged whipped cream, which is loaded with heck-no-no. Instead, enjoy making strawberry shortcakes at home. Biscuits come with butter, flour, a sprinkling of sugar and milk. Load them with juicy strawberries and homemade whipped cream, again, so simple. If you can reach for store-bought whipped cream in Dairy Isle, you can make fresh whipped cream at home.

I hope I do not overwhelm you with the goodness of all this house – I promise it is all very easy. And that’s about summer, isn’t it?

Fresh Strawberries for Strawberry Shortcake

To fill the strawberries you only need two ingredients: sugar and fresh strawberries. Chop the strawberries and mix them with a little sugar. (Aka the best part about strawberry shortcakes!) Before making biscuits I recommend mixing strawberries and sugar;
This gives the strawberries some time to juice.

Moving on biscuits!

Homemade Sweet Biscuits in 4 steps

Homemade biscuits are one of life’s biggest treasures. The Strawberry Shortcake Biscuit recipe is similar to my homemade biscuits, but we’ll add a little sugar to it because it’s sweet. Let’s make biscuits in 4 easy steps.

Add milk and shake.

Cut into shape.

To bake.

How to shape biscuits

Use a biscuit cutter to shape the biscuits.

My # 1 tip for shaping biscuits: Do not bend the cutter. Push the cutter down into the biscuit dough. The edges of the biscuits will be closed by rolling the
cutter in the dough, which will prevent the biscuits from growing.

Do you know that biscuits become even longer when they touch? They help elevate each other, so press them together before baking. You can bake the biscuits on a lined baking sheet, cast iron pan, or round cake pan.

Homemade Whipped Cream

Only 3 ingredients here: cold heavy cream or heavy whipped cream, sugar and vanilla extracts. The colder the cream, the higher your whipped cream. I prefer light sweet whipped cream with strawberry shortcake, so we’ll only use 2
tablespoons. And another thing! The taste of homemade whipped cream is 100 times better than store-bought. It is refreshing, creamy and pillow-soft.

With its light and billy texture,
whipped cream is the perfect topping
for pees, cakes, cupcakes, cheesecakes, trifles, and more!

Let’s collect strawberry shortcake

After the biscuits are baked, it’s time to collect the strawberry shorts. Strawberry shortcake is fantastic with warm biscuits, cold strawberries, and
the cold whipped cream – but you can also wait for the biscuits to cool down completely.

Collecting Strawberry Shortcakes is a fun part! You can completely set up a “Strawberry Shortcake Bar”, where everyone makes their stacks. Who wouldn’t love a DIY dessert bar ?! And you can add blueberries to sweet strawberries for a patriotic treat in summer.

I recommend going heavy on the whipped cream doll because you know this is the best part!

strawberry shortcake
Yields: 10 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 15 Mins Total Time: 45 Mins
Strawberry Shortcake


0/11 Ingredients
Adjust Servings
  • Biscuits


0/7 Instructions
  • Start with strawberries: Combine strawberries and 1/4 cup (50 grams) of granulated sugar in a large bowl. Cover and set in the refrigerators until ready to uses. This time allow strawberries to release their delicious juices.
  • Make Biscuits: Preheat the oven at 425 ° F (218 ° C). Combine flour, granulated sugar, baking powder and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until thick pieces form. If you have used a food processor, pour the mixture into a large bowl.
  • Add buttermilk on top. Stir everything together until the dough is kneaded about the joint. The dough will look like shredding and will be very crushed. Turn the dough out on a work surface and gently mold it into a ball using your hands. Gently level until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until there are about 12 biscuits. (I have not re-rolled my scraps - so you only see 9!)
  • Arrange in a 10-inch cast-iron bowl or close together on a lined baking sheet.
  • Brush the tops with 2 tablespoons of heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until the biscuits turn golden brown on top. Remove from oven and allow to cool for 10 minutes before assembling.
  • Make Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk attachment beat heavy cream, 2 tablespoons granulated sugar and vanilla as soft-medium peaks at medium-high speed, for about 3 minutes.
  • Slice the biscuit in half and layer with strawberries and whipped cream. serve immediately.


Create further instructions: Each part of this recipe can be prepared ahead of time. Make biscuits up to 3 days in advance and cover tightly at room temperature or freeze for 3 months. Thaw completely before use. Step 1: Prepare the strawberry one to one day. Prepare whipped cream up to one day in advance. Store both in the fridge.

Special Equipment: KitchenAid Stand Mixer | Colored Whisk | Glass Mixing
Bowls | Biscuit Cutter | Pastry Brush | Silpat Baking Mats | Bake half sheet

Dough: It's easy to start with cold flour! If you can remember, place the dough in the freezer 30 minutes before the start.

Buttermilk: If you do not have buttermilk in your hand, you can use sour milk. Add 2 teaspoons of white vinegar or fresh lemon juice to the liquid measuring cup, then add 1 cup of whole milk. Give it a stir, let it sit for a few minutes, then use it in the recipe.

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