Strawberry Shortcake

Nothing says Summer is here like Strawberry Shortcake. Fluffy sweet biscuits sliced and filled with mouthwatering strawberries and sweet cream. This recipe is a quick and easy treat for any Summer get together.

Hello, we hope everyone is doing well and getting excited to celebrate July 4th. Today we are going to share with you our Strawberry Shortcake recipe. When we think of a dessert for any Fourth of July cookout our thought always goes to Strawberry Shortcake. It’s just one of those desserts that’s quick, easy, and perfect for a crowd.

Every Summer we always make strawberry shortcake at least once. So naturally, we wanted to create a recipe for the blog. Instead of the usual angel food cake that we normally use for this recipe, we thought we would use sweet biscuits instead.

These biscuits are light, fluffy, and complement the strawberries and cream perfectly.

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Let’s get started.

The first thing that we are going to do is make the biscuits. These biscuits are drop biscuits meaning that we won’t have to roll out the dough and cut them. We just plop a couple of tablespoons of dough onto a baking sheet.

In a bowl whisk together the flour, sugar, and baking powder. Next, add in some butter. Tip: Be sure to use cold cubed butter. This will make the biscuits nice and fluffy. Use a pastry cutter or a fork to cut in the butter with the dry ingredients until the mixture resembles coarse crumbs.

Add in the milk and a pinch of lemon zest. Stir until combined.

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Place 2 tablespoons of dough for each biscuit on the mat. Sprinkle a little sugar on top of the biscuit mounds.

Bake for 15 minutes. Allow to cool for 10 minutes.

While the biscuits are cooling let’s get started on making the Chantilly cream.

What is Chantilly cream?

Chantilly cream is just another name for whipped cream. Which is heavy cream that is whipped until it’s light and fluffy mixed with some sugar and a bit of vanilla extract.

In a bowl add together cold heavy cream, powdered sugar, and vanilla extract. With a hand mixer or electric mixture whip on high until soft peaks form. Once peaks have formed the Chantilly cream is ready.

Next, we are going to slice some strawberries.

Fresh Strawberries vs. Frozen Strawberries

When it comes to making strawberry shortcake we always prefer fresh strawberries. Why? Because the flavor and the freshness taste better.

Frozen fruit tends to get sweaty leaving the biscuits sometimes gross and wet. At least in our experience. This is something that we don’t prefer but if all you have is frozen strawberries on hand that’s okay it will still work. Just be sure to thaw them out and pat them dry just a little so the biscuits don’t get soggy.

After the biscuits have cooled sliced in half horizontally, fill with some sliced strawberries and a dollop of cream.

Now time for the best part which is to try them So grab a fork and dig in.

We hope you all enjoy it! If you make this Strawberry Shortcake recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.

Looking for more recipes? You can find them here.