Did you know that the homemade strawberry shortcake we all love and adore dates back to the late sixteenth century? The long history of this simple cake is pretty amazing. As far as food historians know the first recipe was published in 1588 in an old English cookbook. By the late 1800s, it became popular in The United States. Shortcake is recognizable by its crumbly biscuit-like texture and fruit layers. Americans originally served it with warm butter and sweetened cream. Eventually, French pastry chefs spun their culinary magic on the recipe with the addition of whipped cream along with fresh berries. Which is what we all enjoy and look for when making or ordering a strawberry shortcake dessert.
Mark your calendars on June 14 because it’s National Strawberry Shortcake Day.
Also, if you are interested in baking a dessert for Mother’s Day, this one would be a perfect surprise. It’s simple to make, you can make it a day or two in advance making it a perfect sweet surprise. The recipe below is an easy-to-follow recipe and safe for the children in your life to help along too. Strawberries and cream are hard to resist no matter what age you are.
Homemade Strawberry Shortcake
(Serves 12 people)
- 5–7 cups fresh strawberries, sliced and quartered
- 1/4 cup + 2 tbsp granulated sugar, divided
- 1 tsp pure vanilla extract
- 1 cup heavy cream (240ml)
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tbsps. heavy cream
- 2 tbsps. baking powder
- 1 tsp salt
Step 1: Prep the Strawberries
- Use a large bowl to mix freshly cut strawberries with granulated sugar.
- Cover the bowl and refrigerate to set. The strawberries release their tasty juices during this time.
Step 2: Make the Shortcakes
- Preheat oven to 425°F.
- Make a dry batter by mixing flour, baking powder, granulated sugar, and salt in a large bowl. You can whisk them together or use a food processor. Pulse/Mix until combined.
- Add cubed butter into the dry batter.
Tip Once again, mix/pulse (depending on whether or not you use the food processor).
- Continue mixing until coarse crumbs begin to form.
- Mix the flour, granulated sugar, baking powder, and salt in a large bowl or a large food processor. Whisk or pulse until combined.
Tip Transfer batter into a large bowl (if you are using a food processor).
- Pour in the buttermilk and fold it into the batter with a rubber spatula (or large spoon).
- Combine to reach a doughlike texture.
Tip Avoid over mixing by stopping when your dough turns crumbly with some moist spots.
- Dust your countertop and hands with some flour.
- Flatten dough with hands (or rolling pin) to create a ½ inch thick rectangle.
- Cut circles with a round cookie cutter (preferably 2 ¾–3 inches) to create 10-12 biscuits.
- Reuse leftover cookie dough to make more biscuits.
- Line baking sheet with parchment paper to ensure the baked biscuits do not stick on the metallic surface.
- Assemble biscuits on the lined baking sheet.
- Brush them with heavy cream (or buttermilk).
- Sprinkle some coarse sugar on top.
Step 3: Bake the Shortcakes
- Place the baking tray on the middle rack in your oven.
- Bake for 15-20 minutes until they turn golden brown.
- Transfer it into a wire rack to cook.
- Wait for 10-15 minutes before proceeding.
Step 4: Make Homemade Whipped Cream (This is the fun part!)
- Make homemade whipped cream by beating heavy cream with a spoonful of vanilla and sugar.
- Whisk on medium-high speed until soft peaks start appearing. (Approx. 3 minutes).
- Slice the biscuits in half to layer them with sugared strawberries and whipped cream.
Start making the coffee and pour the kids a nice glass of cold milk. Your homemade strawberry shortcake is ready to eat.