This classic homemade strawberry shortcake recipe is an absolutely delicious old-fashioned dessert. The whole family will love celebrating seasonal strawberries with this recipe.
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unrefined cane sugar (or coconut sugar or regular granulated sugar)
1/4 cup cold butter
1 cup cream OR half n’ half OR milk
3–4 cups sliced strawberries
2–3 tablespoons unrefined cane sugar (or coconut sugar or regular granulated sugar)
1 cup heavy cream
1–2 tablespoons real maple syrup
1 teaspoon vanilla extract
FOR THE BISCUITS: Combine the flour, baking powder, salt, and 2 tbsp. sugar in a bowl. Cut in the butter, being careful not to over mix (aka leave some butter bits in there). Add 1 cup cream (or half-in-half or milk) in all at once, mix until combined, then drop the biscuits onto a stoneware sheet. Bake at 400 for 16-18 minutes, or until golden brown. Allow to cool.
FOR THE STRAWBERRIES: In a small bowl, combine the strawberries and 2-3 Tbsp. sugar. Mash the berries a bit to release the juices, and allow to sit at least 15 minutes before assembling shortcakes.
FOR THE WHIPPED CREAM: In a stand mixer or with an immersion blender, whip 1 cup heavy cream, syrup, and vanilla until stiff peaks have formed.
TO ASSEMBLE THE SHORTCAKES:
Cut the biscuits in half, then top the bottom half with a hearty spoonful of strawberries, top with whipped cream and place the other half the biscuit on top. Top with another dollop of whipped cream and garnish with a strawberry slice.
Alternatively, you can make mini-shortcake parfaits. Simply layer the ingredients in mason jars and serve that way for an extra rustic touch.