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<\/p>\nLightly sweetened biscuits topped with sweet, juicy strawberries and homemade whipped cream. This Homemade Strawberry Shortcake is easy to make and so delicious!<\/i><\/p>\n
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Does anything scream summer more than homemade strawberry shortcake? Okay, maybe a few things do but this easy homemade dessert definitely tops the list!<\/p>\n
I’ve had a few requests for an easy strawberry shortcake recipe recently so I decided to get to work on one. I wanted a shortcake recipe that was sweet but not too sweet and made completely from scratch. This recipe delivers all of that and it’s actually fairly simple to make too!<\/p>\n
Plus, how perfect would this strawberry shortcake be for your next cook-out or summer get together?<\/p>\n
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This easy strawberry shortcake recipe has three main parts: the biscuits, the strawberry filling, and the homemade whipped cream. <\/p>\n
Here’s what you’ll need to make the strawberry shortcake filling: <\/p>\n
For the strawberry shortcake biscuits, you’ll need: <\/p>\n
And for the homemade whipped cream, you’ll need: <\/p>\n
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There are three components to this homemade strawberry shortcake recipe: strawberries, shortcake biscuits, and homemade whipped cream. Now, this may seem like quite a bit, but I promise each step is fairly easy. Let’s break down each one:<\/p>\n
You’ll be using 2 pints of fresh strawberries for this recipe. Once you’ve prepped the strawberries, you’ll pour some sugar on top of them and stir until all of the strawberries are coated with the sugar. Feel free to taste the strawberries and see if you think they need more or less sugar.<\/p>\n
Then, just cover the bowl of strawberries and set them aside for 30 minutes to an hour. I suggest prepping the strawberries first so they have time to get nice and juicy while you make the biscuits and whipped cream.<\/p>\n
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To make the shortcake biscuits, you’ll start with some all-purpose flour, baking powder, granulated sugar, and salt. You’ll whisk together the dry ingredients, then add some cold cubed butter and cut it in. I suggest using a pastry cutter if you have one, but a fork will work just fine too!<\/p>\n
Once the butter is cut into the dry ingredients, pour in some cold half and half and mix until the dough starts to come together. The mixture may seem a little crumbly at first, but once you work it together a little with your hands it will come together just fine.<\/p>\n
Next, scoop the dough onto a lightly floured surface, pat it down into a rectangle that’s about 1\/2-inch thick, and use a biscuit cutter to cut out circles. Make sure that when you cut out the biscuits that you press the biscuit cutter straight down and back up. You want to avoid twisting the cutter because it can seal off the edges of the dough and prevent your biscuits from rising.<\/p>\n
Then, place the biscuits on a baking sheet lined with parchment paper, brush them with a little half and half or heavy whipping cream, and bake them until they’re golden brown. <\/p>\n
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