Southern Style Strawberry Shortcakes

Although the summer is coming to an end, I had to share one last summer dessert! I love a good southern biscuit and topping it off with whipped cream and strawberries just takes it to a whole other level!

Southern Style Strawberry Shortcakes

Calories 1261.27 kcal


For the Biscuits:

  • 3 1/2 cups All-Purpose Flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 cup 2 sticks butter, or 1 cup shortening
  • 2 teaspoons vanilla
  • 1 large egg
  • 1 cup buttermilk

For the Strawberries:

  • 1 lb strawberries thinly sliced
  • 1/2 cup sugar
  • 2 teaspoons fresh lemon juice

For the Whipped Cream:

  • 1 cup whipping cream
  • 2 tablespoons powdered sugar


For the Biscuits:

  • Preheat the oven to 425 degrees Farenhight.
  • Whisk together the dry ingredients, and cut in the cold butter or shortening using your hands or a pastry cutter until it is the size of peas.
  • Whisk together the vanilla, egg, and buttermilk. Add the wet ingredients into the dry ingredients and stir until the liquid is absorbed. Turn the dough out onto a lightly floured surface and knead 4 or 5 times, just until it holds together. Flatten the dough out until it's about 1/2 to 3/4 inches thick. Cut into 3-inch circles using a cookie cutter.
  • Place the biscuits onto a baking sheet lined with parchment paper. Brush the tops with more milk or egg white for a shiny surface, sprinkle with sugar if desired, and bake for 10 to 12 minutes, until tops are golden brown. Remove from oven and cool for 15 minutes before serving.

For the Strawberries:

  • Mix the strawberries, sugar, and lemon juice in a large bowl. Set aside for 30 minutes. Whip the cream and sugar until soft peaks form.

To serve:

  • Slice biscuits in half lengthwise. Place a biscuit on a plate, then top with whipped cream and a spoonful of the strawberry mixture. Top with the top half of the biscuit followed by more whipped cream and finally a last spoonful of the strawberries.
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