Strawberry shortcake is a classic dessert that’s perfect for spring and summer. With fresh strawberries, whipped cream, and light, fluffy biscuits, it’s the perfect combination of sweet and tart, creamy and crunchy. And the best part? It’s surprisingly easy to make! In this blog post, we’ll show you how to make the best strawberry shortcake, with a simple and delicious recipe that’s sure to impress your friends and family.

The origin of strawberry shortcake

The roots of Strawberry Shortcake is well a little confusing, to say the least. Strawberry shortcake can be traced back to the 16th century when early European settlers combined British baking techniques with native North American strawberries. The idea of mashing soft cakes and layering them with strawberries and cream quickly gained popularity, becoming a cherished treat in the warmer months using methods with a more cornmeal-like base.

There are also rumors a foot of an English cookbook having its own version of a strawberry shortcake recipe but uses a scone dupe for the base. Moreover, don’t even get us started about how Shakespeare might even take a part of the credit. Wherever the strawberry shortcake came from we are sure glad it is here. Fast forward to the 21st century, and Strawberry Shortcake continues to captivate the taste buds of dessert enthusiasts worldwide.

Strawberry Shortcake

To make this strawberry shortcake, you’ll need the following ingredients:

• 10 Homemade Biscuits (make ahead)
• 2 pounds fresh strawberries hulled and sliced
• 1/4 cup sugar
• 1 can of whipped cream, (make ahead)
• 5 Basil leaves
• 1 lemon zested and juiced

Instructions:

1. Prepare the strawberries. In a large mixing bowl, combine the sliced strawberries, sugar, splash of lemon juice, and zest.
2. Stir well to combine and set aside to macerate for at least 10 minutes.
3. Chiffonade your basil and soak in the remaining lemon juice.
4. To assemble the strawberry shortcakes, split the biscuits in half horizontally.
5. Spoon a generous amount of the strawberry mixture onto the bottom half of each biscuit, then top with a generous amount of whipped cream.
6. Place the top half of the biscuit on top and sprinkle the chiffonade basil and serve immediately.

Strawberry shortcake is a classic dessert that’s perfect for spring and summer. With fresh strawberries, whipped cream, and light, fluffy biscuits, it’s a sweet and simple treat that’s sure to impress. With this easy-to-follow recipe, you’ll be able to make your own homemade strawberry shortcake in no time. So why wait? Get baking today and enjoy this delicious dessert with your family and friends!

Strawberry shortcake pro tips

Choosing the Best Strawberries:

The key to making a great strawberry shortcake is choosing the best strawberries. Look for fresh, ripe strawberries that are firm and bright red all the way through. Avoid berries that are mushy, bruised, or have white or green patches. If possible, buy local strawberries that are in season for the freshest and most flavorful berries.

Making the Shortcake:

Make your own biscuits from scratch. If you’re making your own, be sure to use my light and fluffy recipe that won’t overpower the strawberries and cream. You can also try adding a hint of lemon zest or vanilla extract to the dough for extra flavor.

Whipping the Cream:

For the whipped cream, you can use pre-made whipped topping, or make your own from heavy cream and sugar. If you’re making your own, be sure to whip the cream until it’s light and fluffy, but not too stiff. You can also add a bit of vanilla extract or powdered sugar for extra flavor.

Use Herbs like Basil or Mint:

Using fresh basil can help take this dessert to new heights, elevating the dish entirely. Make sure when choosing herbs like basil or mint you are getting the freshest leaves, check for any brown or wilted ends to ensure you are using the freshest ingredients available.