Happy Fourth of July! something about Independence Day makes me crave good old down home Americana food. Although this sweet homemade shortcake was not a classic food of my childhood, it just screams classic Americana. I grew up not really liking strawberry shortcake, or what I knew it to be – store bought round spongy cakes with super sweet syrupy strawberries and squirt whip cream. It was not until my step mom, Cheryl, first made me a delicious Bisquick drop biscuit shortcake that I fell in love with this dessert.
I only made Bisquick shortcakes from there on out. My oldest, Chayce, loved them so much when she was a toddler she lived on them for a year straight. She once fell asleep in her high chair, face down in a pile of strawberry shortcakes.
I no longer stock Bisquick in the house, so I have started making them completely from scratch by modifying my baking powder biscuit recipe to be slightly sweeter and a little sturdier to hold up to the strawberries and whip cream.
have an abundance of berries growing in my yard. I happened to have a good amount of strawberries and a few young boys who were looking for a project, so classic strawberry shortcakes it is.
Strawberry Shortcakes with sweet biscuits
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into cubes
- 1 cup heavy cream
- 2 cups of berries (strawberries, blackberries, raspberries or any mixture)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 2 cups heavy cream (1 pint)
- 1 tablespoon sugar
Preheat oven to 450 degrees Fahrenheit.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Rub cut butter into mixture with your fingertips until it resembles dry sand.
Gently stir the heavy cream into the flour mixture to make a loose dough.
Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a 1/2" thick rectangle.
Fold the dough in thirds.
Pat into a 1/2" thick rectangle and again fold in thirds.
Pat the dough into a 3/4" thick rectangle, cut into shortcakes and transfer to baking sheet.
Press together the scraps of dough and cut into more cakes.
Bake until lightly browned, about 13 minutes.
Cool on a rack for 5 minutes before serving.
Meanwhile, prepare the filling by gently stirring berries with sugar and lemon juice.
Whip the chilled heavy cream and sugar together until lightly fluffy. Do not overbeat.
Assemble shortcakes with cake, berries and whipped cream.
Store leftover shortcakes at room temperature and refrigerate filling and whipped cream.