Simply Perfect Strawberry Shortcake
These old-fashioned Strawberry Shortcakes are simply perfect! Sweet and syrup-y strawberries are layered with fresh vanilla bean whipped cream over a tender buttermilk biscuit. It just wouldn’t be summer without this classic seasonal dessert!
This is a sponsored post, written by me and created in partnership with Driscoll’s berries. All opinions expressed herein are straight from my heart.
You know it’s gotta be June when the strawberries look this gorgeous. Right? I’ve been going on and on about it for weeks but they really are at their absolute peak. And my family can’t get enough. I’ve literally been buying two packages at a time, sometimes two or three times a week because we just. can’t. stop. They’re so sweet and juicy, and just bursting with summer-y goodness.
Now when I think about the ultimate, iconic, summertime strawberry dessert, there’s one thing and one thing only that comes to mind.
If you’re planning a cookout, barbecue, or Father’s Day party, strawberry shortcake has got to be on the menu. It’s just not summer without it.
When I was a kid growing up, strawberry shortcake consisted of a weird, pre-packaged sponge cake that was somehow cup-shaped, artificial non-dairy whipped topping, and strawberries. The strawberries were the only real thing about it, lol! And they were always my favorite part.
Now that I’m older and wiser, I know that real whipped cream and homemade shortcakes are totally where it’s at. You just can’t beat the taste of fresh cream, real vanilla beans, and tender, butter-y biscuits. It only takes a few minutes to whip ’em up and when the strawberries are this good, they deserve that extra little bit of love and care.
Driscoll’s strawberries are my absolute favorite because Driscoll’s is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality berries, hand-picking each one to ensure that they are consistently providing the sweetest, freshest, most beautiful strawberries available.
Did you know that June 14th is National Strawberry Shortcake Day? Driscoll’s has some great ideas for you to help you celebrate!
As you can probably tell, I’m a big fan of strawberries! And I’ve got lots of recipes to prove it. Here are a few of my favorites:
- Strawberry Buttermilk Panna Cotta
- Berry Chocolate Streusel Bars
- Strawberry Orange Blossom Sparkler
- Berry Tarts (GF, DF)
- Strawberry Balsamic Pavlovas
- Red, White, and Blue Velvet Bundt Cake
And if you like those, you’ll find tons more to love on Driscoll’s site! Be sure to click over and get inspired!
This post contains affiliate sales links.
These old-fashioned Strawberry Shortcakes are simply perfect! Sweet and syrup-y strawberries are layered with fresh vanilla bean whipped cream over a tender buttermilk biscuit. It just wouldn't be summer without this classic seasonal dessert!
- 1 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, cold
- 2/3 cup buttermilk*
- 32 ounces fresh strawberries
- 2 tablespoons seedless raspberry jam
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste (extract can be substituted)
- 1 1/2 tablespoons heavy cream
- 2 tablespoons white sparkling sugar
Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Cut the butter into the flour mixture with a pastry blender, until only pea-sized pieces remain.
Stir in the buttermilk and gather the dough into a ball.
On a lightly floured surface, flatten the dough to a thickness of about 3/4-inch.
Use a 2 1/2-inch diameter biscuit cutter (or drinking glass) dipped in flour to cut 6 rounds. Place them on the prepared baking sheet.
Optional: brush tops with heavy cream and sprinkle with white sparkling sugar.
Bake for 8-12 minutes or until puffed and golden.
Slice the strawberries and place them in a medium bowl along with the raspberry jam. Toss to coat.
Whip the cream with the powdered sugar and vanilla bean paste, until it holds soft peaks.
Split the shortcakes with a fork and layer with strawberries and whipped cream.
*If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.