Easy Homemade Strawberry Shortcake for #BackToSchoolTreats

This, to me, is such a quintessentially "summery" dessert. Sweetened strawberries stuffed into lightly sweetened biscuits, topped with fluffy whipped cream. It's dessert perfection! And hey, it's not that different than eating a waffle or pancake - so dare I say it could be breakfast??

Come see all of our Wednesday Back to School Treat Recipes!

Breakfast Recipes
Banana Mango Overnight Oats by Palatable Pastime
Fried Egg Pouches by Our Good Life
PB&J Overnight Oats by Kate's Recipe Box
Scrambled Egg and Sausage Breakfast Taquitos by Blogghetti
S'Mores Stuffed French Toast by Jolene's Recipe Journal

Dessert Recipes
Cookie Butter Blondies by The Redhead Baker
Easy Homemade Strawberry Shortcake by Making Miracles
Star Crunch Brownies by Sweet Recipeas

This recipe has all the basics - nothing fancy. If you wan to amp up your strawberry shortcake you can always add a little fresh mint on top, or in with your strawberries, make homemade whipped cream and change up the flavor profile (add a touch of amaretto - yummmm!!)

Make sure to give your sliced strawberries plenty of time to macerate in the refrigerator after you add sugar, so they have plenty of juice to offer - ladling that delicious juice over the biscuits is the best part!

Easy Homemade Strawberry Shortcake 

Ingredients
4 cups quartered strawberries, greens removed
2-3 TBS sugar
Whipped cream

Biscuits
1 1/2 cups all-purpose flour
2 TBS granulated sugar
1 TBS baking powder
1/2 tsp salt
6 TBS butter, cold and cubed
1/2 cup cold buttermilk
1 TBS heavy cream (or buttermilk)
coarse sugar, for sprinkling

Directions

1. Place your prepped strawberries in a sealable container - sprinkle with the 2-3 TBS of sugar. Place lid on tupperware and shake gently, place back in the refrigerator for at least an hour (preferably longer) to allow the sugar to meld into the strawberries and draw out their juices. Shake container occasionally. 
2. When you are ready to prep your biscuits (which can also be done in advance), preheat the oven to 425 degrees. Place a silicone baking mat on a baking sheet and set aside.
3. Combine the flour, sugar, baking powder (yes, a TBS), and salt in a medium bowl; whisk to combine. Use a pastry cutter to blend the cold butter into the dry ingredients until mixture resembles coarse crumbs.
4. Add in the buttermilk and stir with a fork or spatula, just until dough starts coming together. 
5. Turn out shaggy dough onto a lightly floured surface and pat gently until dough comes together.
6. Pat out into 1/2-inch thickness; use a 3-inch biscuit cutter (make sure not to twist the cutter as you cut out your biscuits). Place biscuits, sides touching, on the prepped baking mat. Re-roll out any scraps and form additional biscuits as needed - try to handle as little as possible (the butter will warm up quickly and make these difficult to handle).
7. Brush the tops of the prepped biscuits with heavy cream (or additional buttermilk), then sprinkle generously with sugar.
8. Bake in the preheated oven for 10-12 minutes, or until they are lightly browned and baked through (I made small 1 1/2 inch biscuits and only baked mine about 8 minutes and they cooked pretty quickly, so depending on your biscuit size, keep an eye on them and pull them if they're browning too quickly).
9. Allow biscuits to cool at least 10 minutes before assembling, but up to a day in advance if needed / desired.
10. When ready to assemble, split biscuits in half, fill with a heaping spoonful or two of the prepared strawberries along with some of the juice. Top with the biscuit, then add a dollop of whipped cream (homemade preferred, but if you have the canned stuff feel free to use it)!

Recipe from Sally's Baking Addiction

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