Skip Nav

Strawberry Shortcake Two Ways - Beginner & Expert

Strawberry Shortcake Two Ways - Beginner & Expert



Making a quick fix strawberry shortcake is as simple as layering angel food cake (which they conveniently place next to the strawberries), strawberries, and cool whip to create a super easy, rapid dessert. However, if you have the time and patience, I highly recommend making your own homemade version. Doughy warm shortcakes with juicy strawberries and a fluffy whipped cream will instantly melt in your mouth for a show-stopping, unbelievably delicious dessert.

Whether it's semi-homemade or fresh from your oven, strawberry shortcake is an excellent springtime dessert. To encourage that everyone give this dessert a go, I've found 2 recipes: one for the beginning cook and one for the expert - you'll find both after the break. Make which one fits your needs best, read more



Beginner's Strawberry Shortcake
From Sandra Lee

1 can (16.3-ounce) biscuits (recommended: Pillsbury Grands Southern Style)
2 pints fresh strawberries, quartered
3/4 cup sugar, divided
1 teaspoon ground cinnamon
1 (8-ounce) container whipped topping
1 cup sour cream

  1. Preheat oven to 350 degrees F.
  2. Unroll biscuits, place on baking sheet and bake in the oven according to directions.
  3. Meanwhile, in a medium bowl, combine the strawberries and half of the sugar. Let stand for 1 hour to meld flavors.
  4. In a small bowl, combine remaining sugar and cinnamon.
  5. Remove biscuits from oven; split the biscuits and dredge in cinnamon sugar; place on serving plate. Top biscuits with macerated strawberries.
  6. Place whipped topping in a bowl and fold in the sour cream. Garnish shortcakes with a dollop of whipped topping mixture.

Serves 4-6.



Strawberry Shortcake
From Bon Appetit magazine

White chocolate cream
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
Biscuits
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar
Strawberries
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms

  1. For white chocolate cream: place white chocolate in medium bowl.
  2. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
  3. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
  4. Beat remaining 2 cups cream in large bowl until peaks form.
  5. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
  6. For biscuits: combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
  7. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
  8. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed.
  9. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar.
  10. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
  11. For strawberries: combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
  12. Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.

Serves 8.

Latest Food
It's the Screen Actors Guild Awards! Check out all of our red carpet and event coverage!
×