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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,

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
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
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.

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