Strawberry Shortcake Recipe | Inherited Recipes

I am usually a chocolate-dessert-every-day kind of person, but as summer comes around the corner, there is something about homemade strawberry shortcake that just reigns supreme over all the desserts. The fresh strawberries, vanilla bean ice cream, and warm biscuit is just the perfect combination for the perfect summer dessert. This is my Grandma’s strawberry shortcake recipe, and it is the most delicious, refreshing summer treat!

Ingredients you will need

Recipe & baking tips

The strawberry shortcake recipe calls for sour cream, you can use sour cream if you want more traditional, rolled-out biscuits, or milk if you want a more loose batter, creating “drop” biscuits where you do not need a biscuit cutter.

These are my favorite biscuit cutters! I love the scalloped edges that leave a pretty mark!

Cold butter is also key in this recipe, and even though buttery hands are a pain, I find it easier to use my hands when I am cutting the butter into the dough, getting the butter into small pieces.

How to make strawberry shortcake

1. Preheat oven to 400 degrees. Put the flour baking powder, and sugar into a sifter, and sift the mixture together in a mixing bowl. Add the butter and work with your fingers until well blended. Make a well in the center and add the sour cream, eggs, and vanilla. Mix well with hands.
2. Turn the dough onto a lightly floured surface and knead briefly. Roll the dough until about 1⁄2 inch thick. Use a biscuit cutter and cut the dough into circles. Bake for 15 minutes
3. De-stem the strawberries and set them aside in a bowl.
4. Split the biscuits in half and put them on a plate, spooning strawberries, and ice cream

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Strawberry Shortcake

Cook Time 15 minutes minutes

The best summer dessert you will fin!d It is light & refershing!

Ingredients

Biscuits

• 2 ½ cups flour
• 2 Tbs baking powder
• 2 Tbs sugar
• 12 Tbs butter (cut into small pieces)
• 1 cup sour cream (or 3/4 cups milk)
• 2 eggs
• 1 tsp vanilla

Strawberrys

• 4 pints strawberries (de-stemmed and cut)

Instructions 

• Preheat oven to 400 degrees. Put the flour baking powder, and sugar into a sifter, and sift

  mixture together in a mixing bowl. Add the butter and work with your fingers until wellblended. Make a well in the center and add the sour cream, eggs, and vanilla. Mix well withhands.
• Turn the dough onto a lightly floured surface and knead briefly. Roll the dough until about 1⁄2 inch thick. Use a biscuit cutter and cut the dough into circles. Bake for 15 minutes
• De stem the strawberries and put into bowl.
• Split the biscuits in half and put them on a plate, spooning strawberries, and ice cream

Notes

If you want a lighter option, substitute the ice cream with whipped cream

Course: Dessert

Cuisine: American

Keyword: apple dessert, biscuits, ice cream, strawberry, strawberry shortcake

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