Old-Fashioned Southern Strawberry Shortcakes Recipe
Servings: 8 servings
Calories: 388kcal
With fresh red, juicy strawberries, billowy clouds of whipped cream, and crunchy old-fashioned cornmeal shortcake biscuits, this quick, and easy dessert is as beautiful as it is delicious!
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Ingredients
Strawberry filling:
- 2 pounds fresh strawberries rinsed, hulled and sliced
- ¼ cup sugar
Whipped cream:
- 1 cup heavy cream chilled
- ¼ cup confectioners sugar
Cornmeal shortcake biscuits:
- 1¾ cups all-purpose flour
- ⅔ cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter cold, cut into small cubes
- 1½ cups buttermilk
Instructions
Strawberry filling:
- Mix the sliced strawberries and sugar in a bowl and let it sit for about 30 minutes.
Cornmeal shortcake biscuits:
- Preheat the oven to 450 degrees F.
- Place the flour, cornmeal, sugar, baking powder, and salt in a food processor. Pulse a few times to combine everything. Or, if you don't have a food processor, place the ingredients in a large bowl and whisk to combine.
- Add the cubed butter to the mixture in the food processor and pulse a few times until the flour mixture resembles coarse crumbs. Or, you can cut the butter in with a pastry blender or fork until the flour mixture resembles coarse crumbs.
- Add the buttermilk and stir until the mixture comes together. Do not over-mix, or your biscuits will be tough. If the mixture seems too dry, add a little more buttermilk, about a tablespoon at a time. If the mixture appears too runny, add a little more flour, about a tablespoon at a time.
- Spray the inside of a ¼ cup measuring cup with non-stick cooking spray and use it to scoop out your biscuits. Drop the biscuits about an inch apart onto a greased baking sheet or a baking sheet that is lined with parchment paper or a silicone baking mat.
- Bake the biscuits for 12-14 minutes or until lightly browned on top.
Whipped cream:
- Place a metal mixing bowl and electric mixer beaters into the freezer for 10 to 15 minutes.
- Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container in the refrigerator.
Assembly:
- To assemble, slice the biscuits. Add a generous layer of whipped cream and a generous layer of strawberries to the bottom biscuit half. Place the top of the biscuit on top and repeat the layers. Serve immediately.
Notes
Instead of strawberries, step out on the wild side and try substituting your favorite fruit or a combination of fruit and berries. For example, blackberries, raspberries, sliced peaches, nectarines, blueberries, cherries, or even figs would all be delicious.
Keep the butter cold until you are ready to make the biscuits. I use unsalted butter; if all you have is salted, reduce the salt by one-half.
I use kosher salt in this recipe. If all you have is regular table salt, only use one-half as much.
Not in the mood to make biscuits or don't have time? Substitute slices of angel food cake, pound cake, or the small cake dessert shells you can purchase at your bakery.
You can also substitute frozen whipped topping or canned whipped cream for homemade whipped cream too!
Want to ramp up the flavor of the strawberries? Feel free to add a splash of Grand Marnier or a bit of lemon juice to the strawberry mixture.
Nutrition
Calories: 388kcal | Carbohydrates: 43g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 68mg | Potassium: 39mg | Fiber: 3g | Sugar: 24g | Vitamin A: 900IU | Vitamin C: 60.2mg | Calcium: 70mg | Iron: 1.4mg
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