What would summer be without strawberry shortcakes? I love everything about this classic summer treat from the sweetened vanilla whipped cream, local strawberries picked when perfectly ripened, to the melt in your mouth cream shortcake biscuits themselves. Making homemade shortcakes are far better than anything you could buy in the store.
For this recipe I used my favorite cream scones recipe but instead made them into shortcake biscuits. I whipped and sweetened my own cream because canned whipped cream cannot compare. Along with fresh sliced strawberries, I also added a tablespoon of homemade strawberry sauce. When everything was assembled, it was almost too pretty to eat, almost. I can also attest they tasted as dreamy as the photo.
If you are searching for the perfect summer dessert, search no further. I present to you, Strawberry Shortcakes. Enjoy!
Strawberry Shortcakes Recipe:
Cream Scones shaped into shortcake biscuits
Strawberry Sauce (with or without Balsamic vinegar)
1 pint of strawberries, slice 3/4 of them and leave the rest whole
1 cup of heavy whipped cream
1/4 cup of sugar
1 tbl. of vanilla extract
Make a batch of cream scones and use a biscuit cutter or glass to shape them into biscuits.
You will also need to make a batch of strawberry jam or sauce.
In a medium bowl, make a batch of sweetened whipped cream by whipping heavy cream, sugar, and vanilla with a hand mixer or kitchenaid until your cream has formed peaks.
Slice each biscuit in half horizontally. Place the bottom half on a plate. From there layer everything. Start by adding a tablespoon of strawberry sauce or jam to the cut side of the biscuit. Next add some sliced strawberries, a dollop of whipped cream and the top half of the biscuit. Finish the shortcake off with another dollop of whipped cream and a strawberry. Enjoy!