Buttery and sweet biscuit-style shortcakes and bourbon-soaked strawberries make this the best homemade strawberry shortcake recipe ever! Add a bit of mint and some homemade whipped cream for a truly delicious dessert!
Why this recipe works:
I give my homemade southern-style biscuits a bit of a makeover for this recipe; they are still buttery and flakey, but they are made more cake-like and perfect for soaking up all the strawberry juices!
How to make this recipe:
This recipe is so easy!
- Start by mixing the strawberries with mint, lemon juice, sugar, and bourbon.
- Next, make the shortcakes. Whisk the dry ingredients: the flour, baking powder, baking soda, sugar, and salt together in a large bowl.
- Cut the butter into cubes and press them into the flour mixture. Press into the flour until it’s lima bean-sized. Add the milk and honey and stir until a loose dough forms.
- Turn the dough onto a floured work surface and press or roll the dough into a 1/2 inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper. Flatten into 1/2 rectangle again.
- Using a floured biscuit cutter, cut out your biscuits and place them right next to each other on a lined baking sheet. Bake for 20-25 minutes until browned and baked through.
- Lastly, make the whipped cream by beating the heavy cream, powdered sugar, and vanilla until soft peaks form.
KEY INGREDIENTS:
Butter: butter is incredibly important in a biscuit. It provides flavor and is responsible for creating the show-stopping layers. A high-fat European-style butter will give you the best homemade biscuits you’ve ever tasted. My favorite is Kerry Gold.
Honey: most biscuits contain a little sugar for flavor and sweetness. Switching out honey for granulated sugar gives these biscuits a deeper and more earthy sweetness that really sets this biscuit-style shortcake recipe apart.
Fresh strawberries: Fresh strawberries are essential in strawberry shortcakes. I wouldn’t suggest using frozen since they are such a key ingredient; you want to use fresh and high-quality strawberries.
Tips for this recipe:
- Freeze your butter and chill your milk for 10- 20 minutes before starting this recipe.
- Handle the dough a little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy shortcakes.
- Place the biscuit shortcakes right next to each other on the lined baking sheet. This will help them to rise.
- Use an egg wash for a crunchy biscuit top or brush the baked biscuits with melted butter.
FAQ’s for this recipe:
I almost always prefer an undiluted egg wash on everything. An egg wash will give a nice dark finish with a crunchy top. If a soft biscuit top is your jam, then a butter wash would be ideal for you, and if you want extra tangy biscuits, brush yours with buttermilk. You really can’t make a wrong decision here.
These are best made the same day, but they will keep without strawberries and cream in an airtight container for two days.
What is the difference between shortcake and biscuits?
A shortcake is like a biscuit but has a shorter (more crumbly texture) and sweeter.
Here’s a video showing how to make this recipe!
OTHER Strawberry RECIPES:
The Easiest Bourbon Strawberry Jam Recipe
The Easiest Bourbon Strawberry Jam Recipe
Strawberry Cardamom Cupcakes with Strawberry Basil Buttercream
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Southern Strawberry Shortcake
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 6 1x
Description
Buttery and sweet biscuit-style shortcakes and bourbon-soaked strawberries make this the best homemade strawberry shortcake recipe ever!
Ingredients
For the shortcake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 cup honey
- 1 tsp salt
- 1/2 cup unsalted butter (1 stick) chilled
- 3/4 cup milk
- 1 egg for egg wash
For the bourbon strawberries
- 1 lb fresh strawberries
- 1/4 cup bourbon
- 2 tablespoons chopped fresh mint
- 1/4 cup sugar
- 1 tablespoon lemon juice
For the whipped cream
- 2 cups heavy whipping cream
- 3 tablespoons powder sugar
- 1 teaspoon vanilla
Instructions
For the strawberries:
- Half the strawberries and add them to a mixing bowl. Add the mint, lemon juice, sugar, and bourbon, stir to combine, and set aside.
For the shortcakes:
- Preheat the oven to 400 degrees.
- Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.
- Cut the butter into cubes and press them into the flour mixture. Press into the flour until it’s lima bean-sized.
- Add the milk and honey and stir until a loose dough forms.
- Turn the dough onto a floured work surface and knead until the dough all comes together.
- Press or roll the dough into a 1/2 inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper.
- Using a floured biscuit cutter, cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
- lightly beat the egg and brush on top of the biscuits
- Bake for 20-25 minutes until browned and baked through.
For the whipped cream:
- Beat the whipping cream, sugar, and vanilla together on medium speed until soft peaks form.
Notes
- Freeze your butter and chill your milk for 10- 20 minutes before starting this recipe.
- Handle the dough a little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy shortcakes.
- Place the biscuit shortcakes right next to each other on the lined baking sheet. This will help them to rise.
- Use an egg wash for a crunchy biscuit top or brush the baked biscuits with melted butter.
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Keywords: Strawberry Shortcake
