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    Home » Recipes » Uncategorized » Southern Strawberry Shortcake

    Southern Strawberry Shortcake

    Published: Jul 29, 2021 · Modified: Jul 29, 2021 by Pate Giltner Leave a Comment

    29 shares
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    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!

    Strawberry shortcake on a floral plate with a mint spring next to it on top of a brown table

    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!

    Strawberry shortcake ingredients on bowls on a brown table

    How to make this recipe: 

    This recipe is so easy!

    1. Start by mixing the strawberries with mint, lemon juice, sugar, and bourbon.

    2. Next, make the shortcakes. Whisk the dry ingredients: the flour, baking powder, baking soda, sugar, and salt together in a large bowl.

    3. 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.

    4. 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.

    5. 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.

    6. Lastly, make the whipped cream by beating the heavy cream, powdered sugar, and vanilla until soft peaks form.

    recipe steps in grey bowls on a brown table

    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. 

    recipe steps in grey bowls on a brown table

    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.
    Strawberry shortcake open on a plate with strawberries and mint off to the side and on a brown table.

    FAQ's for this recipe:

    How do you finish your shortcakes?

    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.

    How long will these shortcakes keep:

    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.

    A single covered shortcake with a gold fork on a brown table

    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

    Print
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    Southern Strawberry Shortcake

    • Author: pate giltner
    • Prep Time: 30
    • Cook Time: 25
    • Total Time: 55 minutes
    • Yield: 6 1x
    • Category: Dessert
    • Method: Baking
    • Cuisine: Southern
    Print Recipe
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    Description

    Buttery and sweet biscuit-style shortcakes and bourbon-soaked strawberries make this the best homemade strawberry shortcake recipe ever! 


    Ingredients

    Scale

    For the shortcake:

    1. 2 1/2 cups all-purpose flour
    2. 1 1/2 tablespoons baking powder
    3. 1/4 teaspoon baking soda
    4. 2 tablespoons sugar
    5. 1/4 cup honey
    6. 1 tsp salt
    7. 1/2 cup unsalted butter (1 stick) chilled
    8. 3/4 cup milk
    9. 1 egg for egg wash

    For the bourbon strawberries

    1. 1 lb fresh strawberries
    2. 1/4 cup bourbon
    3. 2 tablespoons chopped fresh mint
    4. 1/4 cup sugar
    5. 1 tablespoon lemon juice

    For the whipped cream 

    1. 2 cups heavy whipping cream
    2. 3 tablespoons powder sugar
    3. 1 teaspoon vanilla

    Instructions

    For the strawberries:

    1. 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:

    1. Preheat the oven to 400 degrees.
    2. Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl. 
    3. Cut the butter into cubes and press them into the flour mixture. Press into the flour until it's lima bean-sized. 
    4. Add the milk and honey and stir until a loose dough forms.
    5. Turn the dough onto a floured work surface and knead until the dough all comes together. 
    6. 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. 
    7. 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.
    8. lightly beat the egg and brush on top of the biscuits
    9. Bake for 20-25 minutes until browned and baked through. 

     

    For the whipped cream:

    1. 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. 

    Keywords: Strawberry Shortcake

    Did you make this recipe?

    Share a photo and tag me @thegandmkitchen — I can't wait to see what you've made!

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    Pate Giltner holding a cupcake
    Pate Giltner holding a cupcake

    About Pate

    Hi, I'm Pate, and welcome to The G&M Kitchen!

    The G&M Kitchen is a recipe blog that specializes in southern baked goods. Here you will find classics like buttermilk and honey biscuits and beautiful show stoppers like strawberry basil cupcakes. While all recipes are inspired by traditional southern classics, they all have a twist or adjustment that elevates them and brings them into the modern age.

    Learn more about me →

    As featured in: thefeedfeed, Sur La Table, Bake From Scratch, Foodtography School, The Bourbon Review, Bringing it Home

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