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.
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.