Strawberry season is maybe the best time of the year. Heading out to the farm, strawberry picking with the kids (better yet, without the kids! Lol), and loaded up my buckets with the biggest, reddest, juiciest strawberries just never gets old. If you’re looking for the perfect summer strawberry dessert recipe, this strawberry shortcake recipe is it. And once you’ve enjoyed this strawberry shortcake recipe a couple times over and you’re ready for something new? Check out my Strawberry Rhubarb Crisp, my No Bake Strawberry Cheesecake, or my Strawberry Cream Cheese Pie — all strawberry dessert recipes approved by my resident taste testers 😉
What’s to love about this Strawberry Shortcake recipe?
Fresh, made from scratch, sweetened biscuits (and they’re freezer-friendly to boot!) — I’m going to show you that elegant and homemade doesn’t have to mean difficult and time consuming! Fresh local strawberries — grab them from your Farmer’s Market or right from the farm, but don’t go for those off-season part-cardboard strawberries they try to sell you in the winter months. Homemade whipped cream. Friends — I understand the allure of frozen whipped topping, but it’s just not the same. It’s white sweet fluff with no real flavor! Make it from scratch and you won’t regret it.
But what if it’s not strawberry season?
No problemo! Opt for a simple strawberry sauce made with frozen strawberries. Frozen fruits and vegetables are picked at their prime to enjoy later, so they are the next best thing. Making strawberry sauce is easy to do! Dump some frozen strawberries in a large pan (try to guess how much sauce you’ll need, and when in doubt make extra). Place over low heat, stir and thaw. Add some sugar (start on the low side, you can add more later), some lemon zest if desired, and cook it down until the strawberries are tender. Make a corn starch slurry (1 tablespoon corn starch to 1 tablespoon water), and gradually thicken the sauce until you like the consistency, making more slurry if needed. Taste and adjust sweetness, and add vanilla if desired.
How to make Strawberry Shortcake:
Can Strawberry Shortcake be made in advance?
There are lots of ways you can prep strawberry shortcake in advance so you have a stress-free dessert to serve for last minute company or a big party!
Biscuits or shortcakes: you can bake and store at room temperature, in an airtight container, for up to 2 days, but they may become softer as they sit. You can also freeze before baking, and simple bake as directed right from frozen. Keep an eye on them and add 2-5 extra minutes of bake time if necessary, pulling them out when they are golden brown. Macerated strawberries: you can slice and sugar your strawberries and store them in the refrigerator for up to 24 hours. Homemade whipped cream: whipped cream is best made just before serving, as it can become flat and watery if stored too long. You can also stabilize your whipped cream with some unflavored gelatin to store it longer, or use whipped topping instead.
More strawberry dessert recipes:
Strawberry Shortcake Ice Cream Cake Strawberry Cupcakes with Strawberry Frosting Strawberry Cheesecake Cupcakes Healthy Strawberry Smoothie
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
