Tips for Making the Best Strawberry Shortcakes
Learn how to make this perfect summertime treat made with flaky sourdough biscuits!
1. Use Simple Ingredients
The best strawberry shortcakes use simple ingredients to highlight fresh strawberries.
This recipe uses sourdough for extra flavor and buttermilk for tanginess.
2. Keep Your Ingredients Cold
When baking your shortcake biscuits, keep your ingredients as cold as possible to prevent gluten development.
This will lead to a flakier biscuit. I grate frozen butter into the dough.
3. Don't Overmix
Toss all of your ingredients with a fork and don't overmix. Overmixing leads to tougher biscuits, and we want light and flaky!
4. Fold the Dough to Create Layers
Use a bench scraper to fold the dough multiple times onto itself.
This will create many flaky layers for the biscuits!
5. Don't Twist the Biscuit Cutter
When cutting out the biscuits, don't twist the biscuit or cookie cutter as you will risk ruining your flaky layers!
6. Freeze the Biscuits Before Baking
For best results and the flakiest biscuits, freeze them for 30 minutes. This will create steam in the oven, which creates the layers!
7. Top with More Buttermilk and Sugar
Brush more buttermilk on top of the biscuits and a sprinkle of raw sugar to create a top layer of crunchy sweetness on top.
8. Use Fresh Strawberries
Strawberries are the star of the show, so be sure to use the freshest strawberries! I macerate them with sugar to bring out the juices.
9. Whip the Cream to Stiff Peaks
Homemade whipped cream is the best with these strawberry shortcakes! Whip the cream to stiff peaks so the whipped cream holds together.
Assemble and Enjoy!
Split the biscuits open with a fork and assemble with strawberries and their juices and dollops of whipped cream.
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The recipe includes a how-to guide with photos and detailed instructions.