Rustic Strawberry Shortcake

There’s something magical about the combination of fresh and ripe summer fruit, homemade whipped cream, and a sweet and savory biscuit to pile it on – especially when you can whip it all together in less than an hour!

There’s nothing neat or orderly about these shortcake biscuits. They’re buttery, flaky, crumbly, savory, and sweet, and just beg for you to pile the goodness on them – which is usually whipped cream and whatever deliciously ripe fruit I can find at the market at the time.

Strawberries are my go-to for this shortcake. Even though they’re getting toward the end of their run out here in Virginia, they’re still plentiful at the farmer’s market. But when they go, as we keep marching on into late summer, it’s easy to swap them out in this recipe for ripe just-barely-roasted and caramelized peaches. Add a little maple to the whipped cream and mmmm!

It was actually my plan to share this with you as a peaches and cream shortcake recipe, but my peaches have been taking such a long time to ripen, I gave up on them. I wanted that sweet savory biscuit and the whipped cream, perfect for baking on a stormy summer afternoon. And it just so happened that the strawberries we still had hanging about were heaven.

Rustic Strawberry Shortcake

Serves 4.

What You’ll Need:

For the berries:

  • 1 pint fresh strawberries, washed, topped, and quartered
  • 3 tbsp. sugar

For the biscuits:

  • 1 1/2 cups all purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 6 tbsp. cold unsalted butter, chopped into cubes
  • 1/2 cup milk
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tbsp. sugar

For the whipped topping:

  • 2/3 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 heaping tbsp. powdered sugar

How to Make Them:

1. In a large bowl, mix together the quartered strawberries and sugar until combined. The sugar and juice will combine to form a sweet sauce. Set aside and let the sugar sink in.

2. Preheat your oven to 375F.

3. In a large bowl, sift together the flour, baking powder, and salt. Cut in the butter cubes with a pastry cutter or fork until the mixture has taken on a pebbly texture. Stir in the vanilla, milk, and lemon juice until the mixture just holds together.

4. Using your hands, roughly pat together four large round biscuits. Set on a large baking sheet and flatten slightly with your hands. Sprinkle with the tablespoon of sugar for a little extra sweetness.

5. Bake the biscuits for 25-30 minutes, or until the tops are golden brown and the edges look a little crispy. Set aside to cool.

6. In a small bowl, whip the heavy whipping cream with a whisk or with a beater with whisk attachment {you’d better believe these days, with my swollen fingers, I’m using the latter} until soft peaks form. Add the vanilla and beat again. Add the powdered sugar and beat until the cream takes on a fluffy peaky texture, but not until it’s frosting-like. If it gets too thick, add a little more whipping cream.

7. Cut the biscuits in half horizontally. Cover the lower half with a heaping spoonful of strawberries and sugar syrup, topped with whipping cream. Add the top back onto the biscuit, making a sandwich, and top with more whipping cream and berries if desired.

My primary taste tester insisted I blog this one so I could make it again, which is usually my bar for success when it comes to recipes. And I’m starting to think that’s one of the reasons he wants me to continue this blog. I have a feeling we’ll have this one on repeat this summer!

What summer fruit would you add to this versatile little shortcake?

Leave a Reply