A classic strawberry shortcake is made with biscuits, and I love that I can make a big batch and use the biscuits for breakfast and dessert. The biscuits can also be made ahead of time and put into the freezer so you can just pop them in on a busy morning.
Strawberry season is officially here! It’s time to take advantage of those extra sweet and yummy berries. To kick off spring, I made these for my kiddos and Paisley said, “it tastes like summer” which is exactly what I am looking for! Strawberry shortcake is a light and fresh dessert that still hits that sweet tooth.
Here is my recipe for homemade biscuits, do not let them intimidate you, they are so easy to make! Also, SO worth the time. When serving, make sure the biscuits are warm before assembling.
Strawberries are in season late spring and early summer so that’s the perfect time to try this recipe. Look for berries that are dark red and ripe, not soft. Also, when you are washing the berries dry them well afterwards.
Below you will also find how to make a whip cream, you can use store bought as well. Enjoy, friends!Print
- 1 cup heavy cream
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- Optional- some lemon zest
Combine all ingredients into a bowl and mix with a mixer, mix until it can hold its form.