Turn savory buttery biscuits into an addicting sweet dessert.
- This strawberry shortcake brings together both savory and sweet flavors, creating the most decadent dessert.
- Pair it with a citrus-forward coffee to bring out the flavors of the strawberries in this recipe.
- Freeze the biscuits to make for another time when you want a quick and easy dessert.
Make your own strawberry preserves.
Homemade is always better in my opinion, which is why I highly recommend making your own strawberry preserves. It’s actually super easy, and frozen strawberries work just as well if they’re not in season!
This strawberry preserves recipe is great because it only requires three ingredients and no pectin is required. I would suggest cutting the batch in half unless you plan to eat a lot of preserves in the next two weeks (I ended up with a lot of extra, and they don’t keep for too long).
Pair this strawberry short cake with a bright, citrusy coffee.
I suggest opting for a bright (or acidic, but in a good way!), citrus-forward coffee to pair with this strawberry short cake recipe to complement the dessert’s fruit flavors.
The BEST bright coffee I’ve ever had can be found at Go Get ‘Em Tiger. They’re located in LA, but they ship all over. So I’d highly recommend one of their light and citric roasts! Currently, they have the Nano Genji, Ethiopia containing those flavor qualities mentioned.
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Serve with vanilla ice cream for an extra sweet treat.
For a more indulgent treat, add a scoop (or two!) of vanilla bean ice cream to your strawberry shortcake. Strawberry and vanilla flavors pair beautifully, so combining them makes this dessert taste even better.
The cold ice cream melts immediately when it comes in contact with the warm biscuits, so you’ll want to eat it fast.
Freeze the unbaked biscuits for a lazy day when you want a quick and easy dessert.
You’ll likely have leftover biscuit rounds, so I suggest freezing the pre-cut rounds. Wrap them first individually in parchment paper so they don’t stick, and then use plastic wrap to wrap all the rounds together in a stack or in two stacks (depending on how many you have left).
When you’re ready to bake them, preheat your oven to 375°F and pop the frozen biscuits in for about 12 minutes or until gold brown and puffed up. It works like a dream, and you hardly have to do any work.
Homemade Strawberry Shortcake & Dark Chocolate Whipped Cream Recipe
Preheat oven to 400°F. Mix the dry ingredients in a large bowl. Add cubed butter and use fingers to cut into the mixer (or a pastry cutter works too) until pea-size crumbs form. ⠀⠀
Pour in buttermilk and stir just until combined. Flour your working area and roll the dough on your counter into a ball. Flatten it to about 1/2 inch thick with a rolling pin. Next, use a biscuit cutter to form 3-inch biscuits (I used a highball glass, and it worked perfectly). Should make about 6-8 biscuits.
Brush with heavy cream and bake for 15-20 minutes, or until golden brown. Allow to cool for about 10 minutes. ⠀
While the biscuits are baking, combine the whipped cream, sugar, and cocoa powder in a mixing bowl and combine with an electric mixer (for about 5 minutes) until peaks form. Add sugar according to preference.
Once biscuits are cool, slice them in half. Top the bottom half with butter, 1-2 Tablespoons of strawberry preserves, 2 dollops of whipped cream (in that order), and top with other biscuit half. Serve immediately.
Ingredients
Directions
Preheat oven to 400°F. Mix the dry ingredients in a large bowl. Add cubed butter and use fingers to cut into the mixer (or a pastry cutter works too) until pea-size crumbs form. ⠀⠀
Pour in buttermilk and stir just until combined. Flour your working area and roll the dough on your counter into a ball. Flatten it to about 1/2 inch thick with a rolling pin. Next, use a biscuit cutter to form 3-inch biscuits (I used a highball glass, and it worked perfectly). Should make about 6-8 biscuits.
Brush with heavy cream and bake for 15-20 minutes, or until golden brown. Allow to cool for about 10 minutes. ⠀
While the biscuits are baking, combine the whipped cream, sugar, and cocoa powder in a mixing bowl and combine with an electric mixer (for about 5 minutes) until peaks form. Add sugar according to preference.
Once biscuits are cool, slice them in half. Top the bottom half with butter, 1-2 Tablespoons of strawberry preserves, 2 dollops of whipped cream (in that order), and top with other biscuit half. Serve immediately.
Pair Coffee Like You Would Wine
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