CUP 4 CUP STRAWBERRY SHORTCAKES

From scratch Cup 4 Cup Strawberry Shortcakes are made with tender home-made biscuits, fresh strawberries and home-made whipped cream. This gluten-free strawberry shortcake recipe is a summer favorite.

With my recipe and only a handful of ingredients, you can make sweet and fluffy biscuits. Add layers of fresh and juicy strawberries and fresh whipped cream for an unforgettable summer dessert.

How can you beat fresh strawberries, whipped cream and warm homemade biscuits? Especially when they are so simple to put together. For me, summer is all about easy and fresh. Simple and home-made is what makes the summer so special.

HOW TO SHAPE BISCUITS FOR CUP 4 CUP STRAWBERRY SHORTCAKES-

Use a biscuit cutter to shape the biscuits. My tip for perfect biscuits: Do NOT twist the cutter. I press firmly on the cutter. Twisting the cutter into the dough will prevent the biscuits from rising. Dip the cutter in some flour before cutting each one out to prevent sticking.

Biscuits also rise taller when they’re touching. They help lift one another up, so press them snug together before putting them in the oven. I brush some melted butter on top of each biscuit.

You can even sprinkle some granulated sugar on top of the biscuits as well. These biscuits are for a dessert, so its definitely okay to have them a little sweet.

Whipped cream is perfect for cakes, pies, cupcakes, cheesecakes and more. The list really does go on. The colder the heavy whipping cream, the more volume your whipped cream will have.

Plus, another benefit of making whipped cream at home is that you control how sweet your whipped cream is. I don’t know about you, but I don’t like things overly sweet. Home-made whipped cream is refreshing and light.

FRESH STRAWBERRIES FOR GF STRAWBERRY SHORTCAKE

For the strawberries to really stand out in this recipe- a few things should be noted. You must use fresh strawberries. Slice up the strawberries and sprinkle with granulated sugar and stir. Set them in the fridge to get all nice and juicy. I recommend making this a couple hours ahead so that the strawberries can release their natural juices. Put in the fridge so that the strawberries get nice and cold.

INGREDIENTS NEEDED

STRAWBERRIES

• 3 Tbsp Granulated Sugar
• 2 containers quartered Strawberries

BISCUITS-

• 1/2 Cup Granulated Sugar
• 3 Cups GF Cup 4 Cup Flour
• 1 Cup Sweet White Rice Flour-GF
• 2 Tablespoons Baking Powder (YES 2 TABLESPOONS)
• 1 Tsp Salt
• 1/2 Cup Vegetable Shortening
• 1 Cup Butter unsalted cold and cubed-2 Sticks
• 2 Cups Buttermilk- Full Fat (start at 11/2 cups and gradually add till you get the right consistency
• 4 Tbsp melted butter for the biscuits
• A light sprinkling of granulated sugar to top the biscuits. (OPTIONAL)

WHIPPED CREAM-

• 1 1/2 Cups Heavy Whipping Cream
• 1 Tsp Vanilla
• 1/4 Cup Powdered Sugar

HOW TO PREPARE THE STRAWBERRIES

Take the two 1 pound containers of strawberries and cut into pieces. Add the 3 tablespoons of granulated sugar and stir. The sugar helps the strawberries release their delicious juices. I recommend making this before you make your biscuits. I put the strawberries in the fridge and let the strawberries juice up.

HOW TO MAKE HOME-MADE WHIPPED CREAM-

Add the 1 1/2 Cups of Heavy Whipping Cream to a bowl.  Then add 1/4 Cup powdered sugar and 1 Tsp Vanilla.  Using a hand mixer, beat on medium high speed until the whipped cream is done and has soft peaks. Put in fridge until you’re ready to assemble.

HOME-MADE SWEET BISCUITS IN JUST A COUPLE OF STEPS-

• Take the flours, sugar, salt and baking powder and add to a large bowl. Whisk to combine. You can also use a food processor for this step.

• Take the 2 sticks of unsalted butter and cut into cubes. Also, add the vegetable shortening into to the bowl, and using a pastry blender- blend the butter with the dough mixture. You want the butter and shortening to be well combined.

• Pour the buttermilk on top of the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough on a floured surface and gently bring together with your hands. Flatten into a 1 inch rectangle or circle. Cut into 3 inch circles with a biscuit cutter. Do not twist your biscuit cutter. Twisting your biscuit cutter will prevent the biscuits from fully rising. Re-roll any scraps until you have 8-9 biscuits.

• Melt 4 tablespoons of butter and brush the biscuits with the melted butter.

• Add to a baking sheet with a silpat mat and bake at 425 for 18-25 minutes. Do not over-bake these. Due to varying oven temperatures-my biscuits took about 20 minutes. I start checking at 15 minutes. If you find your biscuits are browning too quickly, you can cover them with foil.

After the biscuits bake, it’s time to assemble the strawberry shortcakes. Strawberry shortcake is the best when the biscuits are warm, the strawberries cold and the whipped cream is fresh. Now comes the fun part. I personally recommend adding a large dollop of whipped cream. Because for me, you can never have too much whipped cream, especially if it’s home-made.

ASSEMBLE YOUR STRAWBERRY SHORTCAKE AND DIG IN-

To assemble the shortcakes, just slice the biscuits in half horizontally and fill with plenty of strawberries and whipped cream. Add more strawberries and cream to the top.

One of the best things about this dessert is that the assembly is so easy, and everyone can make their own how they like it. These shortcakes are delicious and fresh for summer. Another plus is it’s crowd pleaser for sure. If you love summer desserts try my Russian Cream dessert. It is one of my best desserts.

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Baking Sheet

Sweet White Rice Flour-GF

Silpat Mat

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