If you’ve ever dreamed of capturing the heart of Southern hospitality in a single dessert, then this Old-Fashioned Southern Strawberry Shortcakes Recipe is your ultimate gateway. Juicy, sweet strawberries paired with tender, slightly crumbly cornmeal shortcakes and topped with luscious, fluffy whipped cream create a timeless combination that feels like sunshine on a plate. Every bite tells a story of summer afternoons and joyful gatherings, making this classic dessert an irresistible treat you’ll want to share with everyone you love.
Ingredients You’ll Need
The magic of this Old-Fashioned Southern Strawberry Shortcakes Recipe lies in its simplicity and the quality of each ingredient. Every component brings its own charm—from the sweet acidity of ripe strawberries to the delicate crumb of the cornmeal shortcakes and the silky smoothness of freshly whipped cream. Here’s what you’ll need to bring this beloved dessert to life:
- 2 pounds fresh strawberries: Rinse, hull, and slice for the freshest, juiciest filling.
- ¼ cup sugar: Sweetens the strawberries just right, drawing out their natural juices.
- 1 cup heavy cream: Chilled for heavenly whipped cream, adding richness and softness.
- ¼ cup confectioners sugar: Sweetens the whipped cream without graininess for a smooth finish.
- 1¾ cups all-purpose flour: The base of the shortcake biscuits, providing structure.
- ⅔ cup cornmeal: Adds a subtle crunch and classic Southern flavor to your biscuits.
- 3 tablespoons granulated sugar: Gives just a hint of sweetness to the shortcakes.
- 1 tablespoon baking powder: Ensures the biscuits are light and fluffy with a perfect rise.
- ½ teaspoon kosher salt: Balances flavors and enhances the sweetness of the strawberries.
- ½ cup unsalted butter: Cold and cubed, it creates flaky layers and a tender crumb.
- 1½ cups buttermilk: Adds moisture and a subtle tang that enriches the biscuit dough.
How to Make Old-Fashioned Southern Strawberry Shortcakes Recipe
Step 1: Prepare the Strawberry Filling
Start by washing and hulling those gorgeous strawberries, then slice them evenly. Toss the fruit gently with ¼ cup sugar and let it sit for at least 30 minutes. This maceration process softens the berries and creates a syrupy sweetness that’s absolutely irresistible. The strawberries will soak up the sugar and release their natural juices, so don’t rush this step—it’s the flavor anchor of your shortcakes.
Step 2: Whip the Cream
While the strawberries are working their magic, chill your mixing bowl and beaters in the fridge—it helps the heavy cream whip faster and airier. Pour in 1 cup of chilled heavy cream along with ¼ cup confectioners sugar and whip until soft peaks form. Your whipped cream should feel light and pillowy, perfect for dolloping generously over your shortcakes.
Step 3: Make the Cornmeal Shortcake Biscuits
Preheat your oven to 425°F (220°C) to get it nice and hot for a beautiful biscuit rise. In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Slowly stir in the buttermilk until the dough just comes together—it wants to be soft and slightly sticky, not overworked.
Step 4: Bake the Shortcakes
Turn the dough onto a floured surface and gently pat it into about a 1-inch thick round. Use a round biscuit cutter or a glass to cut out 8 to 10 biscuits. Place them on a parchment-lined baking sheet, spaced slightly apart. Pop these beauties in the oven and bake for 12 to 15 minutes until the shortcakes are golden brown with crisp edges. Once out, let them cool slightly before assembling.
Step 5: Assemble Your Strawberry Shortcakes
Slice each shortcake in half horizontally. Spoon a generous amount of the syrupy strawberry filling onto the bottom half, then pile on a dollop of that dreamy whipped cream. Crown it with the top half of the biscuit and finish with a little extra whipped cream and fresh strawberries if you like. Instantly, you’ll understand why the Old-Fashioned Southern Strawberry Shortcakes Recipe is a timeless Southern treasure.
How to Serve Old-Fashioned Southern Strawberry Shortcakes Recipe
Garnishes
While the shortcakes are stunning on their own, a sprinkle of freshly chopped mint or a light dusting of confectioners sugar can elevate the look and add fresh brightness. Alternatively, a few thinly sliced almonds or crushed pecans bring a subtle texture contrast that feels special and unexpected.
Side Dishes
This dessert pairs wonderfully with light, refreshing sides like a crisp green salad or a chilled glass of sweet tea or lemonade. For a brunch spread, add some crispy bacon or sausage to balance the sweet with savory notes. The Old-Fashioned Southern Strawberry Shortcakes Recipe always makes the meal feel complete.
Creative Ways to Present
If you want to impress guests, consider serving the strawberries and whipped cream in pretty small bowls alongside the shortcakes. Let everyone build their own creations for a fun, interactive dessert experience. Or, for a stunning individual presentation, layer shortcake crumbles with strawberries and whipped cream in clear parfait glasses—an elegant twist that’s visually delightful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shortcake biscuits separately in an airtight container at room temperature to keep their texture. Refrigerate the strawberry filling and whipped cream in covered containers for up to 2 days. Assemble just before serving to avoid sogginess and keep every bite fresh and delicious.
Freezing
You can freeze the unbaked biscuits by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. When ready to use, bake them from frozen, adding a few extra minutes to the baking time. Avoid freezing the strawberries or whipped cream as they don’t hold texture well after thawing.
Reheating
Reheat the shortcakes in a warm oven at 300°F (150°C) for about 5 minutes to restore some of their fresh-baked charm. Avoid microwaving as it can make them tough or chewy. Once warmed, layer with fresh or refrigerated strawberries and whipped cream for that perfect experience.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best for this recipe to maintain the texture and vibrant flavor, but if you only have frozen, thaw them completely and drain excess juice before tossing with sugar to avoid sogginess.
Is there a substitute for buttermilk in the biscuit dough?
Yes! You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1½ cups of milk and letting it sit for 5 minutes to curdle.
How long can I keep the whipped cream before it loses texture?
Freshly whipped cream is best served immediately but can be stored in the fridge for up to 24 hours. Give it a quick whisk before serving to refresh the texture if it starts to weep.
Can I make the shortcake dough ahead of time?
Absolutely! You can prepare the dough and chill it wrapped in plastic for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before baking for best results.
What is the purpose of cornmeal in these shortcakes?
Cornmeal adds a subtle crunch and a distinctive, slightly nutty flavor that sets these shortcakes apart from plain biscuit versions, giving them that classic Southern charm.
Final Thoughts
There’s something truly magical about the Old-Fashioned Southern Strawberry Shortcakes Recipe that invites smiles and nostalgia with every bite. It’s a dessert that celebrates fresh, simple ingredients and lets their natural flavors shine. Whether you’re treating your family or delighting guests, this recipe is a cheerful reminder that sometimes the best dishes are the ones made with love and a little Southern sweetness. I can’t wait for you to try it and see how it becomes your own treasured tradition.
PrintOld-Fashioned Southern Strawberry Shortcakes Recipe
Experience the classic charm of Old-Fashioned Southern Strawberry Shortcakes featuring tender cornmeal shortcake biscuits topped with luscious sugared fresh strawberries and homemade whipped cream. This dessert blends the sweet, tangy brightness of ripe strawberries with the rich creaminess of whipped cream and the subtle crunch of cornmeal biscuits for a perfect summer treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Strawberry Filling
- 2 pounds fresh strawberries, rinsed, hulled, and sliced
- ¼ cup sugar
Whipped Cream
- 1 cup heavy cream, chilled
- ¼ cup confectioners sugar
Cornmeal Shortcake Biscuits
- 1¾ cups all-purpose flour
- ⅔ cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter, cold, cut into small cubes
- 1½ cups buttermilk
Instructions
- Prepare the strawberry filling: In a large bowl, combine the sliced strawberries and ¼ cup sugar. Toss gently to coat the berries evenly with sugar. Let the mixture sit at room temperature for about 30 minutes to allow the strawberries to release their juices and become sweet and syrupy.
- Make the whipped cream: In a chilled mixing bowl, pour 1 cup of heavy cream and add ¼ cup confectioners sugar. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. Be careful not to overbeat; the cream should be light and fluffy. Set aside in the refrigerator until ready to serve.
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt until well combined.
- Cut in the butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add buttermilk and form dough: Pour in 1½ cups of buttermilk gradually, stirring with a fork until just combined. Do not overmix; the dough should be slightly sticky but hold together.
- Shape the biscuits: Turn the dough out onto a lightly floured surface. Gently fold it over a few times to bring it together. Pat or roll the dough into a 1-inch thick rectangle. Using a biscuit cutter or glass, cut out individual biscuits and place them on a baking sheet lined with parchment paper.
- Bake the biscuits: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly on a wire rack.
- Assemble the shortcakes: Slice each biscuit in half horizontally. Spoon a generous amount of the macerated strawberries and their juices onto the bottom half, add a dollop of whipped cream, then top with the biscuit top. Serve immediately for best texture and flavor.
Notes
- For best results, use fresh, ripe strawberries in season for maximum sweetness and flavor.
- Chill heavy cream before whipping to achieve better volume and texture.
- Do not overmix the biscuit dough to keep the biscuits tender and flaky.
- If buttermilk is not available, you can make a substitute by adding 1½ tablespoons of lemon juice or white vinegar to 1½ cups of milk and letting it sit for 5 minutes.
- Biscuits are best served the same day; leftovers can be reheated briefly in the oven.
