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Old-Fashioned Southern Strawberry Shortcakes Recipe

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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.

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

  1. 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.
  2. 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.
  3. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
  4. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and kosher salt until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://justsosavory.com/old-fashioned-southern-strawberry-shortcakes-recipe/