This version of strawberry shortcake layers buttery shortcake biscuit with vanilla ice cream and fresh strawberries. The combination of warm cake with cold ice cream creates a wonderful and delicious experience! Or, skip the ice cream and go the traditional route with whipped cream.
There are so many variations on strawberry shortcake. Some are more biscuit-like, others more cake-like, and even those that are more cookie-like.
Which one is correct? Is it supposed to be more like a biscuit, a cake, or somewhere in between? Does it fall into its own category? I tried looking it up on wikipedia but that was no help.
While I was studying abroad in Japan, strawberry shortcakes were made with light fluffy cakes and lots of airy whipped cream.
Strawberry Shortcake
My first introduction to this famous dessert comes from the strawberry shortcake ice cream bar made by Good Humor. Strawberry shortcake seems to be less of a precise recipe and more of a concept. As long as it includes strawberries and cream in some sort of edible vessel, it can be called a strawberry shortcake.
My shortcake looks like a flat biscuit but resembles a cake in texture.
I used super ripe strawberries in order to omit adding extra sugar to the fruit. I assembled the dessert while the shortcake was still warm.
This is my quick and easy version. While I’m a fan of whipped cream, I am a devout devotee of vanilla ice cream. Nothing beats the amazing contrast of temperatures when you eat the warm shortcake with the cold ice cream. This a refreshing and simple dessert perfect for warm weathered nights.
Want more flavor? Amp it up with a touch of balsamic vinegar. This balsamic strawberry shortcake is another perfect summer dessert. And as the weather cools down, try this coconut persimmon shortcake to transition into the autumn season!
More Fresh Strawberry Recipes
Strawberry Shortcake
Ingredients
- 1 ½ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon fine sea salt
- ½ cup unsalted butter, cold, cut into small pieces
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- turbinado sugar, as needed
- 10 oz strawberries, hulled and sliced
- 6 scoops vanilla ice cream
Instructions
- Preheat oven to 400℉.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender (knifes, forks, or with your fingers) until mixture looks like coarse sand.
- Fold in buttermilk and vanilla extract until just combined. Turn dough out onto a lightly floured surface and pat into a rectangle about 6 by 4 inches. Cut the dough into 6 equal squares.
- Transfer to a parchment lined baking sheet. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake for 15-18 minutes until puffed and golden. Let cool slightly on wire rack.
- If strawberries are not sweet or ripe enough, toss in some sugar. Cover and chill until ready to assemble.
- Split the shortcakes in half horizontally. Scoop some ice cream onto the bottom half followed by some strawberries, then top with other shortcake half.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this tonight for dessert. It was awesome! Highly recommended and thanks for sharing!
The only version I am familiar with is the Japanese version. But yours frankly is way more drool worthy.
Thanks! I’ve been trying to find it at a Japanese bakery
This looks fantastic!!!
Thank you, thank you!
What a beautiful and delicious sounding dessert for a summer evening!
Thank you Anita! I look forward to making this again this summer