These strawberry shortcakes are always a crowd pleaser. Plus, they’re super easy to make!
If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.
This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this strawberry shortcakes recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.
If you want to freeze these shortcakes, be sure to do so before you add the cream or strawberries.
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How to Make Strawberry Shortcakes
These strawberry shortcakes are always a crowd pleaser. Plus, they're super easy to make!
- For the Strawberries
- ▪ 680g strawberries, hulled and sliced in half
- ▪ 4 tbsp sugar
- ▪ pinch of salt
- ▪ 3 tbsp balsamic vinegar
- ▪ 250 millilitres double cream (or creme fraiche)
- For the Biscuits
- ▪ 180g all-purpose flour
- ▪ 3 tbsp sugar
- ▪ 1 1/4 tsp baking powder
- ▪ 1/4 tsp baking soda
- ▪ 1/2 tsp salt
- ▪ 6 tbsp cold butter, cut into cubes
- ▪ 1 egg yolk, lightly beaten
- ▪ 120ml cold buttermilk, plus a little extra for brushing
Place a rack in the upper third of the oven and preheat oven to 190°C. Line a rimmed baking tray with foil so that the foil extends over the sides.
Place sliced strawberries on the baking tray. Add strawberries, salt, and vinegar and toss to coat. Place in the oven and roast until softened through and bubbling, about 20 minutes. Tossing once during baking. Remove from the oven and allow to cool.
To make the biscuits, increase the oven temperature to 200°C. Line a baking tray with baking paper and set aside.
In a bowl, sift together flour, sugar, baking powder, baking soda, and salt. Use your fingertips to finish crumbling the butter into the flour.
In a small bowl, combine egg yolk and buttermilk and beat lightly with a fork.
Create a well in the center of the flour mixture and add the egg mixture all at once. Stir, the dough will be moist, but not overly wet.
Turn dough out onto a lightly floured board and use a floured rolling pin to roll the dough to a 3/4-inch thickness. Use a 2-inch round biscuit cutter to cut the biscuits, re-rolling and pressing the dough to cut 6 biscuits total.
Place 1-inch apart on the prepared baking tray and brush lightly with buttermilk.
Bake for around 15 minutes, until golden brown on top. Whip the double cream, if you’re using.
Allow to cool to a warm room temperature. Slice in half. Top with strawberries, then dollop some whipped cream or creme fraiche on top, and the top biscuit. Enjoy your strawberry shortcakes!
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