Just remember that the texture of the thawed berries won’t be the same as they are when they’re fresh! Making this recipe I recommend going with this method if you want to use frozen berries, but you can try using sliced frozen strawberries from the store, too. Then she would let the strawberries thaw overnight before using them to top shortcakes in the middle of winter. Growing up, my mom would slice fresh strawberries, toss them with some sugar, and put them in zip-top freezer bags.
Obviously for a super classic strawberry shortcake, you would want to use fresh strawberries.īut what if you want to enjoy shortcake out of season? I like to toss my strawberries with a small amount of sugar, just to get the juices going, but you could use honey or agave nectar instead. You will also want a generous amount of sliced strawberries and some sweetened whipped cream for topping the cakes.
Pretty easy, right? I always have all of these things on hand, so I can always make this recipe at the drop of a hat! I can speak from experience: you’ll be making precious memories for them. You can be pulling the cakes out of the oven within 30 minutes, so they’re great to make any time you get a strawberry shortcake craving!Īnd, as you might expect, this classic strawberry shortcake recipe is a great beginner recipe to make with kids. Obviously if the original recipe, which my family tweaked over the years, came from a cookbook meant for kids…well, then this is a pretty easy recipe. These sweet biscuits are served sliced in half horizontally, piled high with fresh strawberries and usually topped with some sweetened whipped cream. That’s why it shares “short” with “shortbread”! Why is it called “shortcake”? Well, the “short” refers to something crumbly or crispy, usually thanks to butter. No, not a flaky biscuit like sweet potato biscuits, but something more akin to a drop-style biscuit. Strawberry shortcake has a long history, but the classic American-style shortcake has come to refer to a sweet, crumbly biscuit. Shortcake is not to be confused with shortbread, or even yellow cake – although they’re both delicious when topped with macerated berries and homemade whipped cream. I still love making these shortcakes now!Ĭlassic Strawberry Shortcake WHAT IS STRAWBERRY SHORTCAKE? It’s really not summer until I’ve had a slice of rhubarb pie, a big bowl of peach ice cream, and a serving of classic strawberry shortcake.Įven though shortcake was something I started making as a young kid, it’s a recipe that stuck around well into adulthood. I had a kids’ cookbook (I can’t recall the name of it), and strawberry shortcake was one of my favorite recipes to make from it.Įvery summer, my mom and I would go strawberry picking and enjoy pounds of fresh berries while freezing plenty so we could enjoy shortcake in the middle of winter.īy the time we got to January or February, Momma would dig out a bag of strawberries and we’d whip up these shortcakes for a special treat. Seriously, it’s one of the first recipes I remember making all by myself. Strawberry shortcake is a recipe I have been making since I was a little kid. It’s a summertime classic that speaks for itself. Classic strawberry shortcake topped with fresh strawberries and lightly sweetened whipped cream.