Biscuits, fresh strawberries and dollops of whipped cream make up this simple Strawberry Biscuit Shortcake. Spring and summer are my favorite seasons, especially when it comes to desserts. Strawberries by far are my favorite berry and when it comes to desserts simple is always best. Strawberry Biscuit Shortcake is an old fashioned dessert that never goes out of style.
Growing up I enjoyed strawberry shortcake two different ways, strawberry shortcake made with cake, and strawberry shortcake made with biscuits. My daddy was from the south and my mom was from Germany, so I always enjoyed a variety of foods prepared in so many different ways.
The best biscuits for shortcake are always made from scratch, using butter and cream. My biscuit of choice is Cream Biscuits, because they're perfect when it comes to shortcake! I like to add a smidgen of sugar to the dough, but that's a personal preference. If you don't like a sweet biscuit you can always omit the sugar.
My flour of choice is always White Lily Flour, because it makes the lightest and fluffiest biscuits you will ever taste. Did you know you can also bake these easy cream biscuits ahead of time and freeze them? This is one of my favorite time saver tips. Most times I bake up an extra batch of biscuits just to freeze and have on hand.
After baking the biscuits let them completely cool, wrap in foil or parchment paper and store in a zip-lock bag. When you're ready to the biscuits just defrost them the morning of or a couple hours before serving. This comes in so handy when you have drop in guests and you need to pull a dessert together rather quickly.
Fresh whipping cream is also the best with strawberry shortcake. Once you taste fresh whipping cream you'll toss store bought whipped topping out the window. The best thing about Strawberry Shortcake is that it's simple enough for a everyday dessert, yet fancy enough for company.