Mom’s Strawberry Shortcake is perfect for summer with fresh berries topping sweet whipped cream and warm buttermilk biscuits!
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I always looked forward to summer when my mom would make her Strawberry Shortcakes. They are so perfect for summer. Easy to make, fresh and loaded with strawberries.
Delicious. And topped with that fresh whipped cream – just decadent and Yum!
Mom used to make the biscuits with that boxed mix. Since I don’t use that anymore, this Mom’s Strawberry Shortcake is a little updated version of her recipe. But, I tried to stick as close as possible to her original. Grab my Fresh Buttermilk Biscuit Recipe here.
Mom used to cut the biscuit in half and smear a bit of butter across the cut part. Wow that was good! You can do that part too if you wish!
While you bake the biscuits the strawberries are macerating in the fridge. That’s just a fancy way of saying that they are turning into a nice syrup and softening. Oh, and if you have a family member who doesn’t care for strawberries (like my husband), you can do this recipe with raspberries or blueberries instead. They are just as good!
The definite key to Mom’s Strawberry Shortcake is the fresh whipped cream. Soft billowy layers of sweetened whipped cream. Ohhhhhh… It just tastes better than the squirty stuff from the store. So, make sure you take a little extra time to do that special touch. I promise you’ll be happy with it. And, it really doesn’t take that long.
Other Classic Desserts
Banana Pudding Cheesecake from Serena Bakes Simply from Scratch
Hummingbird Cake from The Kitchen is my Playground
Carrot Cake from Culinary Ginger
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Mom’s Strawberry Shortcake Recipe
Mom’s Strawberry Shortcake
- 16 ounces strawberries
- ¼ cup sugar
- Fresh Buttermilk Biscuits cut in half (recipe here https://lifecurrentsblog.com/fresh-buttermilk-biscuits/ )
- 8 ounces heavy whipping cream
- 2 tablespoons powdered sugar
- Place strawberries and 1/4 cup sugar in a glass bowl, stir to combine. Mash strawberries a bit with a fork. Cover, and place in fridge.16 ounces strawberries, ¼ cup sugar
Make Buttermilk Biscuits
- Make biscuits according to recipe directions. Once biscuits are done baking, carefully remove from the oven, and allow to cool a bit.Fresh Buttermilk Biscuits
Make Whipped Cream
- Place heavy whipping cream and powdered sugar in a large bowl. Whip with a hand mixer or stand mixer until soft peaks form.8 ounces heavy whipping cream, 2 tablespoons powdered sugar
Assemble Strawberry Shortcakes
- Cut a biscuit in half, top with a spoonful of whipped cream, a couple of large spoonfuls of berries and the juice that’s formed. Top with the other half of the biscuit.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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The homemade biscuit sounds so much better than those spongy cake cups my mom would buy from the grocery store! Strawberry shortcake is such a treat! Looks delicious.
This takes me back to summers growing up. Strawberry shortcake is my mom’s favorite too and I got to enjoy some with her over the weekend. I love that you don’t add a ton of sugar to your strawberries!
This is one of my favorite desserts and I can’t wait to make it. I’ve never made biscuits and can’t wait to try.
Totally reminds me of nostalgic desserts my mom made! Have to try this.
One of my favorites. This looks so beautiful!
This is a classic! Reminds me so much of my childhood.
I love reading about family food memories and recipes, Debi! Your Mom’s Strawberry Shortcake looks absolutely wonderful. It’s really nice you’ve got a scratch recipe for the biscuits too! If you have time to share with the Hearth and Soul Hop that would be lovely, but either way, I can’t wait to give this a try. Pinned!
Growing up on a farm, in the Summer. My mom’s Strawberry Shortcake looked just like yours!
I bet yours tastes as good as my memories of those days. Thanks for the warm fuzzy!!!