Strawberry Short Cake vs Biscuits

Strawberry Shortcake: Cake vs Biscuits
‎April‎ ‎20‎, ‎2019|Dessert


Growing up we usually had Strawberry Shortcake with biscuits not actual shortcake. They were good but I liked the syrupy strawberries and whipped cream better than the biscuits. I also loved it with store bought Angel Food Cake, it is a delicious time saver.

Several years ago a wonderful lady, Evie Sperry shared a Shortcake recipe with me. It was her Grandfather’s recipe from when he had a Bakery many years ago. After the first time I made it I’ve never used any other recipe for Strawberry Shortcake.

Today at my friend Melissa’s she wanted Strawberry Shortcake with biscuits. I don’t think I’ve ever made biscuits before today but they turned out pretty tasty. They were an easy drop biscuit, I’m not the rollout biscuit type. I’m not great with a rolling pin and I can only imagine how they would turn out.
I’m going to give you the recipes I used for the biscuits and the shortcake along with how I made the whipped cream and put together the syrupy strawberries. Make one or the other or try them both!
I hope you have a Happy Easter!

SHORTCAKE

Here’s what you’ll need:
1/4 c Crisco
2 c Flour
3 tsp Baking Powder
1/2 tsp Salt
1 c White Sugar
1 egg
Approx 3/4 c Milk

2 lbs of Strwberries or more if you want more
1/2 c White Sugar and 1/2 c Brown Sugar add a little more if you use more berries
1 pint to 1 quart of Heavy Whipping Cream depending on how many people you have
2 tsp Vanilla
1/4 c Powdered Sugar
*See below for directions on Strawberries and Whipped Cream

Preheat your oven to 350.
Butter or spray either a square 8x8 pan or a 9 in round pan, set aside.
Melt the 1/4 c Crisco and set aside.
Sift all the dry ingredients into a large bowl and make a well in the center.

Crack the egg into a 1 c measuring cup and then add enough milk to fill the measuring cup.

Put the slightly cooled Crisco in the center of the bowl and add the egg/milk mixture on top of the Crisco.

Start stirring in the center and gradually incorporate the dry ingredients until it is all mixed. The dough will be sticky.

Put into your pan, smooth/even it out on top and stick it in the oven. Bake for 27-30 min. Should not jiggle in the center when you bake it. You can also stick a toothpick in the center. Make sure it comes out clean or with just a few crumbs.

DROP BISCUITS

Here’s what you’ll need:
3 c Flour
1 1/2 tbsp Baking Powder
1/2 tsp Cream of Tarter
1/4 tsp Salt
3 tbsp + 1 tsp White Sugar
3/4 c Butter (One and a half sticks)
1 1/2c c Milk
*This makes approx 15 Biscuits
*I forgot to take pictures while I was mixing up the biscuits.

2 lbs of Strwberries or more if you want more
1/2 c White Sugar and 1/2 c Brown Sugar add a little more if you use more berries
1 pint to 1 quart of Heavy Whipping Cream depending on how many people you have.
2 tsp Vanilla
1/4 c Powdered Sugar
*See below for directions on Strawberries and Whipped Cream

Heat your oven to 450.
Get out 2-3 non-stick cookie sheets. If you have older cookie sheets you can line them with parchment paper.
Melt the butter and put it aside.
Sift all the dry ingredients into a bowl and then add the melted butter and milk.
Mix until combined. Then scoop heaping spoonfuls of dough into the cookie sheets.
Bake for approx. 10-12 minutes. Make sure to keep an eye on them. Pull them out when they are golden brown on top and bottom and let cool.

SYRUPY STRAWBERRIES
Cut up approx. 2 lbs of strawberries and put into a container that has a lid. The amount can vary depending on how many people you are trying to serve.
Add the sugars on top and mix around slightly smashing the strawberries. Refrigerate for at least 20 min to overnight. Once the sugars start to dissolve the juices come out of the berries and you get the yummy sugary syrup.

CINNAMON WHIPPED CREAM
Get out you stand or hand mixer. Chill your bowl and beater(s) in the freezer for about 5 min. If you don’t have room, put it all in your fridge for about 10 min.
Add the whipping cream, vanilla, powered sugar and cinnamon to your chilled bowl. (If you don’t like cinnamon you can totally leave it out).
Start out mixing on low speed increasing to med speed once it has started to thicken. Continue mixing until it is the consistency that you like.

I really hope you try these 2 delish recipes! You still have plenty of time to make this for your Easter Day gathering. This is also a quick and easy dessert for any spring or summertime party! Which one will be your favorite? Enjoy!

4 thoughts on “Strawberry Short Cake vs Biscuits”

  1. I asked my wonderful friend Michelle Taylor to please make me Strawberry Shortcake, but with biscuits the way my grandma used to do it. I just remembered as a child warm biscuits with homemade whipped cream. Michelle definitely came through they were absolutely amazing! So Soft with light crumble… Thank you again Michelle ?

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