Easy Rustic Strawberry Shortcake

By Rebecca St. Clair

This rustic strawberry shortcake recipe is made with buttery flaky biscuits, thick sweet whipped cream, ruby red strawberry sauce, and an abundance of fresh strawberries. A true summertime favourite that celebrates the abundance of the strawberry harvest! (And perfect to bring to that old-fashioned strawberry social!)

This easy decadent strawberry dessert comes together in no time and only requires a few simple ingredients to make!

What makes up the rustic strawberry shortcake?

Biscuits

While you can use a variety of biscuits, teacakes, or even scones, this simple eggless strawberry shortcake recipe uses buttermilk biscuits. The slight tang and delicately flaky texture pairs perfectly with the sweet tart strawberries and silky smooth cream.

Cream

To balance out this fruity dessert a generous dollop of simple cheesecake whipped cream is the perfect pairing! If you are not a fan of this slightly thicker and tangier cream, you can opt for fresh whipped heavy cream.

Strawberry sauce

While this step is optional, I love the intense fruity punch it adds to the strawberry shortcake. The simple sauce is made by only cooking down some fresh or frozen strawberries with a little sugar and then puréeing or mashing into a sweet fruity sauce.

Fresh Strawberries

The most important part is of course sliced fresh strawberries!

How to make buttermilk biscuits for Strawberry Shortcake

Ingredients

4 cups all-purpose flour 600 g

1 teaspoon baking soda 5 ml

1 teaspoon salt 5 ml

4 teaspoons baking powder 12 g

1 teaspoon white sugar 5 ml

1 cup fridge cold unsalted butter, cut into small cubes 225 g

2 cups buttermilk 500 ml

Method

1. Preheat your oven to 375ºF (190ºC).
2. In a large bowl, mix the flour, baking powder, baking soda, salt, and sugar.
3. Cut the cold butter into small 1-2 cm cubes.
4. Sprinkle the butter into the flour. I add a little bit at a time. Then mix the cubs around into the flour. That way the cubes don’t stick back together again.
5. Cut the butter into the flour with a pastry blender, or rub the butter and dry mixture between your finder tips until it resemble a course meal.
6. Mix in the buttermilk, until it just comes together. Do not overmixs.
7. Tip out onto a lightly floured work surface. Pat out with your hands until it is about 1 inch (2½ cm) thick.
8. With a biscuit cutter, a large round cookie cutter, or an upside-down mug, cut into biscuits.
9. Place biscuits on a cookie sheet and bake for 18-20 minutes, or until golden.
10. Remove from oven, cool slightly.
11. Cut each biscuit in half and fill with strawberry sauce, cream, and fresh strawberries!

*If you want to see a more in depth look at this old-fashioned biscuit recipe, click here!

*If buttermilk biscuits are not your thing, try substituting for one of these easy biscuits!

How to make simple strawberry sauce for strawberry shortcake

1 small 600g bag of frozen strawberries (left out so it is defrosted)

1 teaspoon lemon juice 5 ml

½ cup sugar 100 g

Method for strawberry sauce

1. Defrost a bag of frozen strawberries so they are soft and full of juice.
2. Add the defrosted strawberries and sugar to a sauce pot and heat over medium heat until it is reduced by about 1/3.
3. Stir occasionally to make sure nothing is overcooking or sticking to the bottom of the pot.
4. Stir in the lemon juice.
5. Allow to cool and then mash or purée with an immersion blender.
6. Cool and transfer to an airtight container.
7. Store in the refrigerator until ready for use.

How to make cheesecake whipped cream for strawberry shortcake

Ingredients

2 cups 35% cream 500 ml

1 tsp vanilla extract 5 ml

1/3 cup cream cheese softened 85 g

1/3 cup powdered sugar 45 g

Method for cheesecake whipped cream

1. In a large bowl add the cream, vanilla, and softened cream cheese.
2. Beat until light and creamy.
3. Scrape down the sides and bottom of the bowl.
4. Add in the powdered sugar.
5. Beat again until the mixture holds a stiff peak. Scrape down the bowl as needed.
6. Transfer to an airtight container, or piping bag. Store in the fridge until ready for use.

Assembling the rustic strawberry shortcake

Prepare the biscuits, strawberry sauce, cream. You will also need to slice some fresh strawberries, about 4 per shortcake.

1. Slice the biscuit in half.
2. Spread on 2-3 Tablespoons of strawberry sauce.
3. Top with 3-4 Tablespoons of cheesecake whipped cream.
4. Arrange on 3 sliced strawberries.
5. Sandwich with the top of the biscuit.
6. Add a dollop of the cheesecake whipped cream and the remaining strawberry.

Can I make rustic strawberry shortcakes in advance

While you can make all of the parts of the strawberry shortcake in advance, it is best to assemble each close to the time of serving.

How to store the rustic strawberry shortcake

This rustic fresh strawberry dessert is best stored separately.

Biscuits

The biscuits can be stored at room temperature for up to 3 days.

For longer storage the biscuits can be frozen for up to 3 months.

Strawberry sauce

Strawberry sauce should be stored in and airtight container, in the fridge, for up to 5 days.

For longer storage, strawberry sauce can be stored in an airtight container and frozen for up to 3 months.

Cheesecake whipped cream

The whipped cream should be stored in an airtight container, in the fridge, for up to 5 days.

For longer storage, whipped cream can be stored in an airtight container and stored in the freezer for up to 3 months. When ready for use allow it to defrost. Rewhip for a few second prior to use.

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