Spring is here, and there is no better way to celebrate than with this easy Homemade Strawberry Shortcake recipe. Lightly sweetened biscuits are piled high with macerated strawberries and freshly whipped cream for a perfectly satisfying dessert.
Even better? I’ve lightened the recipe up by using my favorite sweetener – Truvia® Sweet Complete™ All-Purpose Sweetener – to reduce the overall sugar and calories.
Spring is such a lovely season, filled with new growth, longer days, and the promise of sunshine. If you’re looking for a way to celebrate the change of seasons, what could be better than strawberry shortcakes with homemade biscuits and fresh berries?
Why This Recipe Is Awesome
My mom always welcomed the warmer weather with easy strawberry shortcakes. She made hers with store-bought sponge cake cups, whipped cream, and strawberries. While I absolutely adored it as a kid, I’m doing my best to limit my added sugar intake these days, and those store-bought sponges and whipped topping in a tub are loaded with sugar.
I got my inspiration for the Southern style biscuits that are the base of this strawberry shortcake recipe from the savory galletas (biscuits) my mom makes but sweetened them up using Truvia® Sweet Complete™, rather than traditional granulated sugar.
I absolutely adore this product because it’s a cup-for-cup replacement for sugar. It adds just the right amount of sweetness without the funky aftertaste of aspartame, and it bakes and browns in recipes. It’s been so much fun to update my go-to recipes with Sweet Complete™ so I can continue to enjoy all of my favorites with less calories and sugar.
My mom’s biscuit recipe also calls for a unique ingredient called suero (whey), which can be challenging to find. In this recipe I used sour cream instead, making it accessible to everyone! As a bonus, these are drop biscuits, which means you can keep your rolling pin in the cabinet and the flour off your counters. Hooray!
Once you make the biscuits, everything else takes just minutes to prepare. Fresh cream is whipped to soft peaks with a hint of vanilla and sweetness, and strawberries are macerated to juicy perfection. Your total time spent in the kitchen is about 30 minutes, and the results are heavenly.
How to Make Strawberry Shortcake from Scratch
Making homemade strawberry shortcakes is truly as easy as 1, 2, 3! First, macerate your berries. Second, make some simple drop biscuits. Third, whip up some fresh chantilly cream. If you’re feeling intimidated, don’t! Read on to see how truly approachable this recipe is.
How to Macerate Strawberries
If you’ve never heard the word “macerate” before, don’t go getting flustered on me. When something has been macerated, it means that it has been softened in liquid.
In the case of berries, slicing them and tossing with Truvia® Sweet Complete™ will help them to release their own natural juices and become soft in the process.
Simply hull and quarter your strawberries. Sprinkle them with Truvia® Sweet Complete™, then toss together. Wait for an hour or two, and you’ll come back to a saucy pile of perfectly sweet fruit. Easy, right?
Making Homemade Drop Biscuits
Preheat oven to 350 degrees F. In a large bowl mix flour, Truvia® Sweet Complete™, and baking powder.
Cut in shortening until well mixed – I just crumble it with my fingers, but feel free to use a pastry cutter. Add sour cream. Knead dough with your hands or wooden spoon.
Portion dough out by using a 1/3 measuring cup and dropping it onto a lightly greased baking sheet.
TIP: Coat cup with shortening so the dough easily comes out.
Bake for 20 to 23 minutes. Set the oven to broil and bake for 1 additional minute or until golden brown.
How to Make Perfect Homemade Whipped Cream
While your biscuits are in the oven, make your whipped cream.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add Truvia® Sweet Complete™, beating until soft peaks form. Cover and chill up to 2 hours.
TIP: Make sure the cream itself is cold, and chill your beaters and mixing bowl in the freezer for 10 to 15 minutes before starting.
Split open a biscuit and spoon on some berries. Be sure to get some of that tasty macerating liquid, too!
Now pile on the whipped cream and top with the other half of the biscuit. Feel free to garnish with mint leaves.
Frequently Asked Questions
Can I macerate the strawberries ahead of time?
Sure thing! I’d recommend giving them at least two hours to rest, but macerated berries should be fine in the refrigerator for up to five days.
Can I sub other types of berries?
Of course! While strawberry shortcake is a classic — you can opt for any berries you prefer. Blackberries, raspberries, and blueberries all work.
Can I use frozen berries?
Absolutely! In fact, the frozen berries will tend to release their juices naturally as they defrost, so you can opt to omit the extra sweetener if you prefer.
How long will the shortcakes last?
As with most baked goods, these shortcakes are best served on the day they are made. That said, any leftover drop biscuits should keep in an airtight container for up to three days. If they are starting to feel a little stale, I recommend warming them in the oven for about 10 minutes at 200 degrees F.
Can I make a vegan version of strawberry shortcakes?
Absolutely! If you opt for a vegan shortening and trade the sour cream for unsweetened, unflavored dairy free yogurt, your drop biscuits should be good to go. You can also sub coconut cream for the heavy whipping cream for a completely vegan version of this classic springtime dessert.
Need more springtime inspiration?
Check out these other delicious recipes:
- Lemon Buttermilk Spring Fling Cake
- Spring Salad with Carne Asada, Avocados, and Pepitas
- Cherry Empanadas (Cherry Hand Pies)
- Mexican Lentil Soup
- Pan-Fried Tilapia with Citrus, Mango, and Avocado Salsa
- Alfajores (Dulce de Leche Shortbread Cookies)
I hope you give this recipe for easy Homemade Strawberry Shortcake a try. It is the perfect ending to any meal! If you do give it a go, please comment below to let me know how it turned out, or tag me on Instagram so I can see your beautiful creations!
Easy Homemade Strawberry Shortcakes
- 16 ounces strawberries, quartered
- 2 tablespoons Truvia® Sweet Complete™ All-Purpose Sweetener
- 1 cup whipping cream
- 2 tablespoons Truvia® Sweet Complete™ All-Purpose Sweetener
- 1/4 teaspoon vanilla extract, optional
- 2 cups all-purpose flour
- 3 tablespoons Truvia® Sweet Complete™ All Purpose Sweetener
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup shortening
- 1 1/2 cup sour cream
- Combine strawberries and Truvia® Sweet Complete™. Cover berry mixture, and let stand 2 hours.
- Beat whipping cream at medium speed with an electric mixer until foamy; gradually add Truvia® Sweet Complete™, beating until soft peaks form. Cover and chill up to 2 hours.
- Preheat oven to 350 degrees F.
- In a large bowl mix flour, Truvia® Sweet Complete™, and baking powder.
- Cut in shortening until well mixed. Make a well in center of mixture and slowly add sour cream. Knead dough with your hands or wooden spoon.
- Portion dough out by using a 1/3 measuring cup and dropping it onto a lightly greased baking sheet. (Coat cup with vegetable shortening)
- Bake on greased sheet, bake for 20 to 23 minutes and then set the oven to broil and bake for 1 additional minute or until golden brown.
- Split shortcakes in half horizontally. Spoon berries onto each shortcake bottom; top each with whipped cream, and cover with tops. Garnish with mint leaves, if desired.
- Truvia® Sweet Complete™ is a cup-for-cup replacement for sugar, so you can also easily swap it into any of your other favorite recipes.
- Macerated strawberries will keep for up to 5 days in the refrigerator
- Baked shortcakes will last for up to three days in an airtight container. Reheat in the oven if they are beginning to feel stale.
Photography by Raemi Vermiglio
This post is in partnership with Truvia® sweetener. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.