As we start into August, I have started thinking more and more about football season that is fast approaching! We love football around here and you can’t have football without a tailgate!
Strawberry Shortcake is often seen as a more elegant dessert. It is something you might have at a tea party or with Sunday brunch. However, I am a full believer that it can hold its own in a tailgate spread. Here’s the deal: tailgate food can be really heavy and greasy. Sometimes, it is nice to have a refreshing option! I think this is the time for Strawberry Shortcake to shine.
Now there are lots of different ways to make Strawberry Shortcake. But in high school, my mom started making it with biscuits and I was instantly hooked. I love the rustic feel, fluffy texture, and buttery flavor. I think the biscuit is the perfect compliment to the strawberries and whipped cream.
This simple recipe is easy to make in small or large batches and the biscuits can be transported on the baking sheet. Easy prep, easy transportation, delicious flavor: success.
I like to use this biscuit recipe, but any will do! Feel free to cut your biscuits a little bigger than normal for a dramatic effect.
Whipped cream is a highly underrated homemade addition. It is so simple to make and I think it really is a big step up from store-bought.
The final part: strawberries. Sliced strawberries, tossed with a little bit of sugar, and left in the refrigerator (covered) for a few hours will truly revolutionize the way you look at that delicious little fruit.
Now let’s get to it! Strawberry Shortcake with Biscuits to put the sweetest touch on your tailgate!Print Recipe
Strawberry Shortcake with Biscuits
- 6 large biscuits
- 1 carton strawberries halved
- 2 tablespoons granulated sugar
- 3 cups heavy whipping cream chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar can omit
- Prepare your favorite biscuit recipe.
- Thoroughly rinse and dry your strawberries. Slice strawberries in half, or according to your preference. Transfer the sliced strawberries into a clean bowl.
- Once all of the strawberries have been sliced, wrap the bowl in plastic wrap and let sit in the refrigerator for at least 2 hours, or up to overnight.
- Pour chilled heavy whipping cream into a medium mixing bowl. It is important the heavy whipping cream remain cold, to ensure it stays whipped. Add in the vanilla extract and cream of tartar.
- Using a handheld electric mixer, or a stand mixer fitted with the whisk attachment, beat the cream, vanilla, and cream of tartar on a high setting. Begin to spoon in the powdered sugar tablespoon by tablespoon, waiting about 20-30 seconds before each new addition. If you prefer your whipped cream to be sweeter, feel free to add in more powdered sugar.
- Continue to beat the cream until stiff peak stage is reached. You will know it is done when the whisk attachment removed leaves "peaks" in the whipped cream.
- Cover the whipped cream with plastic wrap and place in the refrigerator until ready to use.
- Once ready to serve, place one biscuit on a plate with a generous scoop of strawberries and a generous scoop of whipped cream.
- Allowing the sliced strawberries to sit in the refrigerator with sugar allows the strawberries to macerate. This is a process that causes the strawberries to soften and release a very sweet juice, which is especially delicious when served with the biscuits.
- The cream of tartar helps the whipped cream stay intact longer, so it can remain out of the refrigerator for a longer period of time. If you are preparing the whipped cream and serving immediately, this ingredient may be omitted.