Can you use frozen strawberries for strawberry shortcakes?

Although it's possible to use frozen strawberries for strawberry shortcake I would advise against it. The beauty of this dessert is in the fresh ripe strawberries that are plump and juicy. When you use frozen strawberries you'll have soggy berries and a lot of juice. Frozen berries are best used when either baked or blended. So it's better to use frozen strawberries in your favourite smoothies or pies but not your shortcakes!

How long can I store strawberry shortcakes?

Undressed biscuits will last 2-3 days stored in an airtight container and can be reheated as needed. Once you dress a strawberry shortcake with whipping cream and strawberries it is to be eaten the same day.

Are strawberry shortcakes supposed to be made with biscuits or cake?

You can make a strawberry shortcake with either biscuits or with cake. The more old fashioned way is to make the shortcakes with buttery, flaky biscuits that are topped with cream and fresh strawberries. The other version is using a simple vanilla cake or sponge cake to then top with cream and berries.

Old Fashioned Strawberry Shortcakes

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These are old fashioned strawberry shortcakes with buttery biscuits, sugared strawberries and light fluffy whipped cream. This recipe is great for a crowd!

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 10 1x
Category: Dessert
Cuisine: Canadian

Ingredients

Units Scale

Biscuits

2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar, plus extra for dusting the tops of the biscuits
1/2 cup (113 g) unsalted butter (cold), cut into cubes
1 cup heavy cream, plus extra for glazing
1/2 teaspoon vanilla

Strawberry Filling/Topping

2 – 4 cups strawberries, roughly chopped
1 Tablespoon sugar (optional)

Whipped cream:

1 – 2 cups whipping cream
1 Tablespoon powdered sugar
1/4 teaspoon vanilla extract
Fresh mint for garnish (optional)

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Instructions

Preheat oven to 425˚F. Line a baking sheet with parchment paper and set aside.
In a large bowl stir the flour, baking powder, salt, and sugar together.
Add butter cubes and cut into flour using a pastry cutter, until small crumbs form.
Make a well in your flour-butter mixture, add the cream and vanilla, and stir until a shaggy dough is formed.
Turn dough onto clean work surface and bring dough together by folding the dough onto itself. This dough is on the dry side, keep folding until dough just comes together.
Flatten the dough out approx. 1/2 – 1 inch thick and cut circles out with a round cookie cutter. Gather any scraps and gently press them together to make a few extra biscuits.
Place biscuits on your lined baking sheet, brush with cream, and sprinkle with coarse sugar.
Bake for 10 to 15 minutes, or until golden brown. Allow to cool on wire rack.
While your biscuits are in the oven, chop the strawberries and place them in a medium-sized bowl, stir in the sugar if using (this helps to bring out juices from the strawberries if they aren’t ripe).
Whip the whipping cream with a mixer and add powdered sugar and vanilla. Whip until soft peaks form.
To serve, slice a cooled shortcake in half, add a large dollop of whipped cream, pile with berries, and garnish with fresh mint.
Enjoy.

Notes

This recipe can be easily doubled for a large crowd.

Store biscuits in an airtight container for 2 days or freeze for a month.
Serve warm or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 336
Sugar: 7.1g
Sodium: 241mg
Fat: 21.2g
Saturated Fat: 13.1g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 33.4g
Fiber: 1.6g
Protein: 4.1g
Cholesterol: 65mg

Find it online: https://bakingforfriends.com/old-fashioned-strawberry-shortcakes/