Strawberry Shortcake With Vanilla Cream Biscuits

by Diana Rattray

Our favorite (and easiest!) strawberry shortcake is made with vanilla cream biscuits, fresh macerated strawberries, and whipped cream. The flaky vanilla-infused biscuits provide a perfect base for layers of sugared strawberries and fluffy whipped cream.

This scrumptious dessert is as attractive as it is delicious! The shortcake is guaranteed to be a crowd-pleaser, ideal for summertime gatherings, special occasions, or simply as a treat for yourself.

Strawberry Shortcake History

The American strawberry shortcake is a much-loved dessert that combines sweetened fresh strawberries with the tender texture of cream biscuits. This classic treat has a rich history, evolving over time to become a summer dessert mainstay in the United States. The earliest mention of the word “shortcake” in a recipe dates back to 16th-century England in reference to a rich, crumbly cookie-like dough.

Strawberry shortcake became particularly popular in the United States during the 19th century, as strawberries became more readily available. A similar dessert recipe, “Strawberry Cake,” was first mentioned in print in an 1845 issue of The Ohio Cultivator. It was a biscuit-like cake, split and filled with strawberries and topped with royal icing. The modern American strawberry shortcake we know today was popularized during this time and is now characterized by layers of biscuit or scone-like shortcake, fresh macerated strawberries, and freshly whipped cream.

Strawberry Shortcake Around the World

While the American strawberry shortcake is widely recognized, other countries have their unique versions of the dessert. In Japan, the strawberry shortcake consists of a light, airy sponge cake layered with strawberries and whipped cream. In the UK traditional strawberry shortcake may use a scone-like base instead of the biscuit-like dough found in the American version.

Recipe Variations

Strawberry shortcake is a versatile dessert that lends itself to numerous variations. Here are some ideas for variations on the traditional combination:
Mixed Berries: Use a combination of raspberries, blueberries, and blackberries in addition to strawberries for a colorful multi-berry twist.
Orange Flavored: Add a tablespoon of orange juice or an orange liqueur (e.g., Grand Marnier, Triple Sec, Cointreau) to the strawberries.
Lemon Strawberry Shortcake: Add lemon zest to the shortcake dough and a splash of lemon juice to the whipped cream for a bright, citrusy flavor profile.
Trifle-Style: crumbled or cubed shortcake, strawberries, and whipped cream in a trifle dish or individual glasses for an elegant presentation. Top it off with a few mint leaves!
Almond Flavored: Replace the vanilla with almond extract in the shortcake dough and whipped cream, and garnish the dessert with toasted almond slices or slivers.
Parfaits: Alternate layers of crumbled shortcake, strawberries, and whipped cream in a tall dessert glass for a visually appealing dessert.

Biscuit Alternatives

There are several alternatives to the classic biscuit-like shortcake that can be used as a base for strawberry shortcake. Here are some of my favorite options:
Sponge Cake: A light and airy sponge cake, like an angel food cake or chiffon cake, can be used as an alternative to the classic biscuit.
Pound Cake: A rich and buttery pound cake can add a different texture and flavor to the dessert. Slice the pound cake into layers and proceed with the traditional assembly.
Scones: British-style scones can serve as a delicious alternative to the American shortcake biscuit. You can either use plain or flavored scones, such as lemon or almond.
Ladyfingers: For a delicate and elegant twist, use ladyfingers as the base for your strawberry shortcake. Layer them with strawberries and whipped cream for a delightful treat.
Meringue: For a crunchy and light option, consider using meringue nests or pavlova. Fill them with whipped cream and strawberries for a light, gluten-free alternative.
Waffles or Pancakes: For a fun twist, use waffles or pancakes as the base. Top them with strawberries and whipped cream for a dessert-like spin on breakfast favorites.

How to Store Leftovers

Strawberry shortcake is best enjoyed fresh. If you have leftovers, it’s best to keep the components separate. Here are some tips for storing each element:
Biscuits: Once completely cooled, store the biscuits in an airtight container at room temperature for up to two days. You can also freeze them for up to three months. To refresh the biscuits before serving, reheat them briefly in a warm oven.
Strawberries: Wash, hull, and slice the strawberries, then store them in an airtight container in the refrigerator for up to two days.
It’s best to macerate/sugar only the amount of strawberries you plan to use immediately because they can lose their firm texture over time.
If you have leftover strawberries or plan to serve more strawberry shortcake later, store the plain whole strawberries until you’re ready to bake the biscuits. This will help keep the strawberries fresh and prevent them from becoming overly soft or mushy.
Whipped cream: Freshly whipped cream is best used within a few hours, but it can be stored in the refrigerator in a covered container for up to 24 hours. You may need to re-whip the cream lightly before using it. If you plan to use store-bought whipped topping, check the container for storage instructions.

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