Hello People, Austin here from Beyond the Bayou Blog, serving you delicious dishes every possible time. There’s just something about Strawberry Shortcake that screams “summer” to me. It never fails to take me back to humid Louisiana evenings spent shelling peas on the porch with my friends. We’d laugh and swap stories until Mama called us in for dessert – her famous strawberry shortcake.

I can still picture the towering layers of sweet biscuits, juicy berries, and clouds of whipped cream she’d present with a proud smile. We’d instantly become a room of giddy kids again, eagerly awaiting our slice of that bright red, creamy delight. That first bite of tangy-sweet perfection was worth every bit of torturous anticipation.

These days, I make strawberry shortcakes my own way – with a few special tweaks, of course. But with every forkful, I’m transported back to those carefree summer nights with my best friends. This quintessential summer dessert has a way of bringing people together, one delicious bite at a time. Who’s ready to experience the magic for themselves? Want some more strawberry recipes? Try out Strawberry Bisque or Strawberry Jello Salad.

What to Love in This Recipe?

Moist and Flavorful Cake Layers: The cake layers are moist, tender, and flavorful, thanks to key ingredients like buttermilk and a combination of oil and butter.
Year-Round Enjoyment: A strawberry shortcake can be made any time of year by macerating the strawberries. This technique enhances even off-season strawberries, making them taste great. However, for a December cake, I highly recommend my peppermint bark cake!
Stabilized Whipped Cream Frosting: Stabilized whipped cream frosting ensures that our frosting holds its shape without weeping or melting. The best part is, it tastes incredible and is not too sweet, unlike buttercream.

Tips I Will Suggest to You!

Chill Your Butter and Cream: Ensure your butter and cream are very cold before starting. Cold butter will create flakier layers in your shortcake, and cold cream will whip up more quickly and hold its shape better.
Don’t Overmix the Dough: Mix the dough just until it comes together. Overworking the dough can make the shortcakes tough instead of tender and flaky.
Use a Light Hand with Flour: When kneading and rolling out the dough, use as little extra flour as possible. Too much flour can make the shortcakes dry.
Macerate Strawberries in Advance: Letting the strawberries sit with sugar for at least 30 minutes (or up to a few hours) will bring out their natural juices and deepen their flavor.
Double Butter for Extra Flakiness: For an extra flaky texture, you can do a double butter technique. After rubbing in the initial ¾ cup of butter, chill the dough slightly, then fold in thin slices of very cold butter before rolling out the dough.
Test for Doneness: To ensure your shortcakes are perfectly baked, tap the bottom of one. It should sound hollow and feel firm but not hard.
Make Ahead: You can prepare the dough rounds ahead of time and freeze them. Bake directly from frozen, adding a few extra minutes to the baking time.
Whip Cream to Stiff Peaks: When whipping the cream, aim for stiff peaks but be careful not to overbeat, or you’ll end up with butter. Stop when the cream holds its shape firmly.
Serve Immediately: Assemble the shortcakes just before serving to prevent them from getting soggy. Keep the components separate until ready to enjoy.
Add a Citrus Twist: For a refreshing twist, add a little lemon or orange zest to the strawberries or the shortcake dough. It adds a bright, zesty flavor that complements the sweetness of the berries.