Strawberry Shortcake

I have a lot of memories as a child going to different types of you-pick farms, but my favorite farms to visit were the strawberry farms. Nothing was better to me than picking a few berries for the basket, and slipping a few in my mouth. It was like an endless strawberry buffet. When we got home, my mother and I would make strawberry preserves, strawberry shortcake, and even freeze some for different recipes.

I always looked forward to the strawberry shortcake the most. We had it all types of ways, with pound cake, angel food cake and even those pre-packaged formed sponge cakes in the produce isle. But my favorite way to have strawberry shortcake is with buttermilk biscuits. I use frozen, pre-made buttermilk biscuits to make things a little quicker. Then I simply cut up the strawberries and add a little sugar. I like to make my berries a little boozy by adding some liquor or wine. Today, I’m adding a little homemade wine, a shot or two, just to add a little more flavor. I’ll let the berries sit, covered, in the refrigerator for about 2 – 3 hours. Then I whip up some fresh cream with a bit of sugar and put the shortcakes together. It couldn’t be any easier.

I also made a quick video for this recipe you can find here on The Family Kitchen.

Yield: Serves 4

Strawberry Shortcake

5.00 stars (1 reviews)


8 Buttermilk Biscuits
2 lbs strawberries, sliced or quartered
1/4 cup sugar
1 or 2 shots liquor, wine or sangria
2 cups cream


Wash and cut tops off of strawberries. Quarter or slice and add to a large bowl. Add liqueur or wine if using and cover. Refrigerate for 2 - 3 hours.

Bake homemade or pre-made frozen buttermilk biscuits and let cool.

Whip cream and assemble shortcakes

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*Nutritional Information is not guaranteed for 100% accuracy.

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