Double Strawberry Shortcakes Recipe (2024)

I discovered that if I macerate berries in brown sugar instead of white sugar, the flavor is exponentially better. More berry-y. Deeper, more interesting.

I made these today, as follows:1. I froze the stick of butter, then grated it using a cheese grater.2. My dough was a bit dry, so I added another teaspoon of buttermilk to it. After letting the liquids soak into the dry ingredients for a few minutes, I was able to form the dough and freeze it.3. I agree with other posters - the dough could have used a pinch of salt. I'll add it next time.4. Lastly, the shortcakes were baked at 400 degrees and were finished in 23 minutes.

Good recipe & relatively easy summer dessert! I would add a pinch of salt and some lemon zest to the biscuits next time to amp up the flavor.

Well, these are by far the best Strawberry Shortcakes I've ever had. This is the first time that the strawberry flavor was in each bite. And, my chocolate loving wife actually gave these her seal of approval.Please note that the freezer steps are critical in hiding the dough together.

Replaced the sugar with Stevia, and as the poppy seeds had expired a decade ago (lol) threw in some finely chopped walnuts. Decided to include chia seeds as well. Froze the dough overnight, which seems essential to the dough holding its shape, and these turned out great.

I made this recipe over a week ago and there was no salt in the recipe. Looks like they updated it based on all the feedback.

See Step 3, last line. You take the strawberry juice and add enough buttermilk to make 1/3 cup. That is the mixture refered to in the recipe.

I’m not understanding the comments about adding a pinch of salt. The recipe does call for salt — is the problem that it is not enough?

Followed this precisely, and believe they are going to be delicious. However, in a 400 degree oven, the bottoms were burned when I checked the. at 18 minutes. Might want to lower the bake temperature to whatever biscuit setting works for your oven. As this is a timely process when one considers chilling the dough, we’ll be cutting the bottoms off of this batch.

Strawberry liquid and buttermilk. Pour strawberry liquid into a measuring cup and add enough buttermilk to make ⅓ cup.

Butter the inside surfaces of the shortcakes. I prefer unsalted. The juice of the berries won't soak in anywhere near as much, and the butter . . . well, who doesn't like butter?

My mother and her mother--both New England Yankees through and through--always buttered the biscuits before assembly. It added a "protective liquid proof layer" to avoid sogginess, and everything tastes better with butter, right? She even put PB&J and tuna fish on buttered bread. She always buttered first! (Similar to British cucumber sandwiches!) LOL.

I am an old Mainer. My father would make us leave the table if we said something rude about food, like "Ew." Food was scarce and sacred.Your 50-year-old book is presumably delightful, but it is ok for the rest of us to try something new, whether we "need" it or not.

I cut the butter into the flour in the food processor. I found that the shortcakes required a lot more buttermilk to come together. I also reduced the baking powder to 1 TBS, which eliminated the bitterness some have noted. The end result is yummy, not too sweet, and a great match for fresh in-season strawberries. As Pattie recommended, I macerated the berries in brown sugar.

I like others also thought this recipe calls for way too much baking powder. There’s a distinct bitterness that sadly overpowered the shortcake and made these basically inedible.

These were fantastic. I made them exactly according to the recipe. As with all types of biscuits, the less you handle the dough, the more tender they will be, so I kept that in mind when making these. This will be one of my go-to's during fresh strawberry season from now on.

Did anyone try making these with blueberries instead of strawberries?

I made this hoping for a "WOW" dish, but found that the extra work associated with making the shortcakes with the berries in them didn't add a lot to the overall strawberry shortcake experience. Also, the dough was crumbly and I probably should have added more buttermilk as some of these commenters have noted. For me, a simple shortcake with beautiful berries and cream is really enough. But we've enjoyed eating the shortcakes on their own - they make for a nice complement with a cup of coffee!

My grandson says these are the best things he has ever eaten...I admit I wasn't sold on them by just viewing the recipe but I am sooo glad I made them. They are exceptionally good and make the strawberries shine. Good strawberries are essential here!

I also had a poor result even though I added extra buttermilk to get the dough to keep from crumbling apart. I felt the final product was not worth the effort. I will continue to use my standard shortcake recipe ( with things I have added over the years) but may try the idea of adding berries and poppy to the dough before baking. My 4th of July guests felt the shortcake needed more sugar.I also missed the addition of lemon peel to the dough which is a perfect compliment to strawberries.

Used rhubarb instead of strawberries inside the shortbread and it worked so well!

Can you use regular milk instead of buttermilk? I hate to buy a big carton of buttermilk and use so little…

Liked the strawberry flavor in the biscuit, but wish I had read the reviews - so much baking powder made these noticeably bitter which was a big surprise. I sprinkled sugar on top to compensate.

I wouldn't change a thing about the recipe. We've been making what we thought was perfectly good shortcake for 50 years, but Melissa has cast the scales from our eyes!

As others have said, I think this recipe had too much baking powder and too little liquid as written. It tasted good overall but if I make it again, will reduce baking powder to 1 TBS and add a little more buttermilk.

I made this a second time. I’m not a refined baker, I just do what works. First batch was dryish, so i added extra buttermilk.Second batch: Used barely frozen fresh berries and brown sugar. Much better liquid. Used 1/2 c of buttermilk. Didn’t bother separating liquid from berries. Added 1/3 c of buttermilk to berries and quickly mixed it in. Added more liquid. Baked a couple minutes too long, but fab texture and flavor. May try with blackberries.

For how much work this is I was really disappointed! There's a recipe on here by Nancy Harmon Jenkins for strawberry shortcakes that is far superior... don't waste your time!

Recipe updated to add 1/2 tsp of salt. This is way too much. Maybe a pinch or 1/8 of salt would do. My family would not eat this.

I made half recipe for 2. Grated frozen butter. Reduced baking powder a bit. Needed much more buttermilk, still barely held together. Used Calif strawberries to mix in. Saved local berries for filling. Despite overnight maceration, not much liquid after strained for 30 min. Used measuring cup with mls for 1/6 cup. Didn't rise much, and was very crumbly. Would eat w butter next time. Delicious, light and lovely crust. Wouldn't conceal w berries and cream! Better than Popeyes strawberry biscuits!

So incredible!! I added a splash of lemon juice to the dough, added honey to the strawberries on top, omitted poppy seeds, and substituted buttermilk with oat milk. The batter was pretty sticky but freezing it helped to mold it into shape. They didn't raise as much as I hoped so I didn't cut them in half after baking. They baked for about 28 minutes at 400 degrees.