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I love strawberries in the spring. They’re nothing like the berries you get at the grocery store in the winter — sweet, juicy, bursting with flavor. Strawberry desserts, usually aren’t my thing however. Don’t get me wrong, I’ll almost always eat them, but I wouldn’t go to an ice cream shop and pick strawberry.
Strawberry shortcake is something I can always get behind. There’s something about tender biscuits (not spongecake!) and berries, topped with whipped cream. So I will usually make it once a season, and this season seemed perfect since I found the perfect biscuit recipe. This recipe is from a favorite bakery of mine that makes amazing biscuits, and this year decided to share it (scroll down to see it). If you have a favorite, you can use that of course. I use the leftovers for breakfast sandwiches or just eating with butter and jam.
For the strawberries, I use coarse sugar because I like the crunch, and a splash of Grand Marnier. I don’t have an exact measurement for the sugar, I just taste and adjust based on the sweetness of the fruit. For whipped cream, I hand whip heavy cream with a bit of powdered sugar and vanilla. It’s an easy dessert that everyone loves.
Strawberry Shortcake with Hand Whipped Cream
Tender buttermilk biscuits topped with juicy in season strawberries and hand whipped cream make for summer dessert perfection!