*This Strawberry Shortcake is literally my most favorite dessert of all time! Fresh, juicy, sweet strawberries are paired with buttery, flaky biscuits and rich whipped cream.*
Hey there! I’m popping in quick today to share a recipe that’s very near and dear to my heart. Because, drumroll please… tomorrow is my birthday! Yep, that’s right, April 13th. I’m turning 24! And for me, birthdays always mean my one, my only, my most favorite dessert: strawberry shortcake!
Seriously, this magnificent treat and I go way back. In fact, as the story goes, my mom made homemade strawberry shortcake for my very first birthday party. It was enjoyed outdoors in our backyard, under the sun, and plenty of fresh, seasonal strawberries were the star of the show. Ever since, it’s been tradition for my birthday celebrations to include delicious strawberry shortcake!
I’m sure you know the drill, but let’s go over it one more time: rich, flaky biscuits – full of butter and kissed with just a hint of sugar – are topped with the most sweet and juicy strawberries. These berries are literally at their prime peak of seasonality right now – so the timing is perfect! The syrupy juices from the strawberries soak into the shortcakes, infusing them with the most amazing fruity flavor. A cloud of lightly sweetened whipped cream on top is so rich and so decadent. Ahhh, true love 🙂 I hope you’ll make up a batch of this strawberry shortcake for your next celebration – whether it’s a birthday, an anniversary, or simply to ring in the warm spring weather!
This Strawberry Shortcake is literally my most favorite dessert of all time! Fresh, juicy, sweet strawberries are paired with buttery, flaky biscuits and rich whipped cream.Strawberry Shortcake
Ingredients
Directions
Brings back lots of good memories, sweetie
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My favorite too!!!
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My two favorite color in just one plate. This is so beautiful and looks very delicious
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Thanks! 😊
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I love your photography, this looks so girly and delicious. Also, you seem to cut back on sugar, which I love! Germans use much less sugar than Americans, so I usually cut the sugar in half. I think I will try this recipe, it looks divine!
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Thanks, Jenny!
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