This post explains how to make traditional, biscuit-like shortcakes using any biscuit mix.  It includes recipes for caramel, lemon, and chocolate whipped cream as well as a free e-book explaining how to make biscuits and shortcakes.

It’s always a guess what you’ll get when strawberry shortcakes are on the menu.  Sometimes it’s a white cake covered with strawberries and whipped cream.  Sometimes it’s a yellow sponge cake.  Sometimes it’s an angel food cake.  These are all good.  Rarely is it a shortcake.Shortcakes are very biscuit-like, maybe a little richer and sweeter than biscuits but still made like biscuits.  Traditionally, they were made with cream instead of milk or water.  Sometimes an egg or two are added to make them a little cakey.

Shortcakes are the best.  I love the contrast of the soft, billowy whipped cream, the fresh strawberries and the crispness of the shortcakes.  Shortcakes are rarely served and yet they may be the quickest and easiest.

We’ll serve strawberry shortcakes this Friday and Saturday in our store.  Since we’ll have hundreds to feed and these are easy, it’s a practical choice.  We can mix them in a hurry and bake them in ten to twelve minutes.  We’ll load them with strawberries and caramel whipped cream instead of vanilla. On Friday and Saturday, we’ll serve 400, maybe 500, desserts.  How do you make 500 desserts in a hurry?


The shortcakes.

You can make very authentic shortcakes with a biscuit mix.  We’ll add a little sugar and use milk instead of water.  We’ll start with a very good, just-add-water biscuit mix so it will be quick and easy.


The strawberries.

Use good strawberries.  We’ve got good strawberries from Utah.  Maybe the best we’ve seen this season so far. Use a strawberry slicer.  You’ll get nice, neat slices and cut your prep time in half.





The whipped cream.

I never use vanilla whipped cream anymore.  It’s okay.  I just like flavored better—and the people in the store will too.  Caramel whipped cream knocks everyone’s socks off. We sell a caramel whipped cream base in packets containing the sweetener, the flavor, and a stabilizer.  It’s easy to throw that in a bowl, add cream, and whip.

Traditional Strawberry Shortcakes with
Caramel Whipped Cream

Classic shortcakes are crisp like a biscuit.  It’s like making a strawberry pie with a good, crisp crust, but less work.

How to Make Lean Shortcakes from a Biscuit Mix

For each cup of biscuit mix, add two tablespoons granulated sugar.  If the recipe calls for three cups mix, add six tablespoons sugar and so forth.  Add milk and mix per package instructions.

Use a biscuit cutter 1 1/2 to 2 1/2 inches in diameter depending on how big you want the shortcakes to be.  Pat the dough to about 3/4 inches thick to make nice tall shortcakes.  Cut and bake according to package directions.

How to Make Rich Shortcakes from a Biscuit Mix

3 cups just-add-water biscuit mix
2 large eggs
1/3 cup sugar

  1. Measure the mix into a medium bowl.
  2. Add the eggs to a 2-cup measuring cup.  Add enough milk to make just over 3/4 cup of liquid.
  3. Add the sugar and whisk the liquids and sugar together.
  4. Make the biscuits per package directions.

With the extra sugar, the biscuits will brown a little quicker.  Turn the temperature down 25 degrees and watch the time.  They’ll usually come out a minute or two earlier than what the package says even with the temperature down.

To assemble your strawberry shortcakes, slice the strawberries into thin slices using a strawberry slicer and toss them with a little sugar.  Sprinkle just a little sugar over the prepared strawberries five minutes before serving.  If you put the sugar on to early, the sugar will draw the juices from the berries and make them soupy.

Split the shortcake open with a fork and add the sweetened strawberries.  Top with flavored whipped cream.

What You’ll Need



Choose a flavor for your whipped cream.

Don’t settle for vanilla whipped cream when it’s so easy to make flavored whipped cream.  Often it’s as simple as using another flavor.  Sometimes you’ll want to sweeten your whipped cream with brown sugar instead of granulated sugar.  If you are making lemon or orange whipped cream, add a little zest.  The zest adds flavor and the colored flecks are pretty. In most cases, we add a stabilizer to keep the whipped cream from melting as quickly.  Either meringue powder or cream cheese will work.  Add one or two tablespoons of meringue powder per batch. If you use cream cheese, beat the sugar and cream cheese together before adding the cream.  Two ounces of cream cheese will do.  Here are some sample recipes to get you started.  You will find outstanding and hard-to-find flavors at our store. 

Butterscotch Whipped Cream

2 cups whipping cream
1/2 cup brown sugar
1 teaspoon butterscotch flavor

Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Lemon Cloud Whipped Cream

2 cups whipping cream
1/2 cup granulated sugar
2 teaspoons lemon flavor
1 teaspoon lemon zest

Whip the cream to soft peaks.  Add the sugar, flavor, and zest and continue whipping.

Caramel Whipped Cream

2 cups whipping cream
1/2 cup brown sugar
1 teaspoon caramel flavor

Whip the cream to soft peaks.  Add the sugar and flavor and continue whipping.

Chocolate Whipped Cream

This makes a very nice whipped cream.  With this much dairy against the chocolate, it is very much like a milk chocolate. The cream cheese makes the whipped cream hold its shape longer. 2 ounces cream cheese softened
1/2 cup sugar
1/2 teaspoon Madagascar vanilla
2 cups heavy whipping cream
3 tablespoons Ramstadt Breda Rich Dark Cocoa

Beat the cream cheese and sugar together to break down the cream cheese, soften it, and avoid lumps.  Then add the remaining ingredients and continue beating.