These insanely good, stacked strawberry shortcakes are bursting with fresh strawberry flavor and silky, fluffy whipped cream. This classic American summer dessert is the star of strawberry season and will be a new staple in your family.
Deep fried strawberry shortcakes combine crispy biscuits, sweet strawberries and whipped cream to form the most delicious dessert "sandwich". By using refrigerated biscuits, these summer delights are ready in no time and are sure going to impress your family and guests.
- MIXED BERRY SHORTCAKE – Strawberry shortcake is an American classic, but this doesn't meant you cannot be creative with your berry toppings. You could simply use raspberries, blueberries, blackberries or even a medley of mixed berries to personalize your deep fried shortcakes.
- DEEP FRIED CRESCENT DOUGH – In case you just ran out of canned biscuits, you might also try to use crescent dough for your shortcakes. Just unroll the dough and cut each crescent triangle in half before frying.
DEEP FRIED STRAWBERRY SHORTCAKE INGREDIENTS
You may have all of these deep fried strawberry shortcake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.Jump to Recipe
- Grands biscuits
- Strawberries: Pick bright red and fresh strawberries for best flavor.
- Whipping cream: Pre-made whipping cream or cool whip can be substituted.
- Granulated sugar
- Oil for frying: Use a vegetable oil or peanut oil.
If you'd like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You'll also find nutrition information.Jump to Recipe
TOOLS AND SUPPLIES NEEDED:
- dutch oven or other heavy bottom pot
- candy thermometer or oil thermometer
- mixing bowls
- whisk or hand mixer
- slotted spoon or utensil
- stand mixer with a whisk attachment
PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5-6 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.
DIVIDE BISCUITS: Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.
DEEP FRY: Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.
REMOVE FROM OIL: When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place on a wire rack covered in paper towel to absorb excess oil. Repeat with the rest of the biscuits.
DUST WITH SUGAR: Sprinkle each biscuit with a little sugar on each side.
PREPARE STRAWBERRIES: Add sliced strawberries and a ½ cup of granulated sugar to a large bowl.
MIX STRAWBERRIES: Using a spatula, gently stir together.
MARINATE STRAWBERRIES: Set strawberries aside to marinate to create a thickened syrup.
MAKE WHIPPED CREAM: Add heavy cream and a ¼ cup of granulated sugar (or powdered sugar) to the bowl of a stand mixer and whisk until stiff peaks form. (You can also use a hand whisk or hand mixer to whip up the cream.)
START STACKING: Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.
ADD LAYERS: Then add a layer of marinated strawberries and a layer of whipped cream.
FINISH STACKING: Add another biscuit, more whipped cream and top with more strawberries.
SERVE: Serve immediately.
You can store the whipped cream in an airtight container in the fridge for 1-2 days. We do not recommend storing the marinated strawberries for longer than a couple of hours, as they will get soggy and lose their texture.
Deep fried biscuits are also not suitable for longer storage, because the outside will lose its crispiness.
While we love deep fried strawberry shortcake we also love some of these other recipes and think you will as well.
CHOCOLATE DIPPED STRAWBERRY HAND PIES: Dip a hand pie in chocolate for an extra treat. Our Chocolate strawberry hand pie recipe will teach you how.
DEEP FRIED S'MORES: This new twist on an American classic will sure be a hit at your next backyard bbq.
BLACKBERRY AND APPLE CRUMBLE: Blackberries and apples create this wonderful summer dessert. It is best served warm with a scoop of ice cream.
STRAWBERRY AND RHUBARB HAND PIE: These deliciously flakey hand pies combine strawberries and rhubarb for a sweet and tart fruit filling, perfect for summer.
FREQUENTLY ASKED QUESTIONS
- 1 can Grands biscuits
- 4 cups strawberries - sliced
- 2 cups heavy whipping cream
- 1 cup granulated sugar - divided
- oil for frying
- Fill a heavy bottom pot 3-4 inches deep with vegetable oil. Use an oil or candy thermometer in the oil to monitor the temperature. Bring oil to 375°F.
- Mix strawberries with a ½ cup of granulated sugar in a medium bowl.
- Set strawberries aside to marinate while you fry the biscuits to create a thickened syrup.
- Using your thumbs, peel a biscuit in half so it becomes two thinner biscuits.
- Add all 16 biscuit pieces to your hot oil, about 4 at a time. Using a slotted spoon, turn frequently to cook evenly on both sides.
- When biscuits have puffed up and are a deep golden brown, remove them from the oil with a slotted utensil. Place them on a wire rack covered in paper towel to absorb excess oil.
- Sprinkle each biscuit with a little sugar on each side.
- Make whipped cream by mixing whipping cream with a ¼ cup of granulated sugar (or powdered sugar) in a mixer with a whisk until stiff peaks form. (You can also use a whisk or hand mixer to whip up the cream.)
- Start layering your strawberry shortcake by putting a bottom layer of biscuit on a plate.
- Then add a layer of marinated strawberries and a layer of whipped cream.
- Add another biscuit, more whipped cream and top with more strawberries.
- Serve immediately.