the most killer fried strawberry shortcake

Have we ever talked about my love for strawberry shortcake? I think we have. Maybe in this post about lemon strawberry shortcake. Which by the way is still one of my absolute favorite recipes ever in the history of this blog. So if that isn’t a hint enough to try it, TRY IT. But then I made this. Have mercy!! Fried strawberry shortcake is like the best day of your life, your first kiss, your wedding day and holding your first child for the first time (not the pregnancy or birth because heaven knows those aren’t easy) all wrapped into one. You guys, it’s FRIED STRAWBERRY SHORTCAKES. Enough said?

fried strawberry shortcake

Anyway, I told you in that post how Mom would make us strawberry shortcake with fresh berries and those little, round shortcakes (remember how they would leave a little cake on the cardboard and you could scrape it off and lick your fingers?), but did I tell you about the rest of the meal? Mom is a total sucker for fried chicken. Often we would go to the grocery store and they would be pumping out that fried chicken smell. We’d make it clear to the front door and then she would say, fried chicken and strawberry shortcake for dinner?

deep fried strawberry shortcake awesomeness

If only you could have seen our faces. HECK YES! It didn’t happen very often but when it was a go we were the best behaved kids ever through that entire grocery shopping trip just to make sure we wouldn’t risk her changing her mind. And yes, it was grocery store fried chicken, but back then it was seen as awesome that places were trying to help moms get dinner on the table and not at all gross that it was probably frozen fried chicken reheated.

strawberry shortcake

And now I’m suddenly homesick for a warm summer day, a huge backyard to put out dinner on picnic tables and my family chowing down on fried chicken and strawberry shortcake. Looks like I know what I’m making on Sunday for dinner!

Fried Strawberry Shortcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-16 servings
deep fried cinnamon sugar strawberry shortcakes
  • 1 package Pillsbury Biscuits, separated into 8 biscuits
  • Peanut or canola oil for frying
  • ¾ cup Cinnamon Sugar
  • 2 cups heavy cream
  • ⅓ cup powdered sugar, or to taste
  • 1-2 pints strawberries, sliced
  • 1-2 tablespoon sugar
  1. Heat a large dutch oven over medium heat filled ⅓ full of oil.
  2. Separate the 8 biscuits again making 16.
  3. Add the strawberries and sugar into a dish, stir and set aside.
  4. Drop in a couple of biscuits at a time, frying for about 30-60 seconds, turning once, then remove to a paper towel lined plate.
  5. Place the cinnamon sugar in a dish and while the fried dough is still warm, roll in the cinnamon sugar.
  6. Repeat until all dough is used.
  7. Meanwhile, whisk (or I use our kitchenaid whisk attachment) the cream until soft peaks form, add the powdered sugar and whisk until stiff peaks form.
  8. To assemble, top the cinnamon sugar biscuit with whipped cream and berries, or double decker it as shown in the photo.
Nutrition Information
Serving size: 1 shortcake


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