Sprinkled Episode 3: Strawberry Shortcake

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Sprinkled Episode 3 Strawberry Shortcake Sally McKenney

Welcome back to Sprinkled, my mini video series!

One of my favorite summer desserts is strawberry shortcake. Simple yet satisfying, strawberry shortcake combines sweet strawberries, warm homemade biscuits, and fresh whipped cream. I know many reach for store-bought biscuits, but it’s worth taking an extra 30 minutes to prepare homemade biscuits. The buttery flavor and flaky texture of homemade biscuits isn’t something you can buy at the supermarket and once you see how EASY they are, you’ll always make them from scratch. Fresh whipped cream comes together with only 3 ingredients and 3-4 minutes. Strawberry shortcake celebrates the season’s best flavors and is perfect for your 4th of July festivities this week. Add blueberries, blackberries, or raspberries to switch things up. I knew you’d enjoy seeing this recipe come together on camera!

Episode 3

Episode 3 recipe: Homemade Strawberry Shortcake

What is Sprinkled?

View all Sprinkled videos.

Earlier this year, a video production crew filmed me at work in my kitchen. Most of the time was spent filming step-by-step recipe tutorials, but they also filmed me working, writing, photographing, and recipe testing. The series is called Sprinkled. 🙂 For the recipe tutorials, I selected my favorite blog recipes ranging from cookies and cake to brownies and pie.

Want more baking tips just like this? Sign up for my Baking Made Easy quick start guide!

Sprinkled photos and videos by Grateful & Co

33 Comments

  1. OMG! I am craving now, I will make it tomorrow. Thank you Sally , you are amazing. I am so excited for your next episode.

  2. Awww….Sally, these Sprinkled episodes make me happy! They are just so much fun to watch and I’m learning something new with each new episode. I’m making my husband watch them with me. heehee!! Looking forward to Episode 4. Thanks so much for sharing.

    1. Thank you for filming this recipe Sally, biscuits are not my best recipe to make. They never seem to turn out like the pictures so I generally skip them! No longer! This recipe is doable and am making these this weekend☺. Stay cool everyone!!

  3. I love these videos, Sally because it’s like we get to see a whole new side of your personality & hear not just the basic science behind the recipe but YOUR story behind the recipe… for me, that’s what baking & cooking really is all about. Not just making a batch of cookies for a party or whipping up a stew for dinner, but connecting and making memories with friends & family over the things you create 🙂

    1. This is exactly what I love so much about these longer videos! I’m so happy that you are enjoying them, Hayley 🙂

  4. I love this series! You truly are a natural in front of the camera.
    I have to share a story with you that my daughter shared with me yesterday. I thought of you immediately!
    She went to the doctor and when he was checking her throat he exclaimed, “What’s
    happening in here?” My daughter looked confused. Then the doctor said, “You have all
    the colors of the rainbow in there!” She laughed and said, “Oh, yeah. I just had frozen yogurt. With Sprinkles!” (She’s 28) 😉
    Have a good weekend, Sally!

  5. I love these videos!! Sally you are just adorable! I’m seriously craving strawberry shortcake right now.. you’re totally right too, I always forget about it but it is so, SO good!!

  6. Superb! Thank you Sally for this movies and for your detaliat explanations. It meens a lot to us to understand the process! Good luck! Each episoade is very well produced and colorful. Congrats!

  7. I am learning so much from you…the idea of using a cast iron skillet is brilliant, and I never knew you had to “crowd” biscuits together to get them to rise! Thanks for sharing your knowledge & expertise with us.

  8. I am totally going to make these for the Fourth of July. I’ll probably top them with blueberries for that red, white, and blue look. Thank you so much for sharing this now.

  9. Great episode! Definitely making these this week on Cape Cod! Just curious – we always use powdered sugar for our whipped cream, any reason why you used granulated? Thank you!

    1. Hi Amy! This is a great question. You can use either powdered or granulated sugar when making whipped cream. I often switch between the two and can never taste a difference.

  10. Love these, Sally! Will definitely be making these for the 4th….will also add blueberries and serve them all at once on a patriotic platter and light them with Sparklers (outdoors of course!). Thanks for the inspiration as always!

  11. Every episode so far has been awesome and this one was no exception! Great job, Sally! I love watching your episodes. I loved the tips about crowding the biscuits to help them rise and not twisting the biscuit cutter! Thank you!

    1. The biscuit-cutter tip reminded me: my daughter asked “Why are Sally’s recipes SO GOOD, Mom?” I said…hmmm…maybe it’s the “little” but important tips, like chilling dough, not twisting the cutter, using cold butter, etc…or maybe she’s just MAGIC! I love the videos, and agreed that you are a natural in front of the camera! Thanks again for taking my baking (and my family’s eating!) to another level!!

  12. The last few months have been crazy for me so I finally have a free moment to return to your blog and WOW – these episodes are fantastic! I learn so much and feel so inspired to make these recipes. Please continue to make these webisodes!

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