Strawberry shortcake is predominantly made with biscuit or scone dough, which can dry out quickly. To maintain the freshness, scones can be baked the day prior and stored in an airtight container. If they become dry, they can be revived by microwaving or baking at a low temperature. Both whipped cream and sliced strawberries can also be prepared in advance, with the strawberries being refrigerated and whipped cream chilled to preserve their quality before serving. For convenience, it is recommended to make double batches and freeze part of the dough.
Strawberry shortcake is traditionally made with a biscuit or scone dough, not cake, which dries out faster due to lower moisture content.
Baked scones can become crumbly, but can be made a day in advance and stored in an airtight container to maintain freshness.
To revive dry scones, warm them in the microwave for 5-10 seconds or wrap in foil and bake at 300°F for 5-10 minutes.
Prepping whipped cream and sliced strawberries in advance can enhance the overall quality of the strawberry shortcake, providing convenience without sacrificing flavor.
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