Strawberry Shortcake
Prep time
Cook time
Total time
Cream biscuits topped with macerated strawberries and sweetened whipped cream.
Cuisine: American
Serves: 6
  • 2 pints ripe strawberries, rinsed, hulled, and sliced
  • 3 tbsp sugar
  • 1 cup heavy cream, whipped with 2 tbsp of sugar
  • 2 cups all-purpose flour
  • ¼ cup plus 2 tsp sugar
  • ½ tsp salt
  • 1 tbsp baking powder
  • 1 cup heavy cream
  2. Put 1 cup strawberries into a bowl and sprinkle with sugar mashing lightly.
  3. Stir in remaining berries and let stand 1 hour at room temperature.
  4. Heat oven to 400°F. Have a cookie sheet standing by.
  6. Mix flour, ¼ cup sugar, baking powder and salt in a large bowl.
  7. Gradually add cream, tossing with a fork until clumps form.
  8. Press clumps into a smooth ball.
  9. Shape dough into a 6 inch log.
  10. Cut slices and place on an ungreased cookie sheet.
  11. Sprinkle with remaining 2 teaspoons sugar and bake for 15 minutes or until tops and bottoms are light golden brown.
  12. Remove to a wire rack and cover with a kitchen towel. Cool at least 10 minutes.
  13. To serve, slice biscuits in half with a serrated knife. Put bottom halves on plates and spoon about ¼ cup berries and juice, then ¼ cup whipped cream over each. replace tops. Spoon on remaining berries and cream.
Recipe by San Pasqual’s Kitchen at