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Strawberry Shortcake

Cream biscuits topped with macerated strawberries and sweetened whipped cream.
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Author www.sanpasqualskitchen.com


  • 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
  • 1/4 cup plus 2 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1 cup heavy cream


  • Put 1 cup strawberries into a bowl and sprinkle with sugar mashing lightly.
  • Stir in remaining berries and let stand 1 hour at room temperature.
  • Heat oven to 400°F. Have a cookie sheet standing by.
  • Mix flour, 1/4 cup sugar, baking powder and salt in a large bowl.
  • Gradually add cream, tossing with a fork until clumps form.
  • Press clumps into a smooth ball.
  • Shape dough into a 6 inch log.
  • Cut slices and place on an ungreased cookie sheet.
  • Sprinkle with remaining 2 teaspoons sugar and bake for 15 minutes or until tops and bottoms are light golden brown.
  • Remove to a wire rack and cover with a kitchen towel. Cool at least 10 minutes.
  • To serve, slice biscuits in half with a serrated knife. Put bottom halves on plates and spoon about 1/4 cup berries and juice, then 1/4 cup whipped cream over each. replace tops. Spoon on remaining berries and cream.