Don't settle for bisquick-type mixes. Make these traditional shortcakes from scratch with everyday ingredients! This easy recipe will be one you'll use again and again!
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Why Choose This Recipe
- A delicious way to use fresh berries!
- Quick and easy!
- Simple but elegant dessert using these Sweet Baked Scones!
Ingredient Notes
- Flour - all-purpose, never self-rising.
- Strawberries - like my Berry Crepes or Strawberry Croissant French Toast, you can really use any berry you choose.
Step by Step Instructions
- Preheat the oven and line some cookie sheets with parchment or spray them with non-stick cooking spray. If you have parchment, it is really the way to go for these.
- Measure the flour, sugar, and baking powder into the base of a food processor.
- Add the butter and pulse until the mixture is crumbly.
- Dump the crumbly mixture into a mixing bowl.
- Add the whipping cream, egg, and vanilla.
- Mix just until the dough comes together.
- Dump dough out onto a very lightly floured surface.
- Pat the dough out to a little less than an inch thick.
- Using a 2 ½-inch biscuit cutter, cut out shortcake biscuit rounds, being sure to push the cutter straight down without twisting. Twisting will seal the layers, and the biscuits won't puff up correctly.
- Place the dough rounds on the prepared baking sheets.
- Brush the remaining cream over the tops of the shortcake biscuits with a pastry brush.
- Sprinkle generously with sugar.
- Bake at 375 degrees for 18-20 minutes.
- Tops should be golden brown.
- Cool before proceeding.
- Measure 2 cups of heavy cream into a deep bowl or 4 cup measuring cup.
- Add the vanilla and powdered sugar.
- Beat until stiff peaks form. Set aside.
- Wash and slice your strawberries.
- Slice each shortcake biscuit in half and top with sliced berries.
- Dollop whipped cream on top of the strawberries.
- Place the top of the shortcake biscuit on top.
- Dollop more whipped cream and sprinkle with more strawberries.
- Serve!
Recipe FAQs and Expert Tips
What can I serve with these?
You can never go wrong with some Orange Julius! Omelets also make a delicious choice. Check out these Gorgonzola Veggie Omelets! Or perhaps a Bacon Mushroom Omelet with Cheese! This Instant Pot Breakfast Casserole would also go great with these!
How do I avoid flat shortcake biscuits?
When cutting out the dough, be sure to press the biscuit cutter straight down without twisting. Twisting the cutter seals the edges and stops them from rising when baked.
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Easy Strawberry Shortcake Recipe
Don't settle for bisquick-type mixes. Make these traditional shortcakes from scratch with everyday ingredients! This easy recipe will be one you'll use again and again!
Ingredients
Biscuit Dough
- 2 Cups Flour
- ⅓ Cup Sugar
- 2 teaspoon Baking Powder
- ⅓ Cup Butter chilled
- 1 Egg
- 1 teaspoon Vanilla
- ¾ Cup Heavy Whipping Cream
Biscuit Topping
- ¼ Cup Heavy Whipping Cream
- White Sugar for Sprinkling
Fruit and Whipped Cream
- 1 lb. Fresh Strawberries
- 2 Cups Heavy Whipping Cream
- 1 teaspoon Vanilla
- 2 Tbs. Powdered Sugar
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment or spray with non-stick cooking spray.
- In a mixing bowl or in a food processor, whisk together the flour, sugar, and baking powder.
- Cut in the butter until well blended and crumbly.
- Stir in the heavy cream, egg, and vanilla.
- Mix just until the dough comes together.
- Dump it out on a lightly floured surface and pat it to a little less than an inch thick.
- This dough may be a little sticky. Lightly flouring your fingers will help.
- Cut out the biscuits with a 2 ½-inch biscuit cutter and place them on the prepared baking sheet.
- Brush the tops of the biscuits with the ¼ cup of heavy cream and generously sprinkle the top of the cream with the sugar.
- Bake at 375 degrees for 18-20 minutes. The bottom edges should be golden brown.
- Cool on a wire rack until completely cool.
- Slice the strawberries thinly. Set aside.
- Beat the 2 cups of heavy cream, vanilla, and powdered sugar until stiff peaks form.
- Carefully slice the cooled biscuits in half.
- Top the bottom half with sliced strawberries, followed by a dollop of whipped cream.
- Top with the top of the biscuit. Top with additional strawberries and whipped cream.
- Serve and enjoy!
Notes
- This recipe calls for a total of 3 cups of Heavy Whipping Cream. I have divided it up throughout the recipe according to the amounts you use as you go.
- When cutting out the shortcake biscuits, press the cutter straight down without twisting to avoid sealing the edges shut.
Nutrition
Calories: 411kcalCarbohydrates: 40gProtein: 4gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 97mgSodium: 170mgPotassium: 153mgFiber: 1gSugar: 17gVitamin A: 1079IUVitamin C: 28mgCalcium: 157mgIron: 2mg
Tried this recipe?Let us know how it was!
Reggina
This recipe is excellent! If rolled a little thinner and cut into fun shapes, they will also be your favorite shortbread biscuits.
Mindee
What a great idea! Thank You!
Vickie
This is so good and refreshing and not just for breakfast!!