Homemade Strawberry Shortcake
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 quart strawberries
  • 11/4 cup sugar
  • 12 1/2 cups flour
  • 11/2 cup sugar
  • 12 teaspoons baking powder
  • 11/4 teaspoon salt
  • 18 Tablespoons cold butter
  • 13/4 cup heavy cream + 1 Tablespoon
  • 11 egg
  • 11 teaspoon vanilla
  • 12-3 teaspoons coarse raw sugar
  • 1 Whipped Cream or Cool WhipCut the stems off the strawberries and cut each berry into slices. Place in a bowl and sprinkle with the sugar. Stir it up slightly.
  • 1 Cover the bowl and let it stand at room temperature for an hour. This allows the strawberries to macerate or to release their juices.
  • 1 Preheat the oven to 425 degrees. Line a sheet pan with parchment or a Silpat.
  • 1 Mix together the dry ingredients. Add the butter and use a pastry blender or fork to cut the butter into the flour mixture. The mixture should resemble coarse crumbs. Refrigerate the mixture to keep the butter cold.
  • 1 Whisk together the 3/4 cup cream, egg, and vanilla. Pour into the center of the flour mixture and use a fork to pull the mixture into a soft dough. Work quickly so the butter stays cold.
  • 1 Place the dough on a floured surface and press it into an even 6x12 rectangle. Use a cookie cutter or glass cup to cut out 8-12 circles. You will need to reform the dough to get that many.
  • 1 Place the circles on the sheet pan and refrigerate them for 20-30 minutes before baking.
  • 1 Use a pastry brush to brush the chilled dough with the reserved Tablespoon of cream. Sprinkle the tops of the circles with the sugar. Bake for 12-14 minutes. Remove and cool.
  • 1 Layer the biscuits with the macerated strawberries and cream. You can also crumble the biscuits in a bowl and top with the strawberries and cream.



Log in or Register to write a comment.