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Strawberry Shortcake


To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, May/June 2003


  • 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
  • 1 1/4 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2 cups heavy cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

  2. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

  3. Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

  4. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

  5. Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

Cook's Notes

When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.

Reviews Add a comment

  • laurielulu
    23 MAY, 2014
    I made this today and was disappointed. I thought there was too much baking powder that made the cake slightly bitter. The dough also spread a lot during baking. I spaced them 1 1/2" apart and while baking the we're running into each other. I also appreciate a more tailored and sophisticated presentation. I like clean lined edges ( as in a biscuit or scone) and a shiny or augmented top. It was a quick and simple recipe.
  • Cobbie
    15 JUN, 2013
    I made a double batch for a foodie friend's birthday - going up against two professionally prepared cakes - and got rave reviews! I baked the biscuits a tad too long so they came out more like a scone than the intended shortcake. The host enjoyed the leftovers as toasted breakfast scones for a few days after the party. Exceptional.
  • Jv5
    1 JUN, 2013
    This is a great shortcake recipe! I love that it's made in the food processor and no rolling or cutting is required. I greased the 1/2 cup measure and the dough came out easily with a gentle coax with a knife. I was able to get 10 good sized shortcakes from this recipe. This is definitely a keeper!
  • christa2
    16 MAY, 2012
    We loved the shortcake, light, delicate and nicely browned. I did make them smaller too and by hand - it was too hard to get them out of the measuring cup. I also used less sugar on the strawberries, they were sweet enough.
  • CamiDee
    4 APR, 2009
    The best recipe for strawberry shortcake! Everybody raves about it. I like to make the biscuits smaller though. I make them 1/4-1/3 cup rather than 1/2 cup. Enjoy!!
  • MightyMom
    29 JUN, 2008
    The shortcake was way too sweet--the sugar in it overwhelmed the biscuit. I am going to find a more biscuit-like shortcake. I only added 1/4 cup sugar to the berries and it was plenty of sugar.
  • moms3angels
    15 MAY, 2008
    great recipe! i've made this twice and my family loves it!