Strawberry Shortcakes

Prep Time:
30 mins
Total Time:
1 hrs

These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.


  • 2 ½ cups all-purpose flour (spooned and leveled), plus more for dusting

  • ½ cup (1 stick) cold unsalted butter, cut into small pieces

  • cup plus 1 tablespoon sugar

  • 2 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup milk

  • Sweetened Strawberries

  • Whipped Cream


  1. Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

  2. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.

  3. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

    Strawberry Shortcake
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