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Strawberries cut up and macerated in sugar loaded onto a homemade sweet biscuit with several dollops of whipped cream on top.

Strawberry Shortcake

5 from 2 votes
Prep Time 30 minutes
Course Dessert
Cuisine American
Servings 8



  • 2 Quarts Strawberries
  • 1/2 Cup Sugar


  • 2 Cups Flour
  • 2 Tbsp. Sugar
  • 1 Tbsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/2 Cup Butter
  • 1 Cup Milk
  • 1 Egg

Whipping Cream

  • 2 Cups Heavy Cream
  • 1/2 Cup Powdered Sugar


  • Slice strawberries into small pieces.  Sprinkle on 1/2 cup of sugar, toss and let sit for 20 minutes.  The sugar will activate the juices in the strawberries and create a luscious syrup.
  • Preheat the oven to 450°
  • Add dry ingredients to a bowl.  Grate the butter on a cheese grater to create perfect small pieces of butter.  Place in the same bowl as dry ingredients.  Use your hands or a spoon to coat each piece of butter with the flour mixture.  Use a fork to mix the egg and milk together.  Add to dry ingredients and mix with a spoon until a mass of dough forms.
  • Flour a large surface and place the dough on it.  Push the dough to a one inch thickness and use a juice glass to cut out circles.  Continue doing this until all the dough is used.
  • Place these dough circles on a greased cookie sheet.  Put them next to each other without much space in between.  Bake for 12 minutes or until the tops of the biscuits are dark brown.
  • Whip the heavy cream and use the powdered sugar to sweeten.  Split the biscuits open with a fork.  Serve both sides on a dish with lots of juicy strawberries and a dollop of whipped cream.
Keyword Biscuits, Strawberries, Whipped Cream
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