Strawberry Shortcake

Strawberry Shortcake

I’ve had a version of this recipe in my archives for some time, so I don’t remember where I first saw it.  Supposedly it comes from the June 2000 issue of Parade magazine.  I’ve made a few changes to it over the years, and I always get tons of compliments when I serve it.

I prefer my strawberries on real shortcake – no spongecake or angel cake for me, thank you very much.  I need something that can stand up to all that juice.  These biscuits certainly fit the bill.  I’ve been told by a neighbor that they’re better than the scones she’s had in Europe.  I’ve never been overseas so I can’t verify that, but I still agree these suckers are to die for!  You almost don’t even need the strawberries.

Strawberry Shortcake

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 8 hours

Yield: 6 servings

Strawberry Shortcake


    For the Filling:
  • 3 pints strawberries, sliced
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • For the Biscuits:
  • 2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 5 tablespoons sugar
  • 6 tablespoons cold unsalted butter, cut in small pieces
  • 3/4 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons unsalted butter, melted


  1. Combine strawberries, sugar and vanilla in a large bowl and cover. Allow to macerate in the refrigerator several hours or overnight.
  2. Preheat oven to 375ºF. Lightly butter a baking sheet.
  3. Sift the flour, baking powder and 4 tablespoons sugar into a bowl. Add the butter, using fingers to work it quickly into the flour until the mixture resembles fine crumbs. Add the cream and yolks; stir with a fork until the dough just holds together.
  4. Knead the dough on a floured surface until it is just smooth. Do not overwork. Roll the dough out 3/4-inch thick. Using a floured 2 1/2-inch or 3-inch cookie cutter, cut out 4 rounds. Gather the scraps, re-roll, and cut 2 more rounds.
  5. Put the 6 rounds on the prepared baking sheet. Brush with the melted butter and sprinkle with the remaining tablespoon of sugar. Bake in the center of the oven for 15 to 17 minutes, until the biscuits start to brown and are firm to the touch.
  6. Cool the biscuits on a wire rack; carefully split them in half. Heap the bottoms with strawberries. Dollop with the whipped cream, then replace the biscuit tops. Serve immediately with remaining whipped cream on the side.


If you want a little extra something in your strawberries, replace the vanilla with a tablespoon or two of your favorite liquor – Grand Marnier, Ameretto, or even Sambuca will all work very well!


Strawberry Shortcake — 4 Comments

  1. Hurrah! No angel food. Do people actually like that stuff, anyway? Strawberry shortcake season is defiantly approaching.


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