Strawberry Shortcake

A classic summer treat made with fresh berries, whipped cream. and lightly sweetened shortcake biscuits.


Units Scale

Fresh Berries of your choice. In season is best! For this recipe I used 2 pints of berries sweetened with 2 Tablespoons of sugar.

For the shortcake:

3 cups flour

2 Tablespoons sugar

1 1/2 Tablespoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup cold butter, diced

1 1/4 cup buttermilk

optional 2 Tablespoons buttermilk or cream for brushing on the tops of the biscuits, and coarse sugar to sprinkle on top before baking.

Optional freshly whipped cream: For this recipe I use 2 cups of heavy whipping cream with 2 Tablespoons of sugar.


Slice berries into a bowl and add sugar.  Toss the berries to coat.

Preheat oven to 400 degrees.

Mix flour, sugar, baking powder, baking soda and salt together.  Cut in the cold butter and blend to form a crumbly dough.  You should have a mix of very small bits of butter as well as some that are slightly larger.  To this mix, stir in the buttermilk to create a shaggy dough.  Using your hands, bring the dough together into a ball.  For complete directions in shaping and cutting the dough see the instructions above.  Brush the tops of the shortcake biscuits with additional buttermilk and sprinkle the tops with coarse sugar.  Bake for 18-20 minutes until golden brown.

For the optional whipped cream, use a hand mixer or stand mixer or whisk and mix the cream and sugar until it reaches the consistency you desire for the ideal strawberry shortcake!