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Strawberry shortcake served on a dark platter.

Strawberry Shortcake

Katerina | Diethood
This strawberry shortcake recipe with homemade buttery biscuits and fluffy whipped cream is the perfect spring dessert.
Servings : 8 servings
Prep Time 20 minutes
Cook Time 15 minutes
Refrigeration Time 30 minutes
Total Time 1 hour

Ingredients
  

For the Biscuits
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon orange zest
  • 4 ounces cream cheese, cut in cubes
  • cup milk
  • 1 tablespoon milk for brushing the tops
For the Strawberries
  • pounds fresh strawberries, hulled and sliced
  • cup sugar
For the Whipped Cream
  • 1 cup whipping cream
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon sugar

Instructions
 

For the Biscuits:
  • Preheat the oven to 425˚F.
  • Mix flour, sugar, baking powder, and orange zest in a large bowl. Add in the cream cheese and mash it with a fork until the mixture resembles coarse crumbs.
  • Stir in 1/3 cup of milk and form a dough.
  • Flour your hands and divide the dough into 8 balls. Place the dough balls 3 inches apart on a greased baking sheet or silpat.
  • Using a drinking glass, flatten the dough balls to 1/2 inch thickness, brush the tops with milk, and sprinkle a bit of sugar on top.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove the biscuits from the oven and allow them to cool down to room temperature.
For the Strawberries
  • Meanwhile, once you have cleaned and sliced the strawberries, take 1/3 of the strawberries and mash them with a potato masher.
  • Add in the rest of the strawberries and pour in the sugar. Set aside for at least 20 minutes.
For the Whipped Cream
  • In the meantime, prepare the whipped cream by combining together the whipping cream, vanilla, and sugar in a bowl. Cover and chill in the refrigerator for 30 minutes.
  • When chilled, beat the mixture with an electric mixer until stiff peaks form.
For the Shortcakes
  • Start assembling the shortcakes by cutting the biscuits in half, first.
  • Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
  • Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
  • Serve immediately, or put the cakes in the refrigerator until ready to serve.

Notes

  • For convenience, use pre-made biscuits from a bakery.
  • Cool biscuits completely before assembling to prevent the whipped cream from melting.
  • Experiment with various berries instead of just strawberries.
  • You could combine the dry ingredients and cream cheese in a food processor and process the mixture until coarse.
  • Store the shortcakes in the fridge in an airtight container for 1 to 2 days.

Nutrition

Serving: 1 Shortcake | Calories: 286 kcal | Carbohydrates: 31 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 9 g | Cholesterol: 57 mg | Sodium: 64 mg | Potassium: 303 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 655 IU | Vitamin C: 50.3 mg | Calcium: 106 mg | Iron: 1.2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American
Keyword: strawberry shortcake, strawberry shortcake recipe, strawberry shortcakes