Strawberry Shortcake











DOUGH:                                                             TOPPING:

1 ½ cups All-Purpose Flour                                 1 Pint Strawberries

2 tsps. Baking Powder                                        ½ cup Sugar

¼ tsp. Salt                                                        1 Pint Whipping Cream

1 Tbsp. Sugar                                                    ¼ cup Powdered Sugar

¼ cup Butter                                                     1 Tbsp. Vanilla

½ cup Milk (or Buttermilk)                                    


  1. Combine the Flour, Baking Powder, Salt and Sugar in a medium-size mixing bowl.
  2. Cut the Butter into at least 4 pieces;  using a pastry blender, cut the Butter into the Flour until the mixture looks like coarse cornmeal.
  3. Sprinkle all but 1 Tbsp. of Milk over the Flour mixture;  stir with a fork only until all the Flour is moist.  (Add the remaining Milk if the mixture seems too dry)
  4. Stir briskly until a soft dough is formed and collects into a ball.
  5. Turn out onto a board which has been lightly sprinkled with Flour and knead gently for 30 seconds.
  6. Roll with a floured rolling pin* to ½” thickness.
  7. Dip a 2 – ½ or 3” Cookie Cutter** or glass into Flour and cut 4 circles.
  8. Place the Biscuits on an ungreased cookie sheet and bake in a 450 degree oven for 12 – 14 minutes, or until golden brown.


  1. While the Shortcake is baking, wash and dry the Berries and remove the hulls.
  2. Slice the Berries;  gently toss with the Sugar in a medium-size bowl.
  3. Cover the Berries and let stand until the juice is drawn out.  (They may be refrigerated)



*      A rolling pin stockinette may be used.

**    Or make 1 large biscuit to be cut into portions at serving time



  1. Whip the Cream until it begins to thicken;  add the Powdered Sugar and Vanilla and beat just enough to blend in;  pour into a gravy boat or pitcher.
  2. Split each Biscuit into halves;  place them on dessert plates with the cut side exposed.
  3. Spoon the sliced Berries and Juice over the Biscuits;  serve with the Cream on the side.


NOTE:  If desired, the Cream may be whipped until it is completely thickened.



YIELD:      4 Servings

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