Old-Fashioned Easy Strawberry Shortcake Recipe
Dripping spoonfuls of juicy strawberries atop warm, homemade buttered biscuits with big dollops of freshly whipped cream.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
- 1 quart fresh strawberries washed, hulled and sliced
- 1/2 cup granulated sugar or more depending on sweetness of the berries
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Bakewell Cream Biscuits:
- 4 cups flour
- 4 teaspoons Bakewell Cream
- If you can't get your hands on Bakewell Cream, substitute 4 teaspoons of baking powder for the Bakewell Cream, then omit the baking soda
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup shortening or butter
- 1 1/2 cups cold milk
- 2-3 tablespoons crunchy sparkling white sugar or turbinado sugar
Gently combine sliced strawberries in bowl with 1/2 cup granulated sugar.
Let sit for an hour or so to draw out the juices.
Preheat oven to 475 degrees.
Mix and sift flour, Bakewell Cream, baking soda, 2 tablespoons sugar and salt.
Add shortening and mix together with pastry blender.
Add milk all at once, and stir quickly with a fork.
(Some flours may require a little more liquid to make a nice soft dough.)
Turn out on a floured board and knead 5 or 6 times.
Roll or pat dough to 1/2 inch or 3/4 inch thickness.
Cut 8-10 biscuits with biscuit cutter.
Brush with milk and sprinkle with crunchy sparkling white sugar or turbinado sugar.
Bake at 475 degrees for 5 minutes.
Turn off heat and leave in oven for 5 - 10 minutes until golden brown.
Split each biscuit in half and place a pat of butter in the middle.
Whip cream, powdered sugar and vanilla until stiff peaks form.
Assemble strawberry shortcakes by layering berries and whipped cream inside and on top of the biscuit.