Food Lifestyle

strawberry shortcake

May 11, 2017

Summer may not be here yet but that’s not going to stop me from making summery desserts! Are you a strawberry shortcake cake kind of person or a strawberry shortcake biscuit kind of person? I am most definitely the latter. I prefer a biscuit construction for the base of this dessert. Slightly dense, crumbly, with a crunchy top. For those who like strawberry shortcake cake, I have included a link to a recipe I love for that down at the end. But this one here is my favorite recipe for strawberry, biscuity (not a word) goodness!

Strawberry Shortcake (adapted from Everyday Food Cookbook)


  • 2 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup white sugar plus extra for sprinkling
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk

Additional ingredients

  • About 1lb strawberries
  • 1/4 cup granulated sugar
  • Whipping cream


1. Preheat Oven to 425F. Combine flour, baking powder, sugar in a bowl. Add cold butter and with a pastry cutter, cut butter into the flour until it looks like course crumbs. Alternatively, you can use a food processor and pulse the mixture 4-5 times. Yet another method, you can criss cross two butter knives and cut the butter in that way.
2. Add milk, combine until dough is just moistened. DO NOT over mix.

3. Turn the dough onto a floured surface. Pat and shape into a 4×8″ rectangle. Cut the dough into 8 squares or use a round cutter to cut round shapes.
4. Sprinkle each square with granulated sugar. Pop them into the oven for 25-30 minutes or until golden. Cool on baking sheet.
5. While the biscuits are cooling, make sweeten strawberries. Hull and quarter 1-1.5 pounds of strawberries. Add 1/4 cup of white sugar. Mix and refrigerate until strawberries glisten and are syrupy.

6. Prepare whipping cream. Beat 1 Cup whipping cream with 2tbs of sugar until soft peaks form.
7. With a serrated knife, carefully slice the biscuits in half. Layer the strawberries and syrup onto the bottom half, top with whipping cream, and some more strawberries. Put on the biscuit lid and dust with some confectioner’s sugar.

And you’re done! Now all that’s left is to eat it!

A couple links to other strawberry inspired recipes I enjoy:
Pioneer Woman’s Strawberry Shortcake Cake
Ochikeron’s Hokkaido Chiffon Strawberry Cupcakes

Enjoy and happy Baking!

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    • Reply CiCi July 27, 2017 at 7:35 pm

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