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Strawberry Shortcake

Strawberry shortcake


1lb. strawberries (stemmed, hulled, and sliced)
2 tablespoons sugar
1 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup cold heavy cream
1/2 cup heavy whipping cream
1 tablespoon confectioners’ sugar


Combine strawberries and sugar in a medium bowl. Toss and set aside at room temperature. Let stand for at least 15 minutes.

Adjust oven rack to middle position and preheat oven to 425° F. Line baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in about 1/3 of heavy cream. Stir to start to mix in cream with a spatula or wooden spoon. When first 1/3 is almost incorporated, add another 1/3, followed by final 1/3, at which point the dough should come together.

Divide dough into four equal portions and place on prepared baking sheet. Bake until golden, 13–15 minutes. Transfer to a wire rack to cool.

While biscuits are baking, place heavy cream and confectioners’ sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip until stiff peaks form but stop before mixture clumps.

Split each biscuit in half. Top each bottom half of a biscuit with about 1/2 cup strawberries, followed by a few tablespoons of whipped cream. Top with biscuits halves and serve immediately.


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