Light and sweet biscuits are topped with juicy strawberries and fluffy whipped cream.

Yield: 6 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Just eight medium strawberries provide more than 150 percent of your daily value for the disease-fighting vitamin C.

Recipe From: Tennessee Home and Farm


  • 2 pints fresh strawberries, hulled and sliced
  • ⅓ cup sugar


  • 2 cups all-purpose flour*
  • 3 tablespoons plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cut into pieces
  • 1 large egg, beaten
  • ½ cup half-and-half
  • 1 teaspoon vanilla extract
  • 1 egg white, beaten
  • 2 cups whipped cream

*See Tips & Notes section for gluten-free substitution.


Tips & Notes

Gluten-free Substitution: Replace all-purpose flour equally with prepared, gluten-free all-purpose flour mix. Check flour ingredients for any spelt, oat or wheat ingredients as these are not gluten-free.



  1. Mix strawberries in a bowl with sugar and let stand for at least 1 hour. Adjust sweetness with sugar if necessary.
  2. With oven rack in lower middle position, preheat oven to 450 degrees.
  3. In food processor, pulse the flour, 3 tablespoons sugar, baking powder and salt. Add butter and process until the mixture resembles coarse meal.  Put into large bowl.
  4. In a small bowl, mix the beaten egg with half-and-half, and vanilla. Add to flour mixture and stir until just combined.
  5. Turn the mixture onto floured surface (mixture will be sticky) and knead just until dough comes together; be careful not to overwork.
  6. Pat dough into large rectangle, about ¾-inch thick. With a 2 ½-inch fluted biscuit cutter, cut out 6 dough rounds.
  7. Place on a baking sheet and brush the tops with egg white. Sprinkle with the remaining tablespoon of sugar.
  8. Bake until the biscuits are golden brown, about 13-15 minutes.
  9. Begin to assemble shortcakes: When cooled, slice biscuits in half. Place bottom halves on individual plates. Spoon a portion of the fruit and then whipped cream over each. Top with remaining biscuit half and serve immediately.
Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at What’s Cooking Wednesday.

  2. Shay says:

    Looks yummy! Just pinned it!


  3. Calcium-Rich Recipes Celebrate June Dairy Month | Farm Flavor says:

    […] Old-Fashioned Strawberry Shortcake: Butter, half-and-half plus plenty of whipped cream […]