Old-Fashioned Strawberry Shortcake recipe
Light and sweet biscuits are topped with juicy strawberries and fluffy whipped cream.
  • Makes: 6 servings
  • Cook Time: 13 to 15 minutes
  • Difficulty Rating: Intermediate

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

  • Recipe From: Tennessee Home & Farm


  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.

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.



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