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Strawberry Shortcake Recipe

Biscuits (Scones): Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Lightly butter or line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture with a pastry blender, two knives, or using your fingertips. The mixture should look like coarse crumbs. Whisk together the egg and cream and add to the flour mixture, mixing just until the flour is moistened and the dough starts to come together.

Transfer to a lightly floured surface and knead dough gently four or five times and then into a 7 inch (18 cm) round. With a 3 inch (7.5 cm) round cookie cutter, cut out six rounds and place the Biscuits on the baking sheet. Brush the tops of the Biscuits with a little cream. Bake for about 15 - 18 minutes or until lightly brown and a toothpick inserted into the center of a Biscuit comes out clean. Transfer to a wire rack to cool.

Filling: Wash, hull, and cut the strawberries into chunks or slices. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining strawberries, along with the sugar. (The amount of sugar you need to add will depend on how sweet the berries are.) If possible, set aside to macerate at room temperature for about 30 to 60 minutes (allows time for the strawberries to soften and release their juices).

Whipped Cream: Place the cream and sugar in the bowl of your electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or wire whisk). Whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To Serve: Cut the Biscuits in half horizontally and place the bottom half of the Biscuit (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the Biscuit on the whipped cream. Top with even more whipped cream and strawberries. If there are any juices from the strawberries, drizzle a little over the top of the Biscuits. Serve immediately.

Serves 6 people.

Scan for Demonstration Video:

Biscuits (Scones):

2 cups (260 grams) all-purpose flour

1 tablespoon (15 grams) granulated white sugar

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) salt

1/3 cup (75 grams) cold unsalted butter, cut into chunks

1 large (50 grams) cold egg

1/2 cup (120 ml/grams) cold cream, half and half, or milk


2 pounds (900 grams) fresh strawberries

1/4 - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)


1 cup (240 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)

1 - 2 tablespoons (15-30 grams) granulated white sugar (or to taste)