Strawberry Shortcake

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Strawberry Shortcake

star rating (20) rate this recipe »
Published prior to 2008

Here it is, everyone's summertime favorite.

Biscuits
3 1/2 cups (14 7/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup dried buttermilk powder*
3 tablespoons sugar
1/2 cup (1 stick, 4 ounces) butter, or 1/2 cup shortening
2 teaspoons vanilla
1 large egg
1 cup (8 ounces) milk*

Shortcake
2 quarts hulled strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
1 cup (8 ounces, 1/2 pint ) whipping cream

*Or substitute 1 cup buttermilk for the buttermilk powder and milk.

The Biscuits: Preheat the oven to 425°F.

Whisk together the dry ingredients, and cut in the cold butter, margarine or shortening. Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed. Turn the dough out onto a lightly floured surface and knead 4 or 5 times, just until it holds together. Pat the dough out until it's about 1/2 to 3/4 inches thick, and cut it into circles (using a sharp cutter for the highest rising biscuits). Place the biscuits onto an ungreased baking sheet, brush the tops with milk or egg white for a shiny surface, sprinkle with sugar if desired, and bake for 10 to 12 minutes, until the tops are golden brown. Remove from the oven and cool for 15 minutes before serving. Yield: 9 biscuits.

To Assemble Shortcake: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour. Whip the cream until soft peaks form. Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on remaining berries and cream.

Reviews

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  • star rating 03/29/2015
  • brookmtn from KAF Community
  • Made this using raspberries rather than strawberries. Cakes were tender with the browned edges a wonderful sweet crispy treat! Will definitely make again using whatever fresh berry available.
  • star rating 02/28/2015
  • Head in the Oven from KAF Community
  • A lovely biscuit recipe! They were delicious with butter while still warm from the oven, so don't limit your thinking that this biscuit is only for dessert. The strawberries (and a little vanilla ice cream) added enough sweetness to overcome the fact that I neglected to add the sugar to the mix! If you are looking to eliminate or cut back on sugars in your diet, this recipe will serve you very well. Thanks KAF for the biscuit recipe I have been seeking! Just the right amount of crunch on the outside, with a tender, tasty body. Time to order a biscuit cutter!!
    We're so happy you were able to dress up this biscuit to your liking. Strawberries and vanilla are a great way to top a biscuit fresh from the oven. Happy baking! --Kye@KAF
  • star rating 06/15/2014
  • breadgeek from KAF Community
  • It was nice to have a recipe that did not require cream, delicious, easy and the cakes did not crumble when I sliced them!
  • star rating 04/13/2014
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  • star rating 07/26/2013
  • shirapop82 from KAF Community
  • Not only are these delicious with strawberries they are delicious on their own. If the strawberries are sweet enough you don't need to add sugar to them. Keeps the recipe a little healthier. I have made these twice. Once for my boyfriend who has never likes biscuits before and once for my family. He even took 2 for afternoon snacks. My aunt asked me for the recipe and has made them twice since as well.
  • star rating 06/28/2013
  • Nancie from Maryland
  • Made this last night. Delicious! This is the way I like Strawberry Shortcake - more biscuit-like rather than pound-cake-like. Really good!
  • star rating 06/07/2013
  • cherbear711 from KAF Community
  • I just love how these turned out! My new go to for shortcake, quick, easy and very, very tasty. Light on the inside, flaky crisp on the outside, my new favorite shortcake recipe!
  • star rating 07/20/2012
  • suzlab100 from KAF Community
  • SDG: So Darn Good...I didn't have buttermilk so used a substitute I found online...(1 tablespoon lemon juice and then add enough milk to make one cup and let that mixture sit for 5 minutes.) These were very tasty. I brushed with milk and sprinkled with KAF's Sparkling White Sugar, a nice course sugar that doesn't melt, and adds a wonderful sweet crunch and professional look. These were a big hit. Thanks KAF!
  • star rating 07/09/2012
  • Sarah d from KAF Community
  • The first time I made these, I only had a little vanilla left in the bottom of the bottle, and i usually add extra vanilla anyways, so I dumped it all in...there was more than I thought there was! not a problem though, they tasted and smelled like vanilla, and I love the little crunch you get on the outside, just enough to hold it's texture when you pour strawberry juice all over it! It did take a little more time than the recipe stated, but I'm sure that was because they had some extra moisture in there. I made these again last night, and only used 1 Tsp of vanilla (still more, but not as much!) and they came out perfect! I don't have a biscuit cutter, so I just used the top of a water glass to cut them, but they looked and tasted great! This is my go-to shortcake recipe from now on.
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