Strawberry Shortcake

When I See Fresh Strawberries There’s Shortcake a Comin’

I don’t know what it is about strawberry shortcake, but it is a dessert of special awe for me. Mom used to make “Bisquick” biscuits from a box, prep fresh strawberries with sugar, and actually whip the cream.

This version makes easy-peasy scratch “drop” biscuits—the type NOT made with a rolling pin and cutter. This recipe is actually faster to make than from the box.

Left: When it’s strawberry season! Right: Drop Biscuits in and out of the Oven


    • strawberries – 1 quart, stemmed, thinly sliced
    • sugar – 1/4 cup or more
    • flour – 5.5 oz, all purpose
    • baking powder – 3/4 TBS
    • salt – 1/2 tsp
    • sugar – 1 TBS
    • heavy cream –  3/4 c [plus more to brush on tops]
    • heavy cream – 1 cup
    • vanilla – 1 tsp
    • confectioners sugar – 1 TBS

INSTRUCTIONS: Prep the strawberries at least a couple hours before serving to allow sugar to create juice

  1. Prep strawberries: rinse, stem, and slice
  2. Stir together strawberries and sugar
  3. Prepare the biscuits: combine the flour, baking powder, salt, and 1 TBS sugar
  4. Preheat the oven to 425º
  5. Combine the 3/4 cup cream with the flour mixture and using a spatula combine to form a loose dough by folding the flour mixture from the edge back towards the center and press down, then repeat enough times to create layers of cream & dough; a few minutes and just until the dough becomes loosely formed; but not too wet
  6. On a lined baking sheet, drop 1/3 cups of dough; [If you like bigger biscuits this will make 4 using a half cup measure]
  7. Dab the biscuits with cream
  8. Bake for about 10-12 minutes, until they take on a few brown spots
  9. Make the whipped cream by adding chilled cream to a bowl and using a hand mixer, whip until stiff peaks
  10. Add the confectioners sugar and vanilla to the whipped cream

There are many ways to serve this recipe. Our family honed this method below for serving. If your biscuits are pre-made and coming out of the fridge, it’s best to split them and toast like English muffins. We butter the warm biscuits so the juice doesn’t disintegrate them:

  1. Slice the biscuit in half
  2. Toast lightly
  3. Butter the biscuit halves
  4. Lay the bottom half biscuit in a shallow bowl
  5. Spoon generously with strawberries and juice
  6. Add some whipped cream
  7. Top with the biscuit top
  8. Spoon on more strawberries
  9. Top with a big spoonful of whipped cream

Recipe adapted, original by J. Kenji López-Alt

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