Super-easy strawberry shortcake

Yield: 6 Servings

Measure Ingredient
2 pints (12 ounces each) ripe strawberries; rinsed, hulled and sliced
3 tablespoons Granulated sugar
1 cup Heavy whipping cream; whipped
2 tablespoons Sugar (if desired)
2 cups All-purpose flour
¼ cup Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
1 cup Heavy (whipping) cream;
2 teaspoons Sugar; if desired)



1. Heat oven to 400 degrees. Lightly grease a cookie sheet.

2. BISCUITS: Mix flour, sugar, baking powder and salt in a large bowl.

Gradually add cream, tossing mixture with a fork until clumps form. Press clumps into a fairly smooth ball (with a motion similar to kneading, but don't overwork dough). Shape into a 6-inch long log. Cut in 6 even slices and place on prepared cookie sheet.

3. Bake 15 minutes or until tops and bottoms are light golden brown.

Remove to a wire rack and cover with a kitchen towel. Cool at least 10 minutes before filling.

4. Put 1 cup sliced berries into a bowl. Sprinkle with sugar and mash lightly with a fork until juicy. Gently stir in remaining berries. Let stand 1 hour at room temperature. (Or cover, refrigerate and bring to room temperature before serving.)

5. TO SERVE: Cut biscuits in half with a serrated knife. Put bottom halves on plates. Spoon about ¼ cup berries and juice, then ¼ cup whipped cream over each. Replace tops. Spoon on remaining cream and berries.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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