The Best Ever Strawberry Shortcake

Updated: Mar 25, 2019

Strawberry Shortcake

Biscuit Recipe

Yield 20 biscuits, 4oz each

All Purpose Flour 6.5 cups

Salt 1 tbsp. + 1 tsp

Granulated Sugar ¼ cup

Baking Powder 2 tbsp.

Baking Soda 1 tsp

Unsalted Butter, cold 1 ¾ cup

Milk 1 ½ cups

Buttermilk 1 ½ cups

Method of prep:

1. Sift together the dry ingredients

2. Cut in the butter (using a cheese grater to shred the cheese works brilliantly)

3. Add the milk and stir, combining only until the mixture holds together

4. Transfer the dough to a lightly floured work surface; knead until it forms a mass (about 2-3 turns)

5. Roll out the dough to a thickness of ½ inch. Cut biscuits with a floured cutter and place on a parchment paper lined sheet tray. Make sure the biscuits butt-up against each other, as the biscuits will help each other rise!

6. Bake at 400 degrees until the tops are light brown, about 10-12 minutes. Don’t be afraid to pop one open to make sure they are done inside.

Strawberry filling

Yield 3 cups

Strawberries, sliced 2 pints

Sugar, granulated 1.5 cups

Water 2 cups

Vanilla extract 1 tbsp

Pinch of salt

Method of prep:

In a medium saucepan, add water, sugar and salt. Bring to a boil and reduce to a simmer. Add strawberries and cook for 1 minute. Strain strawberries out into a bowl and reduce the liquid left over by boiling for about 10 minutes. Pour liquid over strawberries and add vanilla extract.

Whipped cream

yield 3 cups

Heavy whipping cream 1 pint

Powdered sugar, sifted 1 cup

Vanilla extract 1 tsp

Method of prep:

In a stand mixer with a whip attachment, add all ingredients. Whip to stiff peaks. A hand mixer can be used if a stand mixer is not available.


Split warm biscuits in half

Spoon warm strawberry filling into the center of the biscuits

Top with whipped cream

Enjoy while wearing stretchy pants!


© 2018 by Chef Nikki LLC.