Strawberry Shortcake


  • 2 1/2 cups all purpose flour
  • 1 stick (4 ounces) cold unsalted butter
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour for dusting the dough
  • – Strawberry Filling –
  • 2 pints sliced strawberries
  • 2 tablespoons granulated sugar
  • 1/4 cup honey


For the biscuits:

·       Combine all dry ingredients, except the flour for dusting in a large mixing bowl. Next add cold butter and start to break it up with your fingers. You want to make sure the butter is broken into grape size pieces. Add buttermilk gradually, mixing the mixture together into a sticky ball. Dust table with flour for dusting and pat out dough. Now you want to create flaky layers. Next fold the dough over, and pat it down again. Repeat this step one more time then pat it to 1Ž2 inch thick, you will have to dust dough with flour as well. Cut the dough into 12 square pieces or use a large cookie cutter. Place the biscuits on a greased cookie sheet and bake in 450° oven for 15 minutes. (Makes 12 biscuits)


For the filling:

·       Mix together and let sit for 10-15 minutes at room temperature.


For the Strawberry Shortcake:

·       Take 1 biscuit and cut in half. Pour 1Ž2 cup of strawberry and the sauce that it make on top of the biscuit. Place the top half right on top of the strawberries. Garnish with whip cream.

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