Strawberry Shortcake Recipe

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Strawberry Shortcake
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  1. Start the recipe by preparing the fruit, then set the fruit aside while prepring the biscuits to allow the juices to become syrupy. Pasteurized cream has a better flavor than ultrapasteurized. Many organic brands are pasteurized.
  3. Place 3 cups of hulled berries in a large bowl, and crush with potato masher. Slice remaining 5 cups berries and stir into crushed berries along with sugar. Set fruit aside to macerate for at least 30 minutes and up to 2 hours.
  5. Adjust oven rack to lower-middle position and heat oven to 425F in workbowl of food processor fitted with metal blade, pulse flour, 3 tablespoons sugar, baking powder, and salt to combine. Scatter butter pieces over and process until mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.
  6. Mix beaten egg with half-and-half in measuring cup. Pour egg mixture into bowl with flour mixture. Combine with rubber spatula until large clumps form. Turn mixture onto work surface and lightly knead until it comes together.
  7. Use your fingertips to pat dough into 9x6 inch rectangles about3/4 inch thick, being careful not to overwork dough. Flour 2 3/4 inch biscuit cutter and cut out 6 dough rounds. Place rounds 1-inch apart on small baking sheet, brushing tops with egg whites and sprinkle remaining 2 tablespoons sugar. (Biscuits can be covered and refrigerated for up to 2 hours before baking).
  8. Bake until shortcakes are golden brown, 12-14 minutes. Place baking sheet on wire rack and cool cakes until warm, about 10 minutes.
  10. As soon as shortcakes go into the oven, place nonreactive, deep bowl and beaters of electric mixer in freezer for 20 minutes. (If freezer is too crowded to accommidate bowl., place beater in bowl, fill with ice water, and chill on counter, When bowl and beaters are well chilled, dump out ice water and dry thoroughly).
  11. While biscuits are cooling, remove bowl from freezer and add cream, sugar and vanilla. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
  13. When shortcakes have cooled slightly, look for natural crack around circumference. Gently insert your finger into the crack and split the shortcake in half.
  14. Place each cake bottom on individual serving plate. Spoon portion of fruit, and then dollop of whipped cream over each cake bottom. Cap with top and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 535.84 Kcal (2243 kJ)
Calories from fat 240.35 Kcal
% Daily Value*
Total Fat 26.71g 41%
Cholesterol 107.49mg 36%
Sodium 239.16mg 10%
Potassium 677.2mg 14%
Total Carbs 68.17g 23%
Sugars 27.36g 109%
Dietary Fiber 5.35g 21%
Protein 9.15g 18%
Vitamin C 120mg 200%
Vitamin A 0.2mg 6%
Iron 2.5mg 14%
Calcium 193.7mg 19%
Amount Per 100 g
Calories 157.49 Kcal (659 kJ)
Calories from fat 70.64 Kcal
% Daily Value*
Total Fat 7.85g 41%
Cholesterol 31.59mg 36%
Sodium 70.29mg 10%
Potassium 199.04mg 14%
Total Carbs 20.04g 23%
Sugars 8.04g 109%
Dietary Fiber 1.57g 21%
Protein 2.69g 18%
Vitamin C 35.3mg 200%
Vitamin A 0.1mg 6%
Iron 0.7mg 14%
Calcium 56.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
  • 15

Good Points

  • saturated fat free,
  • low sodium

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