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Quick and Easy Strawberry Shortcake Recipe

Easy strawberry shortcake recipe with homemade biscuits from scratch. Classic dessert layered with fresh strawberries and a big dollop of whipped cream.
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Course: Fruit Desserts
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 292kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • For the biscuits, mix together the dry ingredients, including the flour, baking powder, salt, and sugar in a medium bowl.
  • Use a pastry blender to blend the dry ingredients together with cold, sliced butter. Continue until the mixture is well blended.
  • Add milk to the mixture, and mix well. You should be left with a somewhat sticky but still manageable dough.
  • Grab spoonfuls of dough and shape into biscuits about 3/4 inch thick. Place on an un-greased baking sheet.
  • Bake at 425° for about 15-20 minutes, or until the tops of the biscuits begin to turn golden.
  • Meanwhile, wash, stem, and slice the strawberries.
  • Once the biscuits have cooled, slice a biscuit in half.
  • Place the bottom half of a biscuit on a plate. Add a layer of sliced strawberries, followed by a generous layer of whipped cream, then another layer of sliced strawberries. Top with the top half of the biscuit.
  • Add a small dollop of whipped cream to the top, followed by a whole strawberry.
  • Serve and enjoy!

Notes

*You can use store bought whipped cream or homemade whipped cream; the choice is up to you.

Nutrition

Serving: 1g | Calories: 292kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 329mg | Fiber: 4g | Sugar: 12g
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