Easy Strawberry Shortcake Recipe from Scratch

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

Whisk together flour, sugar, salt, baking powder, and baking soda in a bowl.

In a measuring cup, mix together milk, heavy cream, vanilla extract, and 1 egg until combined.

Cut butter into small cubes and mix into the flour mixture until it resembles pea-sized pieces.

Pour the wet ingredients into the dry ingredients and stir until a dry biscuit dough forms.

If the dough is too wet, add flour; if too dry, add milk one tablespoon at a time.

Turn the dough out onto a floured surface and knead until it forms a ball.

Press the dough into a circle about half an inch to one inch thick.

Flour a biscuit cutter and cut out biscuits, twisting to release them.

Rework any leftover dough to cut out additional biscuits, aiming for 5 to 6 total.

Place the biscuits on a baking sheet lined with a silicone mat or parchment paper, leaving space between them.

Bake at 350 degrees Fahrenheit for 15 to 20 minutes until golden and puffed up.

While the biscuits bake, prepare the strawberries by cutting them and sprinkling with sugar to macerate.

Let the macerated strawberries sit in the refrigerator until the biscuits are done baking.

Once baked, cut the biscuits in half gently to assemble the shortcake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens