Strawberry Shortcake


We are so lucky to live near a local strawberry farm. Every year about this time, we all start thinking about fresh, sweet strawberries. Then one day the strawberry cart will pop up with buckets of strawberries to sell, and we rejoice! (Hint: the strawberries picked towards the end of the season are always the sweetest!) It’s hard to beat a sweet strawberry that is so soft and juicy it practically melts in your mouth.

To make these delicious shortcakes, start by simply tossing your strawberries with sugar and vanilla, then let them set while you make the sweet biscuit dough. Once the biscuits are baked, be sure to drain off any extra juice from the strawberries before assembling your shortcakes. That keeps the biscuits from getting too soggy. And if you’ve never made homemade whipped cream, you’ll see why it’s so much better than cool whip (I may have gone a little overboard)! I hope you’ll give this recipe a try. I’m willing to bet that your mom would love it for Mother’s Day! 

Have a great weekend!

Strawberry Shortcake
Yields 10
Sweet biscuits topped with fresh strawberries and whipped cream!
Write a review
Sweet Biscuits (recipe from The Loveless Cafe)
  1. 4 cups unbleached all-purpose flour
  2. 2/3 cup granulated sugar
  3. 2 tablespoons baking powder
  4. 1/2 teaspoon salt
  5. 1 stick cold unsalted butter, cut into cubes
  6. 2 cups heavy cream
  7. coarse sugar
  8. For the Strawberry Topping (recipe from The Pioneer Woman)
  9. 2 pints strawberries, hulled and sliced
  10. 1/4 cup sugar
  11. 1 teaspoon vanilla extract
  12. For the Whipped Cream (also from The Pioneer Woman)
  13. 1 pint heavy whipping cream
  14. 1/2 cup powdered sugar
Sweet Biscuits
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
  2. Mix the flour, granulated sugar, baking powder, and salt in a bowl and stir until combined. Sprinkle the butter cubes over the flour and cut them in using a pastry cutter until the mixture resembles coarse meal.
  3. Slowly pour in the cream and stir and stir until you have a soft dough. Scrape the dough out onto a floured surface and pat it into a 1/2-inch-thick slab. Using a 3-inch round cutter, cut the biscuits and place them about 2 inches apart on the prepared pan. Reuse the remaining dough to make more biscuits. Sprinkle the tops with coarse sugar.
  4. Bake for 14 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool completely before using.
For the Strawberry Topping
  1. Sprinkle the sugar over the strawberries, then add the vanilla.
  2. Stir the mixture to combine, then let sit for 15 minutes.
  3. Drain off excess juices before placing on cakes.
For the Whipped Cream
  1. Whip the heavy cream with the powdered sugar until stiff. Top each cake with the whipped cream and serve.
  1. Great tip: Get your kids involved! Older kids can slice the strawberries, and younger ones can help roll out the biscuit dough and cut out the biscuits.
Adapted from Desserts from the Famous Loveless Cafe and The Pioneer Woman Cooks: A Year of Holidays
Adapted from Desserts from the Famous Loveless Cafe and The Pioneer Woman Cooks: A Year of Holidays
Cafe Carol
You may also enjoy…
Strawberry Cake with Strawberry Buttercream Frosting
Strawberry Ricotta Scones
Grandma’s Strawberry Rhubarb Pie
Strawberry Cream Cheese Pie
Strawberry Oat Muffins


Leave a Reply