Strawberry Shortcake

  • Serves

    serves 4


Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.


  • 3 cups strawberries, washed, hulled, and halved
  • 6 tbsp. sugar
  • 1 12 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 6 tbsp. butter, cut into small pieces
  • 34 cup milk
  • 1 cup heavy cream
  • 3 tbsp. confectioners' sugar
  • 1 tsp. vanilla extract


Step 1

Place strawberries in a medium bowl, sprinkle with 5 tbsp. of the sugar, and set aside to macerate for 30 minutes at room temperature.

Step 2

Preheat oven to 400°. Sift flour, baking powder, salt, and remaining 1 tbsp. sugar together into a bowl. Cut 4 tbsp. of the butter into flour mixture with a pastry cutter, or use your fingers to work it in, until mixture resembles coarse crumbs. Mix in milk. On a floured surface, shape dough into a biscuit, 1" thick and 6" in diameter. Bake on an ungreased cookie sheet until just golden, about 25 minutes. Cool slightly, then slice in half horizontally.

Step 3

Using a hand mixer, beat cream until soft peaks form, 1–2 minutes. With the mixer on, slowly add sugar and vanilla; continue to beat until semi-stiff peaks form, about 1 minute more.

Step 4

Spread remaining 2 tbsp. butter on cut sides of biscuit. Place bottom half of biscuit on a plate, and spoon the strawberries and juice on top. Cover with whipped cream and the other half of the biscuit. Serve sliced into wedges.

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