Strawberry Shortcake
This Strawberry Shortcake is about to be your new go-to summer dessert. With layers of flaky, sweet biscuit, tart strawberries, and whipped cream, you really can't go wrong!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cake, Strawberry, strawberry shortcake
Servings: 12
Calories: 432kcal
Author: Kelsey Crist
Baking Sheet
Sifter
Hand Mixer
Mixing Bowls
For the Strawberry Filling
For the Biscuits
Preheat oven to 375 degrees. In a large bowl, combine dry ingredients. Grate or slice butter and add to the dry mixture. Using your hands or a pastry cutter, combine the dry ingredients and the butter until the mixture is crumbly and all of the butter pieces are pea-sized or smaller. Add whipping cream and use your hands to form the mixture into a soft dough.
Once the dough forms, knead for 1-2 minutes. Roll out onto a floured surface until the dough is about 1/2 inch thick. Using a biscuit cutter or the mouth of a glass, cut into biscuits. Place biscuits onto a greased baking sheet and brush the tops with a little bit of melted butter.
Bake for 20-30 minutes, or until the bottoms are golden brown.
For the Strawberry Filling
To Assemble the Strawberry Shortcakes
Serving: 1g | Calories: 432kcal | Carbohydrates: 57g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 182mg | Potassium: 423mg | Fiber: 3g | Sugar: 19g | Vitamin A: 610IU | Vitamin C: 45mg | Calcium: 167mg | Iron: 2mg