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  • 4 Pints strawberries
  • Juice of 2 lemons
  • 1/2 Cup sugar
  • Shortcake
  • 4 Cup all purpose flour
  • 12 Tbsp sugar
  • 2 Tbls baking powder
  • 1 Tsp salt
  • Tblsp cold unsalted butter
  • 12 Cup plus 2 tbls heavy cream
  • 2 Eggs
  • 2 Cup heavy cream
  • 2 tbls sugar
  • 1 tbls vanilla



Step 1

rinse and hull berries
1/2 berries, add lemon juice and sugar to berries. Let sit at room temperature. Preheat oven 375º. Cut pea size pieces of cold butter. Put flour in bowl. Stir in 12 tbls sugar, 2 tbls baking powder and 1 tsp salt. Using pastry cutter, cut butter into flour with coarse breadcrumb texture. Don’t cut mixture to fie. Pour 2 cups heavy cream in mixture all at once. Stir with fork just until mix starts to come together. Don’t stir too vigorously. Turn out mix on lightly four surface and press and pat with heel of hand to put stray bits together. Fold and squish it lightly. Pt dough into a rough 12 inch square 1” thick. Cut 8 rounds with 2 1/2 round cutter and place evenly spaced on parchment lined baking sheet. Gather dough scraps. Fold one piece and press into rectangle large enough for 4 more. Whisk together 2 eggs and 2 tbls heavy cream lightly coat top with pastry brush. Bake in middle rack for 25 min. transfer to rack to cool. Half biscuit and assemble.

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