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Strawberry Shortcake


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  • Biscuits
  • 1-3/4 C flour
  • 1/2 tsp. salt
  • 3 Tbl. baking powder
  • 5 Tbl. butter
  • 1 C milk
  • Chantilly Cream
  • 1 C heavy whipping cream, cold
  • 3 Tbl. granulated sugar
  • Vanilla extract, to taste
  • Strawberries
  • 1 pt. fresh strawberries
  • 1/2 C granulated sugar


Servings 4


Step 1

Preheat oven to 425. Sift the dry ingredients together. Cut in butter with a fork until mixture resembles a coarse corn meal. Add milk and mix until just incorporated; do not over mix. Spoon about 2 Tbl. per biscuit onto a greased cookie pan and bake 20-25 minutes until lightly golden. For Chantilly cream: Combine all ingredients and whip until a firm peak is achieved. Reserve in refrigerator. For Strawberries: Thoroughly wash strawberries and drain well. Slice into 1/4-inch thick slices. Toss with desired amount of sugar. This may be done a day ahead of time. Split and place a biscuit on a desert plate. Top generously with strawberries and syrup from strawberries. Top with a dollop of Chantilly cream.


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