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Strawberry Shortcake

Strawberry Shortcake


  • 3 cups unbleached flour
  • ½ cup sugar
  • 4½ tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. fresh lemon zest
  • ¾ cup butter, at room temperature
  • ¾ cup milk
  • 1 tsp. vanilla
  • 4 cups sliced strawberries
  • 2 cups heavy whipping cream
  • ½ tsp. vanilla
  • ¼ cup powdered sugar


  1. In a bowl, combine all of the dry ingredients (flour, sugar, baking powder, salt, lemon zest). Using a pastry blender, combine the dry ingredients with the butter until it resembles coarse crumbs. Add the milk and vanilla. Mix just until ingredients are combined. Knead on a lightly floured surface for about one minute. Roll out to about ¾ inch thickness. Cut into 3-inch circles. Place on an ungreased baking sheet and bake at 400 degrees for 15-18 minutes. Biscuits will be lightly browned. Cool completely before serving.
  2. To make whipped cream: Place beaters and metal bowl in the freezer for about 20 minutes to chill. Once they have been chilled, Pour heavy whipping cream into the chilled bowl and whip with a hand mixer until soft peaks start to form. Add vanilla and powdered sugar and continue to whip just until blended.
  3. Serve shortcakes with sliced strawberries and whipped cream.
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