Strawberry Shortcake

by Todd Leonard CEC on August 14, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Top with whipped cream!

Serves: 8

Prep Time: 25 min

Cook Time: 15 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
25 min
15 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.



  • 1 c. White Flour (All Purpose Unbleached Flour)
  • 1 1/4 c. cake flour
  • 1/4 tsp. Iodized Salt
  • 1 tbsp. Cane Sugar
  • 1 tbsp. Baking Powder
  • 3 tbsp. butter, cold
  • 1 tsp. vanilla extract
  • 1 1/4 c. buttermilk

Strawberry Sauce

Whipped Cream

  • 1 1/2 c. heavy cream
  • 1/4 c. Cane Sugar
  • 1 tsp. vanilla extract

The selected items have been added to your cart.
View Cart 

The selected items have been added to your queue.
View My Deliveries 



  1. Mix all dry ingredients together and cut in the butter.
  2. Add vanilla and buttermilk and mix until just moistened; be careful not to over mix.
  3. Move dough to floured table and fold biscuit dough into itself 1–2 times. Roll dough out to about 1 1/4" thick. Cut with a ring mold.
  4. Place cut cakes on a greased cookie sheet, making sure the sides touch each other. Brush biscuits with melted butter and sprinkle sugar on top.
  5. Bake at 425F for 10–15 minutes or until golden brown.
  6. To assemble each shortcake, add a spoonful of strawberry sauce to top each cake and add whipped cream on top.

Strawberry Sauce:

  1. Combine all ingredients except cornstarch slurry. Bring up to a simmer and simmer for about 2 minutes.
  2. Stir in cornstarch slurry and cook another 1–2 minutes. Take off heat and place in the fridge to cool.

Whipped Cream:

  1. Whip cream in mixer until soft peaks form. Add in sugar and vanilla and whip again.