Print Options

Back to Easy Strawberry Shortcake >

Include these items:

Taste of Home Logo

Easy Strawberry Shortcake

 Easy Strawberry Shortcake
WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one. --Janice Mitchell, Aurora, Colorado
2 ServingsPrep/Total Time: 30 min.


  • 1-1/2 cups sliced fresh strawberries
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 7 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon baking soda
  • 1/4 cup shortening
  • 1/3 cup buttermilk
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup heavy whipping cream


  • In a small bowl, mash the strawberries; stir in sugar. Cover and
  • refrigerate until serving.
  • For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons
  • sugar, baking powder, salt, cream of tarter and baking soda. Cut in
  • shortening until mixture resembles coarse crumbs. Stir in buttermilk
  • and vanilla until moistened.
  • Turn dough onto a lightly floured surface; knead 8-10 times. Shape
  • into two 4-in. circles. Place on an ungreased baking sheet. Bake at

2 of 2

Easy Strawberry Shortcake (continued)

Directions (continued)

  • 450° for 12-14 minutes or until golden brown.
  • To assemble, split shortcakes in half. Place cake bottoms on dessert
  • plates. Top each with half of the strawberry mixture. Replace
  • shortcake tops.
  • In a small bowl, beat the cream until it begins to thicken. Add
  • remaining sugar; beat until stiff peaks form. Dollop onto
  • shortcakes. Yield: 2 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.