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Southern Shortcake

 Southern Shortcake
"Your family will rave about this dessert," says Tommy Conley of Vero Beach, Florida. "Biscuits are a fun change from the usual shortcake."
10-12 ServingsPrep: 20 min. Bake: 15 min.


  • 2 quarts fresh strawberries, sliced
  • 1/4 to 1/2 cup sugar
  • 1/2 cup shortening
  • 2-1/2 cups self-rising flour
  • 1 egg
  • 1 cup buttermilk
  • Whipped cream


  • Combine the strawberries and sugar; set aside.
  • In a large bowl, cut shortening into flour until crumbly. In a small
  • bowl, beat egg; add buttermilk. Stir into flour mixture just until
  • moistened. Turn onto a lightly floured surface; knead three to four
  • times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit
  • cutter. Place on a lightly greased baking sheet.
  • Bake at 400° for 15-18 minutes or until lightly browned; cool
  • slightly.
  • Split biscuits lengthwise; place the bottom halves on serving plates.
  • Top with about 1/3 cup strawberries and whipped cream. Replace
  • biscuit tops; spoon about 1/3 cup strawberries and more whipped
  • cream on top. Serve immediately. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 216 calories,

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Southern Shortcake (continued)

Nutritional Facts: 9 g fat (2 g saturated fat), 19 mg cholesterol, 328 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.