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
Total TimePrep/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 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 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.
Nutrition Facts1 each: 896 calories, 47g fat (20g saturated fat), 83mg cholesterol, 842mg sodium, 109g carbohydrate (57g sugars, 4g fiber), 10g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.