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Southern Shortcake Recipe

Southern Shortcake Recipe

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


  • 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


  • 1. Combine the strawberries and sugar; set aside.
  • 2. 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.
  • 3. Bake at 400° for 15-18 minutes or until lightly browned; cool slightly.
  • 4. 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.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Nutritional Facts

1 each: 216 calories, 9g fat (2g saturated fat), 19mg cholesterol, 328mg sodium, 30g carbohydrate (10g sugars, 3g fiber), 4g protein.

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