Strawberry Shortcake

Rekindle your favorite dessert as a child and wow your guests this Easter holiday with this delicious and easy to make Strawberry Shortcake Recipe.

Recipe courtesy of Chef Billy Parisi.

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Servings 8biscuits
Prep Time 10minutes
Cook Time 20minutes
Submitted By Chef Billy Parisi
Rating
  • 1
  • 2
  • 3
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8biscuits
Prep Time 10minutes
Cook Time 20minutes
Submitted By Chef Billy Parisi
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Shortcakes
  1. Preheat the oven to 350°.
  2. In a medium size bowl whisk together the eggs and milk until combined and set aside.
  3. Next, add the flour, salt, baking powder, ½ cup of sugar and shredded butter to a large bowl and mix together and then form a well.
  4. Pour the egg and milk mixture into the center of the flour well and mix with a spoon just until combined.
  5. Transfer the dough to a clean surface dusted with flour and roll it out until it is 1” thick and using a circle cookie cutter make 8 rounds. Transfer the dough rounds to a sheet tray lined with parchment paper. Note: you may have to re-roll out the remaining dough after cutting out the rounds to get to 8 biscuits.
  6. Sprinkle the top of the biscuits with the turbinado sugar and bake in the oven at 350° for 18 to 20 minutes or until browned on top and cooked through. Cool to room temperature.
For the Strawberries
  1. While the biscuits are cooling, add the strawberries, 3 tablespoons of sugar and water to a large bowl and toss until coated.
  2. To serve, cut the biscuits in half and lay down the bottom part onto a plate. Add some whipped cream and some strawberries and then place the top of the biscuit on the top. Repeat with whipped cream and strawberries.
Products Used in this Recipe
Recipe Comments

6 thoughts on “Strawberry Shortcake

  1. Lassie

    I did ½ recipe , so used 6 oz of butter which was 1 ½ stick. It did not form balls and was very loose.

    Reply
    1. recipe specialist Post author

      Hi Lassie,
      Halving recipes can be tricky sometimes and we’re sorry to hear you had these results. If you try this recipe again, we would recommend making sure the butter is very cold (you can even freeze the butter and use a food processor to cut it into the flour), and then adding additional flour a tablespoon at a time until the dough is a bit more firm. The dough should not form a “ball” but rather, should be rolled out and cut with a cookie cutter (circle cutter) as in step 5.

      Reply
  2. Jane

    Can I make this glutwn free. y using the bob’s gf biscuit mix? I just bought it, and guests are coming tonight!

    Reply
    1. recipe specialist Post author

      For shortcakes we may suggest following the recipe for biscuits on the package and substituting heavy cream with a bit of lemon juice (1 Tablespoon) for the buttermilk. You could also brush the tops of the cakes with butter or heavy cream and sprinkle with sugar. If you modify this recipe, you would need to reduce the baking powder and sugar as they are both already included in the GF Biscuit and Baking Mix. Please feel free to call us directly at 1-800-349-2173 if you need further assistance- we’re happy to help!

      Reply
  3. Rene

    I made this recipie exactly as it says and it was runny. Butter oozed out onto the cookie sheet and the shortcakes were thin.

    Reply
    1. recipe specialist Post author

      Hi Rene,
      We’re sorry to hear you had these results. If you try this recipe again, we would recommend making sure your oven is preheated (let it heat up after the proper temperature is reached for about 10 minutes if possible before putting your shortcakes in. We also suggest making sure all of your ingredients are cold before mixing; you can also chill the shortcakes before baking. Please feel free to give us a call at 1-800-349-2173 to troubleshoot further, we’re always happy to help!

      Reply

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