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
  • 4
  • 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.
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