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Making Strawberry Shortcake

Making Strawberry Shortcake

Making Strawberry Shortcake

Simply one of the world's great desserts: strawberries and lightly whipped cream on top of a shortcake biscuit. You'll need to start with one recipe of our shortcakes, which makes enough for eight to twelve shortcake desserts.

  • Don't chill the strawberries and sugar for more than a few hours, or the berries will get mushy.
  • If you have to hold the whipped cream in the refrigerator and it falls, you can rewhip it.
  • This dessert can be made with virtually any berry or juicy fruit.
  • Very fresh, sweet strawberries are the key to this dessert. Find the best you can, cut away the green tops and any white parts, and slice them fairly thick or quarter them so they'll have some texture.
  1. Place the sliced strawberries in a bowl. Toss with the sugar, adding a little bit at a time, so each slice is coated fairly evenly. You may not need all the sugar.
  2. Chill the strawberries for about half an hour or longer. The sugar will draw out some of the berries moisture, forming a syrup.
  3. Place the chilled cream in a bowl and add the vanilla.
  4. Whip the cream with a whisk, and pay attention as it starts to build in volume. Stop whisking when the whipped cream is light and airy but still loose. It should not be too stiff, and can even be slightly pourable.
  5. Reheat the biscuits, if desired.
  6. Use a serrated knife to slice each biscuit in half horizontally.
  7. To serve, place a biscuit half on a plate, top with a generous spoonful of strawberries and syrup, then place a dollop of whipped cream on top. Put a berry piece on top of the cream to look pretty.
  8. Serve immediately. The biscuit will soak up the strawberry syrup, which helps make this dessert luscious, but if left too long the biscuit will become soggy.
  9. Garnish with mint leaves, if desired.
  • 1 c. granulated sugar
  • 1 pint chilled heavy whipping cream
  • 1 recipe shortcakes
  • 10 c. sliced strawberries
  • 2 to 3 drops vanilla extract
  • Optional garnish: Mint leaves


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