Perfect for picnics!

Strawberry Shortcakes

Recipe Snapshot



Total Time

50 min




Place strawberries in a bowl, then toss to combine with sugar, fresh lemon juice, and a pinch of Kosher salt. Set aside.

Macerate the berries


Combine all-purpose flour, sugar, baking powder, baking soda,  lemon zest, and Kosher salt in a bowl, then whisk well. Stir in grated cold butter.

Prepare the biscuits


Turn the dough out onto a lightly floured surface, then roll it out until it’s 1-inch thick. You can combine the leftover dough and re-roll it out until you’ve used all the dough.

Form the biscuits


Preheat an oven. Place the biscuits on a parchment lined baking sheet, then brush the tops with the remaining 2 Tbsp heavy cream. Optional: sprinkle with a little turbinado sugar if you like! Bake until they’re golden brown. Cool completely on a wire rack.

Bake the biscuits


Place heavy cream, confectioners’ sugar, and vanilla extract in the bowl of a stand mixer fitted with whisk attachment. Beat on medium-high speed until medium peaks form.

Whip the cream


Split each biscuit in half, then place on a plate or in a bowl. Spoon a generous amount of the strawberries on the bottom half. Top with a dollop of whipped cream, then add the top biscuit. Enjoy!

Assemble the shortcakes


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