Strawberry Shortcake

Strawberry Shortcake
A favorite summertime dessert of warm biscuits filled with fresh strawberries and whipped cream. For a little variety, choose from the three strawberry sauces, each with a different twist, the next time you make this superb recipe.
Prep 30 m
Bake 20 m



  1. 1 of 4 Heat oven to 425 degrees F.
  2. 2 of 4 Mix flour, 1/4 cup sugar, baking powder and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Make hole in center; add 3/4 cup milk; stir to make soft dough.
  3. 3 of 4 On floured board, pat dough into 3/4-inch-thick round. Using 3-inch scalloped cookie cutter, cut out 6 rounds. Place on baking sheet. Repeat with trimmings, cutting out 2 more. Brush tops with remaining milk; sprinkle with remaining sugar.
  4. 4 of 4 Bake in 425 degree Foven 20 minutes or until lightly browned. Remove to rack to cool. Split shortcakes in half. Assemble on plates, using your choice of sauce. Serve with whipped cream if desired. Makes 8 shortcakes.
Nutrition Information for Strawberry Shortcake
Servings Per Recipe:
Per Serving: 230 mg sodium, 1 g fiber, 34 mg chol., 8 g sat. fat, 42 g carb., 13 g Fat, total, 297 kcal cal., 4 g pro.