Strawberry Shortcake

strawberry shortcake with whipped cream

A quick and easy dessert that can be made in advance. Put out a basket of biscuits, a bowl of strawberries and whipped cream – let everyone make their own!



2 cups cake flour or all-purpose
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoons unsalted butter, melted
1 cup whole milk


Preheat oven to 425 degrees F.

Combine the flour, sugar, baking powder and salt in a large bowl.

Add the milk and melted butter and stir until just combined.

Use a small ice cream scoop or 1/3 measuring cup to drop onto a lined baking sheet.

Bake in preheated oven for 22 minutes or until tops are golden brown.

Place 2 cups of the strawberries, the sugar and liqueur in a blender and liquefy.

Place remaining strawberries in a medium-size bowl, cover with the strawberry purée and stir to combine. Let macerate at least 4 hours or overnight.

Remove the biscuits from the oven and let cool.

Slice the biscuits in half horizontally. Place the bottom half in a bowl, cover with strawberries and juice. Put the top over the berries, top with a dollop of whipped cream and drizzle of juice.


The cake flour makes a very tender biscuit, but all-purpose flour works well, too.