Strawberry Shortcake


Mound juicy, ripe strawberries on top of tender shortcake biscuits for this incredible dessert.

Strawberry Shortcake
Prep Time:
20 mins
Chill Time:
1 hrs
Bake Time:
7 mins
Total Time:
1 hrs 27 mins


  • 3 cup sliced fresh strawberries

  • 2 tablespoon sugar

  • 1 ⅔ cup all-purpose flour

  • 1 tablespoon sugar

  • 2 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 3 tablespoon butter or margarine

  • 1 beaten egg

  • ½ cup buttermilk

  • 2 cup frozen light whipped dessert topping, thawed, or one 1.3-ounce envelope whipped dessert topping mix


  1. In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.

  2. In another medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet.

  3. Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk.

  4. To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. Makes 8 servings.

Nutrition Facts (per serving)

224 Calories
8g Fat
33g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 224
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 39mg 13%
Sodium 211mg 9%
Total Carbohydrate 33g 12%
Protein 4g
Vitamin C 30.1mg 151%
Calcium 90.9mg 7%
Iron 1.4mg 8%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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