Strawberry Shortcake

Strawberries and sweet whipping cream top delicate shortcake for a delightfully cool and creamy summertime treat.
Cuisine: American
Course: Desserts
5 from 1 vote
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Prep Time 15 minutes
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Total Time 25 minutes
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Servings 8


  • 1 qt Strawberries, fresh sliced
  • 1/2 Cup Sugar

Shortcake Biscuits

  • 2 Cups All-Purpose Flour
  • 3 tsp Baking Powder
  • 1 tsp Salt
  • 2 Tbsp Sugar
  • 3/4 Cup Prairie Farms Milk
  • 1/3 Cup Prairie Farms Butter, melted

Whipped Cream Topping

  • 1 Cup Prairie Farms Heavy Whipping Cream
  • 4 Tbsp Powdered Sugar
  • 1 tsp Vanilla Extract


  • In a medium sized bowl, sprinkle sliced strawberries with 1 cup of sugar; let stand 1 hour. 
  • Preheat oven to 450ºF. Prepare a large baking sheet by lining with parchment paper.
  • In a large bowl, mix flour, baking powder, salt, and 2 tablespoons of sugar. Stir in milk, and melted butter until dough comes together. It will be slightly sticky.
  • Turn out the dough onto a lightly floured surface. Gently knead 20-25 times, until it creates a smooth ball. Roll or pat dough 3/4 inch thick.
  • Using a 3 1/2” biscuit cutter, cut dough into shortcakes. Place onto prepared baking sheet. Sprinkle the tops with sugar. Bake 10-12 minutes, until lightly golden and puffed up.
  • To make whipped cream, beat cream and powdered sugar in a chilled medium sized bowl until stiff peaks form.
  • To assemble the strawberry shortcake, split warm shortcakes crosswise; fill and top with prepared strawberries and whipped cream. Serve immediately.


Store cooled leftover shortcakes, strawberries, and whipped cream each in their own airtight container for up to 3 days. Shortly reheat biscuits to assemble and serve.

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