Strawberry Shortcake from Scratch

"I got this out of a magazine and it is the best strawberry shortcake I've ever had."
 
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photo by Mrs. Hughes photo by Mrs. Hughes
photo by Mrs. Hughes
photo by Mrs. Hughes photo by Mrs. Hughes
Ready In:
40mins
Ingredients:
14
Yields:
10 biscuits
Serves:
10
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ingredients

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directions

  • Preheat oven to 425°F.
  • In large food processor bowl, thoroughly combine flours, salt, baking powder, cream of tartar, and sugar.
  • Add margarine in pieces and briefly pulse just until mixture is coarse and crumbly.
  • Add the fat free half-and-half and briefly pulse just until blended (do not overmix).
  • Turn onto a lightly floured surface and knead gently 4 or so times.
  • Pat dough until about 1/3- to 1/2-inch thick. Using a 2 1/2- to 3-inch round cutter, cut out biscuits and place them on a baking sheet coated with canola cooking spray.
  • Bake until nicely brown, about 12-14 minutes. Let cool.
  • Meanwhile, add 2 cups sliced strawberries, brown sugar, and vanilla to food processor and pulse until a strawberry puree is created (about 5 seconds).
  • Split a biscuit in half and place both halves, cut side up, on a dessert plate. Drizzle about 1 tablespoon of the strawberry puree mixture over the top of each half. Top both halves with a total of 1/2 cup of strawberry slices and a dollop of light whipped cream.

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Reviews

  1. Great! No way to mess this recipe up - substitute ingredients as you like. I made a gluten free dairy free version and a regular version. I like that the cake has very little sugar yet tastes sweet.
     
  2. We went to the strawberry stand this week and came home and made this recipe ~ it was really yummy and hit the spot! I used regular half and half instead of fat free and butter instead of margarine but otherwise made as posted. It was easy to make and easy to eat. Thanks for posting such a good, spring-y recipe. Made for Pick~A~Chef, Spring 2008.
     
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Tweaks

  1. We went to the strawberry stand this week and came home and made this recipe ~ it was really yummy and hit the spot! I used regular half and half instead of fat free and butter instead of margarine but otherwise made as posted. It was easy to make and easy to eat. Thanks for posting such a good, spring-y recipe. Made for Pick~A~Chef, Spring 2008.
     

RECIPE SUBMITTED BY

I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year. During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that. I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those. I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa I like trying new and always delight in finding a new treasure to add to the recipe box. My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.
 
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