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Home » Recipes » Easy Strawberry Shortcakes

Easy Strawberry Shortcakes

Published: Aug 18, 2015 · Modified: Jan 8, 2023 by Lynda · This post may contain affiliate links.

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Strawberry Shortcake is a classic recipe that will bring a smile to everyone’s face. This recipe from King Arthur Flour is a crowd pleaser, with a freshly made biscuit, fresh strawberries, and topped with whipping cream. This recipe is easy to make and sure to be a hit at your next family gathering or special occasion.

King Arthur Flour Strawberry Shortcake.
Jump to:
  • 📝 Ingredients
  • 👩🏻‍🍳How To Make Strawberry Shortcakes
  • 📖 Recipe

Strawberry shortcakes have been around for over 150 years. Shortcakes themselves have been around since the 1500’s.

Though shortcakes are traditionally made by adding shortening or butter to a dough, King Arthur Flour’s version, shown below, is made using heavy whipping cream which makes them all the more decadent, in my opinion. (And hey – butter comes from heavy whipping cream anyway, so in a way, it is like they are made with butter. Agree?)

I have been using King Arthur Flour (KAF) for years of the quality ingredients. (Here is a post from a couple of years ago for Southern Biscuits – one of the top Southern Kissed posts.)

King Arthur Flour Self Rising Flour.

One of the things I want in my flour is for it to be unbleached. I like to keep my ingredients as simple as possible. King Arthur’s Self-Rising Flour is unbleached. Not only that, the leavener in it to make it self-rising is aluminum-free baking powder – another big bonus for using King Arthur flour.

I was recently joined King Arthur Flour’s campaign for #BetterBiscuits. I was happy to do so knowing that I would be using KAF. Instead of making the traditional biscuit, I opted to try King Arthur’s Self-Rising Cream Biscuits for Shortcake.

Let’s look at how to make this sweet treat.

📝 Ingredients

  • King Arthur Unbleached Self-Rising Flour
  • Granulated sugar
  • Vanilla extract
  • Heavy cream
  • Milk
  • Butter (optional, for brushing on top)
  • Coarse white sparkling sugar or cinnamon sugar 

👩🏻‍🍳How To Make Strawberry Shortcakes

I took 2 cups of King Arthur Unbleached Self-Rising Flour and combined it in a bowl with 2 tablespoons of sugar.

Flour and Sugar in a bowl.

To that, I added 1 cup of heavy cream into which I had added 1 teaspoon of vanilla. I stirred until all of the flour was moistened, then I started kneading the dough. I patted it out into a circle and brushed it with some more heavy cream (the original recipe calls for melted butter – I sometimes stray) and sprinkled it with some sugar.

Sugar On Top of biscuit dough.

Using a biscuit cutter, I cut the dough and placed the biscuits on my baking stone and baked them for about 12 minutes.

PreBaked biscuits on a baking sheet.

I removed them from the oven and let them cool. Then I sliced them and placed a small layer of whipped cream on the bottom biscuit, added some sliced strawberries, and re-placed the top.

Strawberry Shortcake.

📖 Recipe

strawberry shortcake

Strawberry Shortcakes

These sweet treats are made using King Arthur's unbleached self-rising flour and a few other kitchen staples.
4 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 8 biscuits
Calories: 337kcal
Author: Lynda

Ingredients

  • 2 cups King Arthur Unbleached Self-Rising Flour
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 to 2 Tablespoons milk
  • 1 to 2 Tablespoons melted butter optional, for brushing on top
  • Coarse white sparkling sugar or cinnamon sugar optional, for topping

Instructions

  • Preheat oven to 425 degrees.
  • Combine flour and sugar in a large bowl.
  • In a separate container, mix vanilla extract with heavy cream.
  • Make a well in flour and pour in cream mixture. Stir until all of the flour is moist. (You can add a little bit more of heavy cream if needed.)
  • Knead dough on a lightly floured surface. Pat dough into a 7-inch circle.
  • Brush melted butter on top and sprinkle with sugar, if desired.
  • Bake for 12 to 16 minutes, or until tops are golden brown.
  • Remove from oven and allow to cool.
  • Slice biscuits in half and layer bottom half with whipped topping and strawberries. Place top half of biscuit on top.

Video

Notes

***Click here to go to King Arthur Flour’s website for the original recipe.

Nutrition

Serving: 1 | Calories: 337kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 406mg | Fiber: 3g | Sugar: 23g
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You can connect with King Arthur Flour via their website |  Twitter  |  Pinterest .

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  1. Carolyn says

    August 30, 2015 at 6:18 pm

    Do you cut the dough into biscuits before baking?

    Reply
    • Lynda says

      August 31, 2015 at 8:06 am

      Yes.

      Reply

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Lynda and Johnny statue

My name is Lynda and I am a recovering sugar addict and travel junkie. I'm also a mom of two children & 2 dogs, wife of 1....and a messy cook taking life one bite at a time.

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