Easy Strawberry Shortcakes

Makes 8


  • Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.
  • Line a baking sheet with parchment paper and heat the oven to 400°F. Place the zest and ¼ cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.
  • Add the flour, baking powder, and salt and stir with a fork. Add the butter and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.
  • Drizzle in the cream and mix with a fork until combined. (Dough will be sticky.)
  • Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half).
  • Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.
  • Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.
  • Combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not over whip), about 90 seconds. (Alternatively, use a large bowl and an electric hand mixer.)
  • To assemble the shortcakes: Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit

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