Strawberry Shortcakes



  1. Prepare strawberries 1 hour before serving.
  2. Rinse strawberries in a colander.
  3. Remove stems from strawberries.
  4. Slice strawberries into a medium-sized bowl.
  5. Sprinkle with sugar. If strawberries are sweet use ⅛ cup sugar; if tart add sugar to taste.
  6. Set strawberries aside so that the sugar is absorbed. The sugar will actually bring out the flavor of the strawberries after sitting for a ½ hour to an hour at room temperature.
  7. Prepare one recipe of Valerie's Famous Buttermilk Biscuits
  8. Remove biscuits from the oven and assemble the strawberry shortcakes as described in the next two steps:
  9. One way to assemble strawberry shortcake is open-faced. Halve a biscuit and place open face on a plate or in a bowl. Top each biscuit half with a pat of butter. Spoon strawberries onto biscuits. Top with whipped cream.
  10. A second way to assemble strawberry shortcake is stacked. Halve a biscuit. Place bottom half on a plate or in a bowl. Top with butter. Add whipped cream. Add a heaping spoonful of strawberries. Add top part of biscuit. Top with butter. Add heaping spoonful of strawberries and finish off with whipped cream.
  11. Serve immediately and enjoy your dessert.


Serves four hungry adults.

Do Ahead Tip: If you are serving your strawberry shortcakes after a meal make the biscuit dough half an hour before your guests arrive. Place biscuit dough rounds on a cookie sheet; set aside. Preheat your oven during the meal you are serving. Put the biscuits in the oven right after your guests have completed their meal. Serve strawberry shortcake about 20 minutes after the meal has ended.

Click here if you would you rather make Angel Food Cake With Sugared Strawberries and Whipped Cream.

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