Classic Strawberry Shortcake


  • Self Rising Flour-2 cups

  • Baking Soda-1/2 tsp
    Baking Powder-1-1/2 tsp
    Salt-1/4 tsp

  • Granulated Sugar-3 Tbsp

  • Unsalted Butter-1/3 cup

  • Buttermilk-3/4 cup

  • Egg wash-one egg beaten with a little milk
    Granulated Sugar- 1 Tbsp

  • For the Strawberries:
    Diced Strawberries -Couple Cups
    Granulated Sugar -2 Tbsp of
    Lemon Juice -2 tsp of

  • For the Whipped Cream:
    Heavy Cream-1 1/4 cups
    Confectioners Sugar-2 Tbsp
    Vanilla Extract- 1 Splash


  • In the bowl add the flour,
    baking powder, baking soda, salt, sugar
    and butter and mix until the butter is well
    distributed with the dry ingredients and its
    size resembles the size of peas.
  • Put in the buttermilk, continue to mix
    until your dough comes together, wrap in plastic wrap
    and place it in the fridge for about an hour or
  • Line a large baking sheet with parchment paper and set aside.
  • Roll the dough like in a video, put it in
    the fridge for 10 minutes while you preheat the oven to 400 degrees.
  • Brush the biscuits with egg wash, sprinkle over a light dusting of
    sugar, pup them in the oven for about 15 minutes.
  • Toss the strawberries with the sugar and lemon juice in the bowl and
    set aside. In a separate bowl, using a handheld electric whisk, whip the cream with the sugar and vanilla until it develops semi stiff peaks, put it in the fridge.
  • When the biscuits are cooled, assemble your shortcake and enjoy!




Prep time

30 minutes

Cooking time

15 minutes

Classic Strawberry Shortcake