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Strawberry Shortcake


3 cups Cup4Cup flour

1/2 cup granulated sugar

4 teaspoons baking powder

3/4 teaspoon kosher salt

12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces

1/2 cup heavy cream

2 large eggs


3/4 pound (about 6 cups) strawberries, rinsed, hulled, and quartered

3/4 cup granulated sugar


2 tablespoons granulated sugar

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract


1. Preheat oven to 375°F.

2. In a medium bowl, toss the cut strawberries with 3/4 cup sugar and set aside. This will help the berries release their natural juices.

3. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until incorporated.

4. Be sure butter is cold and cubed. Add in the butter and pulse until mixture is incorporated into the dough and it resembles pea-sized shapes. Place this mixture into a medium bowl and set aside. (Note: If you do not have a food processor, use a pastry cutter or a fork to cut in the butter.)

5. In a separate medium bowl, whisk together 1/2 cup cream and the eggs. Pour this over flour mixture, and mix with a fork until some large clumps begin to form. Take the loose dough and wrap it in clear plastic wrap. Refrigerate for 30 minutes.

6. Using additional flour as needed, roll out the dough to 1 inch thick.

7. Take a 2 1/2 inch round cutter, cut the dough and place cut out shapes onto a silpat or parchment baking sheets. It should form 8 biscuits.

8. Bake for 15 minutes or until lightly golden brown. Transfer to a rack to cool, about 15 minutes.

9. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

10. Slice the cooled biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits and serve this strawberry shortcake.