By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
339 cal · 55 min
Scrumptious Strawberry Shortcake
Recipe GLPR9855e8987205e7
A classic dessert featuring tender, buttery shortcake biscuits topped with whipped cream and fresh, sweetened strawberries. Light and flaky, these homemade cakes are the perfect foundation for summer berries.
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Ingredients
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup cold butter
2/3 cup heavy cream
1 egg, beaten
3 tablespoons white sugar
3 cups fresh strawberries, sliced
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and cream of tartar.
Add the cold butter and use a pastry blender or two knives to cut it into the flour mixture until it resembles coarse breadcrumbs.
Stir in the heavy cream and beaten egg until a soft dough forms.
Turn the dough out onto a lightly floured work surface and knead gently for 2 minutes.
Gently press the dough into an even sheet about 1/2 inch thick.
Cut the dough into squares or rectangles using a knife or biscuit cutter.
Arrange the cut pieces on baking sheets, spacing them evenly.
Bake in the preheated oven for 20 minutes, until the shortcakes are golden brown and baked through.
Remove from the oven and allow to cool slightly.
In a bowl, toss the sliced strawberries with the 3 tablespoons of sugar, letting them sit for a few minutes to release their juices.
Serve the warm shortcakes topped with the sugared strawberries and additional whipped cream if desired.
Comments
Every ingredient is a pantry staple or produce aisle standard at any Charlotte chain—flour, sugar, butter, eggs, cream, and fresh strawberries pose zero sourcing friction. The 55-minute window is honest: biscuit prep and baking take 20 to 25 minutes, whipping cream another 5, and the rest is assembling and the strawberries' maceration time, which you can compress if pressed. Cost per serving lands around $1.25 to $1.50, driven almost entirely by heavy cream and fresh berries in season; winter strawberries spike the price but spring through summer keeps it accessible. This is a true crowd-pleaser that reheats poorly but is designed to be eaten same-night, making it ideal for dinner parties or weekend gatherings where the payoff justifies the modest hands-on work.
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