Southern Shortcake

Southern Shortcake

"'Your family will rave about this dessert,' says Tommy Conley of Vero Beach, Florida. 'Biscuits are a fun change from the usual shortcake.'"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned; cool slightly.
  2. Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately.

Footnotes

  • As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Reviews

Read all reviews 19
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I used butter instead of shortening and added 1/4 cup of white su...

Most helpful critical review

My shortcake came out heavy and dense but still it tasted just ok. I wanted to add some baking soda/powder for a bit of fluff but did not even though regular buscuits have those ingredients. ...

Most helpful
Most positive
Least positive
Newest

What a simple, easy, and delicious dessert! I had some buttermilk I had to use up and this was just perfect. For the shortcakes, I used butter instead of shortening and added 1/4 cup of white su...

Tastes like I remember my grandma's. I did have to add probably close to another full cup of flour before turning the dough out on the board as it was still too wet and sticky to work with. I ...

Just made them and they were so easy. I always keep dry buttermilk on hand in my pantry so I don't need to run out and get it for this recipe or that. I also didn't have self rising flour so I a...

This was awesome! I made it non-dairy by making soy buttermilk (adding 1 tsp lemon juice to soymilk). I took the advice of other poster and added a little bit of sugar. I didn't roll them out...

This recipe is like how my Mother and Grand Mother made them. And were all from Michigan! I followed the recipe exactly except I took a tip from Alton Brown. I put one cup of flour on the cup...

It was sticky when we followed the directions to a t. So we just made drop biscuits and everyone loved them.

I used Butter flavored Crisco and after fold-over kneading 4-5 times just patted it out into a rectangle and cut square scone style biscuits with a large knive. A delicious recipe.

This was so fun to make!!! I have been looking for this recipe for a while as my mom used to make this for me when I was little. She passed away without leaving the recipe. I changed it a litt...

My shortcake came out heavy and dense but still it tasted just ok. I wanted to add some baking soda/powder for a bit of fluff but did not even though regular buscuits have those ingredients. ...

Other stories that may interest you