Scrumptious Strawberry Shortcake

Scrumptious Strawberry Shortcake

sal

"Serve with whipped cream on top."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 344 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.
  3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.
  4. Let shortcakes cool before splitting and filling with sugared berries.

Reviews

Read all reviews 294
  1. 402 Ratings

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

I was going to make my shortcake out of Bisquick but decided at the last minute to make these. They are the best I've ever had! I heeded the advice of others and omitted the cream of tartar. I c...

Most helpful critical review

I just did not like this recipe. I was expecting a more buttery, sweet shortcake. This was very dry, and I thought it had a bit of a bizarre aftertaste (maybe from the cream of tartar). I won...

Most helpful
Most positive
Least positive
Newest

I was going to make my shortcake out of Bisquick but decided at the last minute to make these. They are the best I've ever had! I heeded the advice of others and omitted the cream of tartar. I c...

I WANTED TO MAKE A TRADITIONAL STACKED STRAWBERRY SHORTCAKE FOR A CROWD! I searched for a nice cream biscuit recipe, and this was the one I used. I was able to successfully double the biscuit ...

These were wonderful!! My modifications included, 1) reduced amount of cream of tarter to only 1/8tsp(a pinch) 2) used food processor to cut in the butter 3) used 2% milk instead of heavy cream...

Hands down the best shortcakes I've ever made! These shortcakes are flaky like a pie crust but soft and chewy like a biscuit. I prefer to add lemon extract with poppy seeds and to make 6 large...

This is the best biscuit strawberry shortcake recipe I've tried. I took all the advice given...left out the cream of tartar and cut the baking powder down to 3...added 1/2 tsp of salt...brushed...

I needed a quick recipe for shortcake for a last minute dessert during the Memorial Day holiday. I read some of the reviews and decided to go with the opinion of those who did not use cream of ...

It was INSANELY good. I halved the recipe and omitted the cream of tartar, per other reviews. Also, I only had 2% milk on hand (and didn't feel like going to the store) so I used that instead of...

I was told (the first time that I made this) that it was the best shortcake that they had ever eaten! I am a cooking novice and after reading the reviews I tried this recipe. I eliminated the ...

I don't see how the last review could substitute applesauce for butter in a shortcake recipe and then be surprised at a poor result! I think this recipe is wonderful. I have always used the no c...

Other stories that may interest you