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Strawberry Shortcake

Annette Zito, KitchAnnette™
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins


The Berries

  • 1 lb strawberries, hulled and quartered
  • 3 tbsp sugar

The Biscuits

  • 3 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup cold butter cut into small pieces
  • 1-1/3 cups + 2 tbsp heavy cream, cold
  • 1 tsp vanilla extract
  • 1 qt heavy cream whipped, to finish


  • In a large bowl, whisk flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients. Mix until It’s crumbly in texture. Set aside.
  • In a small bowl, stir 1-1/3 cups heavy cream and vanilla. Pour over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and knead it until it is fully incorporated. Do not overmix.
  • Form dough into a circle about 1” thick and cut into 3” rounds using a biscuit cutter. Place the biscuits on a parchment-lined baking sheet about 2” apart and refrigerate for about 20 minutes.
  • Mix strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes. Set aside.
  • Remove from refrigerator and brush biscuit tops with heavy cream. Bake at 425° for 15-20 minutes, or until golden brown. Let cool.
  • To assemble the shortcakes, cut the biscuits in half horizontally. Spoon some of the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Top with whipped cream and a flayed strawberry. Serve immediately.