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Strawberry Shortcake

Strawberry Shortcake
Servings: 4


  • 1 1/2 pints strawberries hulled and quartered lengthwise
  • 1/4 cup granulated sugar or to taste
  • 1/2 cup well chilled heavy cream
  • 3 tablespoons sour cream
  • 1 tablespoon confectioners' sugar or to taste
  • 1/2 teaspoon vanilla
  • 4 cream biscuits


  • In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.

    In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.