Strawberry Shortcake

Strawberry Shortcake
The BEST Strawberry Shortcake = Lemon Shortcakes with mascerated strawberries and fresh whipped cream!

Strawberry Shortcake

Strawberry Shortcake is a classic summer dessert.  My biscuit recipe is produces a light, moist cakelike biscuit, and no need to worry about rolling out your dough – this is  a drop biscuit recipe!  Halve the biscuits and cover with fresh mascerated strawberries and whipped cream!

Strawberry Shortcake

Cooking with Chika


  • 2 cups flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons sugar
  • 1 lemon juiced and zest from one half
  • 1/3 cup butter
  • ¾ cups half and half
  • Topping
  • 3 cups fresh strawberries sliced
  • 2 tablespoons sugar
  • ½ lemon juiced
  • Sweetened Whipped Cream


  • Place sliced strawberries, sugar and juice of half of a lemon into a medium sized bowl. Stir together to fully combine. Cover with plastic wrap and place in the fridge for at least 30 minutes.
  • Preheat oven to 425 and line cookie sheet with parchment paper. Set aside.
  • Place flour, baking powder, salt, sugar and lemon zest into a medium sized bowl. Using a fork, stir to combine.
  • Add butter and cut into flour mixture until it resembles fine bread crumbs.
  • Add half and half and stir into mixture until just combined.
  • Spoon ¼ cup of dough on parchment lined cookie sheet, leaving 2-inches in space between each biscuit.
  • Bake in middle of preheated oven for 15-20 minutes
  • Remove from oven and allow to cool for 5 to 10 minutes.
  • To assemble, halve shortcake and spoon over a few tablespoons of the prepared strawberries and juices. Top with other shortcake halve and spoon on more strawberries. Finish top with a dollop of whipped cream!


Shortcakes can be stored Ziploc bag in fridge. When ready to use, reheat in microwave for 15-30 seconds until slightly warm and soft and prepare as indicated.


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