Easy Strawberry Shortcake

Baystateparent Magazine

There's no better way to enjoy this month's bounty of berries than piled onto an old-fashioned shortcake. It's the perfect summer dessert! 

Homemade Strawberry Shortcake


3 cups all purpose flour, plus extra for hands and work surface

1/4 cup granulated sugar

2 Tbsp. baking powder 

1 tsp. salt

3/4 cup unsalted butter, cold and cubed

1 cup cold buttermilk

2 Tbsp. heavy cream or buttermilk

coarse sugar, for sprinkling

For the strawberry topping:

6 cups sliced strawberries

1/4 cup granulated sugar


Stir the strawberries and 1/4 cup sugar together in a large bowl. Cover and place in the refrigerator until ready to use. 

Preheat oven to 425 degrees. Mix the flour, sugar, baking powder, and salt together in a large bowl until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form. 

Pour 1 cup cold buttermilk on top. Fold everything together with a large spoon until it begins to come together, careful not to overwork the dough. The dough will be crumbly and wet in some spots.

Pour the dough and any dough crumbles onto a floured work surface and gently bring together with floured hands. Using your hands or a floured rolling pin, flatten into a rectangle about 1/2 inch thick.

Cut the dough into circles with a 3-inch biscuit cutter. (Be careful not to twist the biscuit cutter when pressing down into the dough as this will seal the edges and prevent them from rising.) Re-roll any scraps until you have 10-12 biscuits. 

Arrange the biscuits on a parchment-lined baking sheet, making sure they are touching. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar.

Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling. 

Slice the biscuits in half and layer with strawberries and whipped cream. 

Known as "Goose" to her grandkids, Laurie Silva Collins has perfected her recipes over years of cooking for her three daughters and eight grandchildren.