Strawberry Shortcake

This classic summer dessert is easy to make and always a crowd pleaser. Fresh strawberries and whipped cream are layered between tender shortcake biscuits, making for a delicious and refreshing treat.


  • 1 pint (570 ml) strawberries, hulled and sliced
  • 1/4 cup (50 grams) sugar
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1 recipe shortcake biscuits (see recipe below)
  • 1 recipe whipped cream (see recipe below)


  1. In a medium bowl, combine the strawberries, sugar, and lemon juice. Let sit for at least 30 minutes, stirring occasionally, to allow the strawberries to release their juices.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Bake the shortcake biscuits according to recipe instructions.
  4. To assemble, split each biscuit in half horizontally. On the bottom half of each biscuit, layer a spoonful of strawberries and their juices, followed by a dollop of whipped cream. Top with the other half of the biscuit, and serve immediately.

Potential changes & improvements

If you want a more indulgent dessert, you can try substituting the whipped cream for ice cream. For a lighter option, you could use Greek yogurt in place of the whipped cream. Other fruit can also be used in place of or in addition to the strawberries, such as blueberries, raspberries, or blackberries.

What other food it works well with

This dessert goes well with a glass of cold milk or a cup of coffee or tea.

Common Mistakes

One common mistake is to not let the strawberries sit long enough to release their juices. This step is important in order to avoid a dry and crumbly shortcake.

Nutritional Information

Serving size: 1 shortcake

Calories: 290

Fat: 12 g

Saturated fat: 7 g

Unsaturated fat: 4 g

Trans fat: 0 g

Carbohydrates: 42 g

Sugar: 20 g

Fiber: 2 g

Protein: 5 g

Cholesterol: 30 mg

Sodium: 360 mg


This recipe contains wheat, milk, and eggs.

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