strawberry shortcakes

strawberry shortcakesBerry season is upon us! 2 weeks in a row now we’ve gotten strawberries in our CSA share, and this time I knew exactly what I wanted to do with them.  When I saw this recipe on the King Arthur Flour website, I couldn’t believe how easy it looked.  I’ve made biscuits before, and always been happy with the result, but I’d never heard of making them with heavy cream instead of butter.  Usually, you have to cut very cold butter into the dry ingredients, until you’re left with little pea-sized bits of butter in the dough.  When those bits of butter hit the heat of the oven, they melt, leaving flaky air pockets inside of the biscuits.  I have no idea how the process works when you use heavy cream instead, but regardless of the science behind it, these tasted great!  And they’re so much more convenient – I’m talking under 10 minutes prep time.  Seriously, the biscuits were cut and on the baking sheet before the oven was even preheated! Perfect for an impromptu summer dessert (or breakfast the next morning – just sayin’).

Side note – Happy Birthday Daren!!! There will be a post coming up soon with his favorite birthday cake :)


  • 1 cup (4 1/4 oz.) all-purpose flour
  • 1 cup (4 oz.) cake flour
  • 1/2 tsp. salt
  • 1 tbsp. baking powder
  • 2 tsp. sugar
  • 1 to 1 1/4 cups heavy cream, enough to make a cohesive dough
  • 1 tbsp. melted butter
  • Whipped cream
  • Strawberries (or any other berry)


Preheat the oven to 425°F.  Line a baking sheet with parchment paper or a silicone baking mat.

In a medium-sized mixing bowl, stir together the flours, salt, baking powder and sugar.  Stir in enough heavy cream to moisten all of the dry ingredients (you should be able to grab a handful of dough, squeeze it and have it all stick together).

Turn the dough out onto a lightly flour surface and gently pat it into an 8-inch circle about 3/4 inch thick.  Use a sharp round biscuit cutter (2 – 2 1/2 inches in diameter) to cut out rounds.  Place the rounds on the prepared baking sheet and brush the tops with melted butter.  Sprinkle with coarse sugar if desired.

Bake the biscuits for 12-15 minutes, or until lightly browned.  Split the warm biscuits in half, and top with whipped cream and strawberries.

Yield: 8 shortcakes

Source: adapted from King Arthur Flour


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