Strawberry Shortcake

Prep Time
Cook Time
Ready In

Recipe: #27720

August 20, 2017

"Traditional Strawberry Shortcake. The way it was meant to be made, with sweet scones and real whipped cream!"

Original is 6 servings


  • Serving Size: 1 (197.9 g)
  • Calories 471.5
  • Total Fat - 23.1 g
  • Saturated Fat - 13.6 g
  • Cholesterol - 135 mg
  • Sodium - 302.7 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 22.6 g
  • Protein - 8 g
  • Calcium - 159.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 7.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Scones: Preheat oven to 400 degrees F.

Step 2

Line a cookie sheet with parchment paper.

Step 3

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 4

Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs

Step 5

Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Step 6

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.

Step 7

With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.

Step 8

Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Step 9

Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.

Step 10

Transfer to a wire rack.

Step 11

Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.

Step 12

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

Step 13

Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

Step 14

When chilled, beat the mixture until stiff peaks form.

Step 15

To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.

Step 16

Top with some of the strawberries and a dollop of softly whipped cream.

Step 17

Place the top half of the scone on top of the whipped cream.

Step 18

If there is any juice from the strawberries, drizzle a little over the top of the scone.

Step 19

Serve immediately.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For the best flavor, use fresh, ripe strawberries for the filling.
  • For a lighter scone, use low-fat whipping cream instead of heavy cream.

  • Substitute almond flour for all-purpose flour: This substitution will make the scones gluten-free and will add a nutty flavor to the scones.
  • Substitute coconut cream for heavy whipping cream: This substitution will make the recipe dairy-free and will add a subtle coconut flavor to the whipped cream.

Lemon-Strawberry Shortcake Replace the vanilla extract in the scone dough with 1 teaspoon of lemon zest and replace the heavy cream in the filling with lemon juice. For the whipped cream, replace the vanilla extract with 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.

Lemon-Blueberry Ice Cream Cake - A light and refreshing dessert that pairs perfectly with the sweet scones and strawberries in the Strawberry Shortcake. The tart lemon flavor of the cake compliments the sweetness of the shortcake and provides a nice contrast to the creamy ice cream.

: Raspberry Mousse:

This light and airy raspberry mousse is the perfect complement to the Lemon-Blueberry Ice Cream Cake. The tartness of the raspberries contrasts nicely with the sweetness of the cake and ice cream, and the light texture of the mousse provides a refreshing contrast to the creamy ice cream.


Q: How long should I bake the scones?

A: Bake the scones for 15-20 minutes or until they are nicely browned and a toothpick inserted in the center comes out clean.

Q: What type of flour should I use?

A: It is best to use all-purpose flour for scones. You can also use whole wheat flour or a combination of both.

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Fun facts:

The traditional recipe for strawberry shortcake dates back to the 16th century when it was first made with a biscuit-like cake. The modern version of the dessert was first popularized in the United States in the 19th century.

Strawberry shortcake is a popular dessert in the United States and is often served at the White House. In 2009, President Obama and First Lady Michelle Obama served strawberry shortcake to the White House Easter Egg Roll guests.