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Our strawberry shortcake recipe is a classic dessert! A delicious, homemade, biscuit topped with strawberries and cream. Perfection!
biscuits, self rising, shortcake, southern
self rising flour
sliced (about 4 cups)
Preheat oven to 450 degrees.
Use a pastry cutter to blend flour and 1/2 cup (1 stick) of COLD butter until it resembles coarse crumbs.
Stir in milk using a danish dough whisk or spoon.
Knead dough on a floured surface just until everything comes together and soft dough forms.
Roll dough out 1/2"-3/4" thick using a rolling pin.
Cut biscuits using a 3" biscuit cutter. Press biscuit cutter directly down and then up. No need to twist---this makes for a clean cut biscuit with level tops.
Press leftover dough together and continue to cut out biscuits. I usually get 12 (3") biscuits from one recipe when rolled out 3/4" thick.
Place biscuits in a greased 9x13" baking pan or on a greased cookie sheet.
Place biscuits close together so that they are touching. This will help them rise nice and tall.
Bake for 18 minutes. Tops should be golden.
Combine sliced strawberries and sugar. Let stand 10 minutes.
Slice biscuits in half. Spoon strawberries and whipped cream over biscuit, add the second layer and repeat.
The butter and self rising flour already have salt in them. Do not add salt to this recipe.