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Sliced Strawberries with Homemade Shortcakes

Categories: Biscuits & Scones

Submitted by: Karen Mitchell Wilcher


  • 1 quart strawberries sliced
  • 1/4 cup sugar
  • 3 1/2 cups self rising flour
  • 1/2 cup shortening
  • 1 1/2 cups buttermilk
  • whipped topping
  • 2 tbsp sugar
  • 2 tbsp vanilla extract


Combine strawberries and sugar; stir gently and chill 1 to 2 hours. Combine flour and Clabber Girl Baking Powder in a large mixing bowl, stirring well. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Gradually add buttermilk and vanilla, stirring until dry ingredients are moistened.

Turn dough out onto a floured surface, and knead 4 to 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on greased baking sheet. Sprinkle tops of shortcakes with sugar.

Bake at 425 degrees F. for 12 minutes, or until shortcakes are lightly browned. Spoon sliced strawberries on top of shortcakes. Top with whipped cream, if desired.

Recipe by Karen Mitchell Wilcher.