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Strawberry Biscuits "Shortcakes"

I made these the other night for a dinner party and one of our guests asked for the recipe, I searched my blog and I had not posted this recipe before - so here it is Rudy the recipe. Serves 6



2 cups of all-purpose unbleached flour

2 tablespoons bake powder

1 1/2 tablespoons raw sugar

1 teaspoon of salt

6 tablespoons cold, cubed, unsalted butter *

1 cup heavy cream

Raw sugar for dusting


2 pints of strawberries, quartered and tops removed

4 tablespoons powdered sugar

1 1/2 tablespoons blastic vinegar

1 teaspoon vanilla extract

pinch of salt

Whipped Cream

1 pint of whipping or heavy cream

1 teaspoon vanilla extract

2 to 4 tablespoons powdered sugar†

a drop or 2 of balsamic vinegar (optional)

*cut up the butter and leave it in the fridge until ready to use

† it depends on how sweet you want the whipped cream, use more if you like it sweeter



Preheat to oven to 425 degrees

line a baking sheet with parchment paper.

In the bowl of the food processor, sift the flour, baking powder, salt, and sugar. Add the cold butter cubes and pulse until the mixture resembles a rough crumble.

Transfer mixture to a large bowl, and using a fork stir in the heavy cream. Once the dough starts to form a bowl and most of the crumbly bits have been incorporated, turn out onto a floured working surface and pat the dough into a rectangle, about 6 x 8 and an inch thick, fold the dough over, pat out again to rectangle, and repeat the process once more. Cover the dough with a kitchen towel and let rest for 20 to 30 minutes in a cool kitchen. Now I use to wrap the dough in plastic or parchment and place it in the fridge but then I was watching a cooking show where this old-time southern cook said that the mistake of why most "Northerns" biscuits are not good, the dough needs to rest at room temp.

While the dough is resting, place all the strawberry ingredients into a large bowl that has a lid, shake and place in the ridge.

Once the dough has rested, pat out to about 8 by 10-inch rectangle, and cut out 12 biscuits, I use a drinking glass to cut out the biscuits. Place on the prepared baking sheet and sprinkle with the raw sugar and bake for 10 to 15 minutes until golden. Now NYC ovens are all over the place about temps thus the large baking window. Remove and let cool.

During the process, you should shake the strawberries a few times.

Time to plate

Place all the whipped cream ingredients in a stand mixer and whip until nice a firm, transfer to a piping bag (if using) or you can just spoon the cream out.

Place a biscuit on a plate, spoon the strawberry mixture on top, add whipped cream and place another biscuits on top, more berries and cream. Repeat with the other servings until done.

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