Updated: Jul 20, 2020

Through the years, I’ve seen many versions of strawberry shortcake.  Some use angel food cake.  Others use sponge cake or pound cake. In my opinion, the old-fashioned biscuit is by far the best option for this dessert.   We are talking about shortcake, after all.

He says:  No, this isn’t a strawberry hamburger. It’s strawberry shortcake with actual shortcake — not spongecake, as it’s often served. The shortcake allows cream to enhance the texture rather than turning it to mush. On second thought, if you want to eat this like a strawberry hamburger, knock yourself out. Who’s stopping you? No one, that’s who.

She says:  This is the recipe my grandmother used.  It is basically one very large drop biscuit.  Additionally, instead of using whipped cream, she simply drizzled sweetened cream (or sometimes sweetened milk if that’s what she had on hand) over top of each serving.  Now that’s shortcake!


2 pounds strawberries, sliced 7 tablespoons sugar 1 cup heavy cream 1 teaspoon vanilla extract 3 cups all-purpose flour (360 grams) 1 1/2 teaspoons cream of tartar 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons chilled unsalted butter, cut into small pieces 1 cup plus 2 tablespoons milk (9 ounces)


1.  Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

2.  Combine strawberries and sugar.  Set aside for 1 hour.

3.  Combine cream, vanilla, and 1 tablespoon sugar.  Stir occasionally to ensure sugar dissolves.

4.  In a food processor, add flour, cream of tartar, baking soda and salt.  Pulse until mixture consists of evenly coarse crumbs.

5.  Toss flour mixture into a medium-sized mixing bowl.  Stir in milk just until dough comes together.  Grease hands with cooking spray to prevent sticking.  Place dough on the parchment-lined baking sheet.  Gently shape dough into an 8-inch disc.

6.  Bake about 40 minutes or until light brown.

7.  Cool biscuit for 5 minutes and carefully slice in half, crosswise. Remove the top layer carefully so that it doesn’t break.  Cover the bottom layer with half of the strawberry mixture.  Place the top layer of the biscuit on top of the strawberries.  Drizzle half of the juice over this layer.  Cover the top with the remaining strawberries and juice.

8.  Cut into wedges.  Drizzle the cream over each slice.

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