Strawberry shortcake is a classic summer dessert that tastes best when you make everything from scratch. This recipe shows you how to make your own sweet biscuits and then top them with minted fresh strawberries and whipped cream.

Yield: Serves 6.



  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup salted butter, chilled and cubed
  • 2 cups whipping cream, divided
  • 1/2 tsp grated lemon peel
  • 2 tbsp milk (2%)
  • 3 cups sliced strawberries
  • 1/4 cup granulated sugar
  • 2 tbsp slivered fresh mint
  • 2 tbsp icing sugar
  • 1 tsp vanilla


  1. Preheat oven to 375°F.
  2. To prepare shortcakes, place flour, 1/3 cup sugar, baking powder and salt in a food processor; process to combine. Add butter and process, using an on/off motion, until mixture resembles coarse meal. Add 1 cup cream and lemon peel; process just until dough starts to come together.
  3. Gather dough into a ball and transfer to a lightly floured surface. Knead dough gently 5 times. Dough will be soft. Roll out dough 3/4 inch thick. Using a floured 3 inch cookie cutter, cut dough into 6 rounds.
  4. Place rounds on an ungreased cookie sheet. Brush tops with milk.
  5. Bake until golden brown, about 20 - 25 minutes. Remove shortcakes from cookie sheet and cool completely on a rack.
  6. Combine strawberries, 1/4 cup sugar and mint in a bowl. Let stand for 20 minutes.
  7. Using medium speed of an electric mixer, beat together remaining 1 cup cream, icing sugar and vanilla until stiff.
  8. To serve, slice shortcakes in half horizontally. Place bottom halves of shortcakes on individual serving plates. Top each with strawberry mixture and whipped cream mixture. Cover with top halves of shortcakes.
Nutritional analysis per serving:

595 calories, 38 g fat, 6.3 g protein, 59.4 g carbohydrate, 2.8 g fibre, 478 mg sodium