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Strawberry Shortcake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Beautiful strawberries are the star of this sweet, summer treat!
Course: Dessert
Servings: 10 biscuits/shortcakes
Author: Cristina
  • 1 small carton strawberries
  • 2 cups flour + ½ cup for flouring work surface
  • 4 tsp baking powder
  • ½ tsp salt
  • cup white sugar + 1 Tbsp white sugar for strawberries
  • cup margarine (OR butter OR shortening)
  • ¾ cup milk (OR almond milk)
  • OPTIONAL: whipped cream or ice cream to serve over top!
  1. Wash and trim strawberries, and then halve and quarter them. Place them in a bowl.
  2. Add 1 tbsp of sugar on top of the strawberries, and then stir until mixed evenly. Cover them and either leave them on the counter, or put them in the fridge if it will be longer than half an hour until you serve them.
  3. Preheat the oven to 350°.
  4. In a bowl, mix flour, salt and the rest of the sugar with a fork.
  5. Cut margarine into the dry ingredients with a fork or pastry blender. This doesn’t have to be perfect, but it should all be mixed in evenly.
  6. Add in milk, and stir until all mixed. The dough should be all clumped together and only slightly sticky.
  7. Place dough on a well-floured surface, and flatten to about ¾ of an inch in thickness.
  8. Using a cup or clean can, cut dough into circles. Add more flour if necessary to prevent sticking. Repeat until all dough is used.
  9. Place biscuits on greased cookie sheet, and bake in the oven at 350° for 20 minutes.
  10. Once time is up, let biscuits cool for about 5 minutes.
  11. In a bowl or on a plate, cut biscuit in half and serve with strawberries and whipped cream!
  12. Enjoy!