Traditional Strawberry Shortcake
Prep Time
10 min
Cook Time
25-30 min
14 biscuits


3 1/2 cups (875 ml) All-purpose flour
2 tsp (10 ml) Baking powder
1/2 tsp (3 ml) Kosher salt
1/4 cup (60 ml) Granulated sugar
6 oz (180 g) Cream cheese, cut into 16
1 1/4 cup (300 ml) Buttermilk
1/4 cup (60 ml) Milk
2 tbsp (30 ml) White sugar


4 cups (1000 ml) Strawberries, sliced
1/4 cup (60 ml) Sugar white/brown or raw
2 cups (500 ml) Whipping cream, whipped, or 1 cup yogurt mixed with 1 cup whipped cream


  1. Pre-heat oven to 350° F degrees or 325 °F convection ovens.
  2. Line a cookie sheet with parchment paper.
  3. Mix the flour, baking powder, sugar, and salt together in the bowl of an electric mixer with the paddle attachment until well combined.
  4. Mix in the cream cheese until it becomes crumbly and pea sized crumbs appear.
  5. Slowly mix in the buttermilk and until just combined. Scrape down sides.
  6. Scoop out, using a 2 ounce or #16 ice cream scoop onto parchment line baking sheet.
  7. Mix the milk and sugar together.
  8. Brush each biscuit with the milk/sugar mixture
  9. Bake for 20-25 minutes or until light golden brown. Cool to room temperature

For filling

  1. Whip the cream until soft peaks form. Keep chilled.
  2. Mix the strawberries and sugar together. Let sit at room temperature while the biscuits bake.
  3. When ready to serve cut biscuit in half, add a dollop of whipped cream, some strawberries, and ten another dollop of whipped cream.