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White Lily

Fresh Strawberry Shortcake


15 min


15 min


6 servings


2 cups White Lily® Enriched Bleached Self-Rising Flour 1 large egg
1/2 cup granulated sugar divided3 cups sliced strawberries
1/2 cup butter 1 cup heavy cream
1/3 cup half-and-half plus 2 teaspoons to brush tops2 tbsps. powdered sugar


  1. 1.
    HEAT oven to 450°F. Combine flour and 1/4 cup granulated sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture is the size of peas. Whisk 1/3 cup half-and-half with egg. Add to flour mixture, stirring with fork just until dry ingredients are moistened.

  2. 2.
    TURN dough onto lightly floured surface. Form into a ball; knead gently 2 to 3 times.

  3. 3.
    ROLL dough to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter, leaving as little dough as possible between cuts. Gather remaining dough and re-roll one time. Cut as described above. Discard scraps. Place 1/2-inch apart on baking sheet. Brush tops lightly with 2 teaspoons half-and-half.

  4. 4.
    BAKE 12 to 15 minutes or until golden brown.

  5. 5.
    STIR strawberries with remaining 1/4 cup granulated sugar. Beat whipped cream and powdered sugar until soft peaks form. Split shortcakes in half. Spoon berries between layers and onto top. Top with whipped cream.