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White Lily

Shortcakes with Fresh Strawberries


15 min


19 min


4 shortcakes


2 cups White Lily® Enriched Unbleached Self-Rising Flour 4 cups sliced strawberries
1 1/4 cups sugar, plus 1/3 cup divided2 cups Smucker's® Strawberry Preserves
1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces 2/3 cup powdered sugar
2 1/4 cups heavy cream, plus 2 tablespoons divided


  1. 1.
    HEAT oven to 425°F.

  2. 2.
    COMBINE flour and 2 tablespoons sugar. Cut in butter with pastry blender or 2 knives until crumbs are the size of peas. Blend in 3/4 cup cream with fork until dough holds together.

  3. 3.
    TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll to 3/4-inch thickness. Cut using floured 4-inch biscuit cutter. Place on baking sheet. Brush tops with 2 tablespoons cream. Sprinkle tops with 2 tablespoons sugar.

  4. 4.
    BAKE 18 to 20 minutes or until lightly browned. Cool on wire rack.

  5. 5.
    TOSS strawberries with 1 cup sugar. Whip 1 1/2 cups cream and 1/3 cup sugar in small bowl with electric mixer until soft peaks form.

  6. 6.
    CUT biscuits in half horizontally. Spread bottom half with preserves, top with strawberries and whipped cream. Place top half over whipped cream. Sprinkle with powdered sugar.