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White Lily

Rich Individual Strawberry Shortcakes


20 min


15 min


6 to 8 shortcakes


2 cups White Lily® Enriched Bleached Self-Rising Flour 1 large egg lightly beaten
1/4 cup sugar 2 to 3 cups sliced strawberries sweetened with 1/4 cup sugar
1/2 cup butter 1 cup heavy cream whipped
1/3 cup half-and-half


  1. 1.
    HEAT oven to 425°F.

  2. 2.
    COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

  3. 3.
    WHISK together half-and-half and egg until blended. Stir into flour mixture to make a stiff dough.

  4. 4.
    TURN onto lightly floured board; knead gently 8 to 10 strokes. Roll or pat dough to 1/2- to 3/4-inch thickness. Cut with 2 1/2 to 3-inch cutter. Place shortcakes 2 to 3 inches apart on ungreased baking sheet. Brush tops lightly with additional half-and-half.

  5. 5.
    BAKE 12 to 15 minutes or until golden brown.

  6. 6.
    PLACE shortcakes on individual serving plates. Split shortcakes in half; spoon strawberries between layers. Replace top layer; spoon on additional strawberries. Top with whipped cream. Garnish with fresh whole strawberries, if desired.