Rich Individual Strawberry Shortcakes

Prep Time:
20 min
Cook Time:
15 min
Total Time:
35 min
6 to 8 shortcakes


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


  1. HEAT oven to 425°F.
  2. COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. WHISK together half-and-half and egg until blended. Stir into flour mixture to make a stiff dough.
  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. BAKE 12 to 15 minutes or until golden brown.
  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.


Serving Size (1/6 of recipe), Calories 520 (Calories from Fat 290), Total Fat 33g (Saturated Fat 20g, Trans Fat 1g), Cholesterol 135mg, Sodium 600mg, Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 20g), Protein 7g; Percent Daily Value*: Vitamin A 25%, Vitamin C 70%, Calcium 15%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

Baking Tip

Roll biscuit dough to about 1/2-inch thickness to ensure good height. Cut biscuits with a sharp-edged cutter, straight down, without twisting the cutter.

Baking Tip

To avoid tough, dry biscuits, do not add too much additional flour when kneading and rolling.