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

Self-rising flour is ideal for biscuit recipes because it ensures the correct amount of leavener is used, and that it's evenly distributed.

Baking Tip

When making biscuits, pack vegetable shortening into a measuring cup so there are no air pockets. Cut it into the flour with a pastry blender, 2 knives, or a fork.