Strawberry Shortcake

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Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


Strawberry shortcake is delicious made with homemade buttermilk biscuits these make an easy, moist batter dropped into a muffin pan. No rolling necessary! Top the biscuits honey-sweetened strawberries and freshly whipped cream.


1 cup
all-purpose flour
1 cup
whole wheat pastry flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
5 tablespoons
1 cup
1 quart
2 tablespoons
freshly whipped cream


Preheat oven to 425. Place liners in a 12-cup muffin pan. Whisk dry ingredients together in a large bowl. Cut in the butter with a pastry knife until the pieces are the size of large crumbs. (If you don’t have a pastry knife, use your fingertips and break the butter into smaller and smaller pieces.) Getting it perfect is not as important for drop biscuits. Add the buttermilk and stir until well-moistened. The batter should be loose and sticky, but not smooth (do not over-stir). Use a spoon to drop into 12 muffin cups. Bake until golden brown, about 12 minutes.

Wash and slice the strawberries and drizzle honey over top. If time allows, let sit for 10 minutes for strawberries to macerate. Slice biscuits in half and spoon over warm biscuits. Top with shipped cream.


Freeze any leftovers and reheat in 350-degree oven for 10-12 minutes for fresh, hot biscuits another day.