Chip Mom’s Kitchen #32: Strawberry Shortcake

- Posted September 7th, 2016 by

When I was young my dad would buy the tubs of frozen strawberries and packages of little, indented, twinkie-like sponge cakes and serve up some dessert. In my old age, I found myself wanting a bit of that childhood sweetness. I didn’t know how tough it would be to make Strawberry Shortcake from scratch. Turns out, its as easy as making biscuits!

Strawberry Shortcake


Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

Apparently these can be made even easier by using Bisquik. Thats apparently how my grandma used to make them!

Quest Items:
1 lb strawberries, stemmed and sliced
2 tbsp sugar

1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
3/4 cup cold heavy cream

1/2 cup heavy whipping cream
1 tablespoon confectioners sugar

Musical Accompaniment:

As delicious to the ears as this shortcake is to the palate!

Illustrated Guide:


First ya get your berries and you slice ’em, you slice ’em!  I was curious how much sliced berry a pound made.  Turns out is about 2 1/2 cups worth!


Add sugar, mix, and let sit at room temp.  This will get you the sauce-y strawberries you desire with minimal effort on your part!


The shortcake is truely more of a biscuit (I’m speaking American here), so all it takes is stirring together flour, salt, sugar, and baking powder…


…and then gradually adding your heavy cream.  I stirred mine in in three sections of a quarter cup each, making sure to combine thoroughly each time.


Turn out your biscuit dough onto a parchment-lined cookie sheet and divide into fourths.


For a bit of extra color, I brushed each shaped shortcake with a bit of melted butter.  This isn’t a requirement by any means.  Also, yes, I know that brush says “Budweiser”.  No, it is not mine.  Yes, I borrowed it from my husband.  Into the oven with these little babies! 425*F for 12 minutes.


Protip: Whipped Cream comes out best when you use a cold bowl!


I am in whipped cream easy mode because I am lucky enough to have a Kitchenaid.  If you are not as lucky, I recommend an electric hand mixer or else you are going to be spending way too much quality time with a whisk.  Heavy Cream + Confectioners (Powdered) Sugar + Time = WHIPPED CREAM!  Go until the peaks are stiff, but not so much that it starts to look lumpy.


When the shortcake is cool… ASSEMBLE! Oh, and don’t forget to devour it.

And also, Chip Mom luvs ya!  Til next time, chip kids…

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