Beth’s No-Fuss Strawberry Shortcake Recipe

Beth’s No-Fuss Strawberry Shortcake Recipe

1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops

2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar

2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla

Preheat oven to 400F/200C.

In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.

In a smaller bowl whisk together the egg and the cream until combined.

Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.

Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)

Bake for 12-13 mins until golden brown and set.

Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.

To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.

To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.

View Comments (14)


  1. Kelly Mrsmommy

    January 29, 2016 at 4:12 am

    beth…I’m embarrased to admit this because you said it’s your easiest
    recipe…and I’m not a newbie cook…I’m a mom of 3 and love to cook and
    bake. but I’ve now made this recipe twice and both times my biscuits looked
    like pancakes! I used the full tablespoon of baking powder and I let it
    rest at least 5 minutes to let it activate with the wet ingredients. I
    thought the 2nd time would be different but it wasn’t. I’ve followed the
    recipe to a twice now. 🙁 how do yours puff up? I don’t know what I could
    be doing wrong unless perhaps my baking powder is expired? do you find
    baking powder to go “bad”? I’ve had it opened a good year or so. it’s
    clabber girl.

  2. Jeca Valen

    January 29, 2016 at 4:12 am

    Can you freeze this batter? :)

  3. Shaikha Al Sulaiti

    January 29, 2016 at 4:12 am

    Did it for Eid celerstion today!
    Was amazing and easy❤️

  4. Lucie Hoang

    January 29, 2016 at 4:12 am

    omg, i just made this recipe and it turned out amazing and delicious! xx

  5. SweetiePieLMK

    January 29, 2016 at 4:12 am

    So, is this basically a scone with cream and strawberries? Or is it
    different to a scone? 

  6. Angelina Matthews

    January 29, 2016 at 4:12 am

    I went strawberry picking today with my family and decided to make these.
    The dough turned out a little runny though so we shall see! 

  7. kathleen cushmore

    January 29, 2016 at 4:12 am

    Biscuits are in the oven! This will be my father’s day treat for my
    husband tomorrow ! Thx

  8. goldenage

    January 29, 2016 at 4:12 am

    omg i love your videos im only 17 with very little baking/cooking knowledge
    but your recipes help sooo much :)

  9. Celosia Prisco-Ganaha

    January 29, 2016 at 4:12 am

    I just saw this! In Japan, we use spongecake instead on biscuits. It
    actually tastes pretty good!

  10. Rose Du Sahel

    January 29, 2016 at 4:12 am

    Note to self: never bake when hungry. Lol I skipped the “wait for the dough
    to rise” part….dunno how things will turn out! ;)

  11. Tan Chui Leng

    January 29, 2016 at 4:12 am

    is it ok if I use whipping cream?

  12. Juan Garcia

    January 29, 2016 at 4:12 am

    You always blow me away Beth 

  13. Miharu Ikenoue

    January 29, 2016 at 4:12 am

    Please teach us how to make a Lemon Meringue Pie!! I made once and the
    meringue started “weeping” after baking… I’d like to know how you make
    and what kind of advice you might give us.

  14. CreateScrapbooks

    January 29, 2016 at 4:12 am

    I can’t wait to pick strawberries at my local organic farm and make this!
    Oh my! Looks so good!

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