• 1 quart fresh strawberries
  • 1 1/2 cups heavy whipping cream
  • 1/2 teaspoon vanilla
  • 1/3 cup + 1 tablespoon sugar
  • 3 cups flour
  • 4 teaspoons baking powder
  • 1 1/2 sticks butter, chopped into small chunks and frozen
  • 2 eggs
  • 3/4 teaspoon salt
  • fresh mint leaves for garnish, if desired


  1. Preheat oven to 375 and prep a baking sheet with parchment paper.
  2. Put bowl and beaters (for whipping cream) in the freezer to get cold.
  3. Wash, hull, and slice strawberries. Put in a bowl, sprinkle with 1 tablespoon sugar and set aside.
  4. Combine flour, 1/3 cup sugar, baking powder, and salt in food processor. Add cold butter pieces and pulse until mixture becomes coarse and crumbly.
  5. Whisk together eggs and 1/2 cup cream in a small bowl. Add to food processor and pulse until dough is all wet and combined.
  6. Divide dough into 8 pieces and shape into discs on parchment paper covered baking sheet.
  7. Bake biscuits for 20 minutes and cool on a rack.
  8. Remove bowl and beaters from freezer and whip 1 cup of cream with vanilla until soft peaks form.
  9. Assemble shortcake: slice biscuits in half, spoon strawberries over bottom half, add whipped cream, put top half on top and garnish with mint. Serve and enjoy!