Strawberry Shortcake
Easy old-fashioned biscuit style strawberry shortcake recipe.
Servings 9
Calories 382kcal
Ingredients //
For the Shortcake
- 1 cup White Flour
- 1 cup Whole Wheat Flour
- ¼ cup Sugar plus more for sprinkling
- 1 tsp Baking Soda
- 2 Tbsp Baking Powder
- 1 tsp Salt
- 1 Tbsp Chia Seeds
- 1 cup Milk
- 4 Tbsp Salted Butter cold
For the Cream
- 1 cup Heavy Cream
- 4 Tbsp Cream Cheese room temperature
- ⅛ tsp Vanilla
- ½ cup Powdered Sugar
For the Strawberries
- 2 lb Strawberries cut
- 2 Tbsp Honey
Instructions //
For the Shortcake
- Preheat oven to 385° F and grease a 9 x 9 inch baking pan.
- Place all the dry ingredients in a blender or food processor and mix slightly. Add the cold butter in ½ inch chunks and pulse a few times.
- Add the milk in several increments and pulse just until incorporated.
- Spread roughly in a 9 x 9 inch baking pan with a fork.
- Sprinkle granulated sugar on top - this will make it beautifully crunchy.
- Bake for 12-15 minutes at 385° F.
For the Cream
- While the cake is baking, whip the cream. Add the cream cheese, vanilla, and powdered sugar, and beat. Set aside.
For the Strawberries
- Cut the strawberries however you'd like them - sliced, chopped, etc.
- Drizzle honey over them and stir.
To Eat
- Cut squares of warm cake and top with cream and strawberries. Enjoy the taste of an old-fashioned spring.