Individual Strawberry Shortcakes Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Strawberry mixture1 Cup (16 tbs)
 Strawberries4 Cup (64 tbs), washed
 Granulated sugar2 Tablespoon
 All purpose flour1 3⁄4 Cup (28 tbs)
 Granulated sugar1 Tablespoon
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Shortening1⁄4 Cup (4 tbs)
 Milk2⁄3 Cup (10.67 tbs)
 Plain non fat yogurt1 Cup (16 tbs)
 Brown sugar3 Tablespoon (Topping)
 Vanilla1⁄2 Teaspoon (Topping)

Nutrition Facts

Serving size: Complete recipe

Calories 2317 Calories from Fat 538

% Daily Value*

Total Fat 61 g93.9%

Saturated Fat 16.2 g81.1%

Trans Fat 6.7 g

Cholesterol 20 mg

Sodium 2384.8 mg99.4%

Total Carbohydrates 415 g138.2%

Dietary Fiber 23.6 g94.4%

Sugars 210.9 g

Protein 42 g84.9%

Vitamin A 5.7% Vitamin C 712.6%

Calcium 152.6% Iron 121.9%

*Based on a 2000 Calorie diet


1. For strawberry mixture: Combine berries and sugar. Cover and refrigerate until ready to use.
2. Heat oven to 450°F.
3. For biscuits: Combine flour, sugar, baking powder and salt (if used) in bowl. Cut in CRISCO with pastry blender (or 2 knives) until all flour is just blended to form coarse crumbs.
4. Add milk. Stir until dry ingredients are just moistened. Place on floured surface. Knead gently with fingertips 8 to 10 times. Pat or roll into 9-inch circle about 1/2-inch thick. (Hint: Cover dough with waxed paper. Press and flatten with 9-inch round cake pan until dough is desired thickness.)
5. Cut with 2 1/2-inch round biscuit cutter. (Cut 7 biscuits; press dough scraps into ball and flatten again. Cut 3 biscuits.) Place on ungreased baking sheet.
6. Bake at 450°F for 12 minutes or until tops are golden brown.
7. For topping: Combine yogurt, brown sugar and vanilla. Stir gently until smooth.
8. To assemble: Split warm or cooled biscuits in half crosswise. Spoon about 1/4 cup fruit over bottom half. Add tops. Spoon yogurt sauce over tops. Add another spoonful of fruit.