Strawberry Shortcake With Filling Recipe

Strawberry shortcake
submitted by sumit at


Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
VegetarianMain Ingredient


 All purpose flour2 Cup (32 tbs)
 Granulated sugar2 Tablespoon
 Baking powder1 Tablespoon
 Salt1⁄2 Teaspoon
 Butter1⁄2 Cup (8 tbs)
 Glaze1⁄2 Cup (8 tbs)
 Milk1 Teaspoon
 Granulated sugar1 Teaspoon
For strawberry filling
 Sliced strawberries2 Cup (32 tbs)
 Sherry1 Tablespoon
 Whipping cream1 Cup (16 tbs)
 Whole strawberries8

Nutrition Facts

Serving size: Complete recipe

Calories 3165 Calories from Fat 1551

% Daily Value*

Total Fat 175 g268.7%

Saturated Fat 111.3 g556.5%

Trans Fat 0 g

Cholesterol 573.8 mg

Sodium 2382.5 mg99.3%

Total Carbohydrates 353 g117.5%

Dietary Fiber 14.9 g59.6%

Sugars 144.6 g

Protein 30 g59.3%

Vitamin A 56.6% Vitamin C 94.1%

Calcium 132.4% Iron 76.2%

*Based on a 2000 Calorie diet


In large bowl, combine flour, sugar, baking powder and salt; with pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
With fork, quickly stir in milk; form into ball.
On lightly floured surface, knead dough 8 to 10 times; shape into 8-inch (20 cm) round about 1/2 inch (1 cm) thick.
Place on nonstick baking sheet.
GLAZE: Brush dough with milk; sprinkle with sugar.
Bake in 425°F (220°C) oven for 15 to 18 minutes or until golden.
STRAWBERRY FILLING: Meanwhile, in small bowl, gently stir together strawberries, sugar and sherry; let stand for about 20 minutes or until juicy.
Split warm biscuit in half; place bottom on serving plate.
Spoon berries over top, reserving juice; place biscuit top on strawberries.
Whip cream; sweeten with more sugar if desired.
Spoon onto biscuit top; drizzle with reserved juice.
Garnish with whole strawberries.