Strawberry Shortcakes

Cuisinart original

Capture early summer when strawberries are in season with this classic dessert.


Makes 12 individual shortcakes


1     recipe Buttermilk Biscuits (see page 34)
1½  pounds strawberries, cut into quarters (for larger strawberries,
       cut into 8 pieces)
3     tablespoons granulated sugar
       pinch salt
1½ cups heavy cream
¼   cup plus 2 tablespoons confectioners’ sugar, sifted
1    teaspoon pure vanilla extract

Nutritional information

Nutritional Information per serving based on 12 shortcakes:
Calories 300 (39% from fat) • carb. 41g • pro. 5g • fat 13g • sat. fat 7g chol. 135mg • sod. 130mg • calc. 56mg • fiber 1g


1. Slice biscuits in half lengthwise.
2. Toss the strawberries with the granulated sugar and tiny pinch
of salt. Let sit in order for the strawberries to slightly macerate,
about 10 minutes.
3. Right before serving, prepare whipped cream by whisking the heavy
cream in a large mixing bowl with a hand mixer. Start on a low speed
and gradually increase. Once cream slightly thickens, add the sugar
and vanilla extract Continue to whisk on high speed until cream
reaches firm peaks, about 2 to 2½ minutes.
4. To assemble shortcakes, top each biscuit bottom with a spoonful of
berries and then top each with ¼ cup of whipped cream.Place each remaining biscuit on top and dust with additional confectioners' sugar to serve.

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