Recipes

easy drop berry shortcakes

A couple weeks ago, and because I admittedly ask my husband to pick up strawberries on his way home far more often than I have an exact “agenda” for them besides, you know, breakfast, lunch, and dinner — I made the strawberry shortcake recipe in the archives. These famed shortcakes — my version is adapted from Claudia Fleming and Russ Parsons, but this same approach was favorite by James Beard and more, I suspect they all hung out together — are unique in that instead of using eggs or just egg yolks, they use the yolks of two hard-boiled eggs. This allows the yolks to do their wonders (golden color, velvety texture) without ostensibly toughening the dough. It’s all very sound. It tastes very good. And it is the reason that I make shortcakes approximately once every four years.


butter into dry stuffwet stuffa tumble in sugarready to bake

Shortcakes, in the biscuit/scone category of “bakes” (so help me, I’ve fallen into a GBBO rabbit hole and I never want to leave), are quick things, or they should be. They should take 5 minutes to assemble, 15 minutes to bake, and once they’re cool, they should be split and immediately heaped with macerated fresh berries and an unholy amount of whipped cream. This recipe in the archives — requiring that you’ve already made, cooled, and stashed away hard-boiled eggs — begs to differ. Still, a little extra work isn’t always a deal-breaker if the results are otherworldly, but this time, everything bothered me: the taste of baking powder, which isn’t usually an issue, was overwhelming. The cakes weren’t very tall, but quite crumbly. They didn’t have much of an edge or color to them at all, and to top it all off, I’m sorry to any person I’ve left wanting in the past, but half a pound of strawberries is woefully insufficient for kinds of shortcakes I like to eat and share. I like ones that spill, that cannot and will not be limited to the confines of a biscuit half.

from the oven

I went back to the kitchen and tried again. A few rounds later, I have found the shortcake I want us to take into the next generation, but especially this weekend: a tall, craggy, crunchy-edged shortcake that’s a cinch to make, requiring no rolling pins, round cutters, unusual ingredients, or more pressingly, advanced planning to put together and manages to be both soft and moist inside but sturdy enough to not dissolve into soggy nothingness under berry juices. Or at least not before you can eat them.

whipped creammacerated berriesassembly timeeasy drop berry shortcakes

Previously

One year ago: The Consummate Chocolate Chip Cookie, Revisited and Charred Eggplant and Walnut Pesto Pasta Salad
Two years ago: Picnic Pink Lemonade, Crispy Frizzled Artichokes, and Saltine Crack Ice Cream Sandwiches
Three years ago: Nancy’s Chopped Salad and Coconut Brown Butter Cookies
Four years ago: Rhubarb Cream Cheese Hand Pies and Bowties with Sugar Snaps, Lemon, and Ricotta
Five years ago: Asparagus with Almonds and Yogurt Dressing and Strawberries and Cream Biscuits
Six years ago: Spring Salad with New Potatoes, Fudge Popsicles, Roasted Peppers with Capers and Mozzarella
Seven years ago: Scrambled Egg Toast, Strawberry Brown Butter Bettys, and Shaved Asparagus Pizza
Eight years ago: Slaw Tartare, Strawberry Shortcakes, Grilled Shrimp Cocktail, Graham Crackers, and Pesto Potato Salad with Green Beans
Nine years ago: Mushroom Streudels, Molly’s Dry-Rubbed Ribs and S’More Pie
Ten years ago: Strawberry-Rhubarb Crumble, Zucchini Carpaccio Salad, and Black Bottomed Cupcakes

And for the other side of the world:
Six Months Ago: Chocolate Caramel Crunch Almonds and Union Square Cafe’s Bar Nuts
1.5 Years Ago: Pull=Apart Rugelach and Tres Leches Cake + A Taco Party
2.5 Years Ago: Twice-Baked Potatoes with Kale and Decadent Hot Chocolate Mix
3.5 Years Ago: Cigarettes Russes and Sugared Pretzel Cookies
4.5 Years Ago: Cashew Butter Balls

Easy Drop Berry Scones

  • Servings: 6 generous, 8 petite
  • Time: 20 minutes plus cooling time
  • Print

The trickiest thing I’ve found about them? Not eating them plain, the moment they’re cool enough to handle. They make such a great breakfast scone/sweet biscuit, I’m sure you’ll see what I mean. They’ve got me dreaming of “breakfast shortcakes” — should you not be ready for a full cup of whipped cream with you coffee — with dollops of sweetened yogurt and all the berries you can get your hands on.

Quite often, when a recipe calls for 2 egg yolks, it can be replaced with 1 whole egg. However, I never tried it here. I wanted the richness and color. But, I suspect it will not ruin anything if you want to find out how it goes.

Note: The photos above show a half-recipe.


    Shortcakes
  • 2 1/4 cups (295 grams) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3 tablespoons (40 grams) granulated sugar
  • 1/4 teaspoon fine sea or table salt
  • 6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
  • 2 large egg yolks
  • 3/4 cup plus 2 tablespoons (205 ml) heavy cream
  • 3 tablespoons (35 grams) raw or turbinado sugar
  • To finish
  • 1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
  • 2 tablespoons (25 grams) granulated sugar, or more to taste
  • 1 tablespoon (15 ml) fresh lemon juice (optional)
  • 1 cup (235 ml) heavy or whipping cream

Make shortcakes: Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined. Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea. In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine. Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.

Divide dough into 6 (for large, 3 1/2 to 3 3/4-inch wide and up to 2-inch tall) shortcakes or 8 smaller ones. I do this by pressing the dough somewhat flat into the bottom of the bowl (to form a circle) and using a knife to divide it into pie-like wedges. Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the raw/turbinado sugar, coating it in all but a small area that you should leave bare. (I found that the sugar underneath the shortcakes would burn, so better to leave it off.)

Place it, bare spot down, on the prepared baking sheet. Repeat with remaining wedges of dough. Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.

While cooling, prepare fruit and cream: Mix berries, 2 tablespoons sugar (more or less to taste), and lemon juice, if desired, in a bowl and let macerate so that the juices run out.

In a larger bowl, beat cream until soft peaks form. Add sugar to taste, or leave unsweetened, if that’s your preference.

To serve: Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake “lid” on top. Eat immediately and don’t forget to share.

Do ahead: Shortcakes keep well for a day at room temperature. I prefer to keep them uncovered. I found on the second day, they were a little more firm but not half-bad, but they’re definitely “best” on day one.


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144 comments on easy drop berry shortcakes

  1. SallyT

    You are so timely! I can’t wait to pick strawberries – later than usual in MA b/c of our non-existent spring. Next week, I hope…

    1. sparkgrrl658

      i live in MA too and while i feel like we never really get much spring (or fall) this year has been particularly ridiculous. 40s then 90s, 40s then 90s. i am not amused, and neither are my plants!

  2. Man alive. I saw the notification on my phone, but it was cut off after ‘drop…’ and I thought “do I really need another biscuit recipe?” But then I clicked and THEY WERE SHORTCAKES NOT BISCUITS. And now I need to go buy all the strawberries, immediately. (Not exaggerating; actually am this hyped about this recipe.)

  3. This is a keeper. And a doer, stat.
    I have a no-oven alternative (not a cake, but yummy): mascarpone + egg yolks + vanilla sugar (or vanilla and sugar). Just stir it all up. Make a parfait with sliced or diced strawberries. The mild mascarpone lets the berries shine.

  4. Esss

    Thank you!! I was just pursuing your archives earlier this summer looking for an easier short cake recipe. I wound up making a white cake, cutting it in half, and stuffing it with strawberries and whipped cream, but this looks like just what I needed. I’ll be trying out this recipe soon!

  5. Rachel

    I fell down the GBBO rabbit hole too and I have no intention of leaving either. It has become so bad that I now bribe my three year old with a cookie or cracker so that we can watch a GBBO episode instead of whatever he wants to watch. Yeah, it’s that bad.

  6. Tara

    YES! Thank you for this! I decided I wanted to make spur of the moment strawberry shortcakes about a week ago and was totally dissuaded by the hard-boiled egg situation. Bought those crappy angel food cake-like disks instead. Can’t wait to make these!

  7. Sarah H

    GBBO is my all time favorite!! In honor of the premier this week on PBS, I have coerced my whole family to watch it with me with promises of a “tray bake” and tea. I’ve gone deep into the Master Class archives as well – Mary and Paul are the best teachers I have seen!

    1. deb

      I want to make everything, swiss rolls and yeasted loaves and couronnes and it’s just wild that I haven’t heard of 1/4 of these things. And everyone is so nice.

      1. Sarah H

        Oh I know! I think that is why I love the show so much – everyone truly is nice to each other, which is so refreshing compared to American shows. I feel like I genuinely want everyone to win!

    1. journeyfromself

      I’m glad you asked! I went searching for it and was about to hover over every single recipe link in case it was hidden in there!

  8. Lizzie Welch

    I looove the Great British Baking Show, and I admit that I often find myself thinking while watching, “Deb would be so great on this show” :)

      1. Kristen

        Sadly the BBC has sold the GBBO to Channel 4 and Mary’s not going with it. I also loved the show but can’t ever bring myself to use “bake” as a noun.

        This looks like a great recipe and I’ve got some fresh strawberries at home so I know what I’m doing tonight.

  9. Barbara Mason

    Do shortcakes freeze well? I’m making a dinner party sized strawberry shortcake situation with two shortcake layers, a layer of ice cream, and, of course strawberry and whipped cream layers. Wondering if I can make and freeze those shortcake layers a couple of days ahead of assembling the thing…

    1. girlwiththeuglysweater

      I’ve made these and scones/biscuits as well all the way to the point where they’re ready to bake, then flash freeze them and keep them in freezer bags til I need them! They work out wonderfully. I think Deb has a post on this kind of thing somewhere on the site, too. I bake straight from frozen; just add a few minutes to baking time.

  10. Liz

    Excellent timing! I have a ton of fresh little strawberries from my CSA that need a shortcake! Side question: do you think that things could be added directly to the dough to make it more of a scone?

    1. deb

      I feel like it would work well. I tested these a bunch of times and so I had them around for a couple weeks, found myself eating them with coffee, scone-style. It’s quite similar if not the same.

  11. Sow

    Hey Deb,

    Can I make a suggestion? (am not waiting until you say yes/no ;) I know you prefer to use the W3C standard of not opening links in new tabs but can you make an exception for the ads? I was looking at the blueberry bread pudding recipe yesterday ( I made it and it was so delicious I ate 1/4th for breakfast today (!)) and I saw a price drop ad (yours is the only website I disable ad blocker on :)) for items I was looking at last week and clicked on it to complete my purchase and in my usual absent mindedness I closed the tab and forgot about the recipe. I just thought it might work better for user engagement if you automatically open ads in new tabs and I’ve noticed that all major websites (FB, new sites, tech sites etc.) do it now and not just for ads.

  12. WrittenPyramids

    Could I make the dough for these at night and bake them in the morning? Thinking about bringing them to work

  13. Cynthia

    To be honest, I opted out making your original strawberry shortcake recipe last week because of the hard boiled egg… thank you for this recipe! I’m currently out, buying all the needed ingredients :)

  14. Thea

    Oooooo!!! I happen to have a bunch of leftover berries from a jam making binge AND 2 egg yolks in my fridge all waiting to meet this, their ultimate destiny. Thanks Deb!

  15. Emma

    One reason you might have found the previous recipe less successful than you would have liked was the instruction to allow the dough to rest before baking. Chemical raising agents work on the interaction between acid and alkaline, and they start to work immediately liquid is introduced into the mixture. Resting the dough for 20 minutes would allow most of the air to go out of the mixture. For scones (biscuits, whatever) you need the oven to be hot before you start and to work as quickly as you can to get them into the oven and baking so that the air you have introduced with your chemicals is trapped in the finished product. Even rolling these in sugar might be a delay that will cost in the finished texture of your scone. The instruction to allow a dough to rest usually means that somewhere in the past the recipe called for yeast, which did need time to rise. I’ve never got on with the previous recipe, although I’ve wanted to: this one I will be sampling at the earliest opportunity.

    1. Elizabeth

      Yep, agreed to all that! The oven has to be super hot too for the same reason, you want all that lift right the very minute you put them in.

      For no-egg types too, your classic English scone (which this is close to) has no egg. My version is more cream, no butter and a cup of lemonade – fluffy and soft inside, crispy on the edges – sublime.

      To do ahead – I have made them and frozen extra, then reheated in the oven. They aren’t QUITE as fluffy, but they’re pretty good. Put on extra cream and jam and she’ll be apples.

        1. Elizabeth

          I’ve made scones my whole life and lemonade scones are the best, an Anglo-Australian classic… 3 cups self-raising flour, 1 cup pouring cream, 1 cup lemonade (or any other fizzy drink, like soda water or beer for savoury ones). Mix, cut out (be warned, the dough will be very soft) and bake 10 minutes in a very hot oven. You must try them!

          1. Thea

            These sound great. I assume your reference to lemonade is a fizzy lemon lime soft drink. I’ll give them a try. Thanks!

            1. fliss

              By Lemonade she actually means sprite or equivalent. Even having lived in the USA for a year I can’t think of any other alternative, but there must be one.

              They make the lightest scones. I just use my hands (well floured) to press the dough out before cutting.

              My grandmas advice when making scones was they like friends, so by putting them on the tray just touching they will all help each other rise.

            2. Elizabeth

              So I have travelled in the US and yet never realised that lemonade means something different there! Always learning something new in the SK comments section :) Our (fizzy; clear; uncoloured) version of lemonade is so ubiquitous in the Commonwealth and in Europe that it never occurred to me.

              According to Google there is no commonly available purely lemon-flavoured fizzy drink in the US (how is this possible?!!!) but any fizzy drink would do – I’d probably go a plain sparkling water and add a tablespoon of sugar.

              1. JP

                I don’t think lemon seltzer has any sugar. In the USA 7UP or Sprite were our lemon-lime sodas, but not sure if they are still made today. Fresca was the same sort of thing in grapefruit instead of lemon. But there are plenty of lemon-lime sodas on the shelves that are generic and would fill the bill in baking.

              2. patti with an i

                San Pellegrino Limonata would do nicely, I think. That’s easily available here in the US. But I’m fairly sure it would be correct to say that there is no fizzy purely lemon-flavored drink of strictly American origin.

          2. Gerley

            I am allergic to eggs so I must try your recipe, thanks! Then I could- at least sort of- make these after all…I was so bummed I couldn’t.
            So far my research for Germany translates to:
            420 grams of flour& 30 grams baking powder
            125 ml cream 35% fat
            125 ml Sprite/ Soda
            I will definitely try these.
            P.S. what would you consider a very hot oven?

            1. deb

              If eggs are a problem, you can replace each yolk with an additional tablespoon of cream. I tested it both ways and both work, the yolk version is just slightly less soft inside (thus slightly better at supporting berries and cream, but it’s a small amount of difference).

              1. Gerley

                We are having people over next week and I was going to make this for dessert and so now I can give your version a try, yay! Thanks so much for letting me know, Deb. Life without eggs is just…urgh

              1. Elizabeth

                Sorry, late to reply! Those quantities look perfect – I bake at 200C but we use fan forced ovens, so 220c is right if you use conventional. And maybe only 10 mins – break one in half horizontally and take them out if it’s fluffy and not doughy all the way through. Finally, the dough is STICKY – don’t worry about cutting them neatly, just roundish blobs is fine.

                1. Gerley

                  Elizabeth and Emma, I tried the recipe and it worked like a charm. At 220C they barely needed 10 min and were perfect. I hurried it all along& used a well preheated oven- they turned out Pinterest-worthy! Thanks for your help!

          3. Emma

            Never heard of lemonade scones before, but the logic is sound: the acid/alkaline/liquid mix in chemical raising agents gives off carbonic acid, which is the gas used to make fizzy drinks fizzy. Starting with the gas already generated would give a boost to the rise. I guess any fizzy soft drink would do, depending on how strongly you wanted the flavour to come through. Beer, of course, depends on yeast for its gas, so the reaction would be different, but a beer-raised cheese scone would be pretty fantastic. So would (English) cider. I think American cider is different?

  16. Susan Kahn

    This is close to my scone recipe that I have made so many times I think I could make it in my sleep! I actually love the scones..er, sorry..shortcakes, reheated even the next day, 350 oven for about 10 minutes. The outside gets crunchy and the inside stays soft and delicious! So so good!

  17. Taryn

    I love the idea of breakfast shortcake! Quick question though: where does the word “drop” in the name come from? I typically think of drop biscuits as pushing a spoonful of dough right off the spoon onto the baking sheet.

    1. deb

      It’s true! I’d originally made them as drop but found them easier to wedge and roll… and drop in the sugar. Perhaps not the clearest title in hindsight.

  18. Linda

    Hmmm…have been doing a biscuit recipe with melted butter (foolish, not screaming hot) stirred into very cold buttermilk – causes the butter to form very small balls -than stirred gently and quickly into the dry ingress, and making drop biscuits. Has worked very well with everything from sweet biscuits to savoury cheese. May have to try that method with is recipe…

  19. Stacy

    Ok, I am not making this up, LAST WEEK I was thinking about strawberry shortcakes (as you do) and told myself that I should try a more traditional biscuit (I typically do a pound cake or angel food cake) but sweet and with a crackly top and some sort of sanding sugar to make it sparkly and a little crunchy, but since I just made it up I could not find the recipe I wanted. Apparently I just had to be a little more patient :)

    P.S. I sometimes assemble a shortcake with ice cream instead of whipped cream, and during my one man shortcake think tank I thought “what if I just combine the two and make a shortcake with strawberry ice cream?” I will experiment (uh, for science) with homemade ice cream and these shortcakes and report back.

  20. I was going all just fine, nodding, and then at the end:

    “Don’t forget to share.”

    This recipe? I. Don’t Think. So. They’ll get some only if I fall asleep on them because I ate too much.

  21. Can I make the dough into an 8 inch cake and cook it as described, thus getting a real “short CAKE”? After baking it could be sliced and then mounded with fruit and cream as you describe.

    1. Joanne

      There is an excellent recipe for a big hazelnut shortcake with caramel berries (just toss the berries in a really good caramel sauce) in Lori Longbotham’s ‘Luscious Berry Desserts’.

  22. Ali_Kat

    Deb, have you tried these with clotted cream instead of whipped cream? The former is much more traditional here in England and is insanely delicious and indulgent. I used to live in the US and missed traditional cream tea like crazy. Whipped cream is not the same at all! It was only after I moved back home that I realised clotted cream isn’t the product of some crazy British farmer/dairy dark arts and you can make it at home. There are a few recipes out there but this page links to all the different methodologies https://fearlessfresh.com/how-to-make-clotted-cream/

  23. Golda

    I made these yesterday (I had exactly the right amount of heavy cream and no plans for it, so it was fate) and am currently having breakfast shortcakes with strawberries and Greek yogurt. Amazing!!!

  24. sparkgrrl658

    i confess i never did get around to making your original shortcakes (although i did have them bookmarked for ages) because, tbh, they didn’t seem like shortcake to me. my gramma always made shortcake on biscuits. it wasn’t fussy and it was delicious. tb-even more-h, sometimes she would even just send my grampa to get some biscuits from the store. (a biscuit with jam and soft real butter? one of the best things.)

    anyhow, while i do have a regular biscuit recipe i love, these look on the money and i’ll have to give them a try. (for real this time.) :)

  25. Sheila Richardson

    Hi SK! I understand your complaint that a muffin half is insufficient for the needed amount of strawberries. Which is why I split the muffin and spoon the berries over BOTH halves. Then smother with so much whipped cream. The 1200bcalorie per day diet is in temporary abeyance while we enjoy spring berries!

  26. OneMoreRow

    This is pretty similar to my go-to recipe for shortcake/ sugar biscuits. I like to rub citrus zest into white sugar for the topping: it adds a little zing that goes well with berries.
    I’m inpatiently waiting for the berry U-pick season to start here in the PNW. Hopefully this weekend….

  27. Rosemary Griffis

    Strawberry shortcake is my favorite dessert (not counting chocolate)!! If the taste of baking powder is a problem, try baking powder made without aluminum. If I can find it in the culinary hinterlands of Oklahoma, it’s probably available anywhere. Besides one other brand in a can, it’s available from Bob’s Red Mill also.

    1. deb

      I actually use aluminum-free baking powder which is why I was surprised the flavor was so strong. I think that the aluminum isn’t all that’s responsible for the taste.

      1. Emma

        I suspect it may be excess soda, which can give a ‘tongue-shrivelling’ effect. You need twice as much acid as alkaline; for some reason excess acid (sour cream, etc) doesn’t seem to cause a problem, but too much alkaline does. The insides will be yellow and the scones will dry out more quickly. For this amount of flour I would use 1tsp cream of tartar, which I think is not so easy to get in the US as it is in Britain, and 1/2 tsp soda. You could halve the cream of tartar if using buttermilk or sour cream. Northern European flour is softer than American wheats, so the softening effect of soda is not needed in baking in Europe.

  28. Preheatedhosts

    I made this last night and it was so good! Served 5 people and had 3 shortcakes leftover which we ate for breakfast the next morning with butter and jam. We had none of the fruit and whipped cream leftover which I think means I used too much in our 5 servings! Oh well.

  29. Cary

    If I added a 1/4 or 1/3 cup cocoa should I up the sugar a bit and cut back the flour? A chocolate biscuit sounds like a good idea right now šŸ˜‹

    1. deb

      I wouldn’t add cocoa, it will make it dry and unpleasant. I would swap some cocoa for flour, perhaps the 1/3 cup. You might want more sugar, yes.

  30. executrix

    I’m hearing this in Sue Perkins’ voice: Easy Drop Berries would LOVE you to make eight IDENTICAL shortcakes….

  31. Harlene Reeves

    I love using your recipes. In the past have successfully printed them for access while I am in the kitchen. With this recipe for Strawberry Shortcake I cannot. Is printing from the computer now being disallowed?

  32. Ellen Anderman

    I was just thinking of biscuit shortbreads when your appealing recipe hit appeared as if by magic. Thank you. It’s just right.

    Now, a technical question. I keep your blog-space on “My favorites” bookmark page but the photo doesn’t change as you put up new recipes. I hit refresh many times hoping to change it, to no avail. Is it something you can help me with, i.e. how can I get the new recipe/photo/entry to show up on my bookmarks top sites page?

    In any case, thank you for your wonderful work, recipes and photos.

      1. Ellen Anderman

        Safari. This problem is not unique to your site, it happens on a couple, but I so like your photos I want to see them “pop up” when I open my Top Sites Bookmark page.

  33. I absolutely love this recipe! I am not supposed to have dairy, butter doesn’t usually bother me, and I don’t believe the protein content in heavy cream will bother me either. Strawberries, blueberries, and blackberries is the mix we are planning on using to cover these shortcakes. Thanks so much for sharing the recipe. I always enjoy your blogs girl! Thank you.

  34. mig

    I required more cream to get the dough together, but overall these were a snap. I *might* form them a little less like a ball and more like a rough patty next time to make the two halves more symmetrical, but that’s just optics. All testers gave them a big thumbs up; not too sweet, right amount of crunch, tender, and balanced. I grew up on Bisquick shortcakes and these are a definite improvement!

  35. Susan

    These are similar to the ones I make..except I use 1.5tsps baking powder per cup of flour (I also add a couple Tbsp’s of instant potato flakes)..and buttermilk and 1 whole egg in the mix. The batter is quite sticky so I just use my ice cream scoop/disher to portion the dough . They rise well and are so light and fluffy inside, and aren’t crumbly or overwhelmed by the taste of baking powder. I think it’s the potato flakes along with the buttermilk that helps dull the BP flavor and make them tender..and I use vanilla extract, too. I use only 3 tbsps. of sugar, also. Very quick to put together and bake..and the 450F oven makes the outside crunchy without extra sugar. I love a shortcake and fruit dessert!

  36. K Hodson

    Very easy recipe (from someone who has several scone and biscuit recipes). Love this one b/c of the soft tenderness and ease of making/timing, etc. An avid baker, I only use the best of ingredients and never disappointed with the results. I did brush the tops with heavy whipping cream and a light dusting of cinnamon sugar. Having one plain for lunch. Yummy.

  37. Jan

    (I’m writing this w/o reading previous comments.) In our family we make drop biscuits–my favorite are Oatmeal biscuits. We serve them with strawberries–peaches are good, too–and milk. I put a generous amount of berries in my bowl, split the biscuit, put the halves split side down over the berries. Then I pour milk over the whole thing and sprinkle some sugar on top of the biscuits. The dropped biscuits have lots of crunchy peaks. Strawberries are cut, sprinkled sparingly with sugar, stirred, then set aside. I do this while the biscuits are baking. I guess we like soggy biscuits! My dad used to have Milk Toast: toast with milk and sugar in a bowl. I wouldn’t go that far…

  38. Ash

    These were delicious! I totally understand the urge to eat them straight from the oven. Like a previous poster, I too needed to add a little extra cream to get them to hold together (maybe another 1/2 tbsp.? Not sure). Ours didn’t cut quite so neatly into sandwich halves but were wonderful nonetheless.

  39. Laura

    Thanks for the fab recipe! Mine came out with a bit bigger crumb and were more scone-like, but yours look more bread-y and cake-y, which I’d hoped for. Any idea where I might have gone wrong? I didn’t measure the butter very precisely and it was quite warm whilst baking, so perhaps too much oil?

  40. CarolJ

    Since going gluten-free, I haven’t successfully made biscuits and thus lamented a future without strawberry shortcake. However, I perked up when I saw this recipe, thinking that the egg yolks might help provide the necessary structure. I made the biscuits using a gluten-free flour blend, adding an extra 1/4 tsp. baking powder and using 1/2 c. half-and-half instead of the heavy cream, as my “shopping assistant” grabbed the wrong carton at the store. They turned out perfectly. The only thing I will do differently next time is to add some vanilla or lemon zest – I’m still learning that gluten-free baked goods need some extra help in the flavor department. Anyway, thanks to you, I had strawberry shortcake for lunch!

      1. CarolJ

        Interesting, Cath – I hadn’t thought about that, only about the “sticky” quality of the yolks. But now I recall that among the tips for gluten-free baking I’ve read, the recommedation is to add the whole egg. Still, I was very happy with the non-crumbly texture of these biscuits, which sliced in half beautifully.

  41. C.P.

    We made it tonight and absolutely LOVED IT! The person I ate it with (who hates shortcake and generally every dessert that isn’t chocolate) couldn’t stop complimenting the biscuit. It’s just…. so, so, so good.

    Thanks for another winning recipe, Deb! (Though I feel like that’s cheating a bit, since I can’t remember the last time I used a recipe from this site that *wasn’t* a winner. You are so talented!)

  42. RosieTulips

    Made half the recipe and used an XL egg yolk. Also used sparkling sugar. The flavour was great! Too bad I overmixed my dough or overbaked (13 minutes). My shortcakes turned out a bit hard :-( Haha. I would definitely make these again! SO EASY and delicious!

  43. Molly

    So, these are delicious. My only comment is that the recipe makes a lot. I doubled it thinking I needed to for 12 people.They are so big, I bet most people will split them in half and share. I think the recipe more accurately makes about 10 of the size I think most people can handle. But, in the end, who is complaining about extra shortcake?!

    1. Molly

      Update: everyone demolished their own. None left. So… strike comment above. I mean, they would be wonderful smaller too, but they were good enough that everyone was happy to finish the big ones!

  44. ClippyZ

    I made two batches of these yesterday, one to serve that night and the other to freeze and make the next morning for a brunch (because they can do double duty like that, right?). First, and most important: they are divine, and I can see them becoming my go-to platform for scones of all kinds.

    A few comments: I thought that the 8-portion sized was perfect, and really not all that petite and a pretty standard size (and I’m a fan of decent dessert portions). I think you could easily get 12 petite portions from the recipe.

    For the frozen batch, I cooked 12+ minutes at 400 and they were still a little raw inside. I think next time I would try 15 minutes at 375.

  45. Erycca

    These shortcakes are AMAZING! No lie, I had to let them cool in a different room to avoid eating them before dinner. I doubled the cream, but that’s because we love whipped cream!

  46. Stella

    Delicious as always. Added some lime zest to the whipped cream and had them with delicious berries from the farmer’s market. Only one niggle: we ate them while the scones were still hot on day 1. On day 2, when they were cool, I actually did find the taste of baking powder to be aggressive and sightless off-putting. Did anyone else encounter this?

  47. Jennifer

    Made this tonight for Fathers a Day dinner. I added a scant 1/4 tsp of almond extract to the whipped cream. Wow! So good! Don’t skimp on the berries. Maybe 1-1/2 pounds would be good! Delish.

  48. Mish

    Hi Deb,
    Thank you for the lovely recipe! I look forward to trying it out soon!

    And congratulations on being included in the Epicurious 100 Greatest Home Cooks of All Time! You surely deserve it, your books, blog and recipes are wonderful!

    Cheers, Mish

  49. Sarah H

    Made these yesterday and got 9 fairly generous portions out of it! My dough was quite sticky though – would not have rolled into a ball, so I just sort of dropped large spoonfuls into the sugar. I did use a whole egg instead of the two yolks and it was very, very humid yesterday, so that might have contributed to it. They did turn out fabulous though! I also used closer to a pound and a half of strawberries and used it all up, so I would recommend more berries if they are available!

  50. Mary Ellen Fritz

    Wow. Were these ever delicious. I will never bake (or purchase) any other shortcake again. The crowds went wild! Thanks Deb.

  51. Corina

    I made these yesterday, but discovered too late I had only two eggs for a double batch. Used two whole eggs instead and pearl sugar on top. Also, patted the dough out like scone dough and used my dough scraper to cut into squares. They turned out beautifully tender and delicious. Will definitely make again.

  52. Anne

    I made this and it was absolutely delicious. I didn’t particularly want the crunch of the sugar at the top so I just upped the sugar by one tablespoon in the batter and it was very good like that. Just a note that I made the recipe as marked, and it gave me 8 very large biscuits. 6 biscuits would have made them huge!

    All / Deb: you should try clotted cream instead of whipped cream (not in the batter but for the topping) I bet it would make it even better.

  53. Jenn

    I made these yesterday and while they are delicious, I do have a question regarding the texture of the dough. Mine was very sticky and soft, almost like it needs more flour. Is that the correct texture? My butter was cold but got soft fast cause it was extremely hot over here, could that be the reason? Thank you!!!

    1. deb

      These were modeled after a drop biscuit (hence the name) which are softer but I found it more efficient/neat/tall to roll them into balls. Sticky is fine, but it probably was the butter that made it difficult. I’m glad they were hits.

  54. Ah! Strawberries have very nearly come and gone in my neck of the woods, but I won’t limit myself to a single berry when something so momentous as these biscuits are happening!

  55. Debby

    Made these yesterday for Father’s Day and they turned out great! Had to roll them in regular old granulated sugar rather than raw, but they still got raves. I think next time I may skip the whole “rolling into a ball” stage and just leave them in the pie-shaped, scone-like wedges. Just as easy to pile strawberries and whipped cream on a triangle as on a circle!

  56. Caterina

    I made these for dinner with the girls. I made a 1/2 recipe and regretted that decision once I bit into one of these. Mine were perfect and so delicious with fresh strawberries and cream :) Thanks Deb.

  57. Robecita

    I usually use a local dairy’s delicious buttermilk when I make biscuits. Do you think a thick buttermilk would work instead of cream here?

  58. Suzzanne

    These are delicious. I made half a batch, twice. The first time I made 4 biscuits, the second time I made 6. Perfect with our just picked berries. Thanks for posting.

  59. Janae

    I made these the day you posted and to be honest I wasn’t expecting much. I have made countless biscuits and scones and they’re always fine but nothing special. Not these! These are amazing. Blew me away. So tender and flavorful! These will be my go-to from now on, thank you!

    (Also, FYI, I ended up adding almost a full cup of cream to bring dough together.)

  60. Courtney

    Are you going to return to writing for Food52?! I know you are obviously super busy…! I really enjoyed your voice on there, too!

  61. I need to stop looking at food blogs cause everything looks so GOOD! M&S eat your heart out these look beautiful I have to make them
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  62. elns

    These were fantastic. I made them for a summer BBQ on Saturday and they were easy, delicious and pretty. (I used pink coarse sugar in the pantry) The texture is seriously impressive and I can’t wait to make them again, when it’s not so bloody hot that I won’t cry turning the oven on. Thanks!

  63. Stella

    I made these last weekend for Father’s Day and, WOW. They were amazing. I followed the recipe exactly and they turned out looking just like your picture. I love it when recipes work, and yours always do. Thank you for another awesome (and completely do-able!) recipe.

  64. Deb

    I had just picked another pound of strawberries and was looking for something to do with them. This recipe was just the ticket! Very easy to make (loved the fact there was no rolling and cutting out) and they tasted great! The shortcakes were very tender and constrasted well with the crunchy sugar on the exterior. Will definitely make again.

  65. Anna

    Second time baking these in the course of a week… Thank you so much for the recipe! Second time around i used a whole egg instead of two yolks, replaced just a little of the flour with whole spelt flour and added some freshly grated nutmeg (remembering how i love it in Edna Lewis’ busy day cake). We liked the texture even better with the whole egg, so if any reader was wondering, don’t let a missing egg get between you and strawberry shortcakes! :)

  66. Julie

    This may be my forever shortcake recipe. I used one whole large egg and they came out absolutely perfect — crunchy from the sugar on top, and pillowy and melt-in-your-mouth inside. To die for!

  67. Paige W

    OH OH OH, these are GOOD. I made a half-recipe and had dessert last night and breakfast this morning. My shortcakes required an extra 10 minutes in the oven, but said oven has a whimsical notion of temperature. Thank you, Deb, for upping my summer dessert game!