• 2 1/2 Cups all-purpose flour
  • 1/2 Cup plus 2 teaspoons granulated sugar, divided
  • 2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/4 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 8 Tablespoons cold unsalted butter, cut into small pieces
  • 1 Cup plus 2 tablespoons buttermilk
  • 1 Tsp. vanilla extract
  • 1 large egg yolk
  • 2 Packages (16 ounces) Driscoll's Strawberries
  • 3 Teaspoons granulated sugar, divided
  • 1 1/2 Cups heavy cream, chilled
  • 1/3 Cup confectioners' sugar
  • 2 Teaspoons grated orange zest
  • Fresh orange zest strips for garnish (optional)
  1. Preheat the oven to 425°F.

    LINE a baking sheet with parchment paper.

    COMBINE flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl.

    CUT butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs.

    SET ASIDE flour mixture.

    WHISK 1 cup buttermilk, egg yolk, and vanilla extract in a medium bowl.

    STIR buttermilk mixture into flour mixture just until moistened.

    POUR dough onto a lightly floured surface.

    KNEAD dough gently 4 to 5 times with floured hands.

    PAT dough into a disc about 3/4-inch thick.
    CUT dough into 8 shortcakes using a 3-inch-round biscuit cutter. Gather scraps together as needed.

    TRANSFER shortcakes to baking sheet.

    BRUSH remaining buttermilk onto tops of shortcakes.

    SPRINKLE remaining sugar onto tops of shortcakes.

    BAKE 12 to 14 minutes or until lightly golden.

    COOL biscuits on a wire rack for 10 minutes.

    SPLIT shortcakes horizontally using a serrated knife.
  1. HULL and DICE 15 strawberries.

    TOSS strawberries with 2 teaspoons sugar.

    SET ASIDE diced strawberries.

    BEAT heavy cream, confectioners' sugar, and orange zest with an electric mixer on high until stiff peaks just begin to form.

    REFRIGERATE whipped cream until ready to use.

    PLACE shortcake bottoms onto eight serving plates.

    SPREAD each shortcake with 2 tablespoons whipped cream.

    HULL AND HALVE 20 strawberries lengthwise.

    ARRANGE 5 strawberry halves on top of whipped cream.

    SPOON diced strawberries on top of strawberry halves.

    SPREAD 2 more tablespoons of whipped cream over dessert.

    PLACE shortcake tops onto each dessert.

    DROP 1 more tablespoon of whipped cream onto each dessert.

    HULL 8 strawberries.

    SLICE strawberries lengthwise into ¼ inch slices.
    ARRANGE 2 to 3 strawberry slices on top of each dessert.

    GARNISH with orange zest strips if using.

    ARRANGE 5 strawberry halves on each plate around edges of shortcakes.

    SERVE or REFRIGERATE until ready to serve.
  2. For more Strawberry Shortcake recipes, click here!
Calories 197
Total Fat 10.93 g
Saturated Fat 6.65 g
Cholesterol 42.85 mg
Sodium 121 mg
Total Carbohydrates 22.96 g
Dietary Fiber 1.27 g
Protein 2.69 g