Strawberry Shortcakes
By: Sarah Malphrus
July 08, 2025
Made With:
Sun-ripened strawberries, fluffy shortcakes, and clouds of whipped cream – a classic strawberry shortcake recipe hits all the right notes! A hint of McCormick® Pure Vanilla Extract in this strawberry shortcake biscuit recipe takes it from simply sweet to next-level nostalgic. This recipe for strawberry shortcake is so good, there won't be any fork fights allowed!
Sun-ripened strawberries, fluffy shortcakes, and clouds of whipped cream – a classic strawberry shortcake recipe hits all the right notes! A hint of McCormick® Pure Vanilla Extract in this strawberry shortcake biscuit recipe takes it from simply sweet to next-level nostalgic. This recipe for strawberry shortcake is so good, there won't be any fork fights allowed!
Key products
Instructions
- For the Strawberries, place half of the strawberries in a large bowl. Mash with a potato masher or fork until coarsely crushed. Stir in remaining strawberries, 3 tablespoons of the sugar and vanilla. Cover; let stand 30 minutes or until juicy.
- Meanwhile, for the Biscuits, preheat oven to 450°F. Line a large shallow baking sheet with parchment paper. Mix buttermilk, melted butter and vanilla in small bowl. Mix flour, sugar, baking powder, baking soda and salt in large bowl until well blended. Add buttermilk mixture to flour mixture, stirring just until well blended.
- Spray inside of a 1/3-cup dry measuring cup with no stick cooking spray. Use to scoop dough onto prepared baking sheet, making 4 even biscuits. Sprinkle tops of biscuits lightly with sugar.
- Bake biscuits 12 to 14 minutes or just until lightly browned on top. Cool on wire rack 10 minutes, then use a fork to split biscuits in half. Transfer to serving plates.
- Spoon strawberry mixture evenly over bottom half of biscuits. Top with whipped cream and place remaining half of biscuit on top. Drizzle with any remaining juices from strawberry mixture and finish with a dollop of whipped cream, if desired. Serve immediately.
