Recipe courtesy of Gourmet Magazine

Strawberry Shortcake

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  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
  • Yield: 4 servings
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1 1/2 pints strawberries, hulled and quartered lengthwise

1/4 cup granulated sugar, or to taste

1/2 cup well chilled heavy cream

3 tablespoons sour cream

1 tablespoon confectioners' sugar, or to taste

1/2 teaspoon vanilla

4 cream biscuits, see recipe


  1. In a large bowl combine 1 pint of the strawberries and the granulated sugar and with a potato masher mash the berries gently until they release their juices, being careful not to crush them to a pulp. Add the remaining 1/2 pint of berries. Let the mixture stand at room temperature, stirring occasionally, for 1 hour.
  2. In a bowl beat the heavy cream with the sour cream and the confectioners' sugar until it holds a soft shape and beat in the vanilla. Split the biscuits horizontally with a fork, arrange the bottom halves on 4 plates, and spoon the strawberry mixture over them. Top the strawberry mixture with some of the whipped cream and arrange the biscuit tops on the cream. Serve the remaining cream separately.