Strawberry Shortcakes

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“There's good reason this dessert is a classic - tart/sweet fresh fruit, billowy whipped cream and not-too-sweet shortcake biscuit base. Perfection! This version rocks!”

Ingredients Nutrition


  1. Combine berries, sugar and orange zest in medium bowl.
  2. Crush some of berries into sugar using back of wooden spoon.
  3. Let stand at room temperature until syrup forms, stirring occasionally, at least 1 hour.
  4. Chill while making biscuits.
  5. For biscuits: Preheat oven to 425°F.
  6. Butter baking sheet.
  7. Sift flour, sugar, baking powder, baking soda and salt in large bowl.
  8. Rub in butter with fingertips until coarse meal forms.
  9. Mix 2/3s cup buttermilk, yolk, ½ tsp vanilla and almond extract in measuring cup.
  10. Dribble buttermilk into flour mixture, working it all the time, until a sticky dough forms.
  11. Transfer dough to floured sheet of wax paper.
  12. Using floured fingertips, gently pat dough out to thickness of ¾ inch.
  13. Cut into 3 – 3 ¼ inch rounds, using fluted cutter or glass.
  14. Transfer to prepared sheet.
  15. Gather dough scraps and reroll.
  16. Cut additional biscuits.
  17. Brush tops with cream.
  18. Top with almonds and sprinkle with 1 tbsp sugar.
  19. Bake until biscuits are light golden-brown, 11-14 minutes.
  20. Cool on rack 3 minutes.
  21. Whip 1 ¼ cups cream with icing sugar and vanilla to soft peaks.
  22. Halve warm biscuits horizontally, using serrated knife.
  23. Arrange bottoms on plates.
  24. Ladle berries and juices over.
  25. Spoon some of whipped cream over.
  26. Replace tops and serve immediately, passing remaining cream separately.

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