Classic Strawberry Shortcake

Treat yourself to one of the most classic spring desserts. It’s light and fresh and the most perfect way to finish any meal.


Now I must admit that my first introduction to strawberry shortcake was that little sweet smelling little doll of my childhood. Do you guys remember her? If you were a child in the mid 80’s I’m sure you do because that girl was everywhere!!! Plus, how many dolls came smelling extra yummy and sweet!

But now back to the actual Strawberry Shortcake because honestly, it’s a classic. It’s one of those desserts that evokes memories of the past yet can totally stand up to the test of time.

There is just something about a sweet flakey biscuit, tart strawberries and whip cream that makes for one of the best combinations of all time. Arguably you could also say that this could make quite a lovely brunch as well. I mean it’s a biscuit, fruit with some cream - It’s basically like you had a classic waffle and that’s appropriate morning food right?

So whether you think of a delightful little doll or a delicious springtime dessert Strawberry Shortcake is full of happy memories that deserve to be treasured.


prep time 30 minutes

cook time 18 minutes

total time 38 minutes

servings 8



3 1/2 cups flour

2 tbsp white sugar + more to dust the top

1 tbsp baking powder

1 cup cold salted butter

1 cup buttermilk + more to brush the top


6 cups fresh strawberries sliced

2 lemon

2 tbsp white sugar

Whip Cream

1 1/2 cups heavy cream

3 tbsp white sugar

1 tsp vanilla


Preheat oven to 400. In a large bowl combine flour, 2 tbsp of sugar and baking powder. Grate butter into the flour mixture and toss so that it is fully incorporated. Using a fork stir in buttermilk until just combined.

Turn the dough into a floured surface and form into a 16x8 rectangle then cut into 8 squares. Transfer to a parchment lined baking sheet. Brush the top of each biscuit with buttermilk then sprinkle liberally with sugar. Bake for 15-18 minutes or until biscuits are golden brown. Remove for the oven then allow to cool completely on a cooling rack.

While the biscuits are baking prepare your strawberries. In a large bowl place sliced strawberries then sprinkle with sugar and the zest of 2 lemons. Stir to combine then set aside to allow the juices of release from the strawberries.

To prepare your whip cream combine all ingredients in the bowl of your stand mixer and beat until stiff peaks form.

To assemble slice each biscuit in half then to the bottom half add a dollop of whip cream then a large spoonful of strawberries and top with the biscuit top.


Honey Goat Cheese + Dill Biscuits

Goat Cheese Biscuits - need I say more!


Alright so do you guys love goat cheese? I must say one of the things that I like most about it is that it’s spreadable like cream cheese but has a bit more zip to it. I also love that you can so often find so many great flavors of goat cheese like the honey goat cheese in this recipe.

Now I know that honey and dill may not be the most natural combination but just go with me here. Honey is such a mild flavor that really works so well with almost any biscuit or scone and the addition of dill give just the right of freshness these need.

These are also so good warm right out of the oven - a little bit of butter and they are perfect. Or if you want to shake things up a little bit serve them alongside a savory stew or use them to make breakfast sandwiches - any way you serve them you will be sure to savor every bite!


prep time 15

cook time 18 hour

total time 33 minutes

servings 12


2 cups flour

1 tbsp + 1 tsp baking powder

2 tbsp sugar

3/4 tsp salt

1/2 tsp pepper

2 tbsp dill

3 tbsp cold butter

6 oz honey goat cheese

1 cup + 2 tbsp half & half


Preheat oven to 400. In the bowl of your stand mixer combine flour, baking powder, sugar, salt, pepper + dill. Stir until combined.

Using a cheese grater grate in butter then stir until combined. Add in goat cheese and half + half and using your paddle attachment stir on low until dough just comes together.

Flour a work surface and your hands liberally then turn out your dough and knead 4-5 times then flatten to a 1-inch thick circle. Using a biscuit cutter or a glass cut out your biscuits (re-knead leftover pieces so you use up all of your dough).

Brush tops with half & half and bake 18 minutes or until golden brown.