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Strawberry shortcake



  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 8 tablespoons (1 stick) cold unsalted butter, cubed
  • 1 cup cold buttermilk, plus more for brushing biscuits
  • 1/4 cup demerara sugar


  • 2 cups strawberries, hulled and cut in half
  • 3 tablespoons granulated sugar
  • 1 lemon, juiced and zested
  • 1 cup whipping cream
  • 1 tablespoon icing sugar


  1. Pre-heat oven to 425° and line a baking sheet with parchment paper.
  2. In a large mixing bowl whisk together flour, baking powder, salt and sugar. Add cold cubed butter and, working quickly, cut the butter into the flour mixture until you have large dry crumbs.
  3. Drizzle the cold buttermilk over the flour and butter mixture and stir until just combined.
  4. Turn the dough out onto a work surface and knead it a few times until in comes together. Form it into a rectangle about 1/2” thick and using a 3” cutter cut into eight rounds.
  5. Place biscuits on prepared baking sheet 1/2” apart, brush the tops with buttermilk, sprinkle with demerara sugar and bake for 12-14 minutes. Remove from the oven and let cool completely.
  6. While the biscuits are cooling prepare the strawberries and whipped cream. In a large mixing bowl combine strawberries, sugar and lemon juice and mix well. Let the strawberries sit and release some of their natural juices, about 15 minutes. In a stand mixer or using electric beaters whip the cream and icing sugar until soft peaks form.
  7. To assemble, gently slice a biscuit in half, spoon a generous amount of strawberries onto the bottom of the biscuit, cover with a dollop of whipped cream and place the other half of the biscuit on top. Enjoy!

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