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Sweet Biscuit Strawberry Shortcake

Lodge Cast Iron | April 26, 2023

We’re big fans of shareable sweet treats! That’s why we took our Recipe of the Month Strawberry Shortcake and made it a shareable, host-worthy favorite. We love to prep the shortbread and toppings ahead of time, then let people fix their own according to their preferences. FYI—more whipped cream is a universal preference. Make extra.  

Prep Time
15 minutes
Cook Time
15-20 minutes
Cook it With Our
Sweet Biscuit Strawberry Shortcake



2 cups all-purpose flour, plus extra for flouring countertop
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, very cold 
⅔ cup whole milk
1 egg
¼ teaspoon vanilla extract

Strawberry Topping & Drizzle

2 pounds fresh strawberries, stems removed and sliced
¼ cup sugar plus 1 tablespoon, divided
½ teaspoon lemon juice
¼ teaspoon vanilla extract

Whipped Cream

1 cup heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract



  1. Preheat oven to 375°F.
  2. In a large bowl, whisk flour, sugar, baking powder, and salt. 
  3. Grate very cold butter with a box grater and mix it into the flour mixture until evenly distributed. The dough should resemble wet sand. Whisk together milk, vanilla extract, and egg. Slowly add wet ingredients to the dry ingredients until just combined.
  4. Lightly flour your countertop and turn the dough out. Sprinkle the top and rolling pin with flour and roll the dough to about ¾ -inch thick. Using a large cookie cutter, cut rounds out of the dough. Then roll out the extra dough and continue cutting out rounds until you have 14.
  5. Spray the wells of the pan with Baker’s Joy and add the rounds to each of the well. Bake for 15 - 20 minutes or until a toothpick comes out clean.
  6. While the shortcake is baking, combine sliced strawberries, sugar, lemon juice, and vanilla extract. Stir to combine and let rest. Reserve half of the strawberries for garnish. With the remaining strawberries and accumulated syrup, add the remaining tablespoon of sugar and blend until very smooth. Set puree aside. 
  7.  For the whipped cream, place heavy cream, mixing bowl, and beaters in the freezer for 10 minutes. Once cold, beat the heavy cream, powdered sugar, and vanilla together until stiff peaks form. 
  8.  Remove the cakes from the oven and let cool for a few minutes. Place a wire rack on top of the pan, then flip the pan and rack over together to remove the cakes. Let the cakes cool completely before serving. 
  9. To assemble, add cut strawberries to the center of each individual cake, then pile on strawberry topping, a dollop with fresh whipped cream, and drizzle with strawberry puree. 
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Contributed By: Lodge Cast Iron

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