Strawberry Shortcake

Serves: 8 - Cooking Method: Bake - Total Time: 45 minutes

Strawberry shortcake - start your own festival or savor in private. This is a Freezer Recipe! Prepare ahead of time and bake when needed. Perfect for a brunch, Father's Day picnic or dessert. You make a biscuit shortcake and top with frozen strawberries that you sweeten to your liking. Make this all year long!


For cake:
Butter – 8 Tbsp

Flour – 2 ¼ cups
Sugar – 3 Tbsp
Baking Powder – 1 Tbsp
Salt – ½ tsp
Baking Soda – ½ tsp
Buttermilk – 1 cup

For Strawberry Filling:
Strawberries, frozen – 3 cups
Sugar – 2 Tbsp
Lemon Juice – 2 Tbsp
Lemon Zest – 1 tsp

For Topping:
Butter – 2 Tbsp
Flour – ½ cup
Sugar – ½ cup


1. Spray 9x12 pan with cooking spray. Into medium mixing bowl, mix: Flour, Sugar, Baking Powder, Salt, Baking Soda. In microwave, melt 8 Tbsp butter and add to dry mix. Pour in Buttermilk and mix thoroughly. Press evenly into bottom of pan.

2. Into medium bowl, mix: frozen strawberries, sugar, lemon juice, and lemon zest. Pour strawberry mixture over pressed biscuit in pan.

3. In small microwavable bowl, melt butter for topping. Mix in flour and sugar and crumble over top of strawberries. Wrap pan with plastic wrap, label and place in your freezer for up to 3 months.

4. Do NOT defrost. Heat oven to 425 degrees. Uncover frozen shortcake and bake at 425 for 60-70 minutes or until tester in the biscuit base comes away clean. Serve at room temperature with whipped cream.

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