Strawberry Shortcake

Judiaann Woo

Strawberry Shortcake stuffed with fresh strawberries

Serving Size: 2

Is there any more quintessential strawberry dessert than strawberry shortcake? You can make your own sweet biscuits from scratch or purchase them ready made. If you prefer you can even replace the biscuit with slices of vanilla pound cake or Angel Food cake for a lovely variation.


  •  2-3 cups strawberries
  • 1-2 tbs sugar, or to taste
  • 2 Zupan’s sweet biscuits, sliced in half horizontally
  • 1 cup heavy cream
  • 1 tbs powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup Fresh Strawberry Sauce


Wash and dry strawberries. Stem and slice strawberries in half or quarters depending on the size. Place cut strawberries in a large bowl and sprinkle with sugar. Toss gently and let sit at room temperature while you prepare the whipped cream.

Place heavy cream, powdered sugar, and vanilla extract in a large metal mixing bowl. Using a balloon whisk, whip cream to soft peaks. Do not overmix.

To serve, spoon some Fresh Strawberry Sauce onto each plate or bowl. Add the bottom half of each biscuit/cake. Add a generous dollop of whipped cream. Cover with prepared strawberries and juice. Top with remaining biscuit half and/or cake and garnish with remaining whipped cream and strawberries. Serve immediately.