These Strawberry Shortcakes with Sweet Cream Cheese Biscuits are the stuff dreams are made of. Seriously.
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Strawberry Shortcakes with Sweet Cream Cheese Biscuits

There is nothing like strawberry shortcakes in the height of strawberry season. I make mine with sweet biscuits that have a little bit of cream cheese in them. They make a tender and creamy biscuit that works well for sweet treats. Strawberries out of season? Then by all means try the cinnamon apple variation. I think you’ll love them as much as we do!
Servings: 6
Author: Robyn Stone


  • 1 pint fresh strawberries hulled and quartered
  • ¼ cup sugar
  • 2 cups self-rising flour plus more for dusting
  • Pinch of kosher salt
  • 4 ounces cream cheese at room temperature, cut into chunks
  • 5 tablespoons frozen salted butter grated
  • ½ cup whole milk

For the whipped cream:

  • 1 cup cold whipping cream
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla extract


  • Preheat the oven to 475ºF.
  • In a small bowl, toss together the strawberries and 2 tablespoons of the sugar. Refrigerate while you make the biscuits and whipped cream.
  • In a medium bowl, combine the remaining 2 tablespoons sugar, the flour, salt, cream cheese, and butter with a pastry blender. Pour in the milk and stir until just well combined.
  • Dust a pastry cloth or paper towels lightly with flour. Turn the dough out onto the floured cloth and knead gently until smooth, about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½ inch thick. Cut out rounds using a sharp 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an ungreased rimmed baking sheet.
  • Bake until light golden brown, 10 to 12 minutes.
  • To assemble, split open the biscuits. Top the bottom halves with the strawberries and some of their juices and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, strawberry juices, and a final dollop of whipped cream. Spoon more strawberry juices over the whipped cream and serve.

For the whipped cream:

  • Put the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes before whipping the cream.
  • In the cold bowl of a stand mixer fitted with the cold whisk attachment (or using a hand mixer), beat the cream, sugar, and vanilla, beginning on low speed and gradually increasing to high speed. Beat until stiff peaks form, being careful not to overmix, about 5 minutes.


Cut 2 Granny Smith apples into 8 wedges each. Cook the apple wedges and ¼ cup apple butter (page 224) in a medium skillet set over medium heat until the apples are tender, about 10 minutes. Serve with the sweet cream cheese biscuits and whipped cream.
Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Cover photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.