May 21, 2024

Strawberry Shortcake

These slightly sweet shortcake biscuits are begging to be topped with fruit and fresh whipped cream. The biscuits come together in no time with the help of a food processor. Double the recipe to serve a crowd! Psyllium husk powder helps provide lift to the dough and can be found at health food stores or online.

Strawberry Shortcake

Strawberry Shortcake 



 For the shortcakes:

  • 2 1/2 c (315 g) Better Batter All-Purpose Flour
  • 1 tsp psyllium husk powder
  • 1/2 tsp salt
  • 1 Tbl baking powder
  • 3 Tbl granulated sugar
  • 1 stick cold unsalted butter, cut into cubes
  • 1/3 c yogurt or sour cream
  • 2/3 c cold buttermilk
  • 2 Tb melted butter 

For the Fruit Topping:

  • sliced strawberries, peaches or other fruit of your choice
  • 1-2 tsp granulated sugar
For the Whipped Topping:
  • 1 c cold heavy cream
  • 3 Tbl Better Batter Corn-Free Powdered Sugar
  • dash of vanilla

Other items you will need:

  •  food processor and stand mixer, handheld mixer, or whisk to make the whipped cream.


Macerate the Fruit. Sprinkle 1-2 tsp of granulated sugar over the sliced fruit and stir gently to combine. Let this mixture sit at room temperature for 30 minutes or until the fruit begins to produce a little juice.

Preheat and Prepare the Pan. Preheat the oven to 425 degrees. Grease or butter a cast iron skillet or a large non-stick skillet. Set aside.

Make the Shortcake Biscuits. In the bowl of a food processor, combine the flour, psyllium powder, salt, baking soda, and sugar. Turn on the food processor and let the dry ingredients mix for 30 seconds. Add the butter cubes and pulse them together, about 5-7 times, until the butter chunks are the size of peas. Or use your fingers to work the butter into the flour mixture if you don’t have a food processor.

Dump the butter mixture into a large bowl. Add the yogurt and 1/3 c of buttermilk. Stir together the ingredients to incorporate the flour. Add the remaining buttermilk; the mixture should just hold together a be slightly moist, shaggy dough.

Cut the Biscuits. Sprinkle a little flour on a large cutting board or counter top. Turn the dough out onto the board and working quickly so as to not heat up the dough, fold the dough in half and pat into an even round about 1 1/2 inches thick.

Dip a 3 inch biscuit cutter into flour and push it straight down into the dough, do not twist the cutter.

Cut the remaining biscuits and quickly re-roll scrap dough to form additional biscuits.

Bake. Move the cut biscuits to the prepared pan making sure the sides of the biscuits touch each other. Depending on the side of your biscuit cutter, you may have 6-10+ biscuits.

Slide the pan into the oven and bake for 6 minutes before rotating the pan and baking for an additional 6-8 minutes or until the tops are light golden brown.

Remove the pan from the oven and brush the tops with melted butter.

Rest and Serve. Let the biscuits rest 10 minutes before removing them from the pan and splitting them open. Serve with macerated fruit and fresh whipped cream.

Make the Whipped Cream. Beat the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer, or in a medium bowl with a handheld mixer, for 2-3 minutes or until stiff peaks form. Layer the whipped cream and macerated fruit on top and serve.


This recipe was originally tested and adapted from a recipe published by Jennifer Lathom in June 2016. Original photo of food by Jennifer Bigler.