Strawberry Shortcake

Dessert | 0 comments

Shared By: Recipe created by Kinnikinnick® Corporate Chef Lori Grein.

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe

Perfect dessert for summertime BBQ season, served on a sugar crusted tea biscuit.


  • Ingredients for Tea Biscuit:
  • 1/3 cup butter or margarine (cold) (70g)
  • 1 ½ cups Kinnikinnick® All Purpose Flour Blend (312g)
  • ¼ cup +1 tTablespoon (divided) granulated sugar (50g+12g)
  • 1 teaspoon baking powder (gluten-free) (3g)
  • ¼ teaspoon baking soda (gluten-free) (1g)
  • ¼ teaspoon salt (2g)
  • 1 egg (56g)
  • ½ cup 14% sour cream (123g)
  • 2 Tablespoon 2% milk (24g)
  • Ingredients for Filling:
  • 1 pint strawberries (thinly sliced) (357g)
  • 500ml 33% cream (whipped) (476g)
  • 2 Tablespoons icing sugar (gluten-free) (16g)


  • Preheat oven to 400°(204°C) line a cookie sheet with parchment paper and set aside.
  • Combine Kinnikinnick® All Purpose Flour Blend, baking soda, baking powder, ¼ cup granulated sugar and salt. With a pastry knife cut butter into flour mixture until mixture is stringy and butter is coated with flour.
  • In a separate bowl, combine sour cream, egg and milk. Mix until combined.
  • Create a well in the middle of flour mixture and add liquid. Mix with a fork until just combined.
  • Scoop tea biscuits onto prepared pan and flatten slightly. Sprinkle tops with remainder of granulated sugar.
  • Bake at 400° F for 12-14 minutes until edges are golden brown. Cool on a wire rack.


Yields 12 tea biscuits

  • Filling and Assembly:
  • Whip whipping cream and icing sugar together until stiff.
  • Cut prepared tea biscuit in half (lengthwise). Fill with sliced strawberries and whipping cream. Place tea biscuit top on and decorate with a swirl of whipping cream and sliced strawberry.


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