• 1 ½ cups sliced, fresh strawberries
  • cup sugar
  • 1 cup all purpose flour
  • 7 teaspoons sugar, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • teaspoon baking soda
  • ¼ cup buttermilk
  • ¼ cup shortening (or butter)
  • ¼ teaspoon vanilla extract
  • ½ cup whipping cream


In a small bowl, mash the strawberries; stir in 1/3 cup sugar. Cover and refrigerate.

Preheat oven to 450°.

For biscuits, in a large bowl, combine the flour, 4 1/2 teaspoons sugar, baking powder, salt, cream of tartar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.

Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-inch circles. Place on an ungreased baking sheet. Bake for 12-14 minutes until golden brown.

In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form.

To serve: split each cake into two layers. Pour strawberries on the cut side of the bottom layer. Place the top layer on and then pour strawberries over it. Dollop whipped cream on top. Serve immediately.




2 servings