Strawberry Shortcake

Strawberry Shortcake


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter (cold, cut into 1 inch pieces)
  • 2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 1 1/2 pounds strawberries (hulled)
  • 1 pint heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon lemon zest


  1. 1Preheat oven to 425 degrees. Insert the mini-bowl into the work bowl of KitchenAid® Pro Line® 16 cup Food Processor and fit with the mini-blade. Push to lock.
  2. 2Add in flour, baking powder, sugar and salt and pulse 5 times.
  3. 3Add in the butter and process until mixture resembles coarse crumbs, about a minute.
  4. 4With the motor running, pour the buttermilk and vanilla into the feed tube and process until dough begins to come together in a ball.
  5. 5Remove dough from bowl and form it into a disc. Roll dough out to 1/2 inch thickness and use a 3 inch circular cutter to cut dough into rounds.
  6. 6Place rounds on a lined baking sheet and bake for 10-15 minutes or until raised and lightly browned. Cool to room temperature.
  7. 7Wash and dry mini-bowl and blade and place back into work bowl.
  8. 8Add in heavy whipping cream and powdered sugar and process until thickened, 30-40 seconds. Add in lemon zest and pulse 5 times. Scrape whipped cream into a small bowl and set aside.
  9. 9Remove mini-bowl and place slicing disc into the work bowl. Set to the 6th notch from the left. Feed the strawberries through the small feed tube to slice.
  10. 10To assemble shortcakes, slice each biscuit in half and place 4-5 strawberry slices on one half. Spoon 1 tablespoon of whipped cream over top strawberries and place other biscuit half on top.
  11. 11Tip: As an alternative presentation, layer crumbled biscuit pieces, strawberries, and whipped cream into individual parfait glasses.
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