Strawberry Shortcake

10 servings
30 min prep time
40 min total time

Crisp, buttery biscuits served with sweet strawberries and lightly sweetened crème fraîche.



2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon sugar

1 teaspoon salt


1/2 cup Vermont Creamery Crème Fraîche

1/2 cup milk

1/2 teaspoon vanilla

2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat for brushing on biscuit tops


1 pound fresh strawberries, stemmed and sliced

1 (8-ounce) container Vermont Creamery Crème Fraîche

3 tablespoons sugar


  • STEP 1

    Heat oven to 425°F.

  • STEP 2

    Place flour, baking powder, sugar, and salt in large mixing bowl; stir to combine. Cut in butter by pinching butter into flour mixture until butter resembles pea-sized crumbs.

  • STEP 3

    In a separate bowl, mix crème fraîche, milk, and vanilla. Add the wet ingredients to the dry and stir until just combined. Do not overmix.

  • STEP 4

    Gently pat dough together on floured surface. Roll out to 3/4- to 1-inch thickness. Using a lightly floured round biscuit cutter, cut out dough rounds. Place onto cookie sheet. Bake 10-15 minutes or until lightly brown.

  • STEP 5

    Melt 2 tablespoons butter and brush on top of biscuits while still hot from oven.

  • STEP 6

    Combine 8 ounces crème fraîche and 3 tablespoons sugar in small bowl.

  • STEP 7

    Slice each biscuit and serve with spoonfuls of strawberries and a dollop of the lightly sweetened crème fraîche.