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  • Writer's pictureLulu Perez

Strawberry Shortcake Scones with Fresh Whipped Cream

Strawberry Shortcake Scones with Fresh Whipped Topping 


  • 2 ¼ cups all purpose flour

  • 2 tsp baking powder

  • 2 tbsp sugar 

  • ½ tsp kosher salt 

  • 6 tbsp cold unsalted butter, grated 

  • 1 ⅓ cups heavy cream 


  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Mix and toss the grated butter into the flour mixture, so it's evenly distributed. Make a well in the center of the flour mixture. 

  3. Pour in the heavy cream and fold everything together, trying not to overwork the dough. Transfer the dough onto a lightly floured surface. Press the dough about 9 inch round and cut into about 10 round pieces using a biscuit cutter. Place the scones on the baking sheet and brush with heavy cream and sprinkle a little sugar on top. Bake for about 17-20 minutes until slightly brown on top. 

Strawberry topping 

  • 1 lb strawberries, cut into pieces

  • ⅓ cup powdered sugar 

Toss the strawberries with the powdered sugar (taste a strawberry and adjust to your preference of sweetness, you can add a tbsp at a time). Place in the fridge to chill. 

Whipped Topping

  • 1 cup heavy cream

  • ½ cup powdered sugar 

Using a high speed mixer, whip the heavy cream until slightly stiff. Then, gradually pour the powdered sugar and continue whipping. Taste and you can add a little more powdered sugar to adjust to your preference) 

When serving, cut a scone open, top with strawberries and whipped cream. 


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