Strawberry Shortcake

Strawberry Shortcake
  • Yield: 10 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 15 Mins.
  • Fresh strawberries make the best strawberry shortcakes. But the second most important ingredient? Fisher® Walnut Halves and Pieces! Add the perfect crunch to this sweet, fruity indulgence. 


  • Biscuits:

  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/4 cup ¼ cup finely chopped Fisher® Chef's Naturals Walnut Halves and Pieces
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold, unsalted butter, cubed
  • 3/4 cup milk
  • Filling:

  • 2 pints strawberries, sliced - for food safety, gently rub produce under cold running water
  • 2 tablespoons sugar
  • 1/4 cup ¼ cup chopped Fisher® Chef's Naturals Walnut Halves and Pieces
  • 1 1/4 cup heavy cream, whipped to soft peaks


  1. Biscuits: Combine first 5 ingredients together in a medium bowl. Cut butter into mixture until it begins to look like cornmeal.
  2. Slowly add milk to the flour mixture. Stir gently with a fork until a ball begins to form then turn out onto a lightly floured surface and knead about 5 times. Roll dough on a lightly floured surface to slightly over ½ inch thick. Cut into circles with a 2 ½-inch biscuit cutter re-rolling remaining dough as needed.
  3. Place biscuits onto cookie sheet lined with parchment paper. Bake at 375°F for 15 minutes or until browned and cooked through. Let cool.
  4. Filling: Toss strawberries with sugar and walnuts and let sit at least 15 minutes.
  5. Split biscuits in half and fill with about 2 tablespoons whipped cream and ¼ cup strawberry and nut mixture.

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