Whipped Cream Shortcake

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Whipped cream-egg biscuits make wonderful berry or peach shortcakes


  • 3 c. sifted flour
  • 2 tblsp. baking powder
  • 1 tsp. salt
  • ¼ c. finely chopped nuts (optional)
  • 1 egg
  • 1 c. heavy cream
  • 2 tblsp. sugar
  • 1 tsp. vanilla
  • 1 qt. strawberries, cut in halves, or sliced fresh peaches
  • c. sugar


  • Sift together flour, baking powder and salt. Stir in nuts.
  • Combine egg, cream, sugar and vanilla. Whip until mixture stands in soft peaks.
  • Fold cream mixture into dry ingredients until all flour is moistened. Gather dough into ball. Knead on floured board 8 to 10 times. Roll out ½" thick.
  • Cut three 4" biscuits, three 2¾" biscuits and six biscuits.
  • Place on ungreased baking sheet. Brush with cream. Bake in hot oven (450°) 12 to 15 minutes.
  • Split large and medium-size biscuits. Make tiers of biscuit halves, sugared berries or peaches and whipped cream. Top with tiny biscuits. Serve with strawberries or sliced fresh peaches and more whipped cream.