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Judy John

Honey Strawberry Shortcake Recipe

This honey strawberry shortcake blends soft biscuits, fresh strawberries, and natural honey sweetness into a light yet satisfying dessert perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Shortcake Base
  • 2 cups flour
  • 1/4 cup honey
  • 1/2 cup butter cold
  • 1/2 cup milk
Strawberry Filling
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp honey
Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Spatula
  • Baking Sheet
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 375°F and prepare a baking sheet. Mix flour and honey.
  2. Cut in butter until crumbly, then add milk to form a soft dough.
  3. Shape dough and bake until golden. Cool completely before assembling.
  4. Mix strawberries with honey and let sit until juices release.
  5. Whip cream with sugar until soft peaks form. Layer with shortcake and strawberries.

Notes

For softer biscuits, avoid overmixing dough. For crisp edges, bake longer. Chill cream before whipping for stability. Add citrus zest or vanilla for variation. Store components separately and assemble fresh for best texture.