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Classic Strawberry Shortcake Recipe – How to Make Strawberry Shortcake ctm magazine

Learn how to make a Classic Strawberry Shortcake Recipe! Go to http://foodwishes.blogspot.com/2015/05/classic-strawberry-shortcake-thanks.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Shortcake!



  • Shannon Ericksen on November 25, 2019

    Do you think it would be good with a little cognac? Just a drizzle?

  • Roderick Femm on December 26, 2019

    "I think that happens because of, I don't know, molecules? I'm sure it's fascinating." I detect a dig at ATK and their constant need to explain the science behind cooking.

  • Darrell Schmitz on February 18, 2020

    Looks like scones.

  • Nancy Myra Wheeler on March 12, 2020

    My grandmother would split the biscuits and immediately spread soft butter on the cut sides. Next, right away she poured the chilled berries over the biscuits, cut side up on the top one. Then whipped cream over all. This makes a lovely combination of flavors and temperatures and textures. Mostly she made one big round biscuit and sliced it into two layers and we cut it in pieces like a layer cake. It is so memorable!

  • Randy Miller III on March 13, 2020

    I like a little splash of milk on strawberry shortcake, it makes for a nice texture contrast.

  • Katherine Tutschek on April 3, 2020

    Thanks for sharing your grandfather's recipie with us! All your videos make me so HUNGRYYYYYYYYY

  • Suzy Green on April 7, 2020

    A drop or two of angostura bitters into those berries would be great.

  • mick mills on April 12, 2020

    Sorry but the strawberrys need atleast 8 hours in the firdge to get the most out of them in flavor.

  • Christian Fouquet on May 5, 2020

    Everytime i search for a recipe there is Chef John to help. Thanks man!

  • Shannon Clark on May 10, 2020

    Sweet biscuit with strawberries…not 🍓 strawberry shortcake!!

  • SoCal Indi on May 19, 2020

    Tip for whipped topping-use a cold bowl and whisk until peaks form.

  • SoCal Indi on May 19, 2020

    This was easy and delicious!

  • rocky aoki on May 21, 2020

    This one's a classic in the US?

  • Justiferous on May 21, 2020

    Made this for dessert to tonight – it was so easy and so delicious. I added 2 tbsp of balsamic vinegar and 1 tsp. of vanilla extract to the strawberries (2 lbs.) – it was heavenly.

  • SammyT on May 23, 2020

    My mother does this the hard way; she bakes the cakes, splits it in half, removes the top half, puts the strawberry/whipped cream filling, puts back the top half, then cuts the cake into squares! The result is out of this world delicious.

  • Chrissy Ellem on June 4, 2020

    I'm addicted to this recipe lol

  • Mo And on June 7, 2020

    First disaster with Chef John. The recipe said 1 T Baking soda for 2 cups flour. All I can taste is baking soda, had to chuck these in the bin. Anyone know what went wrong?

  • one eyed dog on June 18, 2020


  • kino ko on June 24, 2020

    There are people thinking mint is an inedible cliche out there? Damn, I use it everywhere. Mint/Strawberry or Basil/Strawberry, or even all three at the same time (which is exactly the way I do my fruit salad) are two of the most delicious combinations out there… never heard of these people lolz

  • mothman1967 on June 25, 2020

    Great with berries, but substituting peaches is fantastic as well. One mistake I notice, however, was the whipped cream. Through personal testing, I have determined that a "dollop" = 1 1/4 cups. Anything less is not a dollop. Try it, and you will see that I am correct.

  • Stephen Johnson on June 27, 2020

    Scrooge McDuck takes a bath in money thus money is a wet ingredient.

  • 1silvervespa on July 11, 2020

    Hate the Voice …
    I'm out .

  • gauri mishra on July 14, 2020

    looooooooool started from the bottom

  • Hana Omer on July 22, 2020

    “If you can’t take a bath in it it’s not a wet ingredient”
    I don’t like the imagery this just evoked

  • Vanina Araujo on July 28, 2020

    the recipes look good but I cant stand the voice, i cant watch more than a few seconds.

  • LittleImpaler on September 9, 2020

    I don't know about you. I just break up the short bread with my fingers in a bowl and put my strawberries and tons of whip cream on top.

  • kevoramma on October 9, 2020

    is it weird that i prefer to pour unwhipped cream over mine?

  • Get Your Feel Good Back! B Jones on November 6, 2020

    Love the wet ingredient analogy.

  • Kat Staples on November 24, 2020

    Lol no he didn't quote a Drake song! Hilarious! I love Chef John! 😂

  • Lewis Moore on December 9, 2020

    You, Babish, and Townsends are my favorite YouTube chefs

  • Carla Jones on January 27, 2021

    Uh, I followed your recipe but the dough was too wet. I assumed it was because I had sifted the self rising flour for lumps, so I added a little regular flour until the correct consistency. Everything looked great until I opened the oven to check on them. They completely oozed together forming one biscuit. What did I do wrong?

  • Anyone else when they think of “strawberry shortcake” think of that ice cream bar?

  • Shawn VanCuren on March 2, 2021

    My mother used bisquick to make her shortcake. What are your thoughts on that?

  • Kung Fu Chimp on March 9, 2021

    Cool Whip…

  • mikeorclem on April 25, 2021

    wow john…besides fried chicken (maybe tied) this is my favorite thing to eat…i am going to make this…thank you so much…..

  • Joseph Donais on June 18, 2021

    There are two things in the world people get wrong that set me off when it comes to food. Strawberry Short Cake is made with short bread and a yam is not a sweet potato. Check it out. Google sweet potato and all you see are yams.

  • Fuzzy BoomBoom on June 22, 2021

    I made this and followed the recipe to a T. I don't do that often. However, glad I did here because the results were delicious. Sometimes if you get shortcake the cake is too spongy and turns to mush from the berry juice. This shortcake is maybe closer to a scone in consistency and holds its firmness and crisp crust long enough to be appreciated before it gets soggy. The brown butter taste comes through also and this recipe is easy enough to remember without even writing down. A keeper.

  • Marcy Drake on July 12, 2021

    I AM the Drake of my strawberry shortcake! Finally, the recognition I’ve craved! 🍓🏆

  • N J on August 6, 2021


  • E O on August 13, 2021

    If you slice and add sugar to strawberries first, then make the biscuits and while baking, whip the cream, you can have cold sweet juicy berries over warm crispy biscuits with whip cream on top. Yum.

  • Chrisyade on September 10, 2021

    Hands down, the BEST strawberry shortcake I've ever had in my long and storied life. Chef John, my family thinks I'm a culinary genius thanks to you. Kudos!

  • Hyacinth Thompson on October 19, 2021


  • Jason Rowe on October 28, 2021

    I love your style, Chef John. Low-key, positive, no-stress, very punny, and you don't mind telling us the same things you may have covered in other videos. My memory is highly crap, so I'm unlikely to remember where/when you covered something before.

    You are the maestro of food videos!

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