I love strawberries and it’s the season to showcase them! This is the time when they’re that beautiful deep red color and are exploding with flavor. This recipe also includes delicious flaky biscuits, so what are you waiting for? Get to makin’ these shortcakes! - Duff

Makes about 4 large biscuits (note: you can use a smaller circle cutter if you want to make more!)


Biscuit Dough

  • 5 c. AP Flour

  • 2 tbsp. Kosher salt

  • 2 tbsp. Granulated sugar

  • 1 tbsp. Baking powder

  • 1 tbsp. Baking soda

  • 10 oz. (1.25 cups) cold lard (note: you can use butter here, but I find lard makes the flakiest biscuits!)

  • 1.5 cups buttermilk 

Egg Wash (to brush biscuits before baking)

  • 2 eggs

  • 2 tbsp. Sugar

To Assemble:

Creme Fraiche (for bottom of plate)

  • 1/3 cup creme fraiche

  • 2 tsp. sugar

1 pint Strawberry Ice Cream

1 pint Strawberries, cored and roughly chopped

Whipped Cream

  • 1 pint whipping cream

  • 1 tbsp. Sugar

  • 1 teaspoon vanilla extract 

  • Pinch of salt

Powdered Sugar (for dusting)

Special Equipment

  • 3.5 in. Round circle cutter (you can also use a floured pint glass)


  1. Preheat the oven to 375˚F and line a sheet tray with parchment paper.

  2. In a big bowl, combine the flour, salt, sugar, baking powder, and baking soda. Start tearing off chunks of lard and massage them into the flour. Pour in the buttermilk and gently massage the dough until just formed (it’s important not to over mix here, as the warmth of your hands will start to melt the lard which means less flaky dough!).

  3. Flour a table or large cutting board and turn the dough out onto it. Flour the top of dough and roll it out to 1.5 inches thick. Cut out the biscuits and place them onto the sheet tray so that they’re almost touching. 

  4. To make the egg wash: whisk together the eggs and sugar. Brush the top of the biscuits with the egg wash.

  5. Bake them for 20-22 minutes until nice and golden brown.

  6. While they’re baking, combine the creme fraiche and sugar in a small bowl and set aside. You can core and roughly chop the strawberries as well. For the whipping cream, use a hand mixer or stand mixer (or muscles), to whip the cream with the sugar, vanilla extract and salt until you get soft peaks (so it holds together, but isn’t super stiff). 

  7. To assemble, spoon the creme fraiche onto the center of a plate. Put the bottom half of a biscuit on top of the creme fraiche, then add a scoop of strawberry ice cream, whipped cream and strawberries. Add the top half of the biscuit, dust with powdered sugar and throw some strawberries around it to make it all cute and stuff.