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The Best Creamy Dill Dip Recipe

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If there’s a gathering in our family, there is bound to be an abundance of food.  Between my mom, my sister, and I, there is always too much, but we don’t mind because it’s all sooo good.  Easy veggies and this very dill dip recipe are usually on the menu no matter the occasion.  Dill dip for vegetables is always a winner, but I like to use this one as a dip for potato chips and fresh bread, too! 

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board with grey linen

As you start to plan get togethers over the summer, consider this dip for your menu!  It’s creamy, a bit tangy, and has such great flavor from the dill and seasonings. The sour cream and mayo based dip is easy to whip up.

Dill Dip Ingredients

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 Tbsp dried dill or 2 Tbsp fresh dill, finely chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon dried parsley
  • black pepper to taste
  • 1 Tbsp apple cider vinegar

How to Make this Dill Dip Recipe

Step 1: Combine all ingredients in a mixing bowl.

glass bowl with dip ingredients ready to be mixed

Step 2: Whisk together to combine completely.

glass bowl of dill dip with wire whisk and sprig of fresh dill

Step 3: Cover and refrigerate for several hours to allow flavors to blend.

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

Dill dip should be stored in the refrigerator and will keep for 1-2 weeks. You can substitute Greek yogurt for the mayo or sour cream in the recipe to make it a bit healthier. It may change the consistency and the flavor a bit, but it is still delicious with veggies, chips, and breads!

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

white bowl of dill dip with tomatoes, colored bell peppers, and celery on wooden cutting board

Dill Dip Recipe

A fresh, tangy dip for veggies, chips, and breads!
Print Pin Rate
Course: Condiments
Keyword: dill, dip, sour cream
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
Calories: 44kcal

Ingredients

  • 1/2 C. mayonnaise
  • 1/2 C. sour cream
  • 1 Tbsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp ground celery seed or celery salt
  • 1/2 tsp dried parsley
  • 1/4 tsp garlic salt
  • black pepper to taste
  • 1 Tbsp apple cider vinegar optional

Instructions

  • Combine all ingredients in a bowl and stir well.
  • Let sit for several hours before serving to allow the flavors to blend.
  • Serve with raw vegetables like carrots, celery, broccoli, cauliflower, bell peppers, radishes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 44kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Strawberry Rhubarb Crisp

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The rhubarb in my garden bed is out of control huge and we have been baking all the rhubarb treats including this sweet and tangy Strawberry Rhubarb Crisp. This crisp is so delicious warm out of the oven with its oat and brown sugar streusel topping and piled with a big scoop of vanilla bean ice cream. This is one of our very favorite and EASY strawberry rhubarb recipes.

Baked Strawberry Rhubarb Crisp in glass dish with fresh strawberries and rhubarb and red and white linen

A crisp is a fun dessert to make because it is so simple to put together and you can really make a crisp with whatever fruit is in season. There is no combination quite as perfect as strawberries and rhubarb and bringing them together in this crisp recipe is a match made in heaven. We also like to bake up a few Strawberry Rhubarb pies during these early summer months. Yummmmmy!

Serving of strawberry rhubarb crisp with a scoop of vanilla ice cream on top on glass serving dish

A crisp is essentially a sweetened and thickened fruit base cooked with a brown sugar topping. This particular strawberry rhubarb crisp recipe has an oat topping, which is especially complimentary to the filling.

Closeup of spoonful of strawberries and oat crisp topping

It is important to thicken the fruit filling of a crisp and strawberries, in particular, tend to have quite a bit of water in them. We use corn starch in this recipe to thicken up the fruit and it works perfectly.

Sugar is another important ingredient because although the strawberries (especially while they’re in season!) are nice and sweet, rhubarb is extra tangy and needs the added sugar to balance the flavors evenly.

Strawberry Rhubarb Crisp Ingredients

Fruit Filling:

  • 2 cups fresh strawberries, stems removed and cut into bite size pieces
  • 2 cups fresh rhubarb, cut into pieces
  • 1 cup granulated sugar
  • 1/4 cup lemon or orange juice
  • 2 tablespoons cornstarch

Crisp Topping:

  • 2/3 cup rolled oats
  • 2/3 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup salted butter, cut into cubes and cold

How to Make the Strawberry Rhubarb Crisp

Step 1: Prepare the fruit. Wash and cut fruit into bite size pieces. Remove stems from strawberries. If rhubarb has a thick outer layer on the stalk, you can peel the outer layer of the stalk off and chop the flesh within. Most rhubarb is fine to use as is and it’s not necessary to peel the outer skin.

Step 2: Place the fruit in a 9×13 baking dish and sprinkle the granulated sugar over the top. Stir. I like to use my go to baking dish, but you can use a square pan, a cast iron skillet, or really any type of casserole dish. Your fruit should cover the full bottom of the dish. A smaller baking dish will result in a thicker layer of fruit, which is just fine!

Step 3: Combine the cornstarch with the lemon or orange juice. Stir until the cornstarch is fully dissolved in the juice. You can even use water if you don’t have juice available. Lemon juice gives the strawberry rhubarb crisp a bit of extra zing and is nice in bringing out the tanginess of the rhubarb. Orange juice will blend the flavors without the extra tang and is a nice compliment to the strawberries.

Step 4: Pour the cornstarch/juice mixture over the sugared fruit and stir to combine.

photo collage of strawberries and rhubarb in 9x13 glass dish, with sugar added, a cornstarch/juice mixture in a glass bowl, and the strawberry rhubarb mixture ready for the next step

Step 5: Combine the oats, brown sugar, flour, and vanilla in a small bowl and stir to combine.

Step 6: Cut the butter into small cubes. It is important to keep the butter nice and cold as you cut it into the rest of the crisp mixture.

photo collage with bowls of brown sugar, flour, oats, and butter and step by step mixing ingredients to make the strawberry rhubarb crisp

Step 7: Use two forks or a pastry blender to cut in butter to the oat mixture. Work the butter into small bead size pieces evenly mixed throughout the crisp topping. These cold beads of butter cook up in the mixture to make the streusel topping. A pastry blender makes quick work of this step, but if you don’t have one, you can simply smash the butter and mix it in using two forks.

side by side photo of oatmeal crisp mixture being mixed with forks vs. a pastry blender

Step 8: Sprinkle the prepared topping over the fruit mixture in the baking dish.

Step 9: Bake the crisp in a 350 degree oven for approximately 45 minutes or until the fruit is bubbling and the topping is golden brown.

Baked Strawberry Rhubarb Crisp in glass dish with fresh strawberries and rhubarb and red and white linen

Allow the crisp to cool a bit before serving, but it is especially delicious served warm with vanilla ice cream or fresh whipped cream.

Spoon scooping the Strawberry Rhubarb Crisp from glass dish with fresh strawberries and rhubarb and red and white linen

More Strawberry Recipes

You might also enjoy these strawberry recipes!

Strawberry Shortcake Recipe from Scratch

Strawberry Sangria

Easy Strawberry Rhubarb Pie

strawberry dream frosting

Freezing Strawberries and Rhubarb

If you have an abundance of strawberries and rhubarb, you can freeze them for up to several months, giving you the option of having this delicious crisp or a pie in off season months. Wash and cut the fruit and freeze it in a Ziploc bag until you’re ready to use it.

Preparing Crisp Ahead of Time

It is also possible to prepare the crisp filling and freeze ahead of time. Mix the fruit with the sugar and cornstarch mixture. Freeze in a baggy. When you’re ready to bake your crisp, dump the filling mixture into your baking dish, allow it to defrost fully, add the topping and bake according to the instructions.

Strawberry Rhubarb Crisp Recipe

Spoon scooping the Strawberry Rhubarb Crisp from glass dish with fresh strawberries and rhubarb and red and white linen

Strawberry Rhubarb Crisp

A sweet and tangy fruit filling with a buttery brown sugar and oat crisp topping.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8
Calories: 360kcal

Ingredients

Fruit Filling

  • 2 cups strawberries, cut
  • 2 cups rhubarb, cut
  • 1 cup granulated sugar
  • 1/4 cup orange or lemon juice
  • 2 tbsp cornstarch

Crisp Topping

  • 2/3 cup all-purpose flour
  • 2/3 cup rolled oats
  • 2/3 cup light brown sugar, packed
  • 1/2 cup salted butter, cold and cut into pieces
  • 1/2 teaspoon vanilla extract

Instructions

  • Wash and destem fruit. Cut into bite size pieces.
  • Place fruit in 9 x 13 baking dish.
  • Sprinkle with granulated sugar.
  • Combine cornstarch and juice and stir to dissolve. Pour over fruit mixture and stir to combine.
  • In a separate bowl, stir together oats, flour, and brown sugar.
  • Stir in vanilla extract.
  • Cut in pieces of butter using a pastry blender until topping is mixed into pea-sized pieces.
  • Sprinkle topping evenly over fruit mixture.
  • Bake at 350 degrees for 45 minutes or until fruit is bubbling and topping is evenly golden brown.
  • Serve with vanilla ice cream or whipped topping.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 360kcal | Carbohydrates: 62g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 211mg | Fiber: 2g | Sugar: 45g | Vitamin A: 386IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 1mg

The Best Chocolate Cream Pie

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This chocolate cream pie is rich and decadent and silky smooth. It is our family favorite when we need a good chocolate fix. The filling is made from scratch with both bittersweet and semi-sweet chocolate. Layered over a thick Oreo cookie crust and topped with fresh whipped cream, you’re going to love this indulgent chocolate cream pie recipe!

slice of chocolate cream pie on serving spatula above pie in white pie plate

Everyone loves a classic chocolate cream pie, but you can also make this delicious dessert in party-size portions – find the instructions for making this pie in mini mason jars here.

Making the Oreo Cookie Crust

Let’s get started making the Oreo cookie crust for the pie. It is easiest to crush the cookies into a fine crumb by placing them in the food processor and pulsing until they are a fine and even size. Once the cookies are in fine crumbs, pour in the melted butter evenly while processing and then press the crust mixture into a pie plate.

If you do not have a food processor, the Oreos can be ground up in the blender, but you will have to work in smaller batches and stir frequently. You can also place the cookies in a large Ziploc bag and use a rolling pin to crush them. This will take some extra work and may not result in the finest or most even crumb.

four step photo collage showing Oreos in food processor , blending, adding butter, and pressing into white pie plate with blue towel in background

Making the Chocolate Cream Pie Filling

While the crust is baking, begin mixing up the pie filling. In a medium saucepan, whisk together the sugar, salt, and cornstarch. In a separate bowl, mix egg yolks and milk. Pour milk mixture into sugar mixture, whisking until smooth.

Heat over medium on the stovetop until mixture comes to a boil. You will want to whisk constantly to keep the mixture from sticking to the bottom of the pan. Once the mixture boils, turn the heat down to a simmer and continue stirring until the mixture thickens. This usually takes another 2-3 minutes.

photo collage with cooking pan, whisk, blue and white towel, eggs, milk, and sugar mixture

Remove the thickened filling mixture from the heat. Add in the remaining ingredients and stir until chocolate melts and the pie filling is smooth and consistent. Yum!

photo collage of chocolate chopped on cutting board, mixing chocolate and vanilla into saucepan of pie filling with a whisk, and the pie filling in pan

Now it’s time to pour that delicious chocolate filling into your baked cookie crust. Pour it in, and smooth it evenly in the pan. MMMMM. Go ahead and lick the spoon.

chocolate cream pie filling pouring from saucepan into white pie plate

Now you will need to chill the pie for several hours for the filling to set up. Cover with a sheet of plastic wrap, pressing it down over the filling to prevent a film from forming on the top of the pie filling. Place in the refrigerator for at least 3-4 hours.

Preparing the Whipped Cream Topping

whisk and whipped cream in glass bowl with blue and white linen and bowl of powdered sugar alongside it

Just before serving, you can prepare the whipped cream topping. Whisk two cups of heavy whipping cream until it starts to form soft peaks. Add in 2 tablespoons of powdered sugar and whisk a bit more. Using the whisk attachment on a standing mixer is the easiest way to whip up your whipped cream, but you can do it by hand and burn off a couple extra calories before you dig in to this pie!

whipped cream piled on top of chocolate cream pie in white pie plate
bowl of whipped cream next to pie plate with pie and whipped cream spread across top

Mound the whipped cream on top of the pie and spread lightly out to the sides. Use a peeler to create chocolate curls for the top of the pie. Chocolate sprinkles or crushed Oreos would be perfect decorative toppings as well.

overhead of chocolate cream pie with chocolate bars set on wrapper and peeler

Dig in! This chocolate cream pie will not disappoint. It is so rich and delicious, the perfect combination of cookie crust, silky chocolate filling, and light creamy whipped topping.

closeup of chocolate pie and whipped cream layers inside white pie plate
slice of chocolate cream pie on stack of white plates with one bite removed

Other Chocolate Desserts for Your Chocolate Craving

Chocolate Kahlua Cake Recipe

Peanut Butter Chocolate Layer Cake

The Very Best Double Chocolate Cake

Chocolate Raspberry Crepes

slice of chocolate cream pie on serving spatula above pie in white pie plate

Chocolate Cream Pie

Print Pin Rate
Course: Dessert
Keyword: chocolate cream pie
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 10
Calories: 687kcal

Ingredients

Oreo Cookie Crust

  • 10.5 oz. Oreo cookies about 2 sleeves or rows of cookies
  • 1/2 C. butter melted

Filling

  • 3/4 C. granulated sugar
  • 1/4 C. cornstarch
  • 1/4 tsp. salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 oz. semi-sweet chocolate chips
  • 2 oz. Baker's unsweetened chocolate squares
  • 2 Tbsp butter
  • 2 Tsp vanilla extract

Topping

  • 2 cups heavy whipping cream
  • 2 Tbs. powdered sugar
  • chocolate sprinkles or chocolate curls optional

Instructions

  • This recipe yields one 9-inch pie. It can easily be doubled to make two pies.
  • Place Oreo cookies into a food processor and pulse until ground.
  • Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.
  • Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.
  • Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
  • For the filling:
  • Stir together sugar, salt, and cornstarch in a medium size heavy pan.
  • Whisk egg yolks into milk.
  • Add milk mixture to sugar mixture and heat over medium – medium/high heat.
  • Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
  • Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
  • Remove from heat.
  • Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
  • Stir until melted and smooth.
  • Transfer filling into the pie plate over the baked crust.
  • Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.
  • Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
  • Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
  • Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.
  • Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 687kcal | Carbohydrates: 60g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 183mg | Sodium: 346mg | Potassium: 332mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1296IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 5mg

Strawberry Sangria

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Socializing outdoors calls for a huge batch of Strawberry Sangria. Perfect for sipping in the summer sunshine, this white sangria recipe bursts with the refreshing combination of strawberries, raspberries, and lemonade. A Sauvignon Blanc base marries perfectly with these summer fruit flavors. You’ll make a huge pitcher of perfect chilled sangria to share! Serve this sangria and some classic rum mojitos at your next barbecue.

strawberry sangria in large glass drink dispenser on pedestal stand, lemon wedges and fresh berries in wine glasses on table and American flag in the background

What is Sangria?

Sangria is an alcoholic beverage originating in Spain. It contains wine mixed with any combination of fruits, juices, other liquors, sweeteners, and/or sparkling water. Sangria will vary in color depending on the type of wine used and also the added ingredients. This Strawberry Sangria recipe is a light pink color which comes from its white wine base and pink lemonade, strawberry, and raspberry additions.

Making the Strawberry Sangria

This strawberry sangria recipe starts with a bottle of Sauvignon Blanc and frozen pink lemonade concentrate. The pink lemonade gives the sangria that gorgeous pink color.

I like to add simple syrup to the drink base also for a sweet sangria. It is so easy to make your own simple syrup and it sweetens up the drink so much easier than trying to stir in raw sugar.

measuring cup with raspberries and lemon wedges, bottle of white wine in background

Once you have mixed the wine and other liquids, it’s time to add the fruit. Strawberries and raspberries are especially nice for making a white sangria. They can meddle in the wine for quite a while and their flavor really shines through. Lemon slices are also gorgeous for garnishing the glass. They can be added to the drink container for a little while, but will add bitterness to the sangria if left for too long.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

If you are gathering with a group and the strawberry sangria will be consumed fairly quickly, go ahead and load up the pitcher or beverage container with ice just before serving. Otherwise, I’d recommend keeping it out of the sun and filling your wine glasses with ice at serving time.

wine glass held next to glass drink dispenser, both containing strawberry sangria, fresh berries, and a lemon wedge garnish.

Strawberry Sangria

Entertain a group with this refreshing Strawberry White Sangria recipe. Fresh berries and lemonade come together with a chilled white wine for a delicious summer sangria.
Print Pin Rate
Course: Drinks
Keyword: lemonade, sangria, strawberry shortcake, white sangria
Prep Time: 10 minutes
Servings: 12
Calories: 198kcal

Ingredients

  • 1.5 liter sauvignon blanc
  • 1 liter club soda
  • 6 ounces frozen pink lemonade concentrate (1/2 can)
  • 1/2 cup simple syrup
  • 1 lemon washed and sliced for garnish
  • 2 cups fresh strawberries sliced
  • 1 pint fresh raspberries gently rinsed

Instructions

  • Whisk together frozen lemonade concentrate and simple syrup.
  • Gently stir wine with lemonade and sugar mixture.
  • Mix liquids in a large beverage container with fruits. Allow to muddle for 10-15 minutes.
  • Just before serving, add club soda and ice to beverage container and stir gently.
  • Enjoy this adult beverage responsibly.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 128mg | Fiber: 3g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg

Antique Milk Can Side Table

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 This nifty milk can side table came together just in time to hold a nice little iced tea out on the deck.  A fast DIY project that can be made with any size top and uses a pre-cut wooden round available at your local hardware store.  Stain or paint the tabletop to customize this side table for a perfect farmhouse table decor piece.  I even drilled a hole in the center and filled the milk can with gravel so that I can use the side table as an umbrella stand.

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows

I walked out to the garden a couple weeks ago and was completely overwhelmed by the amount of weeding that was needed before I could even begin planting my summer vegetables.  Just didn’t have it in me this year.  I’ve decided to see how a deck garden might fair.  

Last week, I focused on turning our small deck space into a friendlier place for the family to spend time.  We don’t have much by way of furniture on the deck and we’re sorely lacking in the shade department.  After planting up some pots (more on that later this week), and moving a garden bench onto the deck, I built a handy little side table using an antique milk can and a wooden round from Home Depot.

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck

This project was fast and makes the perfect side table alongside the bench.  Even better, I drilled a hole in the center so that a patio umbrella can be rigged up for extra shade.

How To Make a Milk Can Side Table

wooden round and antique milk can sitting on outdoor deck

Construction is simple:  Use a hole saw drill bit the size of your umbrella pole to drill a hole in the center of the table top.

drill on unfinished wooden round with hole drilled out in center

Stain the wood – I used Minwax Red Mohogany stain (would have used Wood Conditioner, too, but I ran out and was too impatient to go get some).  Seal the wood with a polyurethane (I used a gloss spray for quick results; I’m planning to put a coat of regular paint-on polyurethane when I have time – it will give a smoother, more weather-resistant finish).

stained and sealed round wooden side table top with hole drilled in center

Remove the lid from the antique milk can.  Don’t have a milk can?  Check your local antique shops.  I have a few I’ve picked up for around $15.  Love them!  Insert the umbrella into the hole in the tabletop and down into the  milk can.  Fill with sand or rocks.  Put a bead of liquid nails around the perimeter of the lid and press the tabletop down to adhere it in place.  That’s it!  New side table at your service!

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck, and black and white umbrella in milk can side table center

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows

Wooden top outdoor side table with antique milk can base, blue pot of flowers and white mug on table, black bench with yellow and black throw pillows, potted flowers on deck

Strawberry Shortcake Recipe from Scratch

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Have you ever tried a strawberry shortcake recipe from scratch? We’re talking about soft and moist strawberry shortcake biscuits stacked with fresh, ripe strawberries and rich whipped cream. Once you have a taste of these strawberry shortcakes, you will never go back to any other kind.

Strawberry shortcake biscuits, whipped cream, and fresh strawberries on a stack of white plates with text overlay

We make a lot of strawberry shortcake this time of year because the local farmers are selling full flats of juicy, red strawberries in pop up stands in the neighborhood and we just can’t get enough. Ripe strawberries with freshly whipped cream are one of the most delicious combinations, and it just gets better piled on top of these melt-in-your-mouth shortcakes.

bite taken out of stacked strawberry shortcake biscuit layered with strawberries and whipped cream on white plates with red and white linen

Making strawberry shortcake from scratch is pretty simple and also doesn’t take long. I like to mix the dough recipe up in the food processor to make easy strawberry shortcake biscuits and keep the dough soft and fluffy.

How to Make Strawberry Shortcake from Scratch

Photo collage showing dry biscuit ingredients in a food processor, wet ingredients in clear bowl with whisk, blended dough in food processor, and strawberry shortcake dough in bowl with scoop ready to be put onto baking pan

Start by blending together the dry ingredients – the flour, sugar, baking powder, baking soda, and powdered sugar. In a separate bowl, whisk together the milk, butter, and oil. With the food processor running, slowly pour the milk mixture into the dry ingredients and you’re done! The dough will resemble one of those fun touchy-feely concoctions your kids like to play with – like the moon dough that is a fluffy sand but forms a soft ball when you squish it.

large metal scoop placing dough onto baking sheet

Use an ice cream scoop for nice big shortcake biscuits or simply make drop biscuits with a spoon. Form a loose ball with the dough so it cooks up nice and fluffy and soft – don’t over squish!

Photo collage of sliced strawberries and knife on cutting board, bowl of sliced strawberries with sugar, baking pan with baked strawberry shortcakes, and a biscuit sliced in half with red and white linen

While your shortcakes are baking, prepare the strawberries and whipped cream. Rinse the strawberries, remove the stems, and slice them into bite-size pieces. Place them in a bowl and sprinkle with granulated sugar. I use about 1/4 cup of sugar per quart of strawberries. Stir the strawberries and sugar around and allow them to sit for a few minutes. Whip up your heavy cream and it’s time to build your desserts!

Biscuits, whipped cream, and fresh strawberries on a stack of white plates

Slice the shortcakes in half and layer the biscuits with strawberries, followed by whipped cream. Top with the other biscuit half and add a few more strawberries and whip if you like! Dig in!

overhead view of strawberry shortcake on white plate with red and white linen and bowls of whipped cream and strawberries

More Desserts to Try

The Very Best Double Chocolate Cake

Lemon Rolls with Citrus Cream Cheese Icing

Biscuits, whipped cream, and fresh strawberries on a stack of white plates

Strawberry Shortcake

Strawberry Shortcake made from scratch with moist melt-in-your-mouth biscuits, fresh strawberries and whipped cream.
Print Pin Rate
Course: Dessert
Keyword: strawberry shortcake, strawberry shortcake biscuits from scratch
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
Calories: 602kcal

Ingredients

Strawberry Shortcake Biscuits

  • 3 cups flour
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp baking powder
  • 1 tbsp powdered sugar
  • 3/4 teaspoon baking soda
  • 3/4 cup milk
  • 4 1/2 tbsp vegetable oil
  • 1/4 cup melted butter

Toppings

  • 1-2 quart fresh strawberries
  • 1/4 cup granulated sugar
  • 2 cups heavy whipping cream
  • 2 tbsp powdered sugar for sweetening the cream

Instructions

  • Preheat oven to 425 degrees.
  • In a food processor or medium sized bowl, stir together flour, baking powder, baking soda, 1/4 cup sugar, and 1 Tbsp powdered sugar.
  • In a separate bowl, whisk together milk, oil, and melted butter.
  • Pour milk mixture into dry ingredients while running food processor until just incoporated. Do not overmix.
  • Scoop into large drop biscuits, forming 6-8 balls and place on an ungreased cookie sheet.
  • Bake shortcakes for 12-15 minutes or until golden brown on top. Do not overbake. The shortcakes are especially delicious when they are still a tad doughy in the middle
  • Rinse, remove stem, and slice the strawberries into bite-sized pieces. Sprinkle with 1/4 cup (per quart) of granulated sugar and stir. Let rest for 5-10 minutes.
  • Whisk or use the whisk attachment of a food mixer to whip the heavy cream. Add the 2 tbsp of powdered sugar in the final seconds of whisking.
  • Slice warm shortcake biscuits in half and layer with sweetened strawberries and whipped cream.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 602kcal | Carbohydrates: 64g | Protein: 8g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 427mg | Potassium: 307mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1089IU | Vitamin C: 70mg | Calcium: 225mg | Iron: 3mg

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