Strawberry Bacon Shortcakes Recipe

Strawberry Bacon Shortcakes


Prep Time

Total Time

Gluten Free


20 min

45 min


Bacon-studded shortcakes are filled with fresh strawberries and whipped cream in this sweet and savory dessert recipe.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


1 pound strawberries, hulled and sliced
2 tablespoons sugar
8 ounces Jones Dairy Farm Dry Aged Bacon, chopped and fried
2 cups all-purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter
1/2 cup plus 1 tablespoon half and half
1 egg, lightly beaten
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla


Step 1
Place strawberries in bowl and sprinkle with sugar. Stir lightly and refrigerate for at least 30 minutes.

Step 2
Preheat oven to 425˚F. In a bowl, combine the flour, 3 tablespoons of sugar, baking powder and salt. Cut butter into 1/2-inch cubes and add to flour mixture. Use pastry cutter to cut in butter until it resembles coarse meal.

Step 3
In another bowl, combine 1/2 cup of half and half and beaten egg. Add to flour mixture, along with bacon and mix just until it starts to come together. Pour out onto work surface and knead just until it comes together, being careful to not overwork dough.

Step 4
Pat dough into a 9x6 inch rectangle. Cut dough into 6 3x3 square shortcakes. Place 1-inch apart on an ungreased baking sheet. Brush remaining 1 tablespoon half and half on tops of the shortcakes and sprinkle with remaining 1 tablespoon of sugar.

Step 5
Bake for 12-15 minutes, or until golden brown.

Step 6
Place cream in large bowl and beat until soft peaks form. Slowly add in sugar and vanilla and continue to beat until stiff peaks form.

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