Strawberry Shortcake

Updated: Feb 23, 2020

This unassuming little dessert can knock your socks off and warm your heart all at the same time. Two keys to making this dessert reach its maximum potential are not overworking there dough and the freshest most ripe strawberries you can find !


Prep: 25 minutes Makes 12 servings

Cook time: 10-12 minutes


2 cups All Purpose flour

1/2 Tsp. Salt

3 Tbsp. Sugar

1 Tbsp Baking Powder

1/2 Cup Unsalted butter cut into cubes

3/4 Cup Milk (more as needed)

4 Pints Strawberries or Mixed Berries

3 Tbsp. Sugar

Whipped Cream for Garnish

In a mixing bowl combine the flour, salt, sugar and baking powder. Cut the butter into the flour mixture by pinching it in-between your fingers or cupping your hands together and loosely rubbing them back and forth with the flour mixture and butter until the mixture resembles a coarse cornmeal. You can also use a food processor or a stand mixer with a whisk attached.

Pour the milk into the mixture slowly and gently stir just until the dry mix has become moistened.

Turn the mixture out onto a lightly floured work surface and knead only a few times until the dough just starts to come together.

Roll the dough to a thickness of about a 1/2". Cut out using circular biscuit cutters or cut into squares. Gather the scraps any lightly knead together and roll out once more. Place all of the shortcakes onto an unbuttered baking sheet or parchment paper. The recipe should make about a dozen shortcakes.

Brush the top with a little milk with a pastry brush and place in a pre-heated 425 degree oven for 10-12 minutes or until the tops have become lightly browned. Remove them from the baking pan and place on a cooling rack for a few minutes. The biscuits are at their best when served warm.

Now for the strawberries...make sure to thoroughly wash and hull the berries. Slice about two thirds of the berries and crush the remaining third and combine together. Add 3 Tbsp of sugar and stir into the berry mixture. I also like to add a little fresh vanilla bean or vanilla extract into the mixture to give it a little extra love.

If you can't serve the shortcakes right out of the oven, then warm them in the oven for a few minutes before splitting them.

Serve by splitting the shortcakes in half and spooning the berry mixture over the bottom half and then place the top of the biscuit on. Add a heavy dollop of whipped cream to the top and serve.

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