Archives for posts with tag: strawberry shortcake

My first attempt at Strawberry Shortcake about a year ago was a total disaster.  It was the first time I’d used a recipe from a blog (one who is a book author, too!) that was incorrect.  It called for baking soda instead of baking powder (rookie mistake!) and I was heartbroken it turned out so poorly since it was for my husband’s birthday.  This year, I’m getting my practice in before his birthday arrives!

Anyways, please know that this Strawberry Shortcake recipe is correctly written!  It is a great recipe that is simple and lovely.  It has the perfect balance of sweetness and it isn’t too sweet like many are.

Don’t you just want to dig in?
 I love strawberry season!


For the Shortcake:
-2 Cups All-Purpose Flour
-1/2 teaspoon Salt
-1 Tablespoon Baking Powder
-3 Tablespoons Sugar
-1 Stick (8 tablespoons) of Cold Butter
-1 Egg
-1/2 Cup Heavy Cream

For the Strawberries:
-1 Package (16 Ounces) Strawberries, thawed and crushed
-16 ounces Fresh Strawberries, rinsed, hulled, and sliced
-5 Tablespoons Sugar

For the Whipped Cream:
-1 Cup Chilled Heavy Cream
-1/2 teaspoon Vanilla Extract
-1 teaspoon Sugar

Place the oven rack to the middle-lower position and preheat to 425F.

Mix flour, salt, baking powder, and 3 Tablespoons of sugar in a medium bowl.

Cut in cold butter with a pastry cutter- or a butter knife and fork.
Mix egg and whipping cream and pour into the flour mixture.

Gently mix together until just incorporated.  It won’t be perfectly smooth, which is ok. Overworking the dough will result in tough and chewy shortcakes.

Roll out or press down the dough on the counter and cut into circles with a glass.

Put on a baking sheet with parchment paper.  If you don’t have any, lightly grease the pan with cooking spray.

Bake for 12-14 minutes, until edges are golden.

Mix frozen berries and strawberries together in a bowl with 5 Tablespoons of sugar.

After 20 minutes or so, they will get nice and juicy.

Beat the heavy cream, sugar, and vanilla together until stiff peaks form.

To assemble- Pile a heaping amount of strawberries in-between two shortcakes.   Top with whipped cream.

Eat and enjoy!


It’s strawberry season, and in my house that means buying and using lots and lots of strawberries.  It’s my husbands absolute favorite fruit.  Every year he asks for strawberry shortcake for his birthday.  Which is coming in two weeks, so I better get working on picking my recipe.  Instead of the usual strawberry shortcake, I wanted to make something a little different.  This cake is like a strawberry shortcake cake…but less biscuity.  It isn’t a buckle, crisp, slump, grunt, or betty…in fact, I have no idea what it is other than well…a cake.  It’s not too sweet- so I dressed it up with a little powdered sugar and fresh whipped cream!

Adapted from Martha Stewart.


-6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
-1 1/2 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon table salt
-1 cup plus 2 tablespoons granulated sugar
-1 large egg
-1/2 cup milk
-1 teaspoon vanilla extract
-1 pound strawberries, hulled and halved

Preheat oven to 350F.  Prepare the strawberries.

Butter a 9 inch or 10 inch pie plate.  I used a 9 inch tart pan and it worked out perfectly!

Whisk flour, baking powder and salt.  In a separate, large bowl, beat butter, eggs and sugar.  Add milk and vanilla and mix until incorporated.

Add dry mixture gradually and mix until smooth.

Pour into buttered pie plate.  Gently push strawberries into batter, cut edge down.  Sprinkle some additional sugar on top (2 Tablespoons max) for a crustier top.

Bake for 10 minutes and reduce temperature to 325F.  Continue baking for another 50 minutes until edges are golden and tester comes out clean.

Let cool and serve with fresh whipped cream!