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Strawberry Shortcake: A Recipe in Three Parts

Categories: Cooking, Food, summer living


It is strawberry season. I think. I am basing this purely on the plethora of inexpensive strawberries available at the local grocery store, and not upon any first hand growing knowledge.


Shortcake is so easy to make that I afterward I always wonder why I don’t make it more often.

It might seem like there are a lot of steps, and maybe that is why I am usually put off also. But the entire process takes less than 1/2 hour. My family thinks I am a cooking rockstar when I make these. Or a cooking ninja!

Part One: The Strawberries


Cut up your strawberries.


I sprinkle some sugar on top of the cut strawberries and stir it up. Then I set them aside while I make the rest of the recipe.

Part Two: The Shortcake

Mix together:
1 3/4 c flour
1/2 tsp salt
3 tsp baking powder
1 T sugar

Add 6 T chilled butter.
Cut it into the dry ingredients using a pastry cutter, or my personal favorite, two knives. Once you have done that add:

1 cup milk

Stir until it is all just mixed together. Drop the dough onto an ungreased cookie sheet. The shortcakes won’t be perfectly round the way that they would be if you rolled the dough and cut the biscuits out. And you can do that if you want, but I am lazy and hate washing extra utensils if I don’t have to.

I made approximately a dozen.

Bake at 400 degrees for 12-15 minutes, or until they are lightly browned.

Part Three: The Whipped Cream

Meanwhile, whip up your heavy cream into whipped cream. I used to have a stainless steel bowl just for this purpose. I would chill it in the refrigerator before hand. But I lost the bowl in our cross country move. And by lost I mean that it is in one of the eleventy million boxes that are still unpacked in my garage. If history is any indication I will be using that bowl again some time in 2018.

I just add sugar to taste and beat with the hand mixer until it becomes fluffy and can make soft peaks. It is important that you don’t over beat it, so stop every so often and stick your finger in to test it, or allow one of your helpers to do so. Watch out though because if your helpers are like a certain 4 yr old helper that lives in my house, their entire hand will be in the bowl.

The Finale

Allow your shortcakes to cool slightly once they come out of the oven. Or longer if you are patient.

Slice the shortcakes in half. Spoon on your strawberries and whipped cream. Put the top on. Spoon on more strawberries and whipped cream.



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5 comments so far...

  • mmmmmmmmmm…..

    thanks. looks super yummy.

    vermontmommy  |  June 2nd, 2009 at 7:08 pm

  • your timing is perfect on this - we were just talking about making strawberry shortcakes for the baby’s first birthday on Sunday!

    Becky  |  June 3rd, 2009 at 1:45 am

  • I think I know what I’m doing with the strawberries I bought tonight! YUM!

    PeanutSprout  |  June 3rd, 2009 at 3:48 am

  • I just had to add….make sure you bake the short cakes on cookie sheet w/ a lip on it. I used my flat cookie sheet, the butter in the batter melted and dripped off onto the bottom of my oven…filling my house with smoke. Eek!

    PeanutSprout  |  June 3rd, 2009 at 8:21 pm

  • someone taught me last year to use confectioner’s sugar (instead of regular granulated sugar) when making whipped cream. It is wonderful!
    also — when those darned kids are eating the whipped cream, add a drop or two of Chambord, The raspberry flavoring is … mmmmmm…..

    Pam  |  June 19th, 2009 at 12:32 am