Strawberry Shortcake

Summer will be gone before we know it.  It won’t be long until I can start making all the yummy “fall” food recipes in my collection.  Until then, here is a dessert that is definitely on my summer list.

Did you ever go strawberry picking when you were young?  I don’t know any farms close to me now, but as a little girl, strawberry season was something to look forward to.  I love fresh strawberries and where we picked, you were allowed to eat some as you picked.  I’m not sure the farmer made much profit from us because I believe I ate a lot more berries than what we bought!  When we arrived home, Mom would freeze berries for future use and make a delicious strawberry shortcake for dessert.

You can use whipped cream or Cool Whip from the grocery store, I’d encourage you to make your own.  It takes such a short time and tastes SO much better.  It is well worth the effort!

Strawberry shortcake 001


  • 1 quart strawberries, hulled and quartered
  • 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, cold and cubed
  • 2/3 cup half-and-half, plus 1/4 cup
  • Sweetened whipped cream


Preheat oven to 400 F.

In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.

Set aside until time to serve.

In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.

Pulse in the cold butter cubes until a coarse meal is formed.

Turn the flour mixture out into a large mixing bowl and make a well in the center.

Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix.

Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.

Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.

Transfer the biscuits to a parchment paper lined baking sheet.

Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar.

Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.

Remove from the oven and let cool slightly.

Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.

Garnish with more strawberries.


  1. Judy says:

    This is exactly what I remember so well as a child. The only kind of shortbread as far as I am concerned!!! Makes me

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