Classic Strawberry Shortcake

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fdc943883.jpgFrom April through June is the best time to get ripe, delicious strawberries from California. Though most of us are still peeling off winter parkas and drying out from the rains, it's the height of the season for strawberries. This tasty recipe pairs the classic shortcake with fresh berries and whipped cream for a slice of heaven.


Classic Strawberry Shortcake with Fresh Sauce Yields 6 servings

  • 2 c. all-purpose flour
  • 1/4 c. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 1/2 c. cold whipping cream
Fresh Strawberry Sauce:
  • 1 pint basket Santa Maria Valley strawberries (12 ounces), stemmed and halved
  • Sugar to taste
  • 1 pint basket Santa Maria Valley strawberries (12 ounces), stemmed and sliced
  • 1 1/2 cups whipping cream, whipped and sweetened with sugar, to taste
  • Mint sprigs, for garnish

Heat oven to 350 degrees. To make shortcakes, in bowl, mix flour, sugar, baking powder and salt. Gently stir with fork, gradually mix in cream until just combined. Mixture should barely hold together. With hands, form dough into six balls; place 3 inches apart on parchment-lined baking sheet. Bake in center of oven 25 to 30 minutes until light golden brown; cool on baking sheet.

Fresh Strawberry Sauce:

In blender container, purée strawberries until smooth. Sweeten to taste with sugar; cover and set aside.

Split shortcakes horizontally. Divide sauce among six dessert plates; top each with a shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream. Cover with shortcake tops. Spoon remaining strawberries and whipped cream over shortcakes, dividing equally. Garnish with mint sprigs.

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This looks delicious. Though unfortunately, there have not been any ripe strawberries around my way. I keep buying them at the store, and they are still not ripe. I guess I should try my hand at the local farmers market thought too. Or I shall wait until May!

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