Strawberry Shortcake

There are two times each year when I absolutely lose all self control.  One is now, late spring, when the strawberries are perfectly ripe and I make batch after batch of strawberry shortcake.  (The other is in the fall when I make pumpkin pie.  They’re both conduits for whipped cream!)  My friend and I made the rounds at the Grower’s Market on Thursday, tasting all the strawberries to find the sweetest ones.  There’s no need to add sugar when they’re this good!  Just slice them and serve on a sweet biscuit with whipped cream. 


  • 2 pints strawberries, quartered
  • 1 ¾ cups flour
  • 1 T baking powder
  • 2 T sugar
  • ½ tsp salt
  • 5 T unsalted butter, cold
  • ¾ cup half and half


  1. Slice the strawberries and set aside.
  2. Mix dry ingredients.  Cut in butter.  Add half and half slowly until the dough comes together.  You may not need all of the liquid.
  3. Roll out and cut biscuits about 1/2 inch thick and 3 inches across.  Brush with melted butter then sprinkle sugar on top.
  4. Bake at 450 for about 14 minutes.


  • 1 cup heavy whipping cream
  • 2 tsp sugar
  • ¼ tsp vanilla


  1. If you have time, pre-chill a stainless steel bowl and the beaters in the freezer until very cold.  Whip the cream, vanilla, and sugar together with a hand mixer or in a stand mixer until thick.


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