Tag Archives: strawberry shortcake

The Best Strawberry Shortcake

It’s strawberry season! I was so excited to see “native” (a.k.a. “local”) strawberries at my family’s farm market today!  We celebrated with strawberry shortcake tonight. 

salad and shortcake 007

There are three components to strawberry shortcake: strawberries, biscuits, and whipped cream.  This recipe serves 4, and can be easily modified for any number of people.


  • In-season strawberries from your area are the best.  Mash a quart early in the day, at least a few hours before you want to make shortcakes, with a few tablespoons of sugar or honey.  Cover and let them sit at room temperature so the juices collect.


  • Today, I used the fresh-baked biscuits from my family’s farm market, but if you want to make your own, try my baking powder biscuits or buttermilk biscuits.  I keep telling myself that someday I’ll try shortcakes made with raspberry-cranberry scones.
  • When you’re ready to make the shortcakes, slice four biscuits in half.  Spread them with butter, then sprinkle with a pinch of sugar.  Place them in a frying pan, butter-side down, and toast them over a medium-low flame.

Whipped Cream

  • You can whip the cream while the biscuits toast.  Combine 1 cup cream, 1 Tbsp sugar and a few drops of vanilla extract in a bowl.  Beat with a hand mixer or by hand with a whisk until soft peaks form. 

To assemble the shortcakes:

  • Place the bottom of the toasted biscuit in a bowl. 
  • Spoon on some strawberries, then some whipped cream.
  • Add the top of the biscuit.
  • Spoon on more berries, then more whipped cream.

This is my favorite summer dessert! What’s yours?


Filed under Food, Local Agriculture, Recipes