Strawberry Shortcakes

comments: 44

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We had friends for dinner last night and I made strawberry shortcakes for dessert. Just in case you wind up with some beautiful strawberries this weekend, I wanted to pop in here and give you my recipe because this is so easy and so good. If you can time it so that the shortcakes are still a bit warmish when served, oh man.

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Strawberry Shortcakes
Serves four

Strawberries:

Slice 2 pints of (hulled) strawberries into a mixing bowl, and add up to 3/4 c. of light brown sugar, depending on how sweet your berries are (mine were incredibly sour!). Fold in sugar, cover bowl, and let sit in the refrigerator for an hour or so, while you make the shortcakes.

Shortcakes:

1 3/4 c. all-purpose flour
1/4 c. whole-wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 c. cold butter
1 beaten egg
2/3 c. half-and-half

Preheat oven to 450 degrees F. In mixing bowl, stir together flours, sugar, baking powder, and salt. Cut the butter in small cubes and work it into the flour mixture with a pastry cutter thing until the mixture resembles coarse crumbs. Beat the egg and add the half-and-half to it, stir; add milk/egg all at once to flour mixture and stir it up with a fork just until moistened. Drop dough in four big blobs onto a sheet pan covered with parchment paper or Silpat and sprinkle with a bit of sugar on top. Bake 15-18 minutes or until just golden. Remove from pan and cool slightly.

Topping:

To serve, whip 1 cup of heavy cream with a hand mixer, and add a few tablespoons of sugar to taste. Place a shortcake into a bowl, top it with strawberries, and add a big blob of whipped cream.

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I recommend making a double batch and saving some shortcakes to munch on the next morning, while you're cleaning up.

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44 comments

mmmm, sounds wonderful! Have a great weekend!

i love the month of june, for all the strawberries. and i love all the recent blog entries that use up those strawberries and inspire us to do the same. now this one is different, the first shortcake recipe i've seen this month. thanks for sharing, and i like your recommendation at the end... sage advice :)

Love the flower arrangement. Once again, you've gotten my day started with a smile!

I highly recommend making shortcakes ahead of time, then slicing them open, buttering them, and toasting before you serve them. This is the way my grandmother always did it and it is fabulous!

mmmm they sound truly scrumptious.

I might just have to make that tomorrow! And with Lambrusco - what a yummy pairing!

you have a way of making the most 'ordinary' things so special and beautiful. the shortcake obviously sounds fantastic but i'm in love with the picture of your table. it looks so warm, inviting and friendly. thanks so much for sharing.

This looks amazing! And, I'm always looking for a great shortcake recipe.

Oh thank you! We went to Sauvie yesterday for strawberries and I was just saying we need to have a strawberry shortcake party! Every year at this time we keep saying, in wonderment: "These strawberries are red ALL THE WAY THROUGH." ha ha!
:-)

(I continue to drool profusely over your baby wardrobe. *want want want*)

YUMMMM! My sister just told me that her strawberry plants are producing a ton of fruit. I'll have to give her the recipe.
As always, everthing you do is so charming, homey and sweet...can I come for dinner next time? LOL!
I think you should have your own TV show.

Okay this is just what I was looking for. I love the fact this recipe calls for whole what flour. I have been trying to incorporate whole wheat flour in more of my baking. This is the time of year to enjoy Strawberries everyday. Thank you for the beautiful blog.

hugs
-missy-
http://eatstitchlove.blogspot.com/

sounds delicious!

Yum! I made strawberry shortcake myself a couple nights ago, and then with the leftover shortcake, since I didn't have any more strawberries, we had blueberry shortcake! Also very good:)

Wow! Shortcakes with whole wheat flour haven't seen that before. They look yummy! Will have to try the recipe.

Mmmmm... yummy
Alison

Love the turquoise pitcher, love that color.

And, thanks for the recipe.

I love strawberry shortcake too! It really feels like summer after you make them. I just posted on my blog about strawberry shortcake a couple of days ago - great minds think alike!

Oh man is right! When I first came to this country I tried strawberry shortcake at some nondescript restaurant... it was a horrible, fake concoction of a preformed spongy looking thing with gooey strawberries in a marichino cherry colored glaze with something called cool whip on top. I vowed then to NEVER eat strawberry shortcake again.

Alicia, I take back my vow.

{Sigh} How utterly lovely and delicious. Ugh! Damn my new gluten-free days.

Sounds and looks delicious, even on a full stomache! ;)

Your photos are always sooo lovely, Alicia! You're a constant inspiration!

I am sitting here at my kitchen table having just filled my own tummy with Strawberry shortcake, baked from scratch like yours. Picked the berries just before dinner. Nothing better! I'm trying to pretend it's summer here in Seattle, despite the gray skies and 50 degree weather.

Your photos are always so beautiful !! Sour or not , I want one of those strawberries NOW !

That's funny...I just happened to make strawberry cupcakes yesterday, myself! http://thesimplelivings.wordpress.com/ I had thought about making strawberry shortcake, but made these instead. Oh how I love this time of the season! Our farmers market had these incredible ones that Mr. Livings and I just could not stop eating. Yours look amazing too...so red and so sweet.

delicious! just right for the season...ours are gone now though :(...oh well, there's always bought ones and your cakes sound very tempting...

Karen Dodson says: June 20, 2010 at 08:03 AM

Drooling...

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About

My name is Alicia Paulson
and I love to make things. I live with my husband and daughter in Portland, Oregon, and design sewing, embroidery, knitting, and crochet patterns. See more about me at aliciapaulson.com

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Since August of 2011 I've been using a Canon EOS 60D with an EF 18-200mm kit lens and an EF 100mm f/2.8 Macro lens.