Spring Has Sprung, The Grass Has Riz, Here Is Where The Shortcake Is! Recipe

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I love strawberry shortcake. I love everything about strawberry shortcake. The various sorts of cakey doughs and biscuits involved, the types of whipped creams crowning it and the varieties of fruits and other delicious additions that are involved in the filling.

I love strawberry shortcake so much that years ago when I was a DJ in Los Angeles, I used to host a Strawberry Shortcake Festival every year, and have a lot of embarrassing pictures of myself to prove it. In fact, I'll show you one of me feeding strawberry shortcake to two creepy sponsor guys in 70's polyester suits. (I think they were from Reynolds Wrap or some such place ) Yikes!
Yes, I love strawberry shortcake that much.
Ok, so now that I have humiliated (and dated) myself, one of the best things about shortcake are the zillions of recipes for it. Every diner and dive and five star restaurant, every mom and pop and grandma and great-aunt Ellie seem to have a treasured secret shortcake recipe.
Psssssst. So do I.
I made strawberry shortcake last week for my Tuscan going away dinner for two friends off to see family and in-laws in Japan.
Here's the recipe I used. It's my adaptation of an old classic, and it serves 8. Which in this case means...Leftovers!

Prep time:
Cook time:
Servings: 8


Cost per serving $0.45 view details
  • 2 and 1/4 cups of flour
  • 6 Tbs of sugar
  • 4 and 1/2 tsp of baking powder
  • 1 and 1/2 Tbs of grated orange zest
  • 1/4 tsp of salt
  • 9 Tbs of unsalted butter
  • 3/4 cups plus 3 Tbs. of whipping cream.
  • Berries:
  • 16 oz basket of strawberries
  • 2 Tbs of sugar
  • 1 Tbs of raspberry preserves
  • 1 Tbs of lemon juice


  1. In a large bowl mix together:
  2. 2 and 1/4 cups of flour
  3. 6 Tbs of sugar
  4. 4 and 1/2 tsp of baking powder
  5. 1 and 1/2 Tbs of grated orange zest
  6. 1/4 tsp of salt
  7. Add in:
  8. 9 Tbs of unsalted butter
  9. Cut it in with a pastry blender or two forks.
  10. When it's ready the dough will resemble meal.
  11. Add :
  12. 3/4 cups plus 3 Tbs. of whipping cream.
  13. Mix it well until you have a dough.
  14. Turn it out onto a floured surface and give it about 6 turns kneading, then flatten it into a 3/4 inch round.
  15. Using a round cookie cutter cut dough rounds. You should get about 8 shortcake rounds out of this dough.
  16. Put the rounds on a heavy ungreased cookie sheet, and bake in a pre-heated 400 degree oven for about 25 minutes until they've puffed and turned golden.
  17. Cool them slightly on a wire rack.
  18. These can be served warm. I made them a few hours ahead and they worked just fine. If you want to re-heat them at serving time, put them in a 350 degree oven for about 5 minutes.
  19. Now for the filling!!!!
  20. Wash and slice a 16 oz basket of strawberries
  21. Add in 2 Tbs of sugar
  22. 1 Tbs of raspberry preserves
  23. 1 Tbs of lemon juice
  24. Mix this well and set it aside to mellow for an hour or two.
  25. Then it's time to construct your shortcakes. I will not tell you exactly how to do it, as I believe that the construction of the interior of a strawberry shortcake is as much a deeply personal matter as is how one enjoys it.
  26. It's strawberry season, let the games begin!!!
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Nutrition Facts

Amount Per Serving %DV
Serving Size 48g
Recipe makes 8 servings
Calories 222  
Calories from Fat 163 73%
Total Fat 18.51g 23%
Saturated Fat 11.66g 47%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 81mg 3%
Potassium 20mg 1%
Total Carbs 14.91g 4%
Dietary Fiber 0.0g 0%
Sugars 13.87g 9%
Protein 0.46g 1%



  • Donna White
    June 6, 2011
    I will tell you how to construct your shortcake. The "biscuits" should be sliced in half, warm and buttered. Then place strawberry filling on the bottom layer, top with other slice. Place more strawberries on top and dollop with whipped cream. We sometimes use cool whip. My strawberries are prepared the standard way, washed, hulled and sliced with 3/4 cup sugar. Stir until sugar is melted and juice is syrupy. Yum, Yum.
    This is a variation


    • Catherine Pappas
      May 16, 2010
      This looks fabulous Kathy! My daughter will certainly love this recipe!

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