Strawberry Shortcake

Taylor, Taylor Takes a Taste

Strawberry season is one of the best times of year. Spring is beginning to transfer into summer. Fields are fresh with produce and the early summer fruits have started to emerge. One of my favorite fruits are strawberries. Going strawberry picking is a great activity that pays off in loads of these delicious red fruits. But what to do with them?

One of my Mom’s favorite desserts is Strawberry Shortcake. When ripe berries are here, they are the perfect complement to a round of slightly sweet shortcake. Combine with homemade whipped cream and you have a recipe that any strawberry lover will enjoy!

Strawberry Shortcake
By Taylor
Makes 8-10 servings


For the strawberries:
8 cups washed and chopped strawberries
1/2 cup granulated sugar
1 tablespoon lemon juice

For the whipped cream:
1 pint cold heavy whipping cream
1/2 cup powdered sugar
pinch of salt
1 teaspoon vanilla

For the shortcake:

2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
8 tablespoons unsalted butter cold, cut into pieces
1 egg
1 cup heavy cream, plus additional for painting on short bread
2 tablespoons honey
1/4 teaspoon almond extract


In a small bowl, combine 3 cups of chopped strawberries, sugar and lemon juice. With a fork or pastry blender, mash berries. Pour mashed berry mixture over remaining 5 cups of strawberries. Reserve.

In a medium bowl, place the heavy whipping cream, powdered sugar, salt and vanilla extract. Beat with a mixer or whisk until cream forms soft peaks. Let chill in the refrigerator.

In the bowl of a food processor, combine all-purpose flour, baking powder, salt and sugar. Pulse a few times to blend together. Add butter pieces. Pulse until the flour has a coarse and mealy texture.

In a separate bowl, mix the egg, heavy cream, honey and almond extract. Pour cream mixture into processor bowl. Pulse on and off until the flour and cream mixtures combine to form a dough.

Turn dough out onto a floured surface and knead 2 or 3 times. Roll dough out into a 3/4-inch-thick layer. Cut out 8 to 10 rounds with a biscuit cutter. Place rounds on a silicone-lined baking sheet and wash the tops of the shortbread with cream. Bake at 375°F for 15-18 minutes until light golden brown. Let cool.

Once the shortcakes have cooled, cut them in half. Place the bottom half on a plate and add a layer of strawberries followed by a layer of whipped cream. Place the top half of the shortcake on top of the whipped cream. Top the short cake with more berries and whipped cream. Enjoy!

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