Strawberry Shortcake to Welcome Summer

Summer starts when strawberry season begins if you ask me.  What a joy it is to be able to be outside picking your own food!  The shortcake recipe here is a nice complement to the already-sweet berries.  Hope you’re enjoying this Memorial Day weekend, too.


Here’s all you need. And this’ll take about 30 minutes from start to finish. Yessss!


These strawberries were of the Early Glow variety. Small but juicy. I can’t wait to go back when the pickin’s even better.
I love the word macerate. You’ll want to macerate about a quarter to a third of your strawberries so they can get nice and syrupy.
I have halved the recipe — which produced 6 full shortcakes (12 separate circles).
When they pop out of the oven you’ll get to put more butter in each side…to make them even better.
And if you can assemble before eating, kudos to you! And if you can not turn your whipping cream into butter EVERY TIME because you turn around for one second, double kudos to you!


Yields: 24 shortcake rounds to make 12 shortcake sandwiches

Total Time: 30 minutes


  • 2 pints ripe, well-rinsed strawberries
  • ½ cup sugar, or more to taste
  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups whipping cream
  • 1/2 teaspoon vanilla extract


  1. Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  2. Preheat oven to 450 degrees.
  3. Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.
  4. Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  5. Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  6. Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  7. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

This recipe is adapted from the New York Times and can be found here.

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