Introduction: Strawberry Shortcake Recipe

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About: I helped start Instructables, previously worked in biotech and academic research labs, and have a degree in biology from MIT. Currently head of Product helping young startups at Alchemist Accelerator, previous…
During strawberry season, there's nothing better than strawberry shortcake!  This recipe is quick, easy, and helps fantastic peak-of-summer strawberries look and taste their best.  And remember that fresh, top-quality ingredients are key to a truly memorable strawberry shortcake.


Strawberries:
  • 3 pints fresh-picked strawberries
  • 1 Tablespoon powdered sugar (adjust to taste, and sweetness of your berries)
  • 1/16 teaspoon cardamom (large pinch) (or spice of your choice)
Wash and chop berries, and stir in sugar and cardamom.  Stir, and let the berries macerate at room temperature until ready to serve, for at least 15 minutes.

Shortcake:
  • 2 cups flour
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup heavy cream
This is my cream scones recipe, modded to make drop biscuits.  Mix dry ingredients, then slowly stir in heavy cream.  Knead a bit with your fingers, then scoop out small balls and squish them into patties on ungreased cookie sheet.  (A silpat isn't necessary, but will make clean-up even easier.) Smear a bit of leftover cream on top of the biscuits, and sprinkle with sugar. Bake at 350F for about 10 minutes, until lightly golden-brown on top, then remove to a rack to cool.

Whipped cream:
  • 1 pint heavy whipping cream
  • 1 Tablespoon powdered sugar
  • 1 teaspoon vanilla extract
  • 1/16 teaspoon salt (large pinch)
  • 1/16 teaspoon cardamom (large pinch)
  • 1 teaspoon of your favorite liqueur for flavor (optional!  I used Frangelico here.)
Whip ingredients until cream forms soft peaks.  Refrigerate until ready to serve.

To serve: spread a bit of cream and strawberries on a plate, place a biscuit in the center, then top with more berries and whipped cream.  If you're feeling especially hungry, top with another biscuit, and MORE berries and whipped cream. :)

On the off-chance you have any leftovers, store whipped cream and strawberries (separately) in the refrigerator.  Shortcake biscuits can be stored in a plastic container, or wrapped in aluminum foil.