Fresh Strawberry Shortcake

Tuesday, July 29, 2014 3 0

I am a chronic list-maker. I love the feeling of getting-things-done and that feeling of satisfaction after crossing items off my list. Because summers always feel like they speed by and I often don’t manage to do everything I’ve wanted, I thought I should create a Summer Fun List. 

I started compiling my list this weekend – it has two sections: to make, and to do. On the ‘to make’ list are a lot of baking and cooking projects – and this was one: Strawberry Shortcake.



Strawberry shortcake is a classic summer dessert – one that reminds me of my childhood! You could just as easily pair the shortcakes with blueberries or peaches or use vanilla ice cream instead of whipped cream (which would be my preference as I’m not a huge whipped cream fan!)

These were so good I ate one for breakfast the next day. It’s just a scone and berries, right?! :)






Fresh Strawberry Shortcake
The taste of summer!
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For the berries
  1. 1 1/2 pints strawberries, hulled and chopped
  2. Sprinkle of granulated sugar (you can add up to a 1/4 cup if you prefer it sweeter!)
  3. grated zest of 1/2 an orange
For the shortcakes
  1. 3 1/2 cups all-purpose flour
  2. 4 tsp baking powder
  3. 3/4 cup sugar
  4. 7 tbsp cold butter cut into chunks
  5. 1/2 cup heavy cream
  6. 2 large eggs
For the whipped cream
  1. 1/2 - 1 cup whipped cream
  2. 1/2 tsp vanilla extract
  3. 1 tbsp icing/confectioner's sugar (or more or less, depending on your sweetness preference!)
  1. Preheat the oven to 375 F.
For the shortcakes
  1. In a food processor, combine the flour, baking powder, sugar, and salt. Pulse briefly to combine, then add in the butter and pulse until the mixture looks crumbly. In a separate bowl, whisk the cream, eggs and vanilla, and pour into the food processor. Pulse a few times until the dough comes together. With a greased scoop (or your hands) make 6-8 balls from the dough and place on a greased baking sheet. The shortcakes will rise and expand a little, so make sure to leave room! Bake for 12-14 minutes until golden.
For the berries
  1. While the shortcakes are cooking, chop the berries and mix with sugar and grated orange zest. Let stand for ideally 30 minutes to let the flavours meld together.
For the whipped cream
  1. Whip the cream until soft peaks form. Add in vanilla and icing sugar and whip briefly until incorporated.
To assemble
  1. Wait until the shortcakes cool. Cut them in half and fill with a dollop of whipped cream and a big scoop of berries. Try not to swoon. Now that's the taste of summer!
Adapted from Yvette Van Boven
Adapted from Yvette Van Boven
the lovely kitchen


  • tribw
    July 30, 2014

    looks pretty good! if I make something form a cooking book it doens’t always look like the picture in the book but yours really does!

    • thelovely
      July 30, 2014

      And it tastes even better!! Thanks for stopping by :)

  • phillywriter24
    August 13, 2014


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