Strawberry Shortcake

Nothing says “summer” quite like delectable delights made with farm-fresh produce.  Here’s a summertime dessert that’s sure to delight old and young alike.  Enjoy!



– 2 cups flour

– 1/4 cups sugar, plus additional to sprinkle on top

– 1 tablespoon baking powder

– 1 teaspoon salt

– 1 cube chilled butter, cut into pieces

– 1 cup half and half, plus additional to brush on top

– 3 pints fresh strawberries, stemmed

– 2 or 3 tablespoons sugar

– 1 tablespoon lemon juice

– 2 cups whipping cream, whipped and slightly sweetened with 2 or 3 tablespoons sugar



Preheat the oven to 350 degrees F. Combine in a bowl the flour, 1/4 cup sugar, baking powder, and salt. Add the chilled butter and use your hand to break up the butter until the mixture looks like sand with peas in it.  Add the cream until mixture is thoroughly moistened.  Do not over-mix.

Turn the dough out onto a lightly floured surface and pat into a ¾ inch round. Using a 3-inch biscuit cutter, (or even a glass) cut out circles. Put the scraps together, roll, cut out more circles until all dough is used.

Arrange the circles on the prepared baking trays, brush the tops with cream and sprinkle lightly with sugar. Bake for 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack.

Meanwhile, rinse the strawberries. Cut each berry into thick slices and toss with sugar in a large mixing bowl. Add the lemon juice and mix. Set aside.

When ready to serve, split each shortcake in half. Place the bottom half on a dessert plate. Spoon some whipped cream on the shortcake and arrange a mound strawberries over and around whipped cream; top with the remaining half of the shortcake. Continue assembling as many of the shortcakes as you need. Serve immediately.