Strawberry Shortcakes


Happy Memorial Day!

I want to Thank every service man and service woman for their unselfish giving for our country. Thank You!

Memorial Day is also the unofficial start of summer and this start has been a bummer! The weather hasn’t been all that great this weekend. We didn’t have many plans for this weekend because we were hoping to catch up on some much-needed planting and cleaning here at home. We had plans for one day and those changed due to a family  issue. Today I am just going to catch up on some cleaning and cooking and hopefully get into my craft area again.

Who loves strawberries? I do! And with cake? Even better!

Start out with a delicious shortcake.

Then add all the sweetness…

This is the perfect summer dessert! Homemade yet super easy!

Strawberry Shortcake


  • 3 baskets of fresh strawberries
  • 1/2 cup sugar
  • Whipping cream
  • Vanilla


Remove the stems from the strawberries. Slice into thin (1/4″ to 1/8″) slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.



  • 3 cups all-purpose flour
  • 3 Tbsp granulated sugar
  • 1 1/2 Tbsp baking powder
  • 3/4 teaspoon salt
  • 12 Tbsp cold unsalted butter, cut into small pieces
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract


Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes about 9 biscuits.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dollop of whipped cream.

There is a certain freshness about this recipe that I just love! Go out and get yourself some strawberries!



Recipe source



2 responses »

  1. This looks delicious! My family had strawberry shortcake every 4th of July. This year, I’m trying to grow my own. So far so good! Seeing this post, though, I don’t know if I can wait.

    • HI Craftymadre! This is actually the first time I have ever made strawberry shortcake and I think I am hooked! Good luck with your strawberries! Thanks for visiting!

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