Strawberry Shortcake

Cookbook author Jessica Robinson shares this classic recipe, rooted in fond memories of family berry picking outings as a child.

By / Photography By Jessica Robinson | May 19, 2017

Ingredients

Strawberries:
  • 4 cups strawberries, halved or quartered
  • ¼-½ cup granulated sugar
Shortcakes:
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¾ cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
Whipped cream:
  • 1 pint whipping cream
  • 2 tablespoons granulated sugar

Preparation

Mix the strawberries with the sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.

Using a hand mixer on high speed, beat the heavy whipping cream with sugar until you get stiff peaks. Wrap with plastic wrap and place in the refrigerator.

In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet. Bake in a preheated 425° F oven for about 10 to 12 minutes or until golden brown. Split shortcakes with a knife and place in shallow bowls. Fill with strawberries and whipped cream.

About this recipe

Recipe and photo excerpted from A Farmgirl's Table by Jessica Robinson

Ingredients

Strawberries:
  • 4 cups strawberries, halved or quartered
  • ¼-½ cup granulated sugar
Shortcakes:
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • ¾ cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
Whipped cream:
  • 1 pint whipping cream
  • 2 tablespoons granulated sugar
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