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Strawberry Shortcake


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Strawberry Shortcake


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Strawberry Shortcake

My favorite spring dessert is simple and classic. I do not want any bells and whistles in my old fashioned shortcakes, just butter and juicy berries. This recipe is only really delicious with butter and real whipped cream. It is simply not the same with margarine and non-dairy whipped topping. The best berries deserve the best ingredients and this recipe delivers. Short on time? No prob-Make the shortcakes ahead of time and freeze them. Allow them to thaw at room temperature before serving.


  • Ready Time : 0 min




  • 2 cups flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1 tablespoon sugar
  • 4 tablespoons butter
  • 3/4 cup half and half
  • Melted butter to brush the cakes
  • Strawberries
  • Freshly whipped cream


Heat oven to 450 degrees.

1. In a large mixing bowl, combine flour, baking powder, salt and sugar.

2. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet.

3. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown.

4. Cool and eat with berries, ice cream and/or whipped cream.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




4 Responses to Strawberry Shortcake

  1. avatar says: DCCLL

    I’m thinking that the above photo is not of this particular recipe. ??

    Could this recipe be made as as single cake in a cake pan?

    Also, is this more of a biscuit texture or cake-like texture?

  2. The recipe is a biscuit dough. I suppose you can bake it as one large biscuit-but it will be hard to slice and stuff with all those yummy berries.
    you can scoop the dough or cut it similar to a scone if you do not like the rustic look. Enjoy!

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