Strawberry Shortcake
- April 23, 2020
- by
- Teresa
I have a memory of when I was three or four years old: I was at my grandma’s house for dinner. My mom and grandparents and aunts were swirling around me, and my little brother and I were told to finish our dinner quickly as there was strawberry shortcake for dessert. Now, to me, Strawberry Shortcake was a doll, and I was pleasantly surprised to find that there was a dessert named after her! How delightful!
The original version of this recipe belonged to my great-grandmother. It reminds me of late spring, the comfort of family around me, and the delight of discovery. I hope you make it when you are in need of some comfort and a new perspective.
The cake was wonderful, of course. I had lots of strawberries, a square of shortcake far too large for my tiny self, and extra cream. Love at first bite.
- strawberries
- honey
- cream
- cream cheese
- vanilla
- powdered sugar
- sugar
- white flour
- whole wheat flour
- baking soda
- baking powder
- salt
- chia seeds
- butter
- milk
This is a simple, easy dessert to make last minute or when you don’t want to go to a lot of effort. Preheat your oven and prepare your baking pan first.
how to make the shortcake...
Place the dry ingredients in a food processor or blender, and pulse a few times. Cut the cold butter into chunks and add. Pulse until it is pebbly. Add the milk slowly, in several increments. Pulse just until mixed.
Spread into your baking pan roughly with a fork – you want it to have some texture that will crisp beautifully. Sprinkle extra sugar on top with a spoon. Bake.
While the cake is cooling slightly, make the cream. Whip the heavy cream, and then add the cream cheese as well as the vanilla and powdered sugar. If you want your cream to be smooth, the cream cheese must be at room temperature, but if you don’t mind if it’s a bit clumpy, it’s okay if it’s still a little chilled.
Cut your strawberries and drizzle a bit of honey over them. Stir.
Cut squares of cake, and pile high with cream and strawberries. EAT.
If you make this recipe, I want to know what you think! Leave a comment or give the recipe a rating – hearing about your cooking adventures always makes my day.
Strawberry Shortcake
Ingredients //
For the Shortcake
- 1 cup White Flour
- 1 cup Whole Wheat Flour
- ¼ cup Sugar plus more for sprinkling
- 1 tsp Baking Soda
- 2 Tbsp Baking Powder
- 1 tsp Salt
- 1 Tbsp Chia Seeds
- 1 cup Milk
- 4 Tbsp Salted Butter cold
For the Cream
- 1 cup Heavy Cream
- 4 Tbsp Cream Cheese room temperature
- ⅛ tsp Vanilla
- ½ cup Powdered Sugar
For the Strawberries
- 2 lb Strawberries cut
- 2 Tbsp Honey
Instructions //
For the Shortcake
- Preheat oven to 385° F and grease a 9 x 9 inch baking pan.
- Place all the dry ingredients in a blender or food processor and mix slightly. Add the cold butter in ½ inch chunks and pulse a few times.
- Add the milk in several increments and pulse just until incorporated.
- Spread roughly in a 9 x 9 inch baking pan with a fork.
- Sprinkle granulated sugar on top - this will make it beautifully crunchy.
- Bake for 12-15 minutes at 385° F.
For the Cream
- While the cake is baking, whip the cream. Add the cream cheese, vanilla, and powdered sugar, and beat. Set aside.
For the Strawberries
- Cut the strawberries however you'd like them - sliced, chopped, etc.
- Drizzle honey over them and stir.
To Eat
- Cut squares of warm cake and top with cream and strawberries. Enjoy the taste of an old-fashioned spring.
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