strawberry shortcake

strawberry shortcake

To be honest, I don’t think I’ve ever had a strawberry shortcake. I think it’s because it never really appealed to me. But when a good friend of yours, who you know also happens to be an amazing cook makes a strawberry shortcake, you have to eat it. And I did. And it was good. Amazing actually. So good I find excuses to make this.

This “deconstructed” version of strawberry shortcake has just the right amount of strawberries and cream because you can add as much or as little as you want. The “shortcake” or scone is also scrumptious and has a perfect crumb and texture to it.

This recipe is also good for serving crowds and since the scones can be made in advance, it’s a breeze to assemble. Just whip up the cream and macerate some strawberries.

My friend, Jennifer has kindly allowed me to post her recipe. Thank you!

a bite of heaven

Jennifer’s Strawberry Shortcake

(courtesy of Jennifer L.; whipped cream recipe my own)

Makes about 18-20 small shortcakes


For the shortcake (scones):

  • 2.5 cups all-purpose flour
  • 1 cup almond meal
  • 1/2 cup sugar
  • 1.5 tablespoons baking powder
  • 3/4 teaspoons salt
  • 1 7/8 cup heavy cream (yes, it’s a weird measurement; alternatively you can measure out 2 cups and add the cream slowly till you get the right consistency of dough)

For the whipped cream:

  • 1 cup heavy cream
  • 2 tablespoons caster sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

For the macerated strawberries:

  • 1 lb strawberries, rinsed and sliced
  • 1/4-1/2 cup sugar, depending on how sweet or tart you want your strawberries


To make the shortcake (scones):

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Mix together all ingredients. I did this in my Kitchen Aid stand mixer using the paddle attachment.
  3. Using an ice-cream scoop, scoop out balls of dough, placing them about 2 inches apart on the baking sheet.
  4. Bake for 15 minutes or until scones are light golden brown on top.
  5. Remove from oven and cool on rack.
  6. You can freeze the scones if you are not using them right away. To reheat, place in microwave for about 20-30 seconds.

To make the whipped cream:

  1. Beat together the cream, salt and vanilla essence until soft peaks start to form.
  2. Add in the sugar and beat until desired texture.

To make the macerated strawberries:

  1. Mix strawberries and sugar together. Let sit for at least an hour.

Combine all three components and enjoy!


One thought on “strawberry shortcake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s