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Near the end of May and June, strawberries are in plentiful supply. You can make pies and sauces from strawberries. People add strawberries to cakes, ice cream, and even cocktails. The traditional favorite, however, is the strawberry shortcake.

6 cups sliced fresh strawberries
1/2 cup sugar
One teaspoon of vanilla extract
shortcake: 3 cups all-purpose flour
Five tablespoons sugar, divided
Three teaspoons of baking powder
One teaspoon of baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1-1/4 cups buttermilk
Two tablespoons of heavy whipping cream
topping: 1-1/2 cups heavy whipping cream
Two tablespoons sugar
1/2 teaspoon vanilla extract
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Combine strawberries with sugar and vanilla; you can mash slightly to speed up the juice extraction. Let stand at least 30 minutes or longer, tossing occasionally.

Preheat the oven to 400°. Whisk together flour, four tablespoons of sugar, baking powder, baking soda, and salt for shortcakes. Cut in butter until crumbly (be sure to use cold butter). Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls two in. apart onto an ungreased baking sheet. Brush with two tablespoons heavy cream; sprinkle with one tablespoon sugar. Bake until golden, 18-20 minutes. Remove to wire racks to cool completely. (Optional – You can use baking mixes like “Bisquick” or “Jiffy Mix” to make the shortcakes)

For the topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut shortcakes in half; top with strawberries and whipped cream.