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Strawberry Shortcake

Strawberry Short Cake

Meryl Downing
Strawberry Short Cake is the ultimate summer treat with fresh picked berries and homemade whipped cream!
Course Dessert
Cuisine American


  • 1 c flour
  • 1/4 t salt
  • 1/4 t cream of tartar
  • 1 1/2 T sugar
  • 1/4 c cold butter (half stick)
  • 1/2 egg (crack it in a bowl, whisk and use about half)
  • 2 1/2 T heavy cream (use the remainder of a half pint container to make the whipped cream)
  • 1/4 t vanilla extract
  • 2 t powdered sugar
  • fresh strawberries sliced (sprinkled with sugar, optional)


  • Preheat oven to 425°
  • Combine dry ingredients in a bowl and whisk
  • Cut the butter into bits and add to dry mixture, us a pastry blender or a fork or your fingertips to work it into the flour mixture until it looks like fresh bread crumbs.
  • Add the egg and 2 1/2 T cream and stir with a fork until the dough holds together.
  • Turn the dough out a cutting board and knead together with your hands 10 or 12 times.
  • Pat into a rectangle about 1/2 inch thick, make rounds using a biscuit cutter or cookie cutter.
  • Bake on a cake pan or baking sheet for 15 minutes, until very lightly browned. Cool.
  • Meanwhile, using the remainder of a half pint of cream (so just under a cup), place in a bowl with the vanilla and powdered sugar and whisk with a wire whisk. Take turns if you have little helpers until you have whipped cream.
  • Slice the strawberries and reserve in the fridge.
  • To assemble, slice the shortcakes open like sandwiches, fill with whipped cream and strawberries, more on top.
Keyword Dessert, Short cake, Strawberry, Treat