Strawberry Shortcake [In the Kitchen]

You cannot let summer escape without making strawberry shortcake.  It’s one of those things you crave as the temperatures rise.  Sweet berries, rustic cakes and smooth whipped cream is where it’s at.  I’ve tried many different variations from angel food cake to a dense pound cake.  Biscuits are best in my opinion.  You want something to stand up to all those berries!  I found this recipe years ago on Food.com when it used to be called Recipezaar.com.  How’s that for dating myself!  It’s my hands-down favorite….here’s the link if you want to check out the original:  http://www.food.com/recipe/strawberry-shortcake-a-la-treebeards-41156



Whipped Cream


  1. Preheat oven to 450 degrees; grease a cookie sheet.
  2. To make Shortcake, with knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 teaspoons granulated sugar until mixture resembles coarse meal.
  3. Pour mixture into medium bowl.
  4. With wooden spoon of paddle attachment on electric mixer, add milk and mix just until it forms a smooth dough.
  5. Scoop dough onto cookie sheet in 6 equal mounds.
  6. Dust top of shortcakes with remaining 2 teaspoons granulated sugar.
  7. Bake 15 to 20 minutes or until golden brown.
  8. Remove from oven; transfer to wire rack and cool.
  9. To make Filling, in a medium bowl, mash one-half of berries.
  10. Mix with granulated sugar and vanilla.
  11. Refrigerate 1 hour.
  12. To make Whipped Cream, in a chilled mixing bowl, beat cream with confectioners’ sugar, granulated sugar and vanilla until it just holds soft peaks.
  13. Add sour cream; beat until stiff peaks form.
  14. Cut off tops of shortcakes; set aside.
  15. Spoon Filling onto bottom of each shortcake.
  16. Cover with Whipped Cream and remaining sliced strawberries; replace tops.
  17. Garnish with a dollop of whipped cream, a strawberry half and a sprig of mint.