Don’s Strawberry Shortcake

This is generally a summertime treat, but since strawberries are available in the grocery store year-round, it’s a good dessert for any special occasion. Don made this lovely treat for us early this summer before local strawberries were available.

You don’t have to stick with strawberries. Use this shortcake recipe for any berry or fruit shortcake. We have had it with a mixed berries (raspberries, blackberries) and it is terrific with mangoes!

Strawberry Shortcake

A simple, but elegant dessert.


Strawberry Shortcake Nutrition Label

Strawberry Shortcake Nutrition Label

8-10 4-inch shortcakes


2 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 Tbls. sugar
6 Tbls. cold, unsalted butter (or vegetable  shortening)
2/3 c. Half & Half
1 egg (beaten and mixed with Half & Half)


Position a rack in the center of the oven. Preheat the oven to 450F degrees.

Mix flour, baking powder, salt and sugar. Drop in butter. Cut butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them. For  fluffy classic shortbread, continue to cut in the butter until the mixture resembles course breadcrumbs. Do not allow the butter to melt or form a paste with the flour. Add the half and half/egg mixture all at once. Mix with a wooden spoon until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is very clean.

Roll out dough a scant 3/4-inch thick. Cut into 4-inch rounds. Place the shortcakes on a large ungreased baking sheet at least 1 inch apart for crusty sides. For browner tops, brush the tops of the biscuits with milk or melted butter. Bake until golden brown on the bottom, 10 to 12 minutes.

After baking, cool and split the biscuits horizontally with a fork before filling. Top with sliced strawberries, sweetened with a little sugar, and fresh whipped cream. Yum!


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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