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On Sunday I told you about my strawberry picking turned strawberry shortcake eating fun! Today, I thought I’d share the recipe for those shortcakes!

The great thing about these is that they’re quick to make and you might just already have all the ingredients on hand that you need! Hooray for that! The bonus about these delicious shortcakes?! They look fancy and oh, so chic, but they really are a cinch to make. YAY! Oh! And did I mention that everyone gets 2 shortcakes (which is the perfect amount)?! Score!

You can even claim that these shortcakes, when prepared as strawberry shortcakes are healthy due to the abundance of strawberries in each serving! 🙂

So go ahead, make ’em! Then, feel free to tell me what you think! If you do have any questions about them, let me know!

*Sorry I don’t have any pictures…they were gobbled up quickly!


Strawberry Shortcake

adapted from A Passion for Dessert by Emily Luchetti

makes about 8 servings, but can be adapted to serve more/less


for shortcakes:

2 cups all-purpose flour

1 teaspoon salt (I use sea salt all the time)

3 tablespoons sugar

2 1/2 teaspoons baking powder

grated peel of one lemon OR 1/2 teaspoon lemon extract (I didn’t have the peel on hand, so I came up with this great substitute which worked beautifully)

6 tablespoons cold unsalted butter

1 cup plus 1 tablespoon heavy cream, divided

sugar for sprinkling (I used Sugar in the Raw and recommend it)


for strawberries:

Cut fresh strawberries, slightly mashed with added sugar if necessary.


for whipped cream:

homemade (whip heavy cream with a bit of sugar and vanilla) or store bought


Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

Combine the flour, salt, sugar, baking powder, and lemon powder/lemon extract in a large bowl. Using a pastry blender, two butter knives, or your hands (as I did! I learned during a baking class that this is a great method), add the butter to the dry ingredients. Break up the butter and combine it with the dry ingredients until the butter is pea sized. Add 1 cup of the heavy cream and stir until the mixture comes together.

On a small floured board, dump out the dough. Using your hands, bring the dough together into a ball. Press out the dough to about 1/2-inch thick. Dip the lip of a glass in some flour. Then, use it as a cookie cutter. This will produce perfectly round shaped shortcakes. Continue this process. Clump the dough together as needed and re-press out to use up as much of the dough as possible.

Lay the shortcakes , evenly spaced, on the prepared baking sheets. Brush the top of each shortcake, using a pastry brush, with the remaining 1 tablespoon heavy cream (you may choose to use more/less). Sprinkle the tops with the sugar.

Bake in the oven until the bottoms are a light golden brown (around 10 minutes, possibly more). I recommend serving these warm.

To assemble dessert: Place a spoonful of the prepared strawberries in a bowl. Place a shortcake on top. Place another spoonful of strawberries atop, and layer on another shortcake. Finish off with a bit more strawberries and top with as much – or as little (why???!!) – whipped cream as you want. Enjoy this positively summer dessert!

Note: You could make these much thicker by rolling out the dough to about 1 1/2-inches thick. Accordingly, bake them longer. This will make for probably just one shortcake per serving.