strawberry shortcake.

this is the kind of strawberry shortcake i am used to- a warm, sweet, homemade, crumbly, smothered with homemade whipped cream and covered with strawberries, biscuit type of shortcake. the real kind. not the store bought sponge cake kind. see, i'm team shortcake-made-with-a-biscuit, not cake .  i grew up having this particular kind of shortcake always around, as my mother loved to make it whenever she had fresh strawberries around (which ps, was all the time). yum, a great reminder of my childhood. and it was just as good as i remembered.


  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 cup butter
  • 2/3 cup heavy cream
  • 1 egg, beaten
  • 3 cups sliced fresh strawberries
  • 3 tablespoons white sugar


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix flour, 1/4 cup sugar, cream of tartar and baking powder. Cut in butter with pastry blender, your own hands,  or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares or circles. Place on baking sheets.

Bake in preheated oven 17 minutes, or until golden. In a bowl sprinkle 3 tablespoons sugar over sliced berries and place in the fridge until ready.

Let shortcakes cool before splitting and filling with sugared berries and whipped cream.

To make whipped cream:

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar

Whip together with an electric mixer. Make sure the whisks and the cream are as cold as can be to get the best results. Mix until soft peaks form, around 5 minutes. 

here's a gluten free recipe-

Gluten-free biscuits:
1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)

1 Tbsp. Sugar 

2 tsp. Baking Powder 
1/4 tsp. Baking Soda 
1 tsp. Xanthan Gum 
1 tsp. Guar Gum 
1/2 tsp. Salt

1/4 cup Shortening 

1/2 cup Milk 

1 large Egg White

Preheat oven to 350ยบ. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)


  1. I love it!

    Have a nice day!

  2. thanks paula! it was delicious:))

  3. Oh god I love your beautiful food!
    So inspiring... please look at my blog if you get a second!