Tag: Shortcake

Old Fashioned Strawberry Shortcake


A perfect scene for eating shortcake

Wow you guys. This is the longest I have gone without posting here. I’m going to do my best to get back on the horse, but I can’t make any promises. Here are a few reasons August was a little rough:

1) We travelled quite a bit. To Seattle twice: once for a farewell party for my sister (who just moved to Berkeley, CA to pursue her dreams), once for a wedding (congrats to Johnny and Sophie!), and then to Minnesota for Jonah’s family reunion.

2) I was nannying AND working at Pagatim. It was… a lot.

3) We moved! It’s official! We now live in a beautiful grown up house with friends. I can’t tell you how refreshing it is to have doors between rooms (for example, there is not only a door between our bedroom and kitchen, but an entire floor/ceiling, which means Jonah can no longer wake me up in the morning by eating his cereal), a full sized kitchen (with a dishwasher!), big windows and lots of light, a patio out back… the list goes on.

But really, I know there is no excuse to leave you hanging like that, so my hope is to not let that happen again. One of the times I went to Seattle this summer, we went to see a viewing of The Princess Bride at the Mural Amphitheater right under the Space Needle. It was so fun, and we packed a wonderful picnic to bring along. I made these shortcakes for dessert, and they were so delicious.

Strawberry Shortcake

Makes 8 shortcakes



2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 cup yellow cornmeal
2/3 cup granulated sugar, plus 1/3 cup to top shortcakes
1 tsp fine sea salt
1 1/2 cups heavy cream
4 tsp lemon zest
1/4 cup unsalted butter, melted

Strawberry Filling

2 pints ripe strawberries, hulled and sliced (I think we used raspberries instead)
2 Tbl granulated sugar
2-3 tsp freshly squeezed lemon juice
We also added a few roughly chopped mint and lemon verbena leaves

Whipped cream for serving, preferably homemade



Preheat the oven to 350 degrees and butter a baking sheet. Mix together the flour, baking powder, cornmeal, sugar, and salt in a bowl. Then stir in the cream and lemon zest. Turn the dough onto a floured surface and form it into a ball, then knead about 12 times, or until the dough holds its shape (careful not to overwork it!). Cut the dough into 8 equal portions and form the portions into balls. Dip each ball into the melted butter, and then dip half of the ball into the (1/3 cup) sugar. Place each ball onto the baking sheet, sugared side up. Bake for 20-25 minutes until golden brown on edges and baked through. Cool on a wire rack.

Strawberry Filling

While the shortcake is baking, you can get started on the fruit. Now, I didn’t follow the recipe when it came to the fruit. I combined the berries, sugar, lemon, and herbs in a pot and put it over low heat. Let it cook, stirring frequently, until the sugar is absorbed and the berries start to soften, then remove from heat. (You can also prepare the whipped cream while the shortcakes are baking.)

To serve, slice the shortcakes in half horizontally, spoon a heaping serving of the fruit over the bottom half, then put on as much whipped cream as you’d like, and put the top on. These are a lovely end-of-summer dessert, simple but really delicious. Enjoy!