old fashion strawberry shortcake – absolute perfection

Old Fashioned Strawberry Shortcake

I tried to resist writing a post about OLD FASHION STRAWBERRY SHORTCAKE. It’s been done to death and yet here I am punching away at my key board. I can’t help it. Since childhood, the sight or even the scent of a real shortcake renders me totally captivated. Note the word in italics… I’m actually pretty particular as to how I like my shortcake. 

Starting with the cream – it has to be full fat, whipped almost to butter and ever so slightly sweetened with sugar [no sweetener substitute]. Next the berries; hand-picked and local, room temperature, quartered not crushed and again sweetened perfectly with white sugar so as to render a delicate syrup that will soak into the cake. Which brings us to the ‘short’ part of the strawberry shortcake; the biscuit. No angel food cake replacement for me. A buttery, flakey, fresh biscuit is the only possibility if you’re to build the perfect STRAWBERRY SHORTCAKE,

Finally the build; start with a shallow serving dish. This allows the strawberry syrup to spread out so that only the bottom half of your biscuit half soaks in the juice. This is serious! Place half of a biscuit in the dish then spoon a generous portion of prepared strawberries and syrup over top. Next a big dollop of whipped cream into which sits the top of the biscuit. Another dollop of whipped cream with a garnish of whipped cream and a sprig of fresh mint.

The food blogger in me toyed with flavouring the whipped cream with an herbal infusion, adding mascarpone to the biscuits and even roasting the strawberries with balsamic vinegar. All of the embellishments would have been fun but when you wait a whole year for these little beauties why mess with perfection?

Old Fashioned Strawberry Shortcake

OLD FASHION STRAWBERRY SHORTCAKE
makes 12 cakes
preheat oven 450*F

Old Fashioned Strawberry Shortcake

SHORTCAKE:

1 ¾ cup all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
3 tablespoons sugar
½ cup cold butter, divided into eights
2/3 cup milk

Old Fashioned Strawberry Shortcake

THE STEPS:

  • Sift together flour, baking powder, salt and sugar and place in large mixing bowl.
  • Using a pastry blender cut in butter until it resembles a coarse meal.
  • Add milk and stir until JUST combined.
  • Place dough on a floured board and knead 5 times then roll to 1″ thickness.
  • Cut cakes and place on a parchment lined baking sheet.
  • Place in oven on bottom rack and bake 10 – 12 minutes on until golden.
  • Top with sweetened strawberries and whipped cream.

Old Fashion Strawberry Shortcake

THE LOVE: To one pint of whipping cream, I use ¼ cup of sugar. To one quart of fresh strawberries, I use ½ cup of sugar. Adjust to your own taste.

print recipe

Old Fashioned Strawberry Shortcake

How do you like your strawberry shortcake? I’d love to hear…

Old Fashioned Strawberry Shortcake

Tropical Storm Arthur hit our region Saturday. I’ve been without power since, so I’m back in the city until at least Wednesday. Fingers crossed that the power is restored before my girls arrive…

Old Fashioned Strawberry Shortcake

one year ago: easy hamburger buns

two years ago: we began in Venice

three years ago: whole-grain bread with wild flower honey

Old Fashioned Strawberry Shortcake

Recipes are for sharing and I love it when you share mine.

Old Fashioned Strawberry Shortcake

Thanks for reading.

  • thanks Michelle – dessert to-night.

    • Michelle

      Perfect! xo

  • Kaitie

    yum! but no sugar on my berries please!

    • Michelle

      Ha! How can you be my daughter – lol! xoxoxox

  • meggie

    Oh delish! I am so excited to eat things!!!

    • Michelle

      You are adorable…

  • huntfortheverybest

    it looks gorgeous!

    • Michelle

      Why thank you!

  • Agree 100%. Alas, I’ll have to wait almost a year as our berries are long gone.

    • Michelle

      so sad…but raspberries are on their way!

  • Betsy

    Oh my, perfection!!! And do you seriously grate your butter??? That’s brilliant.

    • Michelle

      The grater is awesome as long as your butter is really hard. You have to work quickly because the heat from your hand melts the butter…

  • Didn’t see or maybe missed the addition of a strawberry coulis. Makes the recipe a little more moist.

    • Michelle

      Hey Rod, a strawberry coulis would be delicious!