Skip to main content

Enjoy San Joaquin Valley Living

Summer Strawberry Shortcake

Jul 26, 2018 11:00AM ● By Lana Granfors

What's Cookin'

August 2018
Story by Lana Granfors
Photos by Kara Stewart

With the availability of fresh, juicy strawberries, this recipe is a great summer dessert. The shortcakes have a dry texture and are perfect for soaking up the topping. Delicious with just the strawberry topping, adding a big scoop of vanilla ice cream takes this dessert to a whole new level.  Whichever way you choose, these will be a hit! Make extra shortcakes and freeze them for later.  Enjoy!


Want your recipe made by our own “What’s Cookin’” Lana Granfors and featured in Enjoy Magazine? We’ll be choosing one recipe from these categories for Lana to make, so submit your recipes now!

NOV: Thanksgiving favorites - Due September 1

DEC: Holiday Favorites - Due October 1

Summer Strawberry Shortcake

Serves 8

Prep Time: 30-40 minutes 

Bake Time: 10 – 12 minutes 

Total Time: 40 – 52 minutes

Strawberry Filling/Topping ingredients:

2 pints ripe strawberries, well-rinsed, hulled and 

cut in half or quarters, depending on size 

1⁄3 cup sugar

2 T lemon juice 

Sweet Whipped Cream ingredients:

1 1⁄2 cups heavy whipping cream

2 T sugar

1 tsp. vanilla

Shortcake ingredients:

2 cups all purpose flour

1⁄4 cup sugar, plus 4 tsp, divided

1 tsp. baking powder

1⁄2 tsp. baking soda

1⁄4 tsp. salt

1⁄2 cup cold unsalted butter, cubed

1 cup sour cream

1⁄4 cup milk

1 T orange zest


STEP 1: Gently crush about a third of the berries with a fork to release their juices. Mix with remaining berries and the 1⁄3 cup of sugar. Set aside, covered until ready to assemble shortcakes.

STEP 2: Prepare whipped cream with an electric mixer. Using a chilled bowl, add the ingredients and whip with mixer on a medium high speed until soft peaks form. Refrigerate until ready to serve.

STEP 3: Preheat oven to 400 degrees. 

STEP 4: Using a large mixing bowl, whisk together the flour, the 1⁄4 cup sugar, baking powder, soda and salt. Add the chilled butter cubes and cut in until the pastry resembles coarse crumbs. In a small bowl, mix the sour cream, zest and milk together until blended and then stir it into the flour mixture just until dough is moistened.  

STEP 5: Drop dough, using a 1⁄3 cup measure, onto a parchment lined baking sheet.  Space each about 1-2 inches apart. Sprinkle tops of the shortcakes with the remaining sugar. Bake for 12-15 minutes or until lightly browned. (I have used the broiler to toast the tops; it depends on the oven.) Remove from baking sheet and place on wire racks and allow to cool.    

STEP 6: To serve, cut shortcakes in half.  Place the bottom half on the dessert plate, top it with a generous amount of the strawberries. Top off with the other half of the shortcake and add more strawberries. Top with a good dollop of sweetened whipped cream and serve immediately.