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Strawberry Shortcakes

Updated: May 12, 2020

3 pints fresh strawberries 2 tablespoons honey 2 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon salt 5 tablespoons cold butter 2 eggs 1 cup milk 2 cups heavy cream with some vanilla extract, and 1-2 tablespoons honey

Slice the strawberries and toss them with the honey. Set aside.

Preheat oven to 425 degrees. Mix the dry ingredients together. Cut the butter into bits and rub the dry ingredients with the butter between your fingers. All the butter should be thoroughly blended. Beat the eggs with the milk and combine them with the dry ingredients. If it is very sticky add a little flour, but very little. Create 15-20 rounds and place on a cookie sheet. You can also use an ice scream scooper and drop dough on cookie sheet. Bake 7-9 minutes until golden brown. Let cool.

Whip the cream together with vanilla and honey until holds soft peaks. Split the cakes and fill them with cream and strawberries. Serve immediately.

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