Go Back
+ servings

Strawberry Shortcake

The perfect dessert for Mother's Day
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: strawberry shortcake
Servings: 6 people


The Cakes

  • 1 hard boiled egg yolks
  • 1⅓ cups bleached flour
  • 3 tablespoons cornnmeal semolina flour can be substituted
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 6 tablespoons butter unsalted, chilled, cut into smaller pieces
  • cup heavy cream plus extra for brushing on the dough

The Berries

  • 1 quart fresh strawberries washed, hulled and sliced
  • ¼ cup sugar
  • 1 teaspoon lemon zest grated
  • 1 pinch salt
  • 2 teaspoons lemon juice

The Whipped Cream

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 dash vanilla extract


  • Combine eggs yolks, flour, cornmeal, baking powder, salt, and sugar in a food processor. 
  • Add butter pieces and pulse until butter is combined in but lumps are still visible. 
  • Add cream in slowly and pulse a few times until just combined. Turn dough out onto a flat surface and knead by hand until the dough comes together with no dry patches.
  • Separate the dough into 6 equal scoops and put on a lined cookie sheet.  Cover with plastic wrap and refrigerate while preparing the strawberries.
  • Mix the strawberries with the sugar, lemon zestand salt to macerate.  Transfer half of the berries to a saucepan along with a splash of water and simmer for about 15 minutes, stirring occasionally, until the berries more closely resemble ajam.  Remove the berries from the stove to cool.
  • Preheat the oven to 350°F.  While waiting for the oven to heat, add half of the lemon juice to the macerated berries and the other half to the jammy mixture. 
  • Remove the dough from the refrigerator and brush cream on the top of each scoop, followed by a sprinkle of sugar.  Bake in 350°F oven until golden brown on the outside and firm to the touch, about 30 minutes. Allow the shortcakes to cool. 
  • Meanwhile, make the whipped cream by combining the cup of heavy cream with the powdered sugar and vanilla extract.  Beat until soft peaks appear.  Keep refrigerated until ready toassemble.
  • For assembly, cut each cake in half cross-wise leaving a bottom and top.  Place equal parts of the strawberry jam mixture, macerated berries and a spoonful of whipped cream on each bottom. 
  • Place the top on the mixture and add another dollop of whipped cream plus a sprig of mint.
  • Enjoy!