Feeding Your Family: Scrumptious Strawberry Shortcake
By Larissa Phillips

Summer is all about this classic dessert. Sometimes we skip the biscuits, and just serve strawberries with whipped cream!


1 quart strawberries, trimmed of stems and sliced

1 Tbs., plus 1/4 cup, sugar

1 cup whole-wheat flour

1 cup unbleached flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbs. unsalted butter, cut into pieces

About 6 Tbs. cold water


1. Put the strawberries into a bowl with the tablespoon of sugar. Mash slightly with a fork to release the juice. Leave to macerate for at least 30 minutes.

2. Preheat oven to 400 degrees. Lightly butter a cookie tray.

3. Combine all dry ingredients in a bowl and mix with a fork or whisk.

4. Add the butter and use a fork (or pastry blender or your fingers) to combine until the mixture resembles cornmeal.

5. Add the cold water and whisk with a fork. Then use your hands to work together into a ball. Don\'t overmix or the shortcake will be tough.

6. For children, scoop out balls of dough about the size of a golf ball, and flatten slightly on the cookie tray. For adults, they can be slightly larger. Bake for 25 to 30 minutes, or until lightly browned, or until a toothpick inserted in the center comes out clean.

7. Slice the shortcake biscuits in half, and layer strawberries and whipped cream on the bottom half, and finish off with the top half, like a sandwich.

Serve with
Real Whipped Cream

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