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Strawberry Shortcake

  • Yield: 12 shortbreads 1x


  • 1 1/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • Grated lemon peel from 1/2 – 1 whole lemon
  • 1/4 cup + 1 teaspoon shortening or cold butter
  • 1 cup milk
  • 1 tablespoon cornmeal
  • 1 quart cleaned, hulled strawberries
  • 12 tablespoons sugar
  • 1 teaspoon vodka (optional)
  • Freshly whipped sweetened cream


  1. In a medium bowl, whisk together flours, baking powder, salt, sugar and lemon peel. Using a pastry blender, cut in shortening till mixture resembles course crumbs. Make a well in the center of the dry mixture. Add milk and stir with a fork just until moistened.
  2. Sprinkle baking sheet with cornmeal.
  3. Using a medium cookie scoop (or tablespoon) drop about 2 tablespoons dough onto baking sheet. Bake in a preheated 430 degree oven (my oven smokes at 450 degrees, so I bake at 430 degrees!) for 10-12 minutes or til golden. Remove from baking sheet and serve warm. Reheat any leftovers in a toaster oven.
  4. Meanwhile, while shortcakes are baking, mash berries just a few times with pastry blender; sprinkle with sugar and vodka. Mix and chill for 30 minutes to a 3-4 hours – until serving time. Serve with whipped cream or ice cream