Strawberry Shortcake

Strawberry Shortcake | Glitter & Grace Blog #springrecipe #strawberry

Friends! It’s strawberry season! Also know as the best time of year. I’ve loved strawberries since I was a little girl, and always look forward to the first sweet, ruby red berries at the beginning of April. This time of year also happens to mark the start of my birthday season! In fact, this particular recipe – strawberry shortcake – is my favorite birthday treat. My mom made this delicious dessert for my first birthday party, and in the following years the tradition stuck. Ever since, we’ve prepared the flaky biscuits, sweet, sugary strawberries, and lightly whipped cream to celebrate each year. I’m posting the recipe here today in honor of my twenty third birthday, which is tomorrow! So please help me celebrate by enjoying some shortcake yourself; I promise, you’re in for a real treat.


Strawberry Shortcake

Adapted from The Fannie Farmer Cookbook

Makes 8 servings


For Shortcake:

  • 2 cups flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter, cold
  • 2/3 cup milk

For Strawberries:

  • 1 pint strawberries, washed
  • 2 tablespoons sugar

For Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • sprinkle salt


  1. To make shortcake, preheat oven to 425°. Butter a cookie sheet.
  2. In a large bowl, stir together flour, sugar, baking powder, and salt.
  3. Cut butter into chunks and add to flour mixture. Work into flour with your fingers until the mix resembles course meal.
  4. Slowly pour in milk, stirring with a fork. Knead with hands a couple times until a dough forms.
  5. Turn dough out onto a floured board. Pat into a circle about 3/4 inch thick. Cut into eight wedges and transfer to prepared cookie sheet.
  6. Brush shortcakes with milk and sprinkle with sugar. Bake until golden brown and slightly risen, 12-14 minutes.
  7. Meanwhile, to prepare strawberries, remove green tops and slice them into a bowl. Stir in sugar and let sit at least an hour – the longer they sit, the more yummy juices are released!
  8. Whip cream until soft peaks form, then add sugar, vanilla, and salt and continue whipping until stiff peaks form.
  9. To serve, split shortcake with a fork and top with strawberries and cream.

Strawberry Shortcake | Glitter & Grace Blog #springrecipe #strawberry

Strawberry Shortcake | Glitter & Grace Blog #springrecipe #strawberry



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