Summer Strawberry Shortcake

Hot weather calls for a lighter take on dessert, but that doesn’t mean you have to skimp on taste. Case in point: strawberry shortcake.

This classic summer dessert makes the most of sweet, juicy strawberries by serving them on top of a light, crumbly pastry. (A shortcake is essentially a sweet type of biscuit, similar to a British scone.) Traditionally this is topped with whipped cream, but ice cream is just as delicious. Or, you can tone down the sweetness by using plain biscuits instead of shortcakes. Is it too hot to think about turning on the oven? Bake the shortcakes (or plain biscuits) in a cast iron skillet on the grill and enjoy a fully al fresco treat!


Servings: 8


For the Filling

1 ¼ lb. strawberries, cleaned, hulled, and quartered

3 tbsp. granulated sugar

1 tsp. lemon zest

¼ tsp. fine sea salt

For the Shortcakes

2 c. all-purpose flour

4 tbsp. granulated sugar, divided

1 tbsp. baking powder

¾ tsp. fine sea salt

6 tbsp. unsalted butter, cold, cubed

1 c. heavy cream, plus 1 ½ tbsp., divided

Flaky sea salt, for sprinkling

Whipped cream, for serving



  1. In a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to macerate while you make the shortcakes.

  2. Preheat the oven to 400°F.

  3. In a large bowl, whisk together the flour, 3 tbsp. sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 c. cream and mix just enough to combine.

  4. Transfer the mixture to a clean work surface and pat into a ¾-inch-thick rectangle. Cut into 8 squares, then gently shape the edges to create a circle of dough.

  5. Transfer the dough to a baking sheet, spacing them about 2-inches apart.

  6. Use a pastry brush to brush the tops of each shortcake with the remaining 1½ tbsp. of heavy cream and sprinkle with the remaining sugar and flaky salt.

  7. Bake for 20 minutes, until the shortcakes are cooked through and golden on top.

  8. Cool the shortcakes, then split and fill with the strawberries and whipped cream.

  9. Enjoy!

Recipe provided by: Tasty

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