Strawberry shortcake recipe

Published July 14, 2010 4:15PM (EDT)



  • 2 cups flour (for gluten-free flour, plus 1 teaspoon xanthan gum)
  • ¼ cup sugar
  • Pinch Salt
  • 6 tablespoons unsalted butter very cold, cut into small pieces
  • 1 large egg
  • 1 tablespoon lemon or orange zest
  • 1 cup heavy cream
  • ½ cup currants, dried cranberries, fresh blueberries (optional)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar

Strawberry Filling

  • 2 pints (or more) fresh strawberries cut into quarters
  • 2 tablespoons sugar (1 per pint)
  • 1 tablespoon Grand Marnier

Whipped Cream Topping

  • 1 pint heavy whipping cream
  • 1 tablespoon sugar
  • Splash of vanilla



  1. Preheat oven to 400 degrees. Line a baking sheet with a silpat or parchment.
  2. n a food processor, pulse together flour, baking powder, sugar and pinch of salt (and xanthan gum if using gf flour). Drop in the cold butter pieces and pulse until it looks like coarse cornmeal. Remove to a large bowl.
  3. Pour one cup of cream into a small bowl. Add the egg and mix well. Add the zest and stir. Pour into the dry mix and using a fork mix just until incorporated. Add the optional dried fruit and mix. Dough will be very sticky. Using floured hands, knead the dough a few turns until it is smooth. Cut in half. Roll each half into a ball and place on floured board.
  4. Flatten slightly and cut into four pieces. Place on silpat-lined baking sheet. Bake about 18 minutes until lightly brown. Cool.


  1. Wash, dry and quarter berries. Mix in sugar and liquor.
  2. Cover and refrigerate several hours or overnight. Bring to room temperature before serving.

Whipped Cream

  1. Whip the heavy cream with a mixer or by hand after adding sugar and vanilla. Keep cold.


  1. Using serrated knife, cut the scones in half.
  2. Spoon a generous serving of berries and juices onto bottom half of scone.
  3. Top with whipped cream and place other half of scone, offset on top.

By Lisa Horel

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