This recipe is not made with the typical sponge cake, but pie crust like disks. I love the way the crisp, buttery disks soak up the sweet strawberry juice.

  • Serves: 4 people
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Ingredients for Shortcake

  • 4 cups flour
  • 1 1/2 pounds very cold unsalted butter, cut into small bits
  • 1/2 cup ice-cold water
  • 1/2 teaspoon salt

Ingredients for Strawberries

  • 3 (1 pint) baskets of strawberries
  • 1/2 cup sugar, to taste

Ingredients for Fresh Whipped Cream

  • 1 pint whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla


  1. To make the shortcake disks combine ingredients in a bowl with a pastry cutter until well blended. Be careful not to over mix.
  2. Divide mixture into 24 balls and place on wax paper.
  3. Pat balls into disks by hand. Do not roll with a rolling pin because the mixture is too fragile.
  4. Spray the baking sheet with a little bit of food release and bake it in a low oven, about 300 degrees for 20 minutes until it's nice and golden brown. Makes 24 disks.
  5. Wash the strawberries, removing the green stem top if necessary. Chop strawberries and add sugar.
  6. Allow the mixture to sit unrefrigerated for about 1 hour or until strawberries become juicy.
  7. While the strawberries are sitting prepare the whipped cream.
  8. Combine 1 pint cold whipping cream, sugar up to 1 tablespoon or to taste, and 1/4 teaspoon vanilla.
  9. Beat until soft peaks form.
  10. Serve strawberries over shortcake with a dollop of whipped cream.