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Strawberry Shortcake Recipe

I was on Mass Appeal on June 8, 2021 sharing my take on Strawberry Shortcake. When I posted the video, comments were made that my recipe isn't "classic" and it sure isn't. The TV show called it classic, I didn't, but people still had an opinion. If you want a slightly different take on Strawberry Shortcake and more flavor than ever, here is the recipe.


For the shortcake:

3 cups of unbleached, all-purpose flour

½ cup of pure cane sugar

1½ sticks of unsalted butter, cold, cut into ½-inch pieces

¾ teaspoon pink Himalayan salt, fine ground(you can use whatever salt you have)

1 tablespoon aluminum-free baking powder

1/8 teaspoon ground cinnamon

¾ cup of sour cream

¼ cup whole milk

2 tablespoons orange zest

1 large egg

1 teaspoon pure vanilla extract

Preheat oven to 375°F and line a baking sheet with unbleached parchment paper.

In a stand mixer with paddle attachment, add flour, sugar, butter, salt, baking powder, cinnamon and zest. Mix on low for 2 minutes or until the butter is incorporated.

In a separate bowl, mix sour cream, milk; set aside. In a small bowl, mix egg and vanilla until well blended. Then, with the mixer on low, add the sour cream mixture to the flour mixture beat the egg into the milk mixture and add to the flour mixture until the dough comes together and it pulls away from the bowl. The dough will be wet.

Roll out dough on a floured surface until approximately ½-inch thick. Cut into squares or your desired shape. Arrange on the prepared baking sheet about ½ an inch apart. Brush tops egg wash (1 egg beaten with 1 tablespoon water). Sprinkle tops with sugar if desired and bake for 15-20 minutes, let cool completely.

For the berries:

1 ½ pounds fresh strawberries

½ cup sugar

fresh orange juice from a whole orange

Mint leaves for garnish (optional)

Cut 1 pound of strawberries in quarters and add to a medium sauce pan with 2 tablespoons of water, the sugar and orange juice. Over low heat, cook the berries with the sugar for about 10-15 minutes. Let cool completely—overnight in refrigerator is best. Take the remaining half pound of fresh berries and cut in half, or however you like. Add the fresh berries to the completely cooled cooked strawberry mixture.

Assemble the dessert buy cutting a shortbread in half. Place one half on a plate, top with whipped cream and berries, add more whipped cream on top of the berries then place the other half of the shortcake on top. Add more sauce, strawberries, and whipped cream, top with mint garnish, if using.


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