6 servings


 Preheat oven to 450 degrees.

Strawberry shortcake is a traditional early summer dessert made sublime by using fresh-picked local strawberries that can usually be found at farmers’ markets. Better yet, plant a dozen plants in your yard and enjoy them throughout the summer. If you have excess, make strawberry jam.

  1 quart or more of fresh, local strawberries

  Sugar to taste

Wash strawberries thoroughly. Remove tops and any discolored areas. Cut up into small bite-sized pieces. Add sugar to taste and set aside.

  2 cups flour

  3 tbs. sugar

  3 tsp. baking powder

  ½ tsp. salt 

  ½ cup melted butter

  1 cup whole milk

Stir flour, sugar, baking powder and salt together in a medium-sized bowl. Stir in melted butter and milk until dough is blended. Scoop out small balls of dough onto cookie sheet and flatten a bit. Bake for 10-15 minutes. Let cool.


  1 pint whipping cream

Whip cream and refrigerate.


To assemble: Cut each shortcake into half. Put some strawberries on the bottom half, then put top half on. Cover with berries and slather on as much whipped cream as you want. 

Hint: The more berries you use, the better it is!

By Suzanne Simpson

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