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Strawberry & Cream Shortcake

February 03, 2016, 0 comments, on

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Average: 3.3 (10 votes)

Happy Birthday Lisa!  It was Lisa’s birthday in the office so I used that as an excuse to make some goodies. She had mentioned that strawberry shortcake was her favorite, so I decided to put a twist on it and bring it in to celebrate. To start I sliced a whole box of strawberries long ways and cut off the green tops. 

I then soaked the cut up strawberries in heavy cream, a small amount of lime zest, and fresh mint leaves.

The next morning I brought the strawberries still soaking into the office and scooped them onto store bought dessert shells. To top everything off, I added some whipped cream! Simple and tasty.

Fresh Strawberries
Heavy cream
Fresh Mint
Lime Zest
Dessert Shells
Whipped cream for topping

I also want to include how to make the dessert shells in case the store bought kind are not accessible.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3⁄4 teaspoon salt
  • 1 1⁄2 cups heavy cream

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during shortcake cooking time.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.


- Mary

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