Strawberry Shortcake

strawberry shortcake on plateSpringtime brings juicy sweet strawberries that are wonderful just on their own. But sometimes an occasion begs for something fancier – in this case dinner with an old friend. I sweetened my recipe for Light as a Feather Cream Biscuits and added vanilla, orange zest and a squeeze of orange juice, spread them with freshly whipped cream and sliced ripe strawberries.

Makes 6 strawberry shortcakes


1 cup flour

1/2  Tb baking powder

1/8 tsp salt (I use sea salt)

2 Tb sugar

3/4 cups cold cream. I put it in the freezer for 10-15 minutes before mixing it in the dough.

1/2 tsp finely grated orange zest

1 tsp orange juice

1 tsp vanilla

1 1/2 tsp melted butter, cooled

For cream:

1/2 cup whipping cream

1 tsp vanilla

2 Tb sugar

1/2 pint strawberries (Organic is best. Farmer’s market organic is even better!)

Preheat oven to 450′

Melt butter and let it cool. Sift dry ingredients into a large bowl. Add cream, vanilla, finely grated orange zest and orange juice, and slowly stir until the dough is shaggy. Use your hands to form a rectangle with the dough. Divide it into six pieces.

Oil a cookie sheet. I use the insulated kind.  Roll each piece of dough into a ball, then gently flatten it between the palms of your hands. Dip each shortcake into the melted butter and place on the cookie sheet.

This image has an empty alt attribute; its file name is biscuits.jpg

Bake for 11 – 12 minutes until golden brown. Let cool on a wire rack. Split each shortcake horizontally.

open biscuit

Add vanilla and sugar to 1/2 cup cream.  Whip until thick. Spread on shortcakes. Slice strawberries and put atop the cream.

open strawberry shortcake

Cover and enjoy!

strawberry shortcake on plate