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Season's Best Strawberry Shortcake



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1/3 cup honey
2 tbsp. lemon juice
3 pt. strawberries, sliced
2 cups flour
2 tbsp. sugar
3 1/2 tsp. baking powder
1/2 cup butter, chilled
3/4 cup sour cream, divided
1/4 - 1/2 cup milk
1 cup whipping cream
1/3 cup powdered sugar
1 tsp. vanilla


  1. 1
    Topping: Combine honey and lemon juice in medium bowl. Stir in strawberries. Chill.
  2. 2
    Shortcake: Combine flour, 2 tbsp. sugar, and baking powder; cut in butter until mixture resembles fine crumbs. Add 1/4 cup sour cream; mix in lightly with fork. With fork, stir in just enough milk to form soft dough. On lightly floured surface, roll dough to 1/2" thickness. Cut with 3" biscuit cutter. Re-roll dough as necessary to make six shortcakes. Place on ungreased cookie sheet. Bake at 425° F for 15 minutes or until golden brown.
  3. 3
    Cream: Beat cream until soft peaks form. Add powdered sugar and vanilla; continue beating until stiff peaks form. Fold in 1/2 cup sour cream. Chill. When ready to serve, split shortcakes in half. Place bottom half on serving plates. Top with half of strawberries and half of cream; repeat layers.

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cuisines North & South American
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