Strawberry Shortcake

This is the first year that everyone in our family has Memorial Day off, and thanks to all our servicemen and veterans who fight for our country, we are able to get together. Everyone is pitching in, and for my contribution, I made strawberry shortcake. Strawberry is the star ingredient for Memorial Day and the 4th of July, and I’m going along with it! The best part is, strawberries are in season and they are very affordable at this time of year. I adapted Martha Stewart’s recipe.


  • 3 cups flour
  • 4 tsp baking powder
  • 1 1/2 cup sugar
  • 3/4 tsp salt
  • 12 tbs cold, unsalted butter (1 1/2 sticks)
  • 1/2 cup cream
  • 2 eggs
  • 5 cups strawberries, hulled and quartered
  • 8 oz tub of Cool Whip

Add 3/4 cup sugar to quartered strawberries. Let it sit in its juices.


In a separate bowl, combine 3 cups flour, 4 tsp baking powder, 1/2 cup sugar and 3/4 tsp salt in a stand mixer with the whisk attachment.


Add 12 tbs (1 1/2 sticks) cold, unsalted butter cut into pieces.


Whisk until mixture resembles coarse meal.


In a separate bowl or mixing cup, whisk together 1/2 cup heavy cream with 2 eggs.


Switch to the dough hook attachment. While running on low (speed 2), add cream and egg mixture until dough just sticks together.

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Press dough into a half cup and invert onto a baking sheet. Dough should make 8 biscuits.

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Bake in 375 degree oven for 20 minutes, or until golden brown.


Let cool and cut in half.

Assemble in a mason jar, starting with one half of the biscuit. Add a spoonful of strawberries, then a spoonful of Cool Whip. Add the other half of the biscuit and layer with another spoonful of strawberries and Cool Whip.







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