Spring Strawberry Shortcake

Spring Strawberry Shortcake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Strawberries are one of spring’s delights. Instead of buying those premade spongy things at the grocery store make your own, which is so much better.

  • Topping:
  • 1/3 Cup Honey
  • 2 Tablespoons Lemon Juice
  • 3 Pints Strawberries (Sliced)
  • Shortcake:
  • 2 Cups Unbleached Flour
  • 3 Tablespoons Sugar
  • 3 1/2 Teaspoons Baking Powder
  • 1/2 Cup Butter (Chilled)
  • 1/4 Cup Sour Cream
  • 1/4 Cup Milk (More If Needed)
  • Cream:
  • 1 Cup Heavy Whipping Cream
  • 1/3 Cup Powdered Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Sour Cream
  1. To Make Topping: In medium-size bowl combine honey and lemon juice. Stir in strawberries. Cover with plastic wrap and place in refrigerator.
  2. To Make Shortcake: Preheat oven to 425 degrees. In large-size bowl combine flour, sugar, and baking powder. Cut in chilled butter until mixture resembles fine crumbs. Add sour cream. Lightly mix with fork. Stir in enough milk to form a soft dough. On lightly floured surface roll out dough to 1/2 inch thickness. Cut with 3 inch biscuit cutter. Re-roll dough as necessary to make six shortcakes. Place on ungreased baking sheet. Place in oven 15 minutes until golden brown. Remove from oven and let cool.
  3. To Make Cream: In large-size bowl beat cream until soft peaks form. Add sugar and vanilla. Continue beating until stiff peaks form. Fold in sour cream. Cover with plastic wrap and chill.
  4. To Assemble: 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. Serve immediately.
  5. Serves 6
  6. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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