Strawberry Shortcake

Course Dessert


  • 3 cups strawberries, hulled and sliced
  • 7 tbsp sugar
  • 1 1/3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup cold unsalted butter, cut into cubes
  • 1 1/3 cups heavy cream
  • 2 tsp vanilla extract or vanilla bean paste


  • Preheat the oven to 425°F. Place the Flower Tray on the Medium Perforated Baking Sheet.
  • Slice strawberries with the Santoku knife and place in a bowl; gently stir the strawberries and 2 tablespoons of sugar to coat and set aside.

Shortcake Instructions:

  • With mini whisk, whisk together the flour, 3 tablespoons of sugar, baking powder, and salt in a bowl.
  • Cut in the butter using the Masher until the mixture forms coarse crumbs about the size of peas.
  • Add 1/2 cup of the cream and stir just until evenly moistened. The dough should be soft; if necessary, add an additional 1 to 2 tablespoons of cream.
  • Using floured hands, divide the dough into 12 equal pieces, shape each into a golf ball size, then flatten to form a  disc about 1/2 inch thick.
  • Place in wells of Flower Tray and, using the shaper, smooth top as you apply light pressure to spread the disc to reach all around the well.
  • Bake until the shortcakes are golden brown, 12 to 15 minutes.
  • Remove from oven and allow to cool slightly before topping with strawberries and cream.

Filling Instructions:

  • In a bowl, using an electric mixer, beat the remaining cream, the remaining sugar, and the vanilla on high speed until soft peaks form.
  • Place Strawberries on individual shortcakes, top with whip cream, serve open face or add another shortcake and repeat!
  • Serve immediately.