Strawberry Shortcakes with Whipped Cream | CUESA

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Strawberry Shortcakes with Whipped Cream


Kathleen Stewart, Downtown Bakery

You can make two, three, up to 12 times this recipe and it will work perfectly. The mix must be stored in the refrigerator or freezer in an airtight container. Frozen mix should sit at room temperature five minutes or so, so that butter is not hard, but pliable. Also, biscuit cutters come in tins of 6 - 8 different sizes, so yield will vary depending on the size of the cutter you use.

Makes 12-3” shortcakes


3 cups (15 oz) all purpose flour
2 tablespoons sugar
1 tablespoons baking powder
½ teaspoons baking soda
¾ teaspoons salt
12 tablespoons (6 oz. or 1 ½ sticks) sweet butter, cold and cut in small pieces
1 egg
1 - 1 ¼ cups heavy cream
3 teaspoons orange zest
3 teaspoons lemon zest

4 baskets strawberries
6 tablespoons sugar

Whipped cream
1 pint cream
3 tablespoons sugar
3 tablespoons lemon juice


For the shortcake

  1. Put all dry ingredients in a large mixing bowl. Briefly stir to combine.

  2. Put cold, small pieces of butter into dry ingredients, and with a fork, pastry cutter, or with your fingers, massage or cut butter into dry ingredients until mixture looks like cornmeal and the biggest pieces of butter are gravel sized. (If you want to store your mixture this is the stage at which you do that.)
  3. Break the egg into a measuring cup and mix with a fork or spatula. Add heavy cream and briefly stir to combine.
  4. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir together until just combined. If mixture doesn’t hold together at all, add another ¼ cup of heavy cream.
  5. At this point generously flour your counter or mixing surface and turn your mixture out. It will be very loose. Scrape any remaining bits in the bowl out onto your mound of mixture. Flour your hands. Form a loose rectangle of the mixture with the flat palms or your hands. Don’t knead together with fingertips! Like you are making an envelope, fold the bottom third over the center third, then the top third over the center. Pat down into another rectangle and repeat folding. Pat down again to form a square shape.
  6. Brush off excess flour. Cut shortcakes close together. Set aside. Scraps can be gathered together. Pressed lightly into rectangle and repeat the “envelope” fold, again. Cut shortcakes. This can be repeated until all dough is used.
  7. Preheat oven to 375 degrees. If desired, brush the tops of the shortcakes with cream or egg yolk. Bake on a pan lined with baking parchment for 20-22 minutes or until golden brown. (If you have an electric oven or an oven that bakes very hot, you may want to lower the temperature.)


For the strawberries

  1. Wash, dry, hull and slice the strawberries.

  2. In a bowl toss with six tablespoons of sugar and set aside.


For the whipped cream

  1. In the bottom of a mixing bowl combine the sugar and lemon juice; stir to dissolve.

  2. Pour the cream over the sugar and lemon mixture and whip till soft peaks form.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »