Strawberry Shortcake Recipe

As seen in the 2024-2025 Culinary Calendar

Makes 6 servings

SHORTCAKE

• 1 1/2 cups flour
• 1 cup masa
• 2 tablespoons sugar, more for finishing
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled butter, cut into a dice
• 2/3 cup whole milk

TOPPING

• 1 1/2 pounds of strawberries, stemmed and quartered
• 1/2 cup sugar
• 1 cup heavy cream, whipped

SHORTCAKE preheat oven to 400 F. Stir together the dry ingredients with a whisk, making sure to incorporate them well.

ADD the chilled butter and using a fork or pastry cutter, mix the flour and butter until the dough is like sand. Add the milk and mix together until a rough shaggy dough is formed.

FLOUR the counter and your hands, clapping away any extra flour. Knead lightly until the dough comes together. Shape into a circle about 1/2 inch thick. Cut rounds with a cookie cutter or a glass.

PLACE on an ungreased cookie sheet and sprinkle with sugar. Bake for 15 to 18 minutes until golden. Remove from oven and cool for 5 minutes. Split open.

TOPPING While the shortcakes are baking, place the strawberries in a bowl and sprinkle with the sugar. Stir and allow to macerate until ready to serve.

DIVIDE the strawberries among the 6 shortcakes, top with the top of the split shortcake and finish with a dollop of whipped cream.