Strawberry Shortcake

Strawberry shortcake

Although it is perfectly fair to say that this recipe isn't a shortcake in the glutenous, store-bought "cake" sense, no one will care once the fork hits the mouth. These are actually biscuits, made using the Cinnamon-Stripe Biscuit recipe without the cinnamon. Split in half, loaded with a mix of fresh-cut and partially dehydrated strawberries and topped with whipped cream, strawberry biscuit shortcakes are the quintessential dessert of early summer.

Yield:  six, 2-ounce sweet biscuits, topped with strawberries and whipped cream
Time to make: 45 minutes
Tools needed:  2 medium bowls. Spoon. Measuring cups.  Electric mixer with whisk attachments, All tools cited in Cinnamon Stripe Biscuit Recipe.



2 cups fresh strawberries, stemmed and halved or quartered if very large
1/2 cup partially-dehydrated strawberries (optional - see recipe, below)
1/8 - 1/4 cup granulated sugar, to taste
1/4 cup heavy whipping cream, chilled

Partially-Dehydrated Strawberries

1 or more quarts of fresh strawberries

You will need a food dehydrator or an oven with dehydrating capability.


Stem and split berries, quartering if large. Place seed-side-down on the dehydrator screen. Set dehydrator temperature to 125 F and time to 3 hours. Check after this elapsed time. Berries should be greatly reduced in size, soft in the center and leathery around the edges, and have a greatly enhanced flavor. They may be dehydrated for a longer time if desired.


1) Place strawberries, sugar and partially-dehydrated strawberries, if using, in a medium bowl. Add sugar to taste and stir berries roughly to intentionally bruise. This will help them release juices. Set aside.

2) Make biscuits according to this recipe but do not use cinnamon sugar.

3) Just before serving, add heavy cream to a medium bowl. Using the mixer, beat on low speed until cream begins to foam, then increase speed to high and whip until cream froths, rises, then just begins to dry and chunk up.

4) Split biscuits using a fork. Divide strawberry juices and pour onto bottom half of biscuits. Divide berries among the biscuits, preferably in such a way as to avoid family squabbles. Do the same with the whipped cream, dolloping atop the berries. Reposition biscuit tops, add another dollop of whipped cream to top the shortcakes, and serve.

Hint: If you conceal one or two of these from the kiddies you can ameliorate disappointment - or reward good behavior - later on. Or enjoy with your significant other while binge watching The Great British Bake-Off!