By Vicki Leach
July 2023



  • 1 quart strawberries, washed and hulled
  • 1/2 cup plus 2 teaspoons of sugar
  • 1 cup heavy whipping cream



  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of butter
  • 1 egg
  • 1/3 cup of milk
  • 1/8 teaspoon of nutmeg
strawberry shortcake



Slice all strawberries into a medium bowl; sprinkle with ½ cup sugar and let stand at room temperature. If desired, crush berries lightly. (Save a few pretty slices or whole strawberries for garnish.) Whip cream with remaining 2 teaspoons of sugar and refrigerate until needed.



Preheat oven to 375 degrees

Mix flour, sugar, baking powder, salt, and nutmeg in a large bowl. Cut in butter until mixture resembles coarse meal. In a separate mixing bowl, beat egg with milk. Add to flour mixture and stir just until well blended. Turn out onto a lightly floured surface and pat out into a round. Cut into individual biscuits and bake on a greased baking sheet (do not allow them to touch for the prettiest shortcakes).  Bake for 10 to 12 minutes until golden brown. Let cool 2 minutes.  

To assemble:  Split a shortcake with a serrated knife into two
layers. Spread a little softened butter on the bottom cut side and the top layer. Place bottom layer on serving plate. Spread with whipped cream, then top with strawberries and juice. Add top layer and add a little more cream and a few more berries. Serve.

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