Strawberry Shortcake


  • 3 cups sliced strawberries
  • 1/4 cup sugar
  • 1 tablespoon balsamic vinegar


Instructions: Combine berries, sugar and vinegar in a bowl and let stand at room temperature at least 30 minutes.


Biscuits adapted from Alice Waters via Ezra Pound Cake


  • 1 cup unbleached flour
  • 1/2 cup white whole wheat flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 6 tablespoons cold butter
  • 3/4 cup heavy cream


Instructions: Preheat oven to 400 degrees. Mix together flours, salt, sugar and baking powder in medium mixing bowl. Cut butter into small cubes, and use pastry blender or hands to work butter into the flour mixture until crumbly. Add cream and mix until just combined. Shape dough into a disc and roll out on lightly floured surface to about 3/4-inch thickness. Cut out 2-inch circles and place on parchment paper lined baking sheet. Bake for 15-17 minutes, until just slightly golden. (Makes 6 biscuits.)


To make shortcakes: Beat 1/2 cup whipping cream with 1 teaspoon vanilla paste or extract until soft peaks form. Split biscuits in half and place bottom half on serving plate. Top with 1/2 cup of strawberries, including a good sized drizzle of the syrup that has formed in the bowl. Place top half of biscuit on top, add a generous spoonful of whipped cream and a few more berries on top for good measure. Enjoy!


Strawberry Shortcake recipe


Courtesy of: Colleen Levine

Recipe and photo are copyright of and may be shared for personal use only.