Strawberry Shortcake

By Jackie DeKnock  ,

November 26, 2015

A whole mountain of cake and berries and goodness! A simple shortcake recipe that is really, really good!

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  • Yields: Serves 10 (or more)


4 c flour

2 tbsp. baking powder

1 tsp. baking soda

1 c. sugar

1 tsp. salt

1 c. butter or transfat free shortening (found at health food stores)

2 c. buttermilk

2 quarts freshly picked Ontario strawberries (Ontario’s are the best…OK, perhaps I am a little biased)

Fresh Whipped Cream


Mix dry ingredients in large bowl and cut in butter or shortening.

Add buttermilk, mix just enough to blend, but keep it lumpy.

Spread in a 13X9" greased pan. Sprinkle with white sugar and bake at 400 degrees F for 20 minutes or longer, until light golden.

Allow cake to cool and then cut into squares, then cut in half horizontally.

Wash freshly picked Ontario strawberries and set aside enough whole berries to top each serving.

Divide the remainder in half, slicing the berries and sprinkle with sugar for additional topping.

Make Strawberry Sauce. Take approximately 1 quart of the strawberries and place in a blender, add liquor (to taste) such as Southbrook Framboise, Cointreau, Cassis (or whatever fruit-based liquor you prefer). Add sugar (to taste), ½ tsp vanilla and blend well. Spoon over the shortcake.

Place cut side of cake upright on plate, spoon some of the strawberry sauce over top, then add sliced berries, then top with whipped cream, then decorate with a whole berry.

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