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Strawberry Shortcake

Servings: 6
Author: Maryanne Cabrera


  • 1 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold, cut into small pieces
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • turbinado sugar, as needed
  • 10 oz strawberries, hulled and sliced
  • vanilla ice cream


  • Preheat oven to 400 degrees F.
  • In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender (knifes, forks, or with your fingers) until mixture looks like coarse sand.
  •  Fold in buttermilk and vanilla extract until just combined. Turn dough out onto a lightly floured surface and pat into a rectangle about 6 by 4 inches. Cut the dough into 6 equal squares.
  • Transfer to a parchment lined baking sheet. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake for 15-18 minutes until puffed and golden. Let cool slightly on wire rack.
  • If strawberries are not sweet or ripe enough, toss in some sugar. Cover and chill until ready to assemble.
  • Split the shortcakes in half horizontally. Scoop some ice cream onto the bottom half followed by some strawberries, then top with other shortcake half.