World’s Best Strawberry Shortcake

strawberry shortcake


We eagerly await strawberry season. The season is short-lived here in New England so we have to take advantage of it. Believe it or not, we actually have a strawberry season strategy worked out. That’s right, we have a strawberry action plan.

As soon as the local farms and fields announce their picking dates and festivals, we get ready to head out into the fields and gather up as many strawberries as we can.

Strawberry picking trumps everything.


strawberry flowers


During the picking process, it seems like we never have enough. “One more basket!” I say.

We eat as many as we can on the car ride home but we always pick too many. You’d think we’d learn.



berry plate

My husband gets out the canning equipment to ensure we have plenty of jam for the cold winter months and I set my sights on what to bake.

I’ve spent years to researching and trying to concoct the perfect strawberry shortcake recipe and I’m pretty sure this is it. Slightly sweet, tall, fluffy and delicious. Pile it high with strawberries mixed with at bit of powdered sugar and a fresh dollop of whipped cream. How perfect is that?

What are your favorite way to eat and preserve strawberries?


piece of shortcake


The shortcakes are good enough to be eaten plain with a cup of tea. But of course, I’m already setting my sights on peach season. Enjoy!


World’s Best Strawberry Shortcake (adapted from Verrill Farm)


2 c (250 g) flour
1/3 c (62 g) sugar
1 tbs plus 1 tsp (20 g) baking powder
1 pinch sea salt
4 tbs (60 g) unsalted butter, diced
1 egg
1/3 c (150 ml) milk
1/2 tsp (1-2 g) freshly squeezed lemon juice (optional)
grated rind of one lemon (optional)
1 egg mixed with a splash of milk and a splash of water
sugar for sprinking

Measure the flour, sugar, baking powder and salt into a food processor fitted with a dough attachment.

Add the diced butter and pulse until mixture consists of crumbly, pea size granules

In a separate container, beat the eggs, milk and lemon juice together with a fork. Add to food processor. Pulse until the mixture just starts to come together but is still crumbly.

Turn out on to a floured silpat. Knead two or three times until the dough comes together.

Roll out into a rectangle about 1 inch thick.

Cut with biscuit cutter (a glass works too).

Brush tops with egg and water mixture and then sprinkle with sugar.

Bake at 375°F until golden brown.

Cool on wire rack. Once cool, slice in half and top with fresh strawberries macerated in organic powdered sugar. Top with fresh whipped cream.

Bon appétit! 


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  1. Oh, El. This is lovely. The pictures are such a wonderful escape! We love picking the berries too. I usually freeze them for smoothies though the shortcake looks delicious!

  2. Such summery wonderfulness. 🙂 My latest strawberry happiness is roasted strawberries. Oh my. So good. 🙂 But I adore homemade jam too.

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