Thursday, May 20, 2010

Strawberry Shortcake To- Go

Zesty Strawberry Shortcake

2 cups flour
2 Tbsp. organic sugar
1 Tbsp. baking powder
1 tsp. sea salt
Zest of 1 orange
1/3 cup unsalted butter, softened
1 cup whipping cream...sweetened a bit
Coarse sugar

• Mix dry ingredients together; Cut in butter; Add cream. Mix until dough is soft
and ingredients are all mixed in. It will look like cookie dough.
• Place six to eight mounds on greased baking sheet or SILPAT. Flatten just a bit.
• Brush tops with cream and sprinkle with coarse sugar.
• Bake at 425 for 7-10 minutes or until golden brown.

Note: Let cool and wrap each shortcake in cellophane bag.

Slice four pints of fresh strawberries, add about half cup of sugar
Sprinkle with a little lemon juice;
Refrigerate until ready to serve.
Slice shortcake in half, add strawberries, top with ice cream.

If you want to make these in advance, just bag the individual wrapped shortcakes, put into gallon Ziploc bag and freeze. They will stay as fresh as the day you baked them!

{ALWAYS TASTE TEST to make sure it is okay!}


  1. "Wrapping the Shortcake"... AHA! I get it. ;-)

    These look so summery! Thanks for sharing the recipe.

    If you ever need a stand in taste tester, let me know. YUM!

  2. We just picked 2 buckets of strawberries this morning, so I hope to have shortcake tonight.