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Strawberry Shortcake
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Cut out circles in the dough with a cookie cutter.
Brush the tops with cream and sprinkle with sugar.
Split each shortcake in half.
Spoon about 1 cup of ice cream on the cake.
Arrange strawberries on top of the ice cream.

Strawberry Shortcake

Serves 6 to 8

Strawberry shortcake is usually prepared with whipped cream, but I prefer serving it with ice cream. The strawberries surrounding the cakes can be replaced with blackberries, raspberries, blueberries, or a combination of all of the above. You can also use this recipe to make Wolfgang's Favorite Peach and Berry Cobbler.



  • 2-3/4 cups pastry or cake flour
  • 1/4 cup sugar plus additional to sprinkle on top
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons chilled unsalted butter, cut into 2 tablespoon-pieces
  • 1 cup heavy cream plus additional to brush on top


  • 2 pints fresh strawberries, stemmed
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons kirsch
  • 1/2 teaspoon orange zest
  • Vanilla ice cream
  • 1/2 cup sweetened whipped cream
  1. Prepare the shortcake: Preheat the oven to 375° F. Line a baking tray with parchment paper.
  2. In a food processor fitted with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few on/off turns. Add the chilled butter and process just until combined. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.
  3. Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll out the dough to a round 3/4-inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and reroll as required.)
  4. Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar. Bake 30-35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack.
  5. Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with the sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
  6. When ready to serve, split each shortcake in half and warm slightly.

For each serving, place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Add a dollop of sweetened whipped cream on the side of the plate and serve immediately.

Wine Recommendation:

I love a slightly sweet dessert wine with my shortcake and nothing compares to a good Sauternes. Ask your wine shop what they have and experiment. My favorites include Chateau Suduiraut and Chateau Climens.
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