My favorite Strawberry Shortcake is one made with cream cheese pound cake that is sold at a restaurant in our town.  I had a real weakness for this pound cake and the shortcake made with it.  I was terrible.  I had convinced myself while living a low-carb lifestyle that I could do much worse food cheating than I did by eating this shortcake on occasion.  Then I started cooking at the restaurant.  Whoa Nelly!!  Every employee was given a free dessert ticket once a month so it was my monthly splurge.  My excuse now?  I don’t have one.  I wanted to make a traditional, American strawberry shortcake.  The first batch was a flop.  I ended up with what were basically giant sugar cookies.   I decreased the amount of sugar in the dough and tried again.  Here’s what I ended up with.


1 lb. fresh strawberries, sliced

Shortcake dough:

2 c. all-purpose flour

1/2 c. sugar

1/2 tsp. salt

1 T baking powder

1/2 c. salted butter

1/3 c. sour cream

3 T milk

Whipped Cream:

1 pint whipping cream

1 T confectioner’s sugar

1 tsp. vanilla extract


Heat oven to 425 degrees.

Combine whipping cream, confectioner’s sugar, and vanilla in a mixing bowl and beat until very stiff peaks form.  Cover and chill.

Sift together flour, salt, sugar, and baking powder in a mixing bowl.  Cut in butter until mixture is crumbly.

Leave some large butter crumbs, for a delicate crust.  Combine sour cream and milk.  Gently mix into flour mixture just until it is able to hold together.

Pat or roll into a 1/2 ” circle.  Cut into 6 shortcakes with a biscuit cutter.  Place, touching on a baking sheet or stone.  Bake for 15 minutes.  Cool on wire racks.


Cut shortcakes in half through the center to make two equal layers.  Place a dollop of whipped cream on bottom portion, add strawberries, cream, and other half of shortcake.

Garnish top with whipped cream and strawberries.

Makes 6 servings.