Fresh Strawberry Shortcake

There’s nothing like homemade strawberry shortcake! This recipe is quick and delicious.


  • 1/8 teaspoon sea salt
  • 5 tablespoons sugar, divided
  • 2/3 cup sour cream
  • 2 pints strawberries, washed and sliced
  • 2 cups flour
  • 1 pint heavy cream
  • 1/4 cup butter
  • 4 teaspoons baking powder
  • zest of one orange


  1. Preheat oven to 400° F.

  2. Sprinkle strawberries with 1 tablespoon sugar; set aside.

  3. Sift together flour, 3 tablespoons sugar, baking powder, and salt. Stir in orange zest. Cut in butter until coarse crumbs form. Add in sour cream to form a soft dough. On a floured board, roll out dough to about 1 inch thick. Cut into 6 circles, about 3″ wide. (A glass works well as a cutter.) Place on a lightly greased baking sheet.

  4. Bake about 15 minutes, until light brown. Let cool. Split the cakes in half with a fork. Whip cream and 1 tablespoon sugar to stiff peaks. Place the bottom halves of the cakes on a small plate. Top with the strawberries and replace the cake tops. Garnish with the whipped cream.