Strawberry Shortcakes

These are THE SHIT, bro.  I cringe when I see those little “shortcake” things that are like the shallowest bowl ever to put your strawberries in… ugh.  Mine won’t act like a bowl, but it is about 9000% more delicious, without being too sweet.  This is the recipe I always make for friends who don’t like desserts that are “too sweet” or “too rich” – this is just right for everyone.

Approximately. 😛

  • 1.5 c. flour
  • 1/4 c. sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 c. cold butter
  • 1 egg, lightly beaten
  • 1/2 c. dairy sour cream
  • 2 Tbs milk
  • 5 c. sliced strawberries
  • 3 Tbs sugar
  • (optional) whipped cream

Preheat oven to 400 F.  Lightly grease baking sheet; set aside.

Decide now if you want to use a pastry cutter (aka pastry blender, aka that thingy like a whisk had an affair with some brass knuckles) or an electric mixer, and subsequently whether you want to use a large mixing bowl or electric mixer bowl for the next step.

In the bowl you just decided to use, combine flour, 1/4 c. sugar, baking powder, baking soda, and salt.  Incorporate butter in manner previously determined, until mixture resembles coarse crumbs.

In small bowl, combine lightly beaten egg, sour cream, and milk.  Add to flour mixture; stir with fork until just moistened.

Drop dough into 8 large mounds on prepared baking sheet (you could make them smaller, I guess, but this way everyone gets one giant … scone blob thingy for themselves).  Bake in preheated oven for 12-15 minutes, or until edges become golden.  Transfer to wire rack and let cool.

Meanwhile, in large bowl, combine 4 c. strawberries and 3 Tbs sugar.  Using a potato masher, mash berries SLIGHTLY and set aside.

When ready to serve, halve shortcakes like you’re going to use it as a hamburger bun, and then put the strawberries inside like a raw, oozing hamburger of delicious sweetness.  Add whipped cream if you want to stretch this analogy to include “cheese” as “a sweeter and fluffier dairy product”.  Top with extra sliced strawberries if any remain.  Or don’t.  You’re the boss.


Strawberry Dream Cookies

This recipe is from another wordpress blog, vegetarianinvegas, and it’s FABULOUS!  She has pictures, and it’s her original recipe, so go read hers at .  I’m retyping the recipe to clarify some of the directions, and because I like having a centralized location to search for recipes, rather than just a giant folder of bookmarks that’s hard to search through.

  • strawberries
    • frozen strawberries – 2 c. thawed and chopped (if you’re careful and gentle, can give you white cookies with red spots)
    • fresh strawberries – 2-and-a-bit c. hulled and chopped (will give you pink cookies with red and white spots)
  • 1 tsp fresh lemon juice
  • 1/2 c. plus 1 Tbs sugar
  • 2 c. flour
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 c. cold butter, cut into small pieces
  • 2/3 c. whipping cream
  • 1/2 c. white chocolate chips

Preheat oven to 375 F.   Cover baking sheet with foil.

In medium bowl, combine strawberries with 2 Tbs sugar and 1 tsp lemon juice.  Stir well; set aside.

In stand mixer bowl, whisk flour, baking powder, salt, and remaining 7 Tbs sugar.

Cut in the butter with paddle attachment or pastry cutter until mixture resembles coarse crumbs.

Add cream until dough starts to come together, then add strawberry mixture and white chocolate chips.

Spoon onto baking sheet; bake 10-20 minutes (depending on size of scoops and amount of juice in strawberries) until edges are golden and lift easily from pan.

Fructose-Free: check the label on the white chocolate chips, but I think this recipe can be fructose-free! 🙂