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Strawberry Shortcake

Early summer brings a harvest of strawberries galore! There’s nothing more comforting than old-fashioned Strawberry Shortcake. I’m not talking about the sponge cakes you get at the grocery store, I’m talking about the biscuit-type shortbread with juicy flavorful strawberries, and freshly whipped cream. I’ve been making this strawberry shortbread recipe for over 30 years and everyone loves it, and now my daughter makes it for her family as well. If you haven’t had the traditional old-fashioned strawberry shortbread you are in for a treat and will never go back to sponge cake again. Enjoy!

Strawberry Shortcake

Strawberry Shortcake

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 1 Hour
Cook Time: 10 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 6

Ingredients:

  • 2 quarts strawberries, sliced
  • 1 cup sugar
  • 1/3 cup shortening
  • 2 cups all purpose flour
  • 2 Tbsp sugar
  • 3 Tbsp baking powder
  • 1 tsp. salt
  • 1 Tbsp freshly grated orange peel
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1 Tbsp milk
  • 2 tsp. vanilla sugar (or granulated sugar)
  • 1-2 Tbsp. Grand Marnier (optional)
  • 3/4 cup heavy whipping cream
  • 2 Tbsp powdered sugar

Instructions:

  1. Mix strawberries and 1 cup sugar. Let stand 1 hour, stirring occasionally.

  2. Preheat oven to 450°.

  3. In a large mixing bowl combine flour, 2 tablespoons sugar, the baking powder, and salt.

  4. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Stir in orange peel.

  5. Stir in 1/2 cup milk and orange juice just until blended.

  6. Turn dough onto lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Brush tops with milk and sprinkle with sugar.

  7. Bake for about 10 minutes, until the tops are golden brown.

  8. Whip cream with powdered sugar. Split shortcakes crosswise while hot. Open up and brush insides with Grand Marnier, if desired. Fill with strawberries and whipped cream.

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