The Best Strawberry Shortcakes

Happy Tuesday ya’ll and a BIG “Happy belated Mother’s Day” to all you mamma’s out there! This was my second Mother’s Day and I felt extremely blessed. Being Oliver’s mamma is probably the best thing that’s ever happened to me. I couldn’t ask for a sweeter, cuter, cuddlier human being in my life. He is honestly so precious.

Of course Mother’s day isn’t just about me though. I have to share my love for all the mammas in my life. So, Sunday morning, first thing, we went to Christian’s parents house and cooked up a feast of a brunch for mamma Stoltman. Waffles, granola and yogurt parfaits, bacon, and made and extensive fruit platter to feed 20 people. Mind you there was only 4 of us, plus a toddler.

And as if that wasn’t enough, we later headed to my moms for the afternoon to have a grill out and eat even more. YIKES. My mom had made everything ahead of time to just throw on the grill so we were off the hook for the second round of indulgence. I did however make these Strawberry Shortcakes.

Nothing else screams “Mother’s Day dessert” to me more then strawberry shortcakes. Maybe because it’s spring time and fruit is in season. Maybe it’s because they are so pretty and elegant. Or maybe it’s because it’s one of the only desserts my mom made us as kids that did not come out of a box. (Sorry mom) It’s a real wonder how on earth I ended up as a Pastry Chef.

These shortcakes are sweet and buttery, light and flakey, and bursting with berries in every single bite. The perfect Mother’s Day treat. I promise.

Try them out and let me know what you guys think in the comments below. I love hearing from you all 🙂

The Best Strawberry Shortcakes

These shortcakes are sweet and buttery, light and flakey, and bursting with berries in every single bite. A true springtime treat that everyone will love.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 6


  • Mixer w/ whisk attachment


For the Srawberries:

  • 1.25 lbs strawberries, sliced (3 3/4 cups sliced)
  • 1/3 cup granulated sugar
  • Zest of 1 lemon

For the shortcakes:

  • 2 cups all-purpose flour, plus more for dusting
  • 4 tsps baking powder
  • 3 tbsps granulated sugar
  • 1/8 tsp salt
  • 1/2 cup cold salted butter, cut into small cubes
  • 2/3 cup half-and-half, plus more if needed
  • 2 tbsps heavy cream
  • 1 tbsp sanding sugar

For the whipped cream:

  • 1 1/4 cups heavy cream
  • 1 1/2 tsps vanilla
  • 2/3 cup crème fraîche
  • 3 tbsps honey 


  • Toss together the strawberries, sugar, and lemon zest in a bowl and let sit for 10-15 minutes to release some of the juices. Chill until ready to use. 
  • Preheat the oven to 425 degrees F.
  • In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until butter is in pea-size pieces. Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated. (Do not over mix) If dough seems a little dry you can add more half-and-half a tiny bit at a time. The dough should be slightly sticky.
  • Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a knife or pastry cutter, cut dough into six pieces. Brush tops with heavy cream and sprinkle with the sanding sugar. 
  • Bake until the tops are lightly golden and bottoms are slightly deeper golden, 12 to 13 minutes. The shortcake should spring back when touched.
  • Meanwhile, make the whipped cream. In a stand mixer fitted with a whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form. Add the crème fraîche and honey and beat until incorporated. Chill until ready to use.
  • To assemble, slice the shortcake horizontally and spoon strawberries, plus some of the juices onto the open shortcake. Top with ¾ cup of the whipped cream, then close with the other shortcake half.


*Recipe adapted from
The original recipe is from The Sprinkles Baking Book by Candace Nelson. 

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