Sugaree’s Bakery Strawberry Shortcake

Photo by Jennifer Hitchcock

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6 Servings

  • 3 pints fresh strawberries (1 pint crushed, 2 pints sliced)
  • ¼ cup granulated sugar
  • ½ teaspoon balsamic vinegar
  • Shortcakes
  • 2 cups White Lily all-purpose flour, plus more for work surface
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 3 tablespoon granulated sugar, plus more for topping
  • 4 tablespoons unsalted butter, very cold
  • ¼ cup lard
  • 1 egg, beaten
  • 1/c cup buttermilk
  • 1 egg white, light beaten
  • Whipped Cream
  • 1 cup heavy cream, cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  1. Mix crushed and sliced berries with sugar and balsamic vinegar. Cover and refrigerate.
  2. With rack in lower middle, preheat oven to 425 degrees. Whisk together flour, salt, baking powder, and sugar.
  3. Using large holes of grater, grate cold butter into dry ingredients. Toss butter with dry ingredients to coat. Add lard. Using pastry cutter, finish cutting butter and lard into flour.
  4. Mix beaten egg with buttermilk; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
  5. On the lightly floured surface, pat dough into a ¾-inch-thick circle. Flour a 2½-inch biscuit cutter; cut 6 shortcakes. Place 1 inch apart on baking sheet; brush dough tops with egg white and sprinkle with granulated sugar. Bake until golden brown, 8−10 minutes.
  6. With mixer, beat cream, sugar, and vanilla on low until it thickens and is not splashing. Gradually increase speed to high, beating until cream is smooth, thick, and holds a peak.
  7. Split each cake in half; spoon berries and whipped cream over each cake bottom. Cover with cake top and serve immediately.
  • from Mary Jennifer Russell of SUGAREE’S Bakery in New Albany, Mississippi

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