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Strawberry Shortcake

by Katie Aubin featured in Easy BBQ Recipes for a Great BBQ


for 8 servings


  • 1 ¼ lb
    strawberry, cleaned, hulled, and quartered (565 g)
  • 3 tablespoons
    granulated sugar
  • 1 teaspoon
    lemon zest
  • ¼ teaspoon
    fine sea salt


  • 2 cups
    all purpose flour (250 g)
  • 4 tablespoons
    granulated sugar, divided
  • 1 tablespoon
    baking powder
  • ¾ teaspoon
    fine sea salt
  • 6 tablespoons
    unsalted butter, cold, cubed
  • 1 cup
    heavy cream, plus 1 1/2 tablespoons, divided (240 mL)
  • flaky sea salt, for sprinkling
  • whipped cream, for serving
    Calories 364
    Fat 24g
    Carbs 36g
    Fiber 2g
    Sugar 7g
    Protein 5g

Estimated values based on one serving size.



  1. Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
  2. Preheat the oven to 400°F (200°C).
  3. In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
  4. Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
  5. Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
  6. Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
  7. Enjoy!




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