Strawberry Shortcake

Last week, we invited our neighbors over for dinner. I wanted to make a tasty dessert, so I went with the staple of strawberry shortcake. The strawberry shortcake at Cheesecake Factory is probably the best I've ever had, so I tried to find a knock-off recipe. It seems whoever created that shortcake has sealed his lips, though; however, I did find a great recipe by Williams-Sonoma, my new at-home favorite! This led me to browse other recipes from W-S, which impressed me even further. This site is definitely worth checking out!

Here's the strawberry shortcake recipe, in case you want to try this. Wish I had taken a picture (they were so pretty!), but we gobbled them up too fast. I guess that's the sign of a good dessert.

Williams-Sonoma’s Strawberry Shortcake

2 cups cake flour
1/4 cup and 3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold, unsalted butter
1 large egg
1/2 cup heavy cream and more for brushing
2 tablespoons turbinado sugar(which I replaced with brown sugar)
4 cups strawberries, hulled and slice
1 can of whipped cream

Preheat the oven to 425 F. Mix together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the butter and mix only until the mixture forms tiny, coarse crumbs. In a bowl, whisk together the egg and the heavy cream. Pour over dry ingredients and mix until the mixture is moistened. Spoon out the dough onto a baking sheet covered with parchment paper or foil. The mounds should be 3 inches wide and 3/4 inch high. Brush the top of the shortcakes with heavy cream and sprinkle with brown sugar. Bake until the shortcakes are a light gold brown. While the shortcakes are baking, brush 1 cup of strawberres with a fork in a bowl. Add the remaining 3 cups of berries and 3 tablespoons of granulated sugar. Mix well and refrigerate. When the shortcakes have baked, transfer them to a wire rack and let cool for 15 minutes. Carefully slice the shortcakes horizontally in half and spoon berries onto the bottom half. Top with whipped cream and cover with the shortcake tops.


  1. Had to compare with my recipe. Just about the same, except mine says three cups flour,and milk instead of cream. So yours would be lighter and more moist. Cake flour makes a difference, don't you think? I will try this and see, although we are currently into strawberry shortcake using my scone recipe.

  2. Hmmmm...thinking of scones made me think of the cream scones at I use the coffeehouse scones recipe. Your recipe is the same as her cream scones, except more butter and baking powder, again fluffier and more moist. I will have to try your recipe! : )

  3. Can't wait to try this one!

  4. ooh this sounds delicious!! definitely going to add to my list of desserts :)

  5. OK, my try. I do not like these as much as my scones, for eating by themselves. But add strawberries and they are amazing. Mine are crisp and a bit dry; I ony had regular flour so used that, and I might have baked them a bit long, but the middles were not firming up. I would say the taste and texture is more like a fine pastry crust, the kind with sugar and egg added for making tarts. So it ends up tasting like fresh strawberry pie in the best of pastry. Crispy, buttery, and light. Very nice.


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