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Strawberry Shortcake

Fresh sweetened strawberries, biscuit-style shortcake, a scoop of ice-cream, and a dollop of whipped cream make for the perfect summer treat - and a fan favorite at the annual Jazz on Jefferson festival.


  • Fresh strawberries, sliced

  • 1/2 cup of sugar

  • 2 1/4 cups all-purpose flour

  • 4 teaspoons baking powder

  • 2 tbsps sugar

  • 1/4 tsp salt

  • 1/3 cup shortening

  • 1 egg

  • 2/3 cup milk

  • 1 cup heavy cream

  • powdered sugar

  • 1/2 tsp vanilla extract

  • vanilla ice-cream

In a bowl, add the 1/2 cup sugar to the sliced strawberries, combine. Set aside.

Preheat the oven to 425 degrees, grease and flour one 8 inch round cake pan.

In a medium bowl combine the flour, baking powder, 2 tbsps sugar, and salt. Cut in the shortening until a course crumb consistency. Make a well in the center of the mixture and add the egg, beaten, and the milk. Stir until just combined.

Spread the batter into the prepared cake pan, bake at 425 for 15-20 minutes, or until golden brown. Let the biscuit cool before serving.

In a separate (preferably metal) bowl, combine the heavy cream with vanilla extract and powdered sugar until stiff peaks form with a wire whisk attachment.

To serve, cut the biscuit in half to make two layers. Place the strawberries on one layer, and then on top with the other layer. Top with the remaining strawberries, serve with a scoop of vanilla ice cream and a dollop of whipped cream.


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