There’s a certain bittersweet beauty to late summer, isn’t there?  The days, while still warm and long, carry a whisper of change.  You feel it in the slightly softer light, the way the crickets sing a little louder at dusk, signaling summer’s gentle winding down.  We start to cling a little tighter to those last golden moments, soaking up every drop of sun, every outdoor barbecue, every sweet berry.

And what better way to savor these final glorious moments, or indeed, to bring a burst of sunshine to any day, than with a truly timeless dessert?  I’m talking, of course, about the quintessential taste of summer, a dessert so simple yet so utterly perfect: Strawberry Shortcake.

Often associated with peak summer, farmer’s market hauls, and backyard barbecues, I’m here to tell you that strawberry shortcake isn’t just a summer fling.  Oh no, it’s a year-round romance, provided you can get your hands on those vibrant, juicy berries.

Imagine a snowy December day, but inside, you’re enjoying a burst of sun-ripened sweetness.  Or a brisk spring afternoon, celebrating the first signs of warmth.  The secret, as you might guess, lies entirely in the star of the show: the strawberries themselves.  As long as you can find plump, fragrant, genuinely ripe strawberries – whether from a late-season harvest, a specialty grocer, or even, dare I say, carefully selected winter imports for that special occasion – this dessert can transport you.

The tender, slightly crumbly biscuit, the sweet-tart macerated strawberries, and that cloud of freshly whipped cream – it’s a symphony of textures and flavors that speaks to comfort, nostalgia, and pure, unadulterated joy.  It’s a dessert that transcends seasons, a simple pleasure that reminds us of the best things in life: freshness, sweetness, and the joyous coming together of perfectly matched ingredients.

Note: While 6-8 is a good estimate, your final tally might be slightly different. Here’s why:

If you roll your dough thinner than the recommended ¾ to 1 inch, you’ll get a greater surface area to cut from, resulting in more shortcakes, albeit flatter ones.  Thicker dough will yield fewer, taller shortcakes.

Smaller Cutters: If you opt for smaller cutters (e.g., 2 inches), you’ll naturally get more shortcakes from the same amount of dough.

Larger Cutters: Using larger cutters (e.g., 3.5 inches or more) will result in fewer, but more substantial, shortcakes.

Round Cutters: These are traditional but create scraps of dough between cuts. If you re-roll these scraps, you can get a few extra shortcakes, but the dough might become slightly tougher due to more handling.

Square/Rectangle Cuts: For maximum efficiency and minimal waste, you can simply cut the dough into squares or rectangles with a knife or pizza cutter. This method often yields a higher number of shortcakes because there are no wasted edges.

Drop Shortcakes: Instead of rolling and cutting, you could simply drop spoonfuls of dough onto your baking sheet. This creates rustic, irregularly shaped shortcakes, and the yield will depend on the size of your spoonfuls – potentially yielding more smaller ones.

Recipe for Shortcakes: *Yields 6-8 (see note↑)

• 2 cups (250 grams) all-purpose flour
• ¼ cup (50 grams) granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ½ cup (113 grams) unsalted butter, cold and cubed (or grated)
• ¾ cup (177 ml) heavy cream
• 1 large egg, beaten (this is for the egg wash) see *note below in instructions↓
• Coarse sugar, for sprinkling

1. Preheat to 400°F (204°C).  Line sheet pan with parchment or silpad and set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.  Add the cubed or grated butter and use your fingers to rub it into the flour mixture until it resembles coarse crumbs.  Stir in the heavy cream until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead it gently a few times.
4. Pat the dough into a rectangle about 1-inch thick.  Use a biscuit cutter or a glass to cut out rounds of dough.
5. Place the rounds on a baking sheet and brush them with the beaten egg.  *note – heavy cream can be used instead of the egg, if preferred (both work well)
6. Sprinkle with coarse sugar and bake at 400°F for 12-15 minutes, or until they are golden brown.
7. Transfer biscuit shortbread to a cooling rack to cool completely (or you can serve them slightly warm, if that’s your thing). 😉

While the shortcakes are baking, prepare the strawberries. You will need:

• 2 pounds  (907 grams) fresh strawberries, hulled and sliced
• 2 tablespoons (25 grams) granulated sugar (add more if needed)
• Juice of ½ medium sized lemon (2 tablespoons/30ml)

In a large bowl, toss the sliced strawberries with the sugar and lemon juice. Let them sit at room temperature for at least 30 minutes, or until they release their juices.

To assemble the strawberry shortcakes, split the shortcakes in half and place the bottom halves on plates. Spoon a generous amount of strawberries and their juice over each shortcake bottom. Top with a dollop of freshly whipped cream and place the shortcake tops on top.

For the whipped cream, you will need:

• 1 cup (237 ml) heavy whipping cream
• 2 tablespoons (25 grams) granulated sugar
• 1 teaspoon pure vanilla extract

In a large bowl, whisk together the heavy cream, sugar, and vanilla extract until soft peaks form.  Be careful not to overbeat the cream, as it can quickly turn into butter.

Not only are strawberry shortcakes delicious, but they are also versatile. You can easily customize this recipe to suit your taste. For example, you could add a few slices of ripe peaches or nectarines to the strawberries for a peach-strawberry shortcake. Or, you could stir in a few tablespoons of orange liqueur or balsamic vinegar to the strawberries for a sophisticated twist.

No matter how you choose to serve them, these strawberry shortcakes are sure to be a hit. They are the epitome of summer, and a dessert that will be remembered long after the season has ended.  So, why not try making them for your next gathering?  Your guests will thank you. 😊

I hope you make these shortcakes, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!