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Strawberry Shortcake

This is my favorite non-chocolate dessert, especially in summer! My family likes this best with home-made sponge cake (see our recipe), which is lighter and slightly sweeter than the traditional biscuit or shortcake. For a quick preparation, use bakery or store-bought cake or biscuits. (Bread and Circus sells a kosher shortcake in 4-packs.)

Sponge cake or 4-6 not-too-sweet biscuits or shortcakes
1 quart of fresh strawberries
1 pint heavy cream or whipping cream
sugar to taste

Rinse and dry the strawberries. Remove hulls and, if they are large, cut in half. This step can be done up to several hours before serving.
Set strawberries on paper towels to absorb excess moisture.

Whip cream in a large mixing bowl at high speed. To speed things along and keep the cream cool, place bowl and beaters in the freezer for a few minutes before mixing.

As the cream gets thicker, gradually add from 1 teaspoon to 2 tablespoons sugar, as desired. (Add a little bit first, stop the mixer and taste, then add more if necessary.) Beat until cream is at desired consistency (but don’t overbeat as it will turn into butter).

Place a large piece of sponge cake on each serving plate. Alternately, slice a biscuit cross-wise and place the cut halves up on each plate.
Spoon strawberries on the biscuit or to the side of the sponge cake and top with a generous serving of whipped cream. Serve immediately. 
Makes 4-6 servings.

Strawberry Shortcake


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