Strawberry Shortcake may be one of my most favorite desserts.  There’s just something about sweet fresh strawberries, a light biscuit, and lots of whipped cream.

The nectar of the gods.

My father played a lovely trick on me one summer evening 60+ years ago when we were having strawberry shortcake for dessert.

We always ate as a family, and we all had our assigned places at the table.  For whatever reason, I was at the opposite side of the table down by my dad as we started dessert.  Pop looked down at his dessert with a big smile.  He took a big whiff and said it smelled wonderful.  He looked at me and said “smell how good it is.”  I bent my head down to smell it and “whomp!”  he pushed my face right into it!  I was so mad.  My mother was furious but Pop just laughed and laughed.  Evidently, his father had done the same thing to him and he always said he was going to do it to his son one day.

That was Pop.  He was a jokester who never quite grew up.  He teased us mercilessly but also enjoyed being the recipient of a good prank.  He was a pretty special guy – and no kid could ask for a better role model.  Pop could totally relate to kids because he was one, himself.

And if I had had kids, you can rest assured that one night at dessert, I would have looked over and said “Gee, that smells wonderful.  You should smell it.”

The nut doesn’t fall far from the tree…

Strawberry Shortcakes

  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter
  • 1 cup whipping cream

Preheat oven to 400°. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Form into 6 balls and pat to 1/2-inch thickness.  Bake shortcakes until brown, about 15-18 minutes.

I don’t split these.  I just pile the strawberries on top and cover in more whipped cream.



I ♥ dessert.