Strawberry Shortcake


Recipes by Rj of Urban Table

Photo Styling & Art Direction by Traci of Urban Table

Photography & Art Direction by Heather of Heather Gill Photography


Strawberry Shortcake


4 cups fresh strawberries – tops cut off and sliced thinly (remove 1/2 cup and mash)

1/2 cup sugar


Combine 1/2 cup sugar and 1/2 cup crushed strawberries.  They will be syrupy.  Add this to the remaining sliced strawberries.  Serve over biscuits and top with fresh whipped cream.

Whipped Cream


· 1 cup heavy cream

· 1 tablespoon confectioners sugar

· 1 teaspoon Vanilla extract


In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until stiff peaks form.  Make sure not to over-beat, or you will have butter.


We used the biscuits from yesterdays post.  In case you didn’t catch it here is the recipe again.

Gran’s biscuits are all gussied up with macerated strawberries and old fashion whipped cream.  Change up the ingredients and embellish with 1/2 cup of crumbled bacon and 1 cup of buttermilk to the dough and now you have a rich and creamy savory biscuit

Grandma’s Biscuits


1/2 cup leaf lard, cold and coarsely chopped plus more to grease pan

2 1/4 teaspoons active dry yeast

1/4 cup of warm water (105F-110F)

2 1/2 cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon coarse pepper

3/4 teaspoon cream of tartar

1 1/2 teaspoons baking soda

1 cup yogurt


  1. Preheat oven to 425F.  Grease baking sheet with lard and set aside.
  2. In a small bowl, dissolve yeast in warm water, let stand until it becomes foamy (5-10 minutes).
  3. In a large bowl, combine the flour, sugar, baking powder, salt, pepper, cream of tartar and baking soda.  With a pastry blender or two knives, cut the lard into the flour mixture until pea sized coarse crumbs form.
  4. Make a well in the center of the flour mixture, add yogurt and yeast all at once and carefully toss with a fork until just moistened, careful to not over mix.
  5. Flour your work surface; roll out the dough to 3/4 of an inch thickness using a rolling pin.
  6. Cut the biscuits using a 2 1/2 inch round biscuit cutter.  Gather trimmings re-roll and cut.
  7. Place biscuits 1 inch apart on the prepared baking sheet.  Bake for 12-15 minutes until golden brown.  Leave to cool for 5 minutes on wire rack, serve warm.*** For a MDF take on Grandma’s Classic ***Replace vanilla extract with balsamic vinegar or any of your favorite extracts and/or bitters, then for an urban table twist try a chiffonade of basil.


Modern Day Forager


One thought on “Strawberry Shortcake

  1. Pingback: Best Homemade Strawberry Shortcakes (or What It Really Means) | Small Kitchen Chronicles

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