Cedar Circle Shortcakes

Strawberry Shortcakes are a quintessential summer treat, and were always a hit at Strawberry Festival. This recipe is one of the most requested, and we are happy to share it.


  • 3 c all-purpose flour
  • 1 t kosher salt less if using finely ground
  • 1/2 c organic cane sugar
  • 3 t baking powder
  • 1/4 c unsalted butter cold
  • 1 1/4 c heavy cream 36-40% butterfat
  • extra cream for brushing cakes
  • turbinado sugar


Whisk sugar, flour, baking powder, and salt in large bowl or the bowl of a mixer. Cut butter into quarter-inch cubes and add to flour. Mix until the largest butter pieces are pea size, or use a pastry cutter or your fingers (you don’t want the butter broken up too fine). Gradually add cream and stir with a rubber spatula until the dough starts to come together (you may not need all the cream). The dough should still be a little bit crumbly when you turn it out but it will come together after a quick knead. Place dough on a lightly floured surface and knead once or twice, until it comes together. Roll into a square about 1 to 1 ½ inches thick. Cut out squares (or circles). Brush with cream and then turbinado sugar. Transfer to baking sheet lined with parchment and bake at 350ºF until lightly golden (20-25 minutes).

Cool, split and top with berries and whipped cream.

Makes about 6 cakes.

Dessert baked good ccf signature recipe dessert

← Older

Newer →