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Upstairs on the Square Strawberry Shortcake



  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tablespoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon cardamom
  • 1 1/2 tablespoons grated lemon zest
  • 4 ounces (1/2 cup) cold butter, cut into pieces
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon vanilla extract
  • Raw sugar (turbinado sugar), for sprinkling


  • 1 quart strawberries, hulled
  • Approximately 1/3 cup sugar
  • Fresh lemon juice, as needed


  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 tablespoon vanilla extract


  1. Shortcake: Place the flour, sugar, salt, baking powder, cardamom and lemon zest in the bowl of an electric mixer with the paddle attachment. Add the butter.
  2. In a separate bowl, whisk together the milk, egg and vanilla extract. Add to the flour mixture, and mix just to bring together.
  3. Turn the dough out onto a floured counter. Knead gently for 1 minute. Flatten to a disk a half-inch thick. Cut into 8 pieces. Sprinkle the tops with raw sugar. Place on a baking sheet and bake at 375 degrees F for 10 minutes or until golden.
  4. Strawberries: Slice the strawberries into a bowl. Sprinkle with 1/3 cup sugar, or whatever amount seems right, depending on the sweetness of the strawberries. Squeeze in a few drops of lemon juice.
  5. Topping: Whip the heavy cream with the sugar and vanilla extract.
  6. Serve the shortcakes topped with strawberries and whipped cream.

Yield: 8 servings

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