Strawberry Shortcake

Strawberry Shortcake

Posted On May 26, 2022
Categories: Recipes, View All


Planning a Memorial Day weekend barbecue? We happen to think this strawberry shortcake would make a simple, delicious dessert! You’ll find many of the ingredients featured in the Weekly Sale from May 26th – June 1st, including Vermont Creamery’s crème fraîche, so it’s a perfect time to whip up a batch. No time to bake? No problem! Simply substitute the local Red Door Bakery shortcakes from the Weekly Sale display in lieu of baking the biscuits and follow the remainder of this recipe for the strawberry and crème fraîche topping! 


Heat oven to 425°F. Place flour, baking powder, sugar, and salt in large mixing bowl; stir to combine. Cut in butter by pinching butter into flour mixture until butter resembles pea-sized crumbs. In a separate bowl, mix crème fraîche, milk, and vanilla. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Gently pat dough together on floured surface. Roll out to 3/4- to 1-inch thickness. Using a lightly floured biscuit cutter, cut out dough rounds (or other fun shapes). Place onto cookie sheet. Bake 10-15 minutes or until lightly brown. Melt 2 tablespoons of butter and brush on top of biscuits while still hot. Combine 8 ounces crème fraîche and 3 tablespoons sugar in small bowl. Slice each biscuit and serve with spoonfuls of strawberries and a dollop of the lightly sweetened crème fraîche.

You Might Also Be Interested In