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very easy
Prep Time
35 mins
Total Time
1 h 20 m
4 to 6 servings


In the summer, let’s celebrate our beautiful berries with some of granny’s classics!


1 ½ cups
220 g
1 tbsp
baking powder
15 ml
1/4 tsp
1.25 mL
1/4 cup
brown sugar
60 ml
Zest of 1 washed lemon
1/3 cup
very cold butter, finely diced
75 g
2/3 cup
35% cream
160 ml
1 tsp
vanilla extract
5 ml
Juice of half a lemon
strawberries, hulled and diced
5 tbsp
quick-dissolving sugar or powdered sugar
75 ml
1 cup
35% whipping cream
250 ml
Fresh mint and lemon zest, if desired


Step 1
Preheat oven to 160°F (350°C) and place rack in the middle. Line a baking sheet with parchment paper or a silicone mat.
Step 2
In a large bowl, combine flour, baking powder, salt, brown sugar, and lemon zest. Using your fingertips, mash butter into dry mixture. Work mixture until just combined.
Step 3
In a measuring cup, whisk together cream, egg, vanilla extract, and lemon juice. Pour mixture over dry ingredients and mix with a fork. Put bowl in the freezer for 15 minutes.
Step 4
Transfer dough to a lightly floured work surface, roll it out to a thickness of 2.5 cm (1 in.), and cut out pieces with a 5 cm (2 in.) round cookie cutter. Without working it too much, form a new ball with remaining scraps to make other small cakes.
Step 5
Place cakes on the baking sheet and bake for 20 minutes. Let cool completely before cutting in half lengthwise.
Step 6
Meanwhile, in a bowl, sprinkle strawberries with 45 ml (3 tbsp.) sugar and let marinate for at least 10 minutes before assembling shortcakes.
Step 7
In another bowl, whip cold cream with remaining sugar until stiff.
Step 8
Layer small bowls with strawberries, shortcake half, more strawberries, and a generous dollop of whipped cream. Top with other shortcake half, strawberries, fresh mint, and a little lemon zest.