Strawberry Shortcake

Depending on the sweetness of the strawberries, this dessert can be paired with Late Harvest Riesling or Sauvignon Blanc. The sweeter the berries, the sweeter the wine needs to be.


  • Strawberries, blueberries or raspberries
  • ½ cup sugar
  • 2 ¼ cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1/3 cup shortening
  • 1 egg
  • 2/3 cup milk
  • Whipping cream


  1. Slice the strawberries and mash them a bit, add raspberries and blueberries.
  2. Preheat oven to 425 degrees. Grease and flour one 9-10-inch pie or cake pan.
  3. In a medium bowl combine the flour, baking powder, sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Add beaten egg and milk. Stir until just combined.
  4. Spread the doughy batter into the prepared dish. Flatten it out evenly around the sides. Bake at 425 degrees for 15-20 minutes or until golden brown. Let cool in pan on wire rack.
  5. Slice into pie triangles and then slice these horizontally making two layers. Place your berries on top and add whipped cream.
Source: (revised)

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2900 Lopez Drive
Arroyo Grande, CA 93420