Active Time: 20 minutes

Total Time: 35 minutes

6 to 12 servings

Print recipe


  • 3 cups strawberries, hulled and sliced
  • 7 tablespoons sugar
  • 1 1/3 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 1/3 cup cold unsalted butter, cut into cubes
  • 1 and 1/3 cups heavy cream
  • 2 teaspoons of vanilla extract or vanilla bean paste


  1. Preheat oven to 425°F.
  2. Place the Flower Tray on the Medium Perforated Baking Sheet.
  3. Slice strawberries with the Santoku knife. In a bowl, gently stir the strawberries and 2 tablespoons of sugar and set aside.

Shortcakes Instructions:

  1. Whisk together the flour, 3 tablespoons of sugar, baking powder, and salt in a bowl with the Mini whisk.
  2. Cut in the butter using the Masher until the mixture forms coarse crumbs about the size of peas.
  3. Add 1/2 cup of the cream and stir just until evenly moistened.
  4. The dough should be soft; add 1 to 2 tablespoons of cream if necessary.
  5. Using floured hands, divide the dough into 12 equal pieces, shape each into a golf ball size, then flatten to form a  disc about 1/2 inch thick.
  6. Place in wells of Flower Tray and, using the shaper, smooth top as you apply light pressure to spread the disc to reach all around the well.
  7. Bake until the shortcakes are golden brown, 12 to 15 minutes.
  8. Remove from oven and cool slightly before unmolding and topping with strawberries and cream.

Filling Instructions:

  1. In a bowl, using an electric mixer beat the remaining cream, sugar, and vanilla on high speed until soft peaks form.
  2. Place the tip in the Pastry bag and fill it halfway with whipped cream
  3. Place Strawberries on individual shortcakes, pipe with whipped cream, serve open face, or add another shortcake and repeat!
  4. Serve immediately.

Enjoy cooking from our bon COOK kitchen to yours!

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