Food, Virginia

Strawberry Picking and Shortcake Recipe

June 2, 2016

We went to pick our own strawberries over the holiday weekend. We asked how it worked and they said it’s $10 per bucket and your bucket can be anywhere from full to overflowing. The kids were surprisingly good. We told them we would pick the berries, hand the berries to them and they would put them in the buckets. They took their jobs seriously and were very into it. Also, I think their little wellies slowed them a bit from being able to take off at a full run. ūüôā It was fun, but a very hot day.

I was having a Memorial Day cookout, so I decided we must have strawberry shortcake, but I wanted the real deal instead of store bought cakes or a pound cake.  So, I found a recipe and adapted it. The original said it made 4 servings, but mine made way more.

I was really skeptical at how this might turn out as pastry can be kind of tricky. But, it came out really well and I am so glad I made the extra effort to make the real deal. It made a huge difference. Also, I had one for breakfast with strawberry jam and it was delicious.  I felt like it was tea time in England.

Strawberry Shortcake

Makes: 8-10 rounds (and some you can cut in 1/2)

cups flour
3 tablespoons sugar
¬ľ teaspoon salt
5 teaspoons baking powder
3/4 cups butter (sliced in pats)
1 1/4 cups of heavy whipping cream
3/4 cup butter, melted

However many strawberries you think you want (at least 2 pints), cleaned, hulled and sliced
3/4 cup sugar

Whipped Cream:
1 1/2 cups whipping cream (or however much you want)
1/2 tsp. vanilla

  1. Preheat oven to 450 degrees.
  2. In a large mixing bowl, sift together flour, sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Use a pastry cutter or your hands. Add the cream, and mix to a dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch or less thickness. Use a 3-inch biscuit cutter or I used a drinking glass to cut rounds.  Then keep rolling out remaining dough until all used.
  3. Grease a baking sheet. Place the rounds on it. Melt remaining butter and brush a little on the rounds. Bake for 10 to 15 minutes, or until golden brown.
  4. Some of mine came out pretty thin and can be used as is.  Or you can cut the thicker one in half.
  5. Slice strawberries. Add to bowl. Pour sugar on top and stir. Cover and refrigerate for at least 1 hour. I also crushed a few berries in the bottom of the bowl so some of their own juices would help.
  6. Whip cream until it starts to thicken and then add  vanilla. Continue whipping until thick.

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(See more pictures of the dress on this post from earlier in the day.)


We got the berries home and it seemed like we had a ton of them. I had my work cut out for me to clean, hull, slice and freeze.

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Scott’s Strawberry Farm (Moneta, Virginia) – check Facebook page¬†to see when the season is and when they are open. Tip: Don’t go during their annual festival. Go another weekend so it won’t be so crazy busy.

While you’re there, here’s what’s nearby:
Ramulose Ridge Vineyard
Spring Valley Farm (by appt. only)

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