Happy National Strawberry Shortcake Day!

  • 06/14/18
  • admin

Happy National Strawberry Shortcake Day! Here’s how to celebrate SOF-style.

Recipe: Strawberry Rye Whiskey Shortcakes

Celebrate summer with fresh strawberries in these rye shortcakes! The strawberries and whipped cream are both flavored with whiskey, adding an extra depth of flavor. If you don’t have rye flour, feel free to substitute AP or whole wheat flour.

Rye Shortcakes

  • 1 cup AP flour
  • 1 cup rye flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, cold and cut into ½” cubes
  • 3/4 cup buttermilk, plus extra for brushing
  • 1-2 Tbsp turbinado sugar, for sprinkling

Whiskey Macerated Strawberries

  • 4 cups hulled, sliced strawberries (about 1 1/2 quarts)
  • 1/4 cup sugar
  • 4 Tbsp whiskey

Whiskey Cream

  • 2 cup heavy whipping cream
  • 4 tsp sugar
  • 2 Tbsp whiskey


  1. Preheat oven to 450 degrees F.
  2. In a large mixing bowl, combine all dry ingredients for the shortcakes. Cut butter into the dry ingredients by pinching and rubbing it into the flour with fingertips or a pastry blender until the mixture looks sandy with pea-sized chunks of butter. You can also do this in a stand mixer with the paddle attachment. Fold in the buttermilk with a spatula until it starts to come together. Don’t overwork the dough – the mixture should have wet and dry streaks in it.
  3. Turn the dough out onto a lightly floured surface. Pat the dough out into a rough rectangle about 1” thick. Cut into 6 square pieces or cut pieces out with a 3” biscuit cutter and arrange the shortcakes on a baking sheet lined with parchment paper. Brush buttermilk on the tops of the shortcakes and sprinkle with turbinado sugar.
  4. Bake until golden, 12-15 minutes. Set aside to cool.
  5. While the shortcakes bake and cool, prep the strawberries. Toss half of the strawberries with the sugar and whiskey and set aside to macerate for 20 minutes. Toss with remaining berries, and set aside for serving.
  6. To make the whiskey cream, beat the cream, sugar, and whiskey with a whisk or in a stand mixer with a whisk attachment. Whip until the cream holds soft peaks.
  7. To assemble, slice each shortcake in half. On the bottom half of the shortcake, top with a spoonful of macerated strawberries and a generous dollop of cream. Add the top half of the shortcake, and serve immediately.

School of Food

School of Food offers interactive and educational programming for cooking enthusiasts, food entrepreneurs, and everyone in between. As a Humanim Social Enterprise, we are passionate about growing Baltimore's local food economy through training, job creation and food business technical assistance.

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