2 cups flour, sifted’

1 tbsp. baking powder

3/4 tsp. Salt

1/2 cup butter, softened

1/4 cup brown sugar, packed

1/2 cup milk, approximately


2 cups strawberries, sliced

2 cups peaches or nectarines, sliced

1/4 cup brown sugar, packed, more if needed.

Lemon juice


1 cup whipping cream

1 tsp. Icing sugar

1 tsp. Vanilla extract


Combine flour, baking powder, and salt in a bowl and mix well. Cut in butter and 1/4 cup brown sugar with a pastry blender. Make a well in the center and pour in milk. Mix until pastry forms a ball. Knead on a lightly floured surface 10 to 15 times. Pat dough into a greased 8 inch round cake pan. Bake at 425°F for 20 minutes or until brown.


Combine fruit, 1/4 cup brown sugar and lemon juice in a bowl and mix gently. Beat whipping cream until soft peaks form. Add icing sugar and vanilla and mix well.

Cut shortcake in half horizontally. Place bottom half on serving platter, arrange half the fruit on top and spread with a thin layer of whipped cream. Top with remaining shortcake half, remaining fruit and whipped cream.

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