Your cart

Deconstructed Strawberry Shortcake!

I know it may be a little too early to be talking about strawberry picking for some of you, but here in South Carolina, we are deep into strawberry season. We typically have 105 baseball games each weekend but a few weeks back we had one day off and so I decided to take the kids strawberry picking.  I love any excuse to visit a farm!

Wild Strawberries

kids strawberry picking

kids at the farm with the animals

Several years ago, I made strawberry shortcakes with my good friend George.  This year, I wanted to try Ina Garten’s Deconstructed Strawberry Shortcake from How Easy is That?  With new martini glasses in our shop, I wanted to give this recipe a try and make it just like Ina does it. 

Ina's Deconstructed Strawberry Shortcake in Ascutney Martini Glasses by Simon Pearce

Strawberry shortcake served in Rectangular Stacking Dishes

Strawberry Shortcake is always delicious, especially during strawberry season, but I love this deconstructed version and really like how chic the dessert looks in our Simon Pearce Martini Glasses! 😍  I served Eric and I in the real thing but served the the kids in our Rectangular Stacking Dishes.  AND... If you eat gluten free, just skip the shortcakes. It’s still a delicious treat!  Cassandra-

 

Ingredients

 

Directions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.

Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.

To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.

Comments on this post (1)

  • May 13, 2021

    Hi, I have made this recipe several times. Sunday I made it again because my husband wanted Strawberry Shortcake for his Birthday. A neighbor had gotten some Strawberries from a farm in SC and I already had some eggs from her chickens so it was a delicious dessert. I really enjoy your posts. Diane

    — Diane

Leave a comment

Recent posts
Tabouleh and Tzatziki Party by the Lake
Making a Functional Fuss-Free Kitchen a la Ina Garten
Our Favorite Recipes from The Barefoot Contessa Cookbooks
3 Kitchen Tools We Can't Live Without
3 of Ina Garten's Most Loved Kitchen Tools
Galentine's Day Cookie Party
Ways to Celebrate Valentine's Day: Ina Garten Style
Our Top 4 Favorite Barefoot Contessa Recipes
5 Reasons to Try a Barefoot Contessa Cookbook
How to Refresh Your Kitchen for the New Year
Kitchen Essentials for 2023
Chipotle Cheddar Crackers Recipe
Chef Lynn Michelle's Gooey Cinnamon Rolls
Chef Lynn Michelle's Pepperoni Rolls
Chef Lynn Michelle’s White Truffle Smoked Salmon Crostinis
Ina Garten's Pomegranate Cosmos
Ina Garten’s Chipotle and Rosemary Roasted Nuts
Gift Guide: For Mom
Gift Guide: For Her
Ina Garten's Spaghetti & Meatballs Recipe
Ina Garten's Mulled Wine Recipe for the Holidays
Gift Guide: For the Baker
Food Storage Must-Haves
Our Grand Opening in Bluffton
Halloween Sweets & Treats We're Eyeing
Catching up with Trent from Store Bought Is Fine
Fall Cocktails We're Trying!
We're featured in Food Network Magazine!
The All New Cassandra's Kitchen!
Cassandra's Margarita Recipe


Browse New Arrivals

Sold out

Sold out

Sold out

Sold out