Posted by: marthabernie | June 20, 2014


It’s that time of year again.  Here is a recipe for making your own shortcake for all the strawberries this summer.  It’s basic, and you can use it with any summer fruit or berry.


5 tablespoons unsalted butter, melted, plus more for the pan

1-1/3 cups flour, plus more for dusting

1-1/4 cups sugar

1-1/4 teaspoons baking powder

1/2 teaspoon salt

1-1/2 teaspoons vanilla bean paste (or seeds from 1/2 vanilla bean)

2 large eggs, beat and at room temp

3/4 cup whole milk, at room temp

1/2 teaspoon finely grated lemon zest

Preheat oven to 350 degrees F.  Butter an 8 inch round cake pan, then line the bottom with parchment paper; butter the parchment paper and dust with flour, tapping out the excess.  Whisk the flour, sugar, baking powder and salt in a medium bowl.  Whisk the melted butter, vanilla bean paste, eggs, milk and lemon zest in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated.  Pour the batter into the prepared pan and bake until a toothpick inserted into a middle comes out clean, about 40 minutes.  Transfer to a rack and let cool 10 minutes in pan, then turn out of the pan onto the rack and let cool completely.

Cut into slices and serve with berries and whipped cream.


  1. I might have to try this using black currants as Bob is currently eating all the strawberries from the plants before I get to them. This shortbread sounds more like a rich cake, too tempting not to try it.


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