Strawberry Shortcake: A Great All-Occasions Recipe

Strawberry Shortcake is a time-tested classic. Though you may think of strawberries as a summer time treat, Strawberry shortcake is wonderful any time of year. Depending on your choice of base, it can either be a light and fluffy end to a meal, or a rich and decadent dessert. Paired well with just about any meal, you’ll be a fan in no time.


4 ea                 Fresh Tea Biscuits

1 pt                 Fresh Strawberries

2 cups             Whipping Cream

4 TBSP            Icing Sugar

½ cup             Cranberry Juice

4 sprigs           Fresh Mint


  • Wash berries and remove green stem and leaf
  • Slice tea biscuits in half
  • Slice one half of the berries
  • In a blender combine the other half of berries, 1 TBSP of icing sugar and cranberry juice
  • Blend until smooth
  • Whip cream with remaining 3 TBSP of icing sugar to stiff peaks
  • Place bottom half of tea biscuit in a shallow bowl, top with sliced strawberries
  • Pour enough of the blended strawberry mixture over sliced berries to form puddle of sauce around biscuit
  • Top this layer with a dollop of whipped cream
  • Place top half of tea biscuit on whipped cream layer
  • Place a dot of whipped cream on top of biscuit
  • Finish with sprig of fresh mint

PRO TIP : As you can imagine, toppings and pairings can be varied with strawberry shortcake! Try adding a dash of strawberry liqueur, or perhaps a chocolate drizzle to your finished masterpiece. Many people also enjoy adding ice-cream to this classic recipe for a little extra richness. If you’re feeling fancy, why not try poundcake, or angel food cake instead of a tea biscuit?

We truly believe that you should have fun and experiment with your favourite desserts!

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Have you tried some of our other desserts suggestions yet?

One of our most asked for recipes- and its gluten free!

Espresso cake is a rich and delicious end to any meal. When you make it just right, these cakes are pure bites of heaven! Espresso cake is great when paired with berries or fruit for a little extra flavour. Alternatively, try accompanying them as you would your favourite specialty coffee.

If you have flavoured coffees, you can experiment with your Espresso Cake. You may be surprised at how versatile this recipe can be!



  • Bring espresso, sugar, Kahlua and butter to a boil
  • Melt chocolate in double boiler
  • Add melted chocolate to espresso mixture and whisk until smooth
  • Beat eggs to blend
  • Wisk in eggs to chocolate mixture
  • In a prepared spring form pan bake at 350 for 1 hour
  • Garnish with edible flowers and fresh berries

PRO TIP : If you’ve never melted chocolate for desert before, you must take special care to make sure it doesn’t burn. Chocolate can burn easily in microwaves or on the stove top if you are not careful.

A double boiler helps a lot with this. If you do not own a double boiler, you can get the same effect using a heat-resistant bowl, and pot of the appropriate size. Bring water to a simmer on a medium low heat, and place your chocolate in a bowl that can cover the pot’s opening. Place the bowl on top of the pot while it simmers. Stir the chocolate until it has melted, and voilà! Rich, velvet smooth chocolate ready to be used in any desert!

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Looking for more deserts? Try our chocolate covered strawberries!