Shannon Confair Photography » Business Branding and Branding Strategy for Entrepreneurs

Strawberry Shortcake {Williamsport, PA Professional Photographer}

OK so besides the normal ice cravings, I’ve been starving for Strawberry Shortcake. The past few times I’ve bought strawberries at the store my children eat them before I have a chance to make it; so this time I cut up the strawberries as soon as I got home before they had a chance to spoil my plans. However, this made it more difficult for me to keep my hands off because I love strawberries smothered in sugar! I made the shortcakes the next day which allowed the syrup to fully develop. I jotted this recipe down a long time ago and must say it is awesome. The shortcake is dense and moist on the inside, and slightly crunchy on the outside. Perfection!

I usually would take several images to get the “perfect” one, but I was in a bit of a hurry to enjoy my desert 🙂


2 C. all purpose flour

1 Tbs. baking powder

1/2 tsp. salt

3 Tbs. packed brown sugar

1/2 C. butter

4 tsp. granulated sugar, divided

3/4 C. milk


1 quart ripe strawberries; washed, hulled, sliced

1/3 C granulated sugar (I definitely use more!)

1/2 tsp. vanilla extract (not the fake stuff!)

Whipped Cream

1 C. heavy whipping cream

1/4 C. confectioners’ sugar

1/2 C. granulated sugar

1/4 tsp. vanilla

1/4 C. sour cream

(I did not make this topping, but it sounds yummy! I will definitely be trying it next time)

1. Preheat oven to 450 and grease a cookie sheet.

2. To make shortcake, combine flour, baking powder, salt, brown sugar, butter, and 2 tsp. granulated sugar with a pastry blender until mixture resembles course meal. (Can also be done in a food processor) Pour into medium bowl.

3. Add milk and mix just until it forms a smooth dough (it will be thick)

4. Scoop dough onto cookie sheet into 6 equal mounds and dust the tops with remaining granulated sugar.

5. Bake 15-20 minutes or until golden brown (mine was done in about 12)

6. Remove from oven; transfer to wire rack to cool.

To make Filling

Mash half of berries then mix with sugar and vanilla. Refrigerate at least one hour. (I did not mash the berries)

Whipped Topping

In a chilled mixing bowl, beat cream with confectioners’ sugar, granulated sugar and vanilla until it just holds soft peaks. Add sour cream and beat until stiff peaks form.

Assemble and ENJOY!

If you make this let me know how it goes!