Food Memory Friday: Strawberry Shortcake


It sure has been a long time since I’ve posted a “Food Memory Friday.” Today’s recipe happens to be based on one of Robert’s favorite treats. The summer after Robert and I started dating, I was over at his house (now our house) eating dinner and mama Connie served up some strawberry shortcake for dessert. It was much different than the kind my mother made. I watched in curiosity as Robert and his dad tore up the biscuit-like cake, scooped macerated strawberries with lots of sugar on top, and then poured a generous amount of whole milk over it. I was skeptical. Just as skeptical as I think they were of me when I decided to top my strawberry shortcake (sans milk and with the cake still in its original form) with a little drizzle of chocolate syrup. “Chocolate?,”Connie questioned with a friendly smirk. Yes- chocolate. Because, is there any dessert where chocolate doesn’t belong? No.

Bert and I got to see a lot of the differences in our families as we continued to date and spend more time together. My Irish catholic side and his Amish/Mennonite side. His parents focused on teaching their boy how to put in a hard day’s work and mine focused on studying hard to get good grades and get into college. His house was always stocked with a candy bowl that I couldn’t (still can’t) avoid dipping my hand into. My house never had a regular supply of desserts. My family reunions involved adult beverages. His family get togethers featured lots of delicious Amish food. It was, and still is, an eclectic mix of two cultures that has been beneficial for both of us.


Now here we are, sitting in the same spot enjoying strawberry shortcake that we first did over a decade ago. I like to think we’ve successfully brought pieces of both of our sides together into our little family. I’m hoping our baby rump roast will get the best of both worlds. A nice blend of feisty Irish and hard-working Amish.

And time will tell what type of strawberry shortcake he will prefer.


Strawberry Shortcake

Yield: 6 servings


  • 2 cups flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
  • 4 tablespoons butter, chilled and cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 3/4 cup low fat milk
  • 1 pint fresh strawberries
  • Additional sugar for berries, as desired
  • Whipped cream, optional


1. Preheat the oven to 450 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Sprinkle in the butter and use your (clean) hands to rub the butter and flour mixture together until the mixture resembles flakes of oatmeal.

3. Combine the milk and vanilla and slowly pour into the flour mixture. Gently fold with a wooden spoon, until just combined. Drop a generous spoonful of dough onto a baking sheet, spacing about 2 inches apart. Bake for 15 minutes, or until lightly browned.

4. Remove from oven and allow shortcakes to cool. Split in half and top with berries, sugar, and whipped cream. Store unused shortcakes in an airtight container for about 2 days.

Source: Slightly adapted from Alton Brown

7 Comments Add yours

  1. Mary Hoskin says:

    Chuckled when I saw Megan’s comment about Aunt Betty’s shortcake. Mom was all about shortcuts. Her shortcake popped out of a can of ready-to-bake buttermilk biscuits. –Where in Ohio is Selby now?

  2. Megan says:

    Yes!!!! A session with dodo…you have wanted one for so long! My mother used to just buy those funny looking orange/yellow sponge cakes in the grocery for shortcake! we would eat them plain because there was never any sweet food in the house …Aunt Betty made shortcake similar to what you just posted but she also did stuff like Salt her watermelon !!! My goal is to have smith like jack-in-the box…ultimate beef ‘paste’

  3. connie says:

    i like macerated strawberries with lots of sugar but forget the milk

  4. Molly says:

    it’s funny but I remember my mom’s side of the family (WASPS) always poured a lot of regular milk over strawberry shortcake and on pudding — which I still do today. But yep, we
    also love the adult beverages from the Irish side!

    1. Lolly says:

      Haha! Molly- that is so funny. And over pudding, too? Very interesting.

  5. Joann O'Neill Damko says:

    Enjoyed your post about the blending of families . Steve is 100% Hungarian and his mother was not a very good cook, (easy act to follow)..but one thing she did very well and that was Hungarian stuffed cabbage. When you come to the lake this summer maybe we can hook up and make some. I am awful when it comes to writing out the recipe as I sometimes make adjustments.

    1. Lolly says:

      Oh dodo! I would love that! Your cabbage rolls are out of this world!

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