There’s something magical about strawberry season in York, Durham, and Headwaters. Roadside stands bursting with ruby-red berries, warm breezes across the fields, and the happy knowledge that a fresh strawberry shortcake is coming your way.
This recipe is all about those just-picked local strawberries, the kind you can’t resist nibbling straight from the basket on the drive home. Paired with tender, buttery shortcakes and clouds of whipped cream, it’s a simple, nostalgic treat perfect for picnics and backyard dinners on warm summer evenings.
Ingredients
Strawberries
- 2 pints fresh local strawberries, sliced
- ½ cup superfine sugar
Shortcakes (makes about 8–10)
- 4 cups all-purpose flour
- 3 tbsp superfine sugar
- ¼ tsp salt
- 5 tsp baking powder
- 1 cup cold unsalted butter, cubed
- 1¼ cups heavy cream (plus a little extra for brushing)
Whipped Cream
- 1¾ cups heavy cream
- 2 tbsp superfine sugar
- ¼ tsp vanilla extract
Easy Directions
1. Sweeten the Strawberries Slice the strawberries into a large bowl and sprinkle with the ½ cup superfine sugar. Gently stir and let them sit for about 30 minutes. They’ll soften and release a beautiful, glossy syrup that tastes like pure summer.
2. Bake the Shortcakes Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, 3 tbsp sugar, salt, and baking powder. Add the cold butter cubes and cut them in (using a pastry cutter or your fingers) until the mixture looks like coarse crumbs. Pour in the heavy cream and stir gently until the dough just comes together…don’t overmix we want them fluffy.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut into rounds with a biscuit cutter (or glass). Place them on the baking sheet, brush the tops lightly with a little extra cream, and bake for 12–15 minutes until golden and fragrant. Let them cool just a few minutes (they’re wonderful warm!).
3. Whip the Cream While the shortcakes bake, combine the heavy cream, 2 tbsp superfine sugar, and vanilla in a bowl. Whip until soft peaks form—light and fluffy, not stiff.
4. Assemble & Enjoy Split a warm shortcake in half. Spoon on a generous layer of strawberries and their syrup, then a big dollop of whipped cream. Add the top half, and finish with more berries and cream on top.
Serve right away, preferably outdoors with the sun on your face and maybe a few happy strawberry-stained fingers.
Dairy Source: Sheldon Creek Dairy, Pingle’s Farm Market, Sargent Family Dairy
Strawberries: https://yorkdurhamheadwaters.ca/top-places-for-strawberry-picking-2026/
Flour: Tyrone Mills
GF: Replace Flour with Gluten Free 1 to 1, and a ¼ cup of almond flour (optional)
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