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Strawberry Shortcake

Jessica Sullivan, Boulevard Restaurant, San Francisco

Note: you can get elegant, and serve a small scoop of strawberry sorbet on the plate too!

For the Bisquits

Makes 18

  • 5 cups self rising flour
  • 1 1/2 teaspoons salt
  • 1/8 cups sugar
  • zest of 1 lemon
  • About 3 cups heavy cream
  • 1/2 lb. butter, melted
  • 2 cups sugar

Mix the flour, salt and sugar in a bowl, stirring to combine thoroughly. Stir in the zest.  Add the cream, mixing lightly until just barely combined. Pat out gently to form a square one inch thick. Cover with plastic and let sit for one half hour at room temperature.

Preheat the oven to 350°F. After the dough has rested, melt the butter. Put the 2 cups sugar on a plate. Cut bisquits in 2 ¼ X 2 ¼ inch pieces. Coat in butter and pat with sugar. Bake at 350 for about 20-30 minutes, until golden.

For the Mascarpone Cream

  • 1 cup Mascarpone
  • 2 cup heavy cream
  • 1 tablespoon Sugar
  • 1/4 teaspoon zested lemon zest,  or 1/8tsp. rose water
  • 1/4 teaspoon vanilla extract (optional)

Mix everything together in a stand mixer fitted with the whisk attachment, (or use a bowl and hand-held mixer) and whip till thick cream (medium peaks).

For the berries

  • 3 pints of strawberries
  • 1 tablespoon sugar

Wash, hull and slice berries. Mix with the sugar in a bowl, and let stand at least 20 minutes, or up to an hour, to allow the berries to macerate a bit.


Split the biscuits, fill with berries and cream, serve.