Strawberry shortcake is a summer dessert tradition in the Meier family. For years, my grandmother Loretta would bring freshly cut strawberries and shortcake to our Sunday family dinners.
My family and I would gladly gobble it down, the perfect end to a great summer dinner.
Last year, my grandma and I went to one of my favorite places to eat, Nordstrom Cafe, which served an amazing triple berry shortcake. When my grandma tasted it, she said it was the first shortcake she'd had that tasted like her mother's. She said she has never been able to find a recipe that quite replicated the flavor — save for the Nordstrom one.
This recipe is adapted from Nordstrom's Entertaining At Home cookbook. I tweaked it to make it more to my taste. You'll need enough large muffin tins to make 10 shortcakes.
To make my adapted recipe, you'll need the following:
- 2/3 c. ice-cold unsalted butter, cut into small cubes
- 3½ c. all-purpose flour
- ½ c. granulated sugar
- 2 Tbsp. baking powder
- ½ tsp. kosher salt
- 2 large eggs
- ½ c. heavy whipping cream
- ½ c. buttermilk
- 1 pint strawberries, ½ pint blackberries and ½ pint raspberries, all sliced and mixed with 1½ Tbsp of sugar.
- Whipped topping
For step-by-step instructions, scroll through the photo gallery.