New recipes

Fourth of July Strawberry Shortcakes

Fourth of July Strawberry Shortcakes

Here’s an easy way to make — and serve — strawberry shortcakes for the holiday

Make your shortcakes in jars this summer for an easy and convenient way to serve them.

I recently did a TV segment on The Weather Channel making strawberry shortcakes. While filming, I wanted to feed the crew, so I made a few dozen individual portions in jars, since they would be easy for them to carry around the studio.

Well, those mini-jarred versions weren’t even supposed to make it on the air, but they did, and everyone went nuts over them. Before that moment, I never realized how great strawberry shortcakes are in a jar. You get all the goodness of the classic dessert — sweetened biscuits, whipped cream, and strawberries — all in an easy-to-carry container. Made at least a couple hours ahead of time, the sugared berries start exuding even more juice and it soaks down into the biscuits. And, well, you know the saying that goes the whole is greater than the sum of its parts? Yup, that’s these: strawberry shortcakes-in-a-jar.

Click here to see the Strawberry Shortcakes in Jars Recipe

This is perfect for the Fourth of July, when so many of us are outdoors, either in our own yard or visiting friends. The jars can be covered and stacked in a cooler so they even make a great potluck or picnic dessert. Keep track of the jars as they can be re-used for another time. The jars are also great because there’s also natural portion control, too — as long as you can keep it to one per person. For shopping, note that you need one pound of strawberries plus nine more for garnish.


Candied ginger shortcakes

The key to making perfect scones and shortcakes is to use self-rising flour. Sifting the flour will add air and ensure that the scones are light. Work quickly and lightly and handle the dough as little as possible.

2 cups self-rising flour, sifted*

1/4 cup candied ginger, diced

5 tablespoons butter, room temperature

1/2 cup milk, approximately

*If you don’t have self-rising flour, use 1 teaspoon baking powder for every cup of flour.

1. Preheat oven to 450 degrees F. and grease a baking sheet.

2. Sift the flour into a mixing bowl. Add sugar, salt, and candied ginger. Cut the butter into the bowl with a knife or pastry cutter. Using your fingertips, rub the butter into the flour until the mixture resembles fine bread crumbs. Make a well in the center of the mixture and drop in the egg. Adding a portion of the milk at a time, stir the egg and milk into the dough using a rounded-edge knife. How much milk you use depends on the size of the egg. The dough should incorporate all the flour, but it shouldn’t be wet and sticky.

3. Turn the dough onto a floured surface. Using your fingertips, gently smooth out any cracks in the dough. Lightly press out the dough or roll lightly with a rolling pin until about 3/4 inch thick. Cut with a 3-inch round cutter dipped in flour. Place rounds on the greased baking sheet and brush the remaining milk on top with a pastry brush. Bake 10 to 12 minutes or until golden brown.

4. After removing the shortcakes from the oven, put them onto a cooling rack covered with a tea towel. Place another tea towel on top of the scones to trap the steam and to keep the scones from drying out as they cool.

Strawberry rhubarb sauce

2 stalks rhubarb trimmed and chopped into 1/2 pieces (2 cups or 1 lb.)

4-5 cardamom pods husked and ground (1/2 teaspoon ground)

Juice + zest of 1 orange (I like Valencia oranges)

1/2 cup agave syrup (or 3/4 cup white sugar + 1/2 cup water)

1 pint strawberries, hulled and quartered (2 cups)

1. Combine the chopped rhubarb, cardamon, orange juice, and agave into a large sauce pot. Cook, stirring occasionally, over medium heat for 10 minutes until rhubarb softens into a sauce, about 10 minutes.

2. In a separate bowl, add the quartered strawberries and pour in cooked rhubarb sauce. Stir to combine. Cool and then chill in the refrigerator until ready to use. Leftover sauce can be used atop of vanilla ice cream for dessert, or with Greek yogurt for breakfast.

To assemble the red, white, & blue shortcakes

Split the shortcakes in half. Spoon over strawberry rhubarb sauce over each half. Add a dollop of whipped cream and then garnish with blueberries.


Strawberry Shortcake plus colored Whipped Cream = a fun and patriotic twist on a classic dessert that is a fun 4th of July dessert idea.

Strawberry Shortcake plus colored Whipped Cream = a fun and patriotic twist on a classic dessert. Wow your family and party guests with our Red White and Blue Strawberry Shortcake this 4th of July or Memorial Day.

First you need Strawberries. Wash them, dry them, cut them up and set them aside. Here is a great tip for getting Strawberries super clean.

We usually use Angel Food cake cut into cubes for Strawberry Shortcake but it also tastes good with pound cake, biscuits and actual shortbread.

The ingredient that takes our Red White and Blue Strawberry Shortcake from great to spectacular is our blue Colored Whipped Cream. It is so easy to make, tastes better than Cool Whip or Canned Whipped Cream and will wow your guests. You will find all the directions you’ll need To Make Colored Whipped Cream right here.

To assemble the Red White and Blue Strawberry Shortcake, first add a layer of your cake of choice and then a second layer of ripe strawberries.

Put the blue Colored Whipped Cream in a plastic bag and cut off the tip of one of the bottom corners.

Pipe on the blue whipped cream and your Red White and Blue Strawberry Shortcake is ready to serve to your guests.

This is a real crowd-pleaser at a party!

This 4th of July or Memorial Day turn your boring old shortcake into this fabulous and patriotic Red White and Blue Strawberry Shortcake!


Fourth of July recipe: Red, white, and blue shortcakes

Fourth of July shortcakes deliver the sweetness of in-season berries along with a natural red, white, and blue: a strawberry rhubarb sauce, whipped cream, and blueberries for garnish on a candied ginger shortcake.

Red, white, and blue shortcakes are a standard Fourth of July treat in our family. Just a simple, warm shortcake topped with red strawberries or raspberries and blueberries with whipped cream. They come together easily, especially the years we celebrate on the Cape shuffling between the lake, riding bikes to watch the Chatham parade, and getting ready for fireworks.

This year I got to dreaming a bit. What if I kicked up the flavors a notch? And that is how candied ginger shortcakes with strawberry rhubarb sauce came to be.

Someone asked me the other day: What is the difference between a biscuit and scone? The answer: not much. Scones are sweeter with added sugar or dried nuts. And they are also used differently. Biscuits sop up gravy or sit alongside a steamy bowl of soup. Scones can serve as a quick breakfast meal, or a tea time treat loaded with jam and freshly whipped cream.

Shortcakes are really just big scones. But some people really like big scones anyway, so I say a shortcake is one you pair with fresh berries, like these candied ginger shortcakes with strawberry rhubarb sauce and blueberries.

I used my standard scone recipe for the base, and cut up small pieces of candied ginger. That part was easy. But I had to root around a bit to come up with strawberry rhubarb sauce. In the end, I took the best of what I found and combined it this way: I cooked down the rhubarb with orange juice and agave syrup. Agave is used as a plant-based sugar substitute for honey, dissolves easily in cold drinks, and is a popular ingredient in vegan recipes. I happened to have some on hand. It’s sweeter than sugar so you don’t need as much, instead of 3/4 cup of sugar, I used half a cup of agave. The syrup brought a nice consistency to the sauce, even though some research indicates that agave has more fructose than high fructose corn syrup. It’s really your choice for what kind of sweetener to use. Rhubarb sauce breaks down into mostly mush, so stirring in the strawberries (not crushed) after the rhubarb has cooked adds good texture and is visually pleasing.

In Israel, Arabs and Jews alike recoil from mob violence

So there you have it – a modern American dessert: A classic English scone base with a little bit of heat (fireworks!), covered with in-season, local fruit and berries with a hint of exotic flavoring. A perfect melting pot of red, white, and blue.

Candied ginger shortcakes

Makes 6 3-inch shortcakes

The key to making perfect scones and shortcakes is to use self-rising flour. Sifting the flour will add air and ensure that the scones are light. Work quickly and lightly and handle the dough as little as possible.

2 cups self-rising flour, sifted*

1/4 cup candied ginger, diced

5 tablespoons butter, room temperature

1/2 cup milk, approximately

*If you don’t have self-rising flour, use 1 teaspoon baking powder for every cup of flour.

1. Preheat oven to 450 degrees F. and grease a baking sheet.

2. Sift the flour into a mixing bowl. Add sugar, salt, and candied ginger. Cut the butter into the bowl with a knife or pastry cutter. Using your fingertips, rub the butter into the flour until the mixture resembles fine bread crumbs. Make a well in the center of the mixture and drop in the egg. Adding a portion of the milk at a time, stir the egg and milk into the dough using a rounded-edge knife. How much milk you use depends on the size of the egg. The dough should incorporate all the flour, but it shouldn’t be wet and sticky.

3. Turn the dough onto a floured surface. Using your fingertips, gently smooth out any cracks in the dough. Lightly press out the dough or roll lightly with a rolling pin until about 3/4 inch thick. Cut with a 3-inch round cutter dipped in flour. Place rounds on the greased baking sheet and brush the remaining milk on top with a pastry brush. Bake 10 to 12 minutes or until golden brown.

4. After removing the shortcakes from the oven, put them onto a cooling rack covered with a tea towel. Place another tea towel on top of the scones to trap the steam and to keep the scones from drying out as they cool.

Strawberry rhubarb sauce

2 stalks rhubarb trimmed and chopped into 1/2 pieces (2 cups or 1 lb.)

4-5 cardamom pods husked and ground (1/2 teaspoon ground)

Juice + zest of 1 orange (I like Valencia oranges)

1/2 cup agave syrup (or 3/4 cup white sugar + 1/2 cup water)

1 pint strawberries, hulled and quartered (2 cups)

1. Combine the chopped rhubarb, cardamon, orange juice, and agave into a large sauce pot. Cook, stirring occasionally, over medium heat for 10 minutes until rhubarb softens into a sauce, about 10 minutes.

2. In a separate bowl, add the quartered strawberries and pour in cooked rhubarb sauce. Stir to combine. Cool and then chill in the refrigerator until ready to use. Leftover sauce can be used atop of vanilla ice cream for dessert, or with Greek yogurt for breakfast.

To assemble the red, white, & blue shortcakes

Split the shortcakes in half. Spoon over strawberry rhubarb sauce over each half. Add a dollop of whipped cream and then garnish with blueberries.


Primary Sidebar

Good News!

I’m pleased to announce my newest book, The New Heirloom Garden is available in bookstores everywhere. This book will please gardeners and cooks. Autographed copies available in my store.

Recipe of the Week

Ground Cherry Clafoutis

Kitchen Garden Design Class- March 18, 2021

Start your new kitchen garden with a plan on paper. In this four-week class starting in March, you’ll receive step-by-step instruction. Click here: Art of Growing Food Class.

Kitchen Garden Design Expert

In my garden lectures, you will learn my six steps to successful kitchen garden design. Read more about my garden lectures.


Ingredients
1 batch biscuits (recipe below)
Whipped coconut cream (recipe below)
1 1/2 pounds strawberries, stemmed and sliced
2 tsp coconut crystals or honey
2 tsp finely grated lemon zest

1. Make the biscuits, following the recipe below. Allow to cool completely on a wire rack.

2. While the biscuits are baking, gently toss the strawberries, coconut crystals (or honey), and lemon zest together in a bowl. Refrigerate for 30 minutes to allow the juices to develop.

3. Slice the biscuits in half and serve them with the strawberries and juices. Top with the whipped coconut cream, made following the recipe below.

Ingredients
Biscuits
3 1/3 cups blanched almond flour, sifted
1/3 cup coconut flour, sifted, plus more for rolling out the dough
2 large eggs
1/4 cup honey
1/4 cup almond milk
2 tsp apple cider vinegar
1 tsp baking soda
1/2 tsp sea salt
1/3 cup palm shortening or 5 Tbsp ghee

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Place the flours, eggs, honey, almond milk, vinegar, baking soda, and salt in the bowl of a stand mixer and mix on medium until a loose dough forms.

3. Switch to a dough hook or use a pastry cutter to blend in the palm shortening, leaving pea-sized bits of the shortening visible in the dough.

4. Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out onto the floured surface. Gather it into a ball and form it into a 1-inch thick circle, using your palms to flatten the top.

5. Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand-shape eight biscuits from the dough.

6. Place the biscuits on the prepared baking sheet.

7. Bake for 18 to 20 minutes, turning the sheet once midway through. Allow to cool slightly on wire rack before serving.

Ingredients
Whipped Coconut Cream
2 cans full-fat coconut milk, refrigerated for at least 24 hours
2 tsp honey (optional)

1. Place a glass or metal bowl and beaters in the freezer to chill for 30 minutes.

2. Carefully remove the coconut milk from the fridge so as not to disturb the separation of the cream from the water that has taken place. Scoop off the cream that has risen to the top and place in a chilled bowl.

3. Beat the cream on high until peaks form. If desired, drizzle in honey with the beaters running and mix until incorporated.

Want more cookout inspiration? These veggie burger recipes will have your guests’ mouths watering. And if you can’t wait for Danielle Walker’s Instagram takeover, take a peak inside her fridge.


Strawberry Shortcake Jars

In the South, strawberry shortcake and the 4 th of July just go hand-in-hand. There’s no better way to top off a backyard holiday barbecue than with fresh seasonal fruit topped with whipped cream. These Strawberry Shortcake Jars are the simplest recipe that delivers crowd-pleasing results every time.

Ripe juicy strawberries on a mound of pound cake is at the center of this Strawberry Shortcake Jars dessert. (All photos credit: George Graham)

So, how can we improve upon perfection? I grew up eating those little pre-formed shortcake discs sold in the supermarket stacked high beside the strawberry produce bin. Now I’ll admit, there’s absolutely nothing wrong with that, but I believe we can get a little creative with this ubiquitous dessert. Angel food cake has served me well as a foundation to build my strawberry hill, and freshly baked biscuits are an equally worthy platform.

But recently, my wife Roxanne discovered a combination that creates a shortcake that is long on flavor. In her version, a rich, buttery vanilla pound cake adds to the strawberry party with both taste and texture. I love how the cubes of pound cake soak up the juice and cream and explode with a burst of flavor in every bite. And when layered up vertically in a tall Mason jar, her fun and visually stimulating Strawberry Shortcake Jars scream with Southern sass and simplicity.

She likes to make these Strawberry Shortcake Jars ahead and let them hang out to chill in the refrigerator. Then at the end of the party, she just tops them with a dollop of cream and a little fresh mint garnish for some sweet rewards. Oh, and if you want some fireworks, I like to add a splash of dark rum for a kicked-up version of these Strawberry Shortcake Jars.


Strawberry Recipes

Are you looking for recipes with strawberries? See this list of STRAWBERRY RECIPES! Tasty, delicious, sweet and easy to make!

These sweet delicious berries can be added to so many recipes. Think strawberry desserts, jam, strawberry shortcake, strawberry cheesecakes, trifles, mason jar desserts, tarts, smoothies, and drinks.

Strawberry Smoothie

Enjoy this strawberry smoothie anytime it's delicious! Make it with non-dairy milk or milk. Only 5 ingredients for this healthy strawberry blended drink. It can easily be doubled or tripled for more strawberry drinks.

Strawberry Iced Tea

Strawberry Oatmeal Bars

One of our favorite summer strawberry desserts is this easy to make fresh and tasty Strawberry Oatmeal Bars. When cooled, cut them into squares to serve them. Or dress them up by plating onto the side ice cream or whip cream and additional strawberries. Perfect for your spring and summer desserts.

Strawberry Trifle Icebox Cake (mini)

Strawberry Trifle Icebox Cake (Mini)is a no-bake strawberry dessert that can be assembled in mini mason jars or in a trifle dish. The recipe tastes like cheesecake without the work! See how easy it is to make these mini strawberry trifles.

Strawberry Shortcake

Strawberry Shortcake- Easy, yummy recipe for biscuits to top with strawberries and whip cream A great dessert in the spring and summer. Add blueberries for Memorial day desserts or 4th of July.

Strawberry Trifle Recipe

Strawberry Trifle is a great summer dessert because it's so light and airy! This recipe for strawberry trifle is easy and delicious. The pudding mixture is not too sweet as to overpower the dessert. Depending upon your location in the country, strawberries are in season during the spring, summer and are perfect for desserts like this one!

This could be made for a Memorial Day or Fourth of July celebration - you could even add blueberries for patriotic coloring!

No Bake Strawberry Cheesecake (mini)

Are you ready for a no-bake dessert? Say hello to No-Bake Strawberry Cheesecake (mini). Just in time for your late spring and summer celebrations. Make your strawberry cheesecake ahead of time and bring it out of the refrigerator for serving your guests.

Just in time for Mother's Day, Summer brunches, Father's Day or anytime strawberries are in season and you are craving a no-bake dessert. This recipe is for mini cheesecakes but, it can also be put into a pie dish.

Strawberries Cream Puff Pastry Tarts

Strawberries and Creams Puff Pastry Tarts - Try this easy recipe using puff pastry tarts, strawberries, and cream cheese. You can beat the fresh taste of this Strawberry Tart!

Strawberry Icebox Cake

Delicious no-bake cake recipes made in the icebox. This strawberry icebox cake is easy to make for a dessert. Make ahead and serve! Everyone will love it!

Strawberry Cake

The perfect strawberry cake - homemade with fresh strawberries and topped with strawberries and whip cream enjoy this cake for dessert anytime you have fresh berries. Let them eat cake! It's berry delicious!

Strawberry Banana Bread

Fresh Homemade Strawberry Banana Bread Recipe. This is so easy to make, delicious warm, or cooled completely.

Strawberry Jam Recipe Easy No Pectin & Pectin Recipes

Strawberry Jam Recipe Easy No Pectin and Pectin Recipes. Keep it in the fridge or can it! .

Strawberry Icebox Pie (No-Bake Dessert)

Strawberry Icebox Pie is the Best No-Bake Dessert - easy to assemble, pop in the fridge.

Strawberry Tarts

These strawberry tarts are so easy to make. Enjoy them anytime for breakfast, brunch or even as a dessert. Made with puff pastry, strawberry jam and sprinkled with confectioner's sugar. Serve with coffee or tea.

Strawberry Lemonade Crinkle Cookies

Hey, even when strawberries are out of season you can make these easy to make, Strawberry Lemonade Crinkle Cookies let them kick off the season or hold you over to next season.

Strawberry Avocado Salsa

Strawberry Avocado Salsa A Sweet Spicy Favorite! Easy to make, serve and enjoy at your next party, celebration like Cinco de Mayo and backyard parties.

How To Make Chocolate Dipped Strawberries

How-To make chocolate-dipped strawberries. Quick and easy, with tips for keeping them fresh to eat. Enjoy this dessert with strawberries for special occasions, holidays like Valentine's Day, Easter, Mother's Day.

How to Make The Best Strawberry Fudge!

How to Make The Best Strawberry Fudge! The perfect fudge for the strawberry lover, a sweet treat.

Homemade Peach Strawberry Lemonade

Homemade Peach Strawberry LemonadeHaving a baby shower, bridal shower, party or backyard party? Make this easy drink recipe with peaches and of course strawberries.

Strawberry Watermelon Margarita Recipe

Summers are made for back porch sipping! Strawberry Watermelon Margarita Recipe.

Strawberry Raspberry Smoothie Recipe

Vitamix Personal Adapter and Strawberry Raspberry Smoothie Recipe. See why we love this adapter and grab the yummy strawberry recipe to boot.

Strawberry Muffins With Crumb Topping

Strawberry Muffins with Crumb Topping -This is an easy strawberry muffins recipe. The crumb topping may be omitted if not wanted. See how easy this recipe is to make and enjoy strawberry muffins today. Perfect for breakfast, snacks, or having with coffee or tea.

Make It, Bake It + Even Grill Them.

Find even more recipes with berries.

  • New here? Be sure to subscribe
  • Pin It for Later
  • Follow us on Pinterest
  • Recipe Index
  • Baking Recipes

Hi, I'm Theresa. Welcome to my creative, crafty and daily inspired living site. I am an Artist & Crafter. A mom who loves creativity, photography, nature and a good soy latte. My recipe for fun: A cup of creativity, a dash of craftiness. Add in a pinch of ways to be healthier and green. Stir in a recipe or two. Find out more on my About Page Don't forget to Subscribe


How to Make Strawberry Shortcake Red, White & Blue Bites

Variations: Discard strawberry flesh and use only cake bits. A JIFFY yellow cake mix, baked according to package directions may be used for the cake.

Add a splash of either almond flavoring, extract or Amaretto to strawberry flesh before stirring in cake bits.

Sweeten the strawberry flesh with just a little bit of sugar or artificial sweetener.

Use one of the strawberry filler recipes on JAP and dollop on top of cake filler, top with whipped cream and blueberry.


Recipe Summary

  • Strawberries:
  • 4 cups sliced strawberries
  • ¼ cup sugar
  • Shortcake:
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon grated lemon rind
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons chilled butter, cut into small pieces
  • ⅔ cup fat-free buttermilk
  • ½ teaspoon vanilla extract
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 ½ teaspoons turbinado sugar or granulated sugar
  • Remaining ingredients:
  • 2 cups frozen fat-free whipped topping, thawed
  • Whipped topping (optional)
  • Whole strawberry (optional)

To prepare strawberries, combine strawberries and 1/4 cup sugar cover and chill 1 hour.

To prepare shortcake, lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (flour through baking soda) in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and vanilla add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Brush top with egg white sprinkle with 1 1/2 teaspoons sugar.

Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. Carefully split shortcake in half horizontally using a serrated knife cool layers separately on wire racks.

Place bottom half of shortcake, cut side up, on a serving plate. Drain strawberries, reserving juice drizzle juice over bottom half of shortcake. Spread 2 cups whipped topping over shortcake layer arrange strawberries over whipped topping. Top with remaining shortcake layer, cut side down. Garnish with whipped topping and whole strawberry, if desired.