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Obsession-worthy Strawberry Shortcakes + Giveaway!

by Kristina Gill

It’s not every week that I get to share the recipe from someone whose food I have actually eaten. But I have had Gaby Dalkin’s food, and I can tell you it was so good I can’t stop thinking about it — and that was almost three years ago! Gaby is the cook behind the blog What’s Gaby Cooking and when I heard she had a book coming out, I couldn’t wait to see it. What’s Gaby Cooking is a beautifully photographed collection of mouthwatering, easy-to-make recipes. It took me weeks to decide what recipe to share here because every one of them looks so good. In the end, I chose her recipe for Strawberry Shortcakes, the quintessential recipe for fruit. Use it when strawberries come into season, and keep making the shortcakes to enjoy year-round with the best of each season’s fruit. —Kristina

Why Gaby loves this recipe: Strawberry Shortcakes are hands down one of my favorite desserts to make when I entertain! To say I’m obsessed would be an understatement! The shortcakes themselves are good enough to eat on their own, but add in fresh strawberries that are in season and [super] fragrant and the cream and it’s legit a match made in heaven. Might be safest if you make a double batch because these will go like hot cakes! And… if you’re in LA, grab a basket of Harry’s Berries and go to town on this recipe, you won’t be disappointed!

To win a copy of What’s Gaby Cooking, respond in the comments section below by April 25, 5PM EST to the following question: What is your favorite fruit dessert? Maybe you have more than one! Tell us all the juicy details!

About Gaby: Gaby Dalkin is a cookbook author, chef, entrepreneur, and food and lifestyle writer. Find her on social media (Instagram, Snapchat, and Facebook) at @WhatsGabyCookin


{Photography by Matt Armendariz)

Image above: Gaby with her husband, Thomas.

Image above: A bowl of Harry’s Berries Strawberries

Image above: Strawberry Shortcakes

Strawberry Shortcakes

There’s a berry stand at the LA farmers’ market from a family farm called Harry’s Berries, where the berries are so incredible that there have been legit brawls over who can scoop some up before they’re sold out. I totally get it; the berries — which they’ve been growing since 1967 — are so sweet and perfect that they rival any candy. So when you put them on a shortcake, this stand-by dessert becomes a whole new ball game. To do the berries justice, I pair them with a lemon-infused shortcake and plop a big dollop of freshly whipped cream on top.

Serves 9 | Total Time: 2 hours and 55 minutes
(Prep: 15. Cook: 25.)


  • For the strawberries:
  • 1 pound (455 g) fresh strawberries, hulled and sliced
  • ⅓ cup (65 g) granulated sugar
  • For the biscuits:
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons lemon zest
  • 3 tablespoons granulated sugar
  • 1½ tablespoons baking powder
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks/170 g) cold unsalted butter, cut into small pieces
  • 1½ cups (360 g) heavy cream
  • 1½ teaspoons vanilla extract
  • For the cream:
  • 2 cups (480 ml) heavy cream
  • ⅔ cup (85 g) powdered sugar
  • Seeds of 1 vanilla bean



To make the strawberries:

Combine the strawberries and sugar in a large bowl and toss to coat. Refrigerate for at least 2 hours, or overnight if time allows, until juicy.


To make the biscuits:

In a food processor, combine the flour, lemon zest, sugar, baking powder, and salt. Pulse for 30 seconds, or until the ingredients are evenly combined. Add the butter and pulse for 20 to 30 seconds, until the butter is cut into pea-size chunks. Add the cream and vanilla to the food processor and process for 30 seconds, or until you have a dough. Remove the dough from the food processor and divide it into 9 equal portions about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch (2 cm) thick. Transfer the biscuits to a baking sheet lined with parchment paper and chill for 20 minutes in the fridge.


While the biscuits chill, preheat the oven to 400°F (205°C).

Place the baking sheet in the oven and bake until the biscuits are medium golden brown, about 25 minutes. Remove from the oven and transfer to a cooling rack to cool.


To make the cream:

Combine the cream, powdered sugar, and vanilla bean seeds in a large stand mixer and whip until medium stiff peaks form.


To assemble:

Slice the biscuits in half. Top the bottom of each biscuit with a large spoonful of the strawberries. Place the top half of the biscuit on top of each and finish with a large dollop of the cream. Serve immediately.

Reprinted with Permission from What’s Gaby Cooking by Gaby Dalkin, published by Abrams (c) 2018

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