Living The Gourmet logo

Strawberries & Cream with Rosemary Shortcakes

· 28 Comments

Jump to Recipe·Print Recipe

Rosemary is my favorite herb and it often serves as a constant theme in many of my dishes.

I just realized I have yet to post my Rosemary Garlic Biscuits which would perfectly compliment the Rosemary and Orange Roast Chicken I have set to go up in the coming week.  I guess we’ll have our dessert first 😉

Rosemary has such a distinct flavor with a subtle floral aroma…it almost reminds me of lavender but more piney.  I figured I would give it a try in shortcakes, since shortcakes tend to be more like a sweet biscuit than an actual cake.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberries & Cream with Rosemary Shortcakes

  • Total Time: 20 minutes
  • Yield: 9-10 servings 1x
Print Recipe

Ingredients

Scale
  • 2 cups strawberries, washed, hulled and sliced
  • 1/4 cup sugar
  • Zest of 1 orange

Shortcakes:

  • 2 cups sifted all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup shortening
  • 1 egg, slightly beaten
  • 1/3 cup milk
  • 1 teaspoon Neilsen Massey Vanilla

Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
  3. Add shortening. Blend with a fork or with your hands until a course mixture comes together.
  4. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
  5. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
  6. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
  7. In a small bowl, whip cream and sugar until firm.

Assembly:

  1. Cut each shortcake in half.
  2. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
Recipe Card powered byTasty Recipes

Toodles,
Tammy<3

P.S. Living the Gourmet is excited to announce we are on Tumblr!  Be sure to check it out and follow for more deliciousness!

To learn more about Neilsen Massey Extracts visit their website.
—
Cook Eat Share
Foodista
Key Ingredient
Just A Pinch
Foodie

More from my site

1

Reader Interactions

Comments

  1. Sandee says

    I’m so ready for summer and strawberry shortcake. Yes I am.

    Have a fabulous day Catherine and Tammy. Big hugs. ♥♥♥

    Reply

  3. Dottie says

    Hi Tammy,
    Very, very nice! I love strawberries and this is the time of the year for sure. A very tasty recipe and very different, with the rosemary mixed in the shortcake. A perfect dish for a spring and summer dessert. Thanks for sharing…
    Blessings…Dottie 🙂

    Reply

  4. Mary Frances McNellis says

    Tammy, these sound amazing! I agree, shortcakes are much more biscuit-y than cake-y. They go so well with whipped cream! What a fantastic use of herbs; you have a knack for knowing what would go with well with certain dishes!

    Reply

  9. Joy says

    I love rosemary in breads of all kinds- genius to add it to shortcakes! I’m so glad you shared this with us at Treasure Box Tuesday- I’m sharing on Google+ this afternoon! 🙂

    Reply

  11. Nee says

    Hi Tammy , Love strawberry shortcake , rosemary is one of my favorite herbs and I bet that’s an awesome taste . Thanks for sharing 🙂

    Reply

  13. David says

    Tammy, That is one fine looking strawberry shortcake! I would have never thought about trying rosemary in the shortcake. Why not…it is one of our favorite spices. Thanks and Take Care, Big Daddy Dave

    Reply

  15. Chaya says

    I noted the recipe comes from the McCalls cookbook. My copy which I am not sure, I even have was given to me when I first got married and that is many decades ago. I can’t imagine that rosemary was used that much years ago. It sounds like an interesting combination and strawberry shortcake is a winner.

    Reply

  24. Joanne DiPalo says

    Very lovely photos and a delicious recipe Tammy. Thanks so much for sharing with Foodie Friends Friday Party this week. I’ve pinned and sharing. We look forward to seeing you again next week.

    Joanne/WineLady Cooks

    Reply

  26. Cheryl King says

    I’m thrilled to be stopping by to let you know that I have picked this yummy recipe as one of my favorites on The Yuck Stops Here link party this week! Please stop by sometime after 8 pm ET tonight to pick up your “I’ve been featured” button! You can find this week’s party at http://mommasangelbaby.com/?p=2463. Congratulations! HUGS

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.