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Northampton, MA
USA

Deanna F. Cook is a kids' cookbook and kids'  activity book author. She is the author of Cooking Class, Teddy Bear Doctor, The Kids' Multicultural Cookbook, and Kids' Pumpkin Projects. She is also the content director at Kidstir.com, a kids cooking kit, and a former editor at Disney, FamilyFun magazine, and Scholastic. 

Strawberry Shortcake

CarlTremblay-strawberry_shortcake_640.jpg

Strawberry Shortcake

These bite-size treats are a fun, fresh dessert to make when strawberry season starts.

  • 2 pints fresh strawberries, sliced (about 5 cups)

  • 5 tablespoons sugar

  • 1 3/4 cups flour

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 4 tablespoons butter

  • 1/2 cup milk

  • Whipped cream, fortopping (page 119)

  • Mini chocolate chips (optional)

  1. Place the sliced strawberries in a large bowl, and sprinkle with 2 tablespoons of the sugar. Stir well. Cover, and let the berries sit for at least 1 hour, or until some juice forms in the bottom of the bowl.

  2. Preheat the oven to 350°F (180°C). Mix the remaining 3 tablespoons sugar with the flour, salt, baking powder, and butter in a large bowl with a pastry cutter until the mixture looks sandy.

  3. Add the milk, and mix to form a soft dough.

  4. Turn the dough out onto a lightly floured surface, and roll to 1/4-inch thickness.

  5. Cut out the shortcakes with a small, round cookie cutter or the top of a spice jar. Place the rounds on an ungreased cookie sheet, and bake for 8 to 10 minutes.

  6. When you’re ready to serve, slice the shortcakes in half, and place the bottoms on plates. Spoon a few strawberries over each shortcake, and add a dollop of whipped cream.

  7. Place the tops of the shortcakes on the whipped cream, followed by another layer of whipped cream and a few more strawberries.

Enjoy as is, or garnish with mini chocolate chips!

Makes 10–12.

Recipe from Baking Class by Deanna F. Cook. Photo by Carl Tremblay. Storey Publishing 2017.