Strawberry Shortcake

Chef Marcus Paslay from Clay Pigeon makes a mouth-watering strawberry shortcake on Good Day. He's planning to open his second restaurant soon in Fort Worth. The Piattello Italian Kitchen will include a coffee bar.


1 lb. All-Purpose Flour
1/2 tsp Salt            
1tsp Baking powder
2 oz Butter, grated    
1 tsp Lemon Zest, minced     
6 Tbsp Granulated Sugar
2 Cups Heavy Cream
1/2 tsp Pure Vanilla Extract    

Combine the flour, salt, baking powder and butter in a mixing bowl and mix well.

In a separate bowl, mix all other ingredients together. Add the wet ingredients to the dry and mix until just barely incorporated. Refrigerate for about an hour.

Roll out onto counter and use a cookie cutter to cut desired sized biscuits out of the dough. Place on cookie tray and bake at 350 degrees for about 20 minutes or until just done.

Top shortcakes with desired amount of strawberries and whipped cream.


30 strawberries, washed
1/8 cup Sugar
1 Tbsp Lemon Juice

Remove the green stems from the strawberries and discard. Cut strawberries into quarters. Combine all ingredients in a mixing bowl and toss a few times. Let the strawberries set for an hour.

Whipped Cream

2 Cups Heavy Cream
1/4 Cup Sugar
1 tsp Vanilla Extract

Combine all ingredients in a large cold mixing bowl and whisk until it reaches the desired consistency (soft peaks).


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